The effect of Lactobacillus acidophilus on the production and chemical composition of hen's eggs

Poult Sci. 1996 Apr;75(4):491-4. doi: 10.3382/ps.0750491.

Abstract

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.

MeSH terms

  • Animal Feed / microbiology
  • Animals
  • Bile Acids and Salts / pharmacology
  • Chickens / growth & development
  • Chickens / metabolism
  • Chickens / physiology*
  • Cholesterol / analysis
  • Cholesterol / blood
  • Digestive System / microbiology
  • Eggs / analysis*
  • Eggs / standards
  • Female
  • Food, Fortified
  • Lactobacillus acidophilus / isolation & purification
  • Lactobacillus acidophilus / physiology*
  • Lipids / analysis
  • Lipids / blood
  • Oviposition / physiology*
  • Random Allocation
  • Triglycerides / analysis
  • Triglycerides / blood

Substances

  • Bile Acids and Salts
  • Lipids
  • Triglycerides
  • Cholesterol