Effects of dietary tamarind on cholesterol metabolism in laying hens

Poult Sci. 2005 Jan;84(1):56-60. doi: 10.1093/ps/84.1.56.


An experiment was conducted to evaluate the potential for dietary tamarind to alter serum and egg yolk cholesterol concentrations and overall performance in different layer strains. Thirty, 43-wk-old, Hisex Brown, ISA Brown, Lohmann Brown, Starcross Brown, Babcock B-300, and Starcross-579 strains (5 hens per strain) were fed diets supplemented with 0 (control), 2, 4, 6, or 8% oven-dried tamarind for 6 wk. Egg production, egg mass, and efficiency of feed utilization followed a quadratic response with a maximum when the diet contained 2% tamarind and a minimum when 8% tamarind was fed (P < 0.05). There were no differences (P > 0.05) among strains for egg production, egg weight, yolk weight, egg mass, feed consumption, or feed efficiency. Yolk weight increased linearly (P < 0.05) with increasing levels of dietary tamarind in wk 1, 2, and 3 as well as when averaged over 6 wk. Egg yolk cholesterol concentrations were not affected by dietary tamarind. Serum cholesterol concentrations, however, decreased quadratically with increasing levels of dietary tamarind (P < 0.05). It was concluded that 2% supplemental dietary tamarind could decrease serum cholesterol concentrations and increase layer performance.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animal Nutritional Physiological Phenomena
  • Animals
  • Chickens / metabolism*
  • Cholesterol / blood
  • Cholesterol / metabolism*
  • Diet*
  • Egg Yolk / chemistry
  • Female
  • Oviposition*
  • Tamarindus*


  • Cholesterol