caa a22 4500 397569351 CHVBK 20180308164837.0 cr unu---uuuuu 161202e199604 xx s 000 0 eng 10.3382/ps.0750491 doi (NATIONALLICENCE)oxford-10.3382/ps.0750491 The Effect of Lactobacillus acidophilus on the Production and Chemical Composition of Hen's Eggs [Elektronische Daten] [M. S. Y. HADDADIN, S. M. ABDULRAHIM, E. A. R. HASHLAMOUN, R. K. ROBINSON] Laying 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. © 1996 Poultry Science Association, Inc. Metabolism and Nutrition nationallicence egg nationallicence chicken nationallicence Lactobacillus acidophilus nationallicence production nationallicence chemical composition nationallicence HADDADIN M. S. Y. Faculty of Graduate Studies, University of Jordan, Amman, Jordan and aut ABDULRAHIM S. M. Faculty of Graduate Studies, University of Jordan, Amman, Jordan and aut HASHLAMOUN E. A. R. Faculty of Graduate Studies, University of Jordan, Amman, Jordan and aut ROBINSON R. K. Department of Food Science, The University of Reading, Whiteknights, Reading, Berkshire RG6 2AP, United Kingdom aut Poultry Science Oxford University Press 75/4(1996-04), 491-494 0032-5791 75:4<491 1996 75 ps https://doi.org/10.3382/ps.0750491 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.3382/ps.0750491 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- HADDADIN M. S. Y. Faculty of Graduate Studies, University of Jordan, Amman, Jordan and aut NATIONALLICENCE 700 1- ABDULRAHIM S. M. Faculty of Graduate Studies, University of Jordan, Amman, Jordan and aut NATIONALLICENCE 700 1- HASHLAMOUN E. A. R. Faculty of Graduate Studies, University of Jordan, Amman, Jordan and aut NATIONALLICENCE 700 1- ROBINSON R. K. Department of Food Science, The University of Reading, Whiteknights, Reading, Berkshire RG6 2AP, United Kingdom aut NATIONALLICENCE 773 0- Poultry Science Oxford University Press 75/4(1996-04), 491-494 0032-5791 75:4<491 1996 75 ps Metadata rights reserved CC BY-NC-4.0 http://creativecommons.org/licenses/by-nc/4.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-oxford