Abstract The aim of this study was to compare two compound feeds for laying hens regarding their effects on performance, egg quality, and behavioural disorders. In the experimental diet, nutrient compounds which have been discussed to reduce feather pecking and integument lesions in previous studies were modified specifically, i.e. energy density and contents of crude protein, crude fiber, lysine, methionine, magnesium, and sodium were varied. Conversely, the control diet contained nutrient and active ingredients commonly fed to high performing laying hens. Two genetic strains of laying hens, the brown-layer strain Lohmann Brown classic (LB) and the white-layer strain Lohmann Selected Leghorn classic (LSL), were tested in this study. In total, 1.254 hens (308 LB and 319 LSL hens per feeding group, respectively) were housed in 44 compartments of an interspersed barn system from their 41 st to 72 nd week of life. Feed intake per hen day was increased in the experimental group (LB: 134.0 ±Â 2.3 g, LSL: 131.3 ±Â 3.0 g) in comparison to the control group (LB: 131.3 ±Â 5.5 g, LSL: 126.3 ±Â 2.1 g, p = 0.001). Body mass of the hens in their 72 nd week of life of the experimental group (LB: 2011.7 ±Â 173.4 g, LSL: 1769.4 ±Â 141.4 g) was higher than in control (LB: 1973.9 ±Â 186.4 g, LSL: 1755.6 ±Â 146.1 g, p = 0.007). Regarding laying performance, egg mass production, egg weight, haugh unit, and mortality, no significant effects of the diet were detected. However, breaking strength of the egg shells was reduced in the experimental group (57 th week of life: 38.8 ±Â 8.6 N, 70 th week of life: 37.0 ±Â 9.5 N) compared with the control group (57 th week of life: 42.8 ±Â 9.0 N, p < 0.001, 70 th week of life: 39.0 ±Â 9.8 N, p = 0.006). The incidence and severity of plumage damage as well as skin and toe lesions were significantly reduced in hens fed with the experimental diet (p ≤ 0.05). It can be assumed that the modifications in the experimental diet were able to reduce feather pecking and pecking at the skin or toes. However, it could not be clarified in this study which ingredients were responsible for that.