The effect of Lactobacillus acidophilus on the production and chemical composition of hen's eggs.
Laying hens were fed for a 48-wk period with a basal diet supplemented with a selected strain of Lactobacillus acidophilus at levels up to four million viable cells per gram of feed. Levels of egg production and feed conversion were significantly higher (8 and 14.8%, respectively) than in the control flock, and cholesterol values in yolks were decreased by 18.8%. It is suggested that the latter effect was a reflection of lower serum cholesterol concentrations in treated birds; a maximum reduction of over 55% followed incorporation of the culture into the feed. The level of viable cells in the feed was confirmed as being critical to register the above effects.
Haddadin
M S
MS
Faculty of Graduate Studies, University of Jordan, Amman.
Abdulrahim
S M
SM
Hashlamoun
E A
EA
Robinson
R K
RK
D000821:Animal Feed / Q000382:microbiology; D000818:Animals; D001647:Bile Acids and Salts / Q000494:pharmacology; D002645:Chickens / Q000254:growth & development / Q000378:metabolism / Q000502:physiology*; D002784:Cholesterol / Q000032:analysis / Q000097:blood; D004064:Digestive System / Q000382:microbiology; D004531:Eggs / Q000032:analysis* / Q000592:standards; D005260:Female; D005527:Food, Fortified; D007779:Lactobacillus acidophilus / Q000302:isolation & purification / Q000502:physiology*; D008055:Lipids / Q000032:analysis / Q000097:blood; D010058:Oviposition / Q000502:physiology*; D011897:Random Allocation; D014280:Triglycerides / Q000032:analysis / Q000097:blood
D001647:Bile Acids and Salts; D008055:Lipids; D014280:Triglycerides; D002784:Cholesterol