The inclusion of either LLM or MOLM in the
laying hen diets improved linearly the egg yolk color
and yolk coefficients, which are desirable quality
traits. In addition, MOLM increased the albumen and
decreased the yolk proportions in the eggs, which
could imply lower cholesterol content. Meanwhile,
no adverse effects were found on the shell weightproportion (%), shell thickness (%) or egg shape index (%) due to the LLM or MOM treatments, which
are important for the transportation and handling of
the eggs. The LLM or MOLM could be acceptable
up to 10 % in Rhode Island Red hen diets, and higher
levels reduced markedly the egg laying rate and egg
mass production.