Olive Paste

Laying hens

Stronger eggshells and eggs with lower cholesterol

In a 36-week trial of 180 laying hens, dried olive pulp at 4% and 6% gave 15–34% fewer broken eggshells. Eggs from the olive pulp groups had lower cholesterol and contained olive phenolics.

What the research shows

  • 15–34% fewer broken eggshells180 Isa Brown hens, 4% and 6%, 36 weeks (Dedousi et al. 2024)
  • Higher shell thickness at 59 weeks than the controlDedousi et al. 2024
  • Lower egg cholesterolDedousi et al. 2024 (Foods)
  • Olive phenolics (oleuropein, hydroxytyrosol) present in the eggsDedousi et al. 2024 (Foods)
  • More of the gut bacteria that break down plant compoundsDedousi et al. 2024

Recommended inclusion

Pullets (0–16 weeks)
2–4%
Early lay (17–40 weeks)
4%
Mid to late lay (over 40 weeks)
4–6%
0%8%

Solid bar: tested in a published trial. Hatched bar: practical programme.

In practice

  • Ask for the certificate of analysis for each lot and formulate with its values.
  • Introduce gradually over 7–14 days.
  • Store dry, covered and cool; use the oldest stock first.
  • Compare with a group on your usual diet to document your own results.

References

  1. Dedousi A. et al. (2022). Production performance, egg quality characteristics, fatty acid profile and health lipid indices of produced eggs, blood biochemical parameters and welfare indicators of laying hens fed dried olive pulp. Sustainability 14(6):3157. doi.org/10.3390/su14063157
  2. Dedousi A. et al. (2024). The influence of dietary supplementation with dried olive pulp on gut microbiota, production performance, egg quality traits, and health of laying hens. Microorganisms 12(9):1916. doi.org/10.3390/microorganisms12091916
  3. Dedousi A. et al. (2024). The beneficial dietary effect of dried olive pulp on some nutritional characteristics of eggs produced by mid- and late-laying hens. Foods 13(24):4152. doi.org/10.3390/foods13244152