The effect of combination Bifidobacterium sp and Lactobacillus acidophilus probiotic on egg yolk cholesterol, HDL, and LDL

Abstract

Abstract The purpose of this study to evaluate the effects of combination 0.5% Bifidobacterium sp.+0.5% Lactobacillus acidophilus on egg yolk cholesterol, High density lipoprotein (HDL) and low density lipoprotein (LDL) in hens. Methods: this research using completely randomized design. Sixty layers were randomized into three treatments, each treatment contains four replicates and each replicates contains five hens. Twenty five week-old Isa Brown layers were fed without probiotic (T0), 0.1% antibiotic growth promoters (T1), 0.5% Bifidobacterium sp.+0.5% L. acidophilus (T2) for 30 days. Result: the result showed that there was a significant difference between the control and all treatment groups on egg yolk cholesterol, HDL and LDL. Supplementation of 0.5% Bifidobacterium sp.+0.5% L. acidophilus probiotic decreased the egg yolk cholesterol and LDL (p<0.05) and increased HDL in egg yolk (p<0.05) levels. The lowest egg yolk cholesterol and LDL by supplementation 0.5% Bifidobacterium sp.+0.5% L. acidophilus probiotic (155.86 and 48.46 mg/dL) respectively, compared the control (224.0200 and 58.6300 mg/dL) and the highest egg yolk HDL by supplementation of 0.5% Bifidobacterium sp.+0.5% L. acidophilus probiotic (50.00 mg/dL) compared the control treatment (41.5900 mg/dL). The conclusion of this study was the supplementation of 0.5% Bifidobacterium sp.+0.5% L. acidophilus could improve egg yolk quality of hens.