Effect of chitin and probiotic supplementation on blood and egg yolk cholesterol in commercial White Leghorn layers

An experiment was conducted in layers of 25 to 40 weeks of age to study the effect of supplementation of either chitin or Lactobacillus acidophilus and their combinations with respect to serum total cholesterol and egg yolk cholesterol. The experiment was carried out in 3 x 3 factorial arrangement with three levels of chitin (0, 2.5 and 5 g per kg feed) and three levels of Lactobacillus acidophilus (0, 1 and 2 g per kg feed). The effect of supplementation of chitin, L. acidophilus and their combinations significantly (P<0.01) reduced the serum total cholesterol and egg yolk cholesterol throughout the experimental period. The combination of chitin at 5 g and L. acidophilus at 2 g levels significantly (P<0.01) reduced serum total cholesterol and the egg yolk cholesterol throughout the study period. Based on the study it may be concluded that for the production of low cholesterol eggs, the layers mash may be supplemented with combination of Chitin and L. acidophilus.