Effect of Home-Made Liquid Probiotic on Performance and Egg Yolk Cholesterol of Isa Brown Laying Birds
A study was conducted to determine the effect of locally made probiotics on the performance and egg yolk cholesterol of Isa brown laying hens. Sixty-four, 16 weeks old Isa brown pullets were randomly allotted to four treatments of four replicate with 4 birds per replicate in a completely randomized design. Treatment 1 was the control group that did not take liquid probiotic. Treatments 2, 3 and 4 were given 10, 20 and 30mls of probiotics per litre of water, respectively and fed for 12 weeks. Performance data were collected on feed intake, body weight change and hen day egg production. Egg quality parameters which include egg weight, egg length, egg width, shell weight, yolk weight and albumin weight were measured. Serum biochemistry of the birds were also determined in the laboratory through standard procedures including egg yolk cholesterol. Significant increases (p<0.05) were observed in the body weight gain of the laying birds from control group (138.75g) to treatment 4 (199.00g). Feed intake also increased significantly (p<0.05) for the birds that were fed with probiotics compared to birds in the control group. Significant reduction (p<0.05) in cholesterol were noticed in probiotic-fed birds with the least value (159.25mg/dl) obtained in treatment 2 while the highest value of 387.75mg/dl was obtained in control treatment (0.00% probiotics). Egg weight and shell weight were also significantly (p<0.05) reduced as the level of probiotic increased. Egg length, yolk weight and albumen weight were not affected by probiotic. Serum biochemical parameters were also not affected by probiotic. In conclusion, locally produced probiotic reduced egg yolk cholesterol and improved performance in laying hens.
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