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Soybean meal is the main source of protein in laying hens’ diet that is generally imported. This study aims to explore the yellow mealworm larvae (Tenebrio molitor) “TM”, and curcuma effects on laying hens’ performances, and physical and nutritional eggs quality. One hundred laying hens were divided randomly into 4 groups. The first group (Control) received a standard commercial diet (SCD), while test groups (TM, TP, and TM-TP) received SCD with respectively 5% TM, 0.50 % curcuma, and 5% TM and 0.50% curcuma. According to the results, Control and TM reduced significantly hen’s bodyweight in the experiment end. However, the curcuma incorporation and TM (TP and TM-TP) kept the stability of bodyweight during the whole period. No effect of diet was observed on feed intake and egg laying rate. Diet had a significant effect on eggs physical parameters (weight, freshness, thickness and rupture force). The mixture of TM and curcuma permitted eggs with good physical parameters. For nutritional quality of eggs, all groups had the same content of ALA and DHA. However, eggs of group receiving a mixture of TM and curcuma had the lowest cholesterol content. Thus, TM and curcuma could reduce soybean importation dependence with improving eggs quality.

Soybean meal is the main source of protein in laying hens' diet that is generally imported. This study aims to explore the yellow mealworm larvae (Tenebrio molitor) "TM", and curcuma effects on laying hens' performances, and physical and nutritional eggs quality. One hundred laying hens were divided randomly into 4 groups. The first group (Control) received a standard commercial diet (SCD), while test groups (TM, TP, and TM-TP) received SCD with respectively 5% TM, 0.50 % curcuma, and 5% TM and 0.50% curcuma. According to the results, Control and TM reduced significantly hen's bodyweight in the experiment end. However, the curcuma incorporation and TM (TP and TM-TP) kept the stability of bodyweight during the whole period. No effect of diet was observed on feed intake and egg laying rate. Diet had a significant effect on eggs physical parameters (weight, freshness, thickness and rupture force). The mixture of TM and curcuma permitted eggs with good physical parameters. For nutritional quality of eggs, all groups had the same content of ALA and DHA. However, eggs of group receiving a mixture of TM and curcuma had the lowest cholesterol content. Thus, TM and curcuma could reduce soybean importation dependence with improving eggs quality. [ABSTRACT FROM AUTHOR]