326 laying hens (60 wks old) were distributed into 30 groups (10-11 hens in each) for 15 dietary treatments in a 3 x 5 factorial experiment for 20 wks. The dietary treatments comprised of 15, 13 and 11% protein levels. Each protein level had a negative control (vegetable protein diet), a positive control (with fishmeal) and three levels of amino acid supplementation-lysine 0.65% (L) and Methionine + Cystine 0.50% (M+C), 0.60%L and 0.45%M+C and 0.55% L and 0.40%M+C thus, resulting in 15 dietary treatments. Gross energy (GE) metabolized and N retention was determined at 79th wk of age. The level of protein did not affect the percent hen day production. The vegetable protein diets lowered the egg production significantly compared to their positive control diets. Supplementation of amino acids at medium level improved the egg production on vegetable protein diets comparable to their respective positive protein diets comparable to their respective positive control. However, a progressive significant increase In egg weight was noticed with the increase in the dietary protein level. The efficiency of feed utilization was significantly depressed with vegetable protein diet compared to the positive control groups and even when the former was supplemented with essential amino acids at high and medium levels.
