Open AccessThe effect of combination Bifidobacterium sp and Lactobacillus acidophilus probiotic on egg yolk cholesterol, HDL, and LDL
Author(s) -
Widya Paramita Lokapirnasari,
Adriana Monica Sahidu,
Lilik Maslachah,
Andreas Berny Yulianto,
Rifqy Najwan
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/441/1/012049
Subject(s) - lactobacillus acidophilus , yolk , probiotic , bifidobacterium , cholesterol , biology , food science , lactobacillus , endocrinology , bacteria , fermentation , genetics
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.