Effect of Feed Supplementation with Liquid and Powdered Probiotic Yogurt on the Lipid Profile of Chicken Egg Yolk
Effect of Feed Supplementation with Liquid and Powdered Probiotic Yogurt on the Lipid Profile of Chicken Egg Yolk
Ari Firmansyah1, Lovita Adriani1*, Andi Mushawwir1, Novi Mayasari1, Denny Rusmana1, Safri Ishmayana2
ABSTRACT
Probiotics can alter lipid metabolism and biosynthesis in the body, which affects the reduction of triglyceride, cholesterol, and fat levels in chicken egg yolk. This study evaluated the effect of supplementation of liquid and powdered probiotic yogurt at various levels of administration in reducing triglyceride, cholesterol, and yolk fat levels. The research was conducted at the Test Farm, Universitas Padjadjaran, from September to November 2023. Analyses were carried out at the Laboratory of Animal Physiology and Biochemistry, Faculty of Animal Husbandry, Universitas Padjadjaran. Thirty-five 40-week-old Isa Brown laying hens were randomized to seven experimental treatments and five replicates using a Completely Randomized Design (CRD). Treatments included T0: basal diet without probiotic yogurt (control); T1: diet and 2% liquid probiotic yogurt; T2: diet and 3% liquid probiotic yogurt; T3: diet and 4% liquid probiotic yogurt; T4: diet and 2% powdered probiotic yogurt; T5: diet and 3% powdered probiotic yogurt; T6: diet and 4% powdered probiotic yogurt. Supplementation of liquid and powdered probiotic yogurt resulted in a significant effect in reducing yolk cholesterol levels in 42- and 44-week-old hens and reducing yolk fat and triglyceride levels in 44-week-old hens (p < 0.05).
Keywords | Laying hens, Yolk, Probiotic, Yogurt, Lipid, Metabolism
To share on other social networks, click on any share button. What are these?
July 2024
Vol. 12, Iss. 7, pp. 1206-1409
