Synergistic effect of feeding Aspergillus awamori and lactic acid bacteria on performance, egg traits, egg yolk cholesterol and fatty acid profile in laying hens

This study was conducted to examine the effects of a combined supplementation of Aspergillus awamori (AA) and lactic acid bacteria (LAB) in feed on growth and egg quality. Hens (28-week old) were fed on a basal diet as control group; diets supplemented with 0.05% AA, 0.10% LAB, or a combination of AA and LAB (6 birds/group) for 6 weeks. The growth performance of the birds was improved by all the treatments. Synergistic effects of AA and LAB were observed on feed intake, egg production, total egg weight and feed conversion (p < .05). Weights and heights of yolk and albumin was not affected by treatment while, yolk fat, shell weight and thickness were increased (p < .05). On the other hand, egg yolk total cholesterol was decreased and synergistically by the combination of AA and LAB (p < .05). Serum glucose, total cholesterol, ALT and triglyceride were reduced by all the treatment groups. Conversely, serum superoxide dismutase (SOD) was synergistically increased by the combination. Ca, P and Zn concentration in yolk was increased by AA and LAB and synergistically increased by the combination (p < .05). Interestingly, saturated fatty acids (SFA) were decreased while; unsaturated fatty acids (USFA) were increased in egg yolk in all groups. In conclusion, the combined supplementation of AA and LAB synergistically had no effect on the growth of laying hens. In addition, AA and LAB modify the egg yolk fatty acid profile by increasing unsaturated fatty acid and reducing saturated fatty acid.