International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 5
First page : (1229) Last page : (1236)
Article doi: http://dx.doi.org/10.18782/2320-7051.5939
Reducing Egg and Serum Cholesterol by Dietary Inclusion of Probiotics in White Leghorn Layers
Nancy Sheoran1*, Jyoti Shunthwal1, Vinus1, Suman Bishnoi2 and N. S. Maan1
1Department of Animal Nutrition, College of Veterinary Sciences,
2Department of Livestock product technology, College of Veterinary Sciences,
Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India
*Corresponding Author E-mail: sheorannancy@gmail.com
Received: 5.09.2017 | Revised: 10.10.2017 | Accepted: 13.10.2017
ABSTRACT
The aim of this study was to evaluate the effect of supplementation of probiotics on egg yolk cholesterol, serum lipid profile, internal egg quality and economics of feeding in layers. A total of eighty White Leghorn layers of 22 to 38 weeks of age were randomly allotted to four dietary treatments containing 4 replications of 5 birds each. In (T1) control group layers were fed basal diet formulated as per BIS (2007) standards, while basal diet was supplemented with probiotics (containing 5×108cfu/g of Lactobacillus fermentum, 1×109cfu/g of Bacillus spp. and 1×109cfu/g of Saccharomyces cerevisiae) @ 0.5g, 1.0g and 2.0g Kg-1 feed in T2, T3 and T4 treatment groups, respectively. Study results indicated that there was (P<0.05) improvement in the egg quality parameters viz. egg weight, albumen index and haugh unit with increasing levels of probiotic supplementation in T2, T3, and T4 as compared to the control (T1). Also, significant reduction was observed in the serum as well as egg yolk cholesterol and LDL concentrations while egg yolk HDL concentrations were not affected. Supplementation of probiotic @ 2g/Kg feed in T4 was most effective as it resulted in maximum reduction i.e. 11.13g/dl in serum cholesterol and 0.14mg/g decrease in LDL concentration as compared to control. Also, in T4 there was significant reduction in feed cost per dozen of egg production and per kg of egg mass production, respectively. Thus, probiotics in addition to improvement in egg quality traits possess marked hypocholesterolemic effects on egg yolk and serum cholesterol levels in layers.
Key words: Probiotics, egg cholesterol, serum cholesterol, internal egg quality, economics, layers.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Sheoran, N., Shunthwal, J. Vinus, Bishnoi, S. and Maan, N.S., Reducing Egg and Serum Cholesterol by Dietary Inclusion of Probiotics in White Leghorn Layers, Int. J. Pure App. Biosci.5(5): 1229-1236 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5939
