The Effect of Lactobacillus acidophilus on the Production and Chemical Composition of Hen's Eggs
1996; Elsevier BV; Volume: 75; Issue: 4 Linguagem: Inglês
10.3382/ps.0750491
ISSN1525-3171
AutoresM.S.Y. Haddadin, S. M. Abdulrahim, E. A. R. Hashlamoun, R. K. Robinson,
Tópico(s)Protein Hydrolysis and Bioactive Peptides
ResumoLaying 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.
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