Widya Paramita Lokapirnasari, - and Adriana Monica Sahidu, - and Lilik Maslachah, - and A B Yulianto and R Najwan, - (2020) The effect of combination Bifidobacterium sp and Lactobacillus acidophilus probiotic on egg yolk cholesterol, HDL, and LDL. In: 2nd International Conference on Fisheries and Marine Science. IOP Conference Series: Earth and Environmental Science, 441 (012049). IOP Publishing, Surabaya, pp. 1-4.

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Abstract

The purpose of this study to evaluate the effects of combination 0.5% Bifidobacterium sp.+0.5% Lactobacillus acidophilus on egg yolk cholesterol, High density lipoprotein (HDL) and low density lipoprotein (LDL) in hens. Methods: this research using completely randomized design. Sixty layers were randomized into three treatments, each treatment contains four replicates and each replicates contains five hens. Twenty five week-old Isa Brown layers were fed without probiotic (T0), 0.1% antibiotic growth promoters (T1), 0.5% Bifidobacterium sp.+0.5% L. acidophilus (T2) for 30 days. Result: the result showed that there was a significant difference between the control and all treatment groups on egg yolk cholesterol, HDL and LDL. Supplementation of 0.5% Bifidobacterium sp.+0.5% L. acidophilus probiotic decreased the egg yolk cholesterol and LDL (p<0.05) and increased HDL in egg yolk (p<0.05) levels. The lowest egg yolk cholesterol and LDL by supplementation 0.5% Bifidobacterium sp.+0.5% L. acidophilus probiotic (155.86 and 48.46 mg/dL) respectively, compared the control (224.0200 and 58.6300 mg/dL) and the highest egg yolk HDL by supplementation of 0.5% Bifidobacterium sp.+0.5% L. acidophilus probiotic (50.00 mg/dL) compared the control treatment (41.5900 mg/dL). The conclusion of this study was the supplementation of 0.5% Bifidobacterium sp.+0.5% L. acidophilus could improve egg yolk quality of hens

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