| Titles |
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English :
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Influence of using two different levels of probiotics on egg performance, blood and yolk cholesterol of laying hens
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Arabic :
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تأثير استخدام نوعين من البكتريا النافعة على انتاج و كوليسترول الدم و البيض للدجاج البياض
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| Abstract |
A total of 140 Bovans white laying hens were used to study the effect of liquid culture of dietary Lactobacillus acidophilus (L) or Bifidobacterium bifidum (B), or their mixture (L+B) on blood, egg and liver cholesterol, total lipids and egg production performance. At 27 weeks of age, birds were divided randomly into seven equal groups, the control and six treated groups. The treated groups received two levels of the liquid cultures of probiotics (100 g and 50 g / kg diet) either alone or in mixture (50 L + 50 Band 25 L + 25 B). Layers fed treated diets for 10 weeks then birds were allowed without any treatments for more 6 weeks. as a recovery period.
The cholesterol and total lipids were decreased significantly in both of blood and egg yolk after 2 weeks of applying the treatments and these trends increased gradually with the advancement of the experimental period. Supplementation with L, B or their mixture (L+B) caused reduction in some traits compared to the control group. The reductions were 58.3, 55.6 and 50.0 % in blood cholesterol; 6.4, 5.2 and 5.8 % in blood total lipids; 16.4, 7.0 and 12.0 % in LDL. Also the reductions were 18.3, 17.6 and 17.7% in yolk cholesterol; 2.5, 2.0 and 2.1 in yolk total lipids; 6.1, 4.5 and 5.5 % in liver cholesterol and 21.5, 16.2 and 18.9 % in total liver lipids, respectively.
Dietary L, B, and L+ B had significantly positive effect on egg production rate, egg weight, egg mass, body weight and feed conversion.
The L treatment was more effective than B throughout the experimental period, except its effect on body weight. There was a significant improvement in egg production by adding 100 g compared to 50 g liquid culture of L or B or their mixture of L+ B. Lactobacillus acidophilus and Bifidobacterium bifidum improved the egg production rate by 9.5 and 8.1%, egg weight by 5.6 and 5.0 % and the egg mass by 18.2 and 15.6 %.
Meanwhile, the mixture of L + B treatments increased the previous traits by' 9.0, 1.36, 5.4 and 17.0 %, respectively. The positive effect of dietary L, L+B] and B was gradually diminished or disappeared when hens switched to the basal diet, where the improvement in egg production and the levels of cholesterol were returned back to the normal levels before treatments.
In conclusion it is recommended to feed diet supplemented with L or B as natural products along the period of egg production. Lactobacillus acidophilus is more effective than either Bifidobacterium bifidum or their mixture throughout the whole experimental period.
Keywords: eggs, probiotics, cholesterol, laying hens.
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| Publication year |
2004
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| Pages |
267-269
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| Availability location |
معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى- الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| City |
الاسكندرية
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| serial title |
Egyptian Poultry Science
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| ISSN |
1110-5623
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| Author(s) from ARC |
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| External authors (outside ARC) |
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| Agris Categories |
Animal physiology - NutritionAnimal physiology - Reproduction
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AGROVOC
TERMS |
Blood.
Cholesterol.
Eggs.
Layer chickens.
Probiotics.
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| Proposed Agrovoc |
egg performance;egg cholesterol;yolk cholesterol;
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| Publication Type |
Journal
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