Mussel meal is an alternative feed ingredient that can reduce the gap in available protein-rich feedstuff for organic layer hen diets. Mussel meal production requires high input of energy because of mussel deshelling. The production of mussel meal through filtration could create a more cost-efficient product. A field study was conducted on a commercial farm to compare feeding laying hens with fishmeal (control), deshelled mussel meal, or shell-reduced mussel meal. Eggs (N = 25) were collected at hen ages 22 (standard diet), 28, 35, and 42 wks. The egg weight was depressed with Ca 2 g overall when feeding shell-reduced mussel meal compared with fishmeal or deshelled mussel meal; however, this diet also had the lowest CP level. Moreover, feeding shell-reduced mussel meal gave more red and yellow yolks, whereas deshelled mussel meal only gave more yellow yolks than the control. Fatty acids in egg yolks from hens fed deshelled mussel meal had the lowest omega 6 to omega 3 ratios because of higher levels of eicosapentanoic and docosahexaenoic acid than the control or shell-reduced mussel meal treatments. No major differences in the tested sensory properties of the eggs in terms of aroma, flavor, and texture were found among the treatments. These results suggest that deshelled mussel meal can effectively replace fishmeal in organic laying hen diets. The production of shell-reduced mussel meal should be optimized to limit sodium chloride levels if not then the inclusion level is limited. Egg yolk color may, however, be positively affected resulting in a more red and yellow color.

贻贝粉是一种替代饲料成分，可以减少有机蛋鸡日粮中可用的富含蛋白质的饲料中的缺口。由于贻贝去壳，贻贝粉的生产需要大量的能量输入。通过过滤生产贻贝粉可以生产出更具成本效益的产品。在一家商业农场进行了田间研究，比较了饲喂母鸡与鱼粉（对照），去壳贻贝粉或去壳贻贝粉。在22周龄（标准饮食），28周龄，35周龄和42周龄的母鸡中收集鸡蛋（N = 25）。与吃鱼粉或去壳的贻贝粉相比，喂食减少壳的贻贝粉时，鸡蛋的总重量降低了Ca 2 g。然而，这种饮食也具有最低的CP水平。而且，喂食去壳减少的贻贝粉会产生更多的红色和黄色蛋黄，而去壳的贻贝粉仅产生比对照更多的黄色蛋黄。饲喂去壳贻贝粉的母鸡的蛋黄中的脂肪酸具有最低的ω6与ω3比率，这是因为二十碳五烯酸和二十二碳六烯酸的含量高于对照或去壳的贻贝粉处理。在处理之间，未发现鸡蛋的香气，风味和质地方面的主要差异。这些结果表明，去壳贻贝粉可以有效替代有机蛋鸡日粮中的鱼粉。如果不限制夹杂物含量，则应优化贝壳去壳贻贝粉的生产，以限制氯化钠含量。但是，蛋黄的颜色可能会受到正面影响，从而导致颜色更加红色和黄色。饲喂去壳贻贝粉的母鸡的蛋黄中的脂肪酸具有最低的ω6与ω3比率，这是因为二十碳五烯酸和二十二碳六烯酸的含量高于对照或去壳的贻贝粉处理。在处理之间，未发现鸡蛋的香气，风味和质地方面的主要差异。这些结果表明，去壳贻贝粉可以有效替代有机蛋鸡日粮中的鱼粉。如果不限制夹杂物含量，则应优化贝壳去壳贻贝粉的生产，以限制氯化钠含量。但是，蛋黄的颜色可能会受到正面影响，从而导致颜色更加红色和黄色。饲喂去壳贻贝粉的母鸡的蛋黄中的脂肪酸具有最低的ω6与ω3比率，这是因为二十碳五烯酸和二十二碳六烯酸的含量高于对照或去壳的贻贝粉处理。在处理之间，未发现鸡蛋的香气，风味和质地方面的主要差异。这些结果表明，去壳贻贝粉可以有效替代有机蛋鸡日粮中的鱼粉。如果不限制夹杂物含量，则应优化贝壳去壳贻贝粉的生产，以限制氯化钠含量。但是，蛋黄的颜色可能会受到正面影响，从而导致颜色更加红色和黄色。