Effect of Additional Probiotics of Cellulolytic Bacteria (Isolation from Buffalo Ruments) in Drinking Water on Egg Production Performance and Yolk Kolesterol in Laying Hens

ABSTRACT This study aims to examine the effect of probiotic cellulolytic bacteria isolated from buffalo rumen in drinking water to egg production and egg cholesterol levels in Lohman Brown chickens 40-48 weeks old. A total of 120 chickens, 40 weeks old were randomized in a complete randomized design (RAL) with four treatments and 6 replications. The four treatments were chickens given drinking water without the addition of probiotics as control (A); drinking water with 0.20% probiotics (B); 0.40% probiotics, and 0.60% probiotics, respectively. The results showed that the addition of 0.20-0.60% probiotic bacteria cellulolitic isolated from buffalo rumen in drinking water, were significantly different (P<0.05) increased the feed consumption and drinking water, the number of eggs, egg weight, yolk color, eggshell thickness, and feed efficiency. In contrast, significantly (P<0.05) reduced both the fat and cholesterol content in egg yolks. It can be concluded that the addition of 0.20-0.60% probiotic cellulolytic bacteria isolated from buffalo rumen in drinking water can increase egg production of Lohmann Brown hens that are 40-48 weeks old and reduced both the fat and cholesterol content in egg yolk. Keywords: Probiotics, Fat, Cholesterol and Eggs.