Laying hens (Gallus gallus) are one of the poultries kept for their eggs. Eggs produced by chickens are used as a source of human food that contains a lot of nutrition and is affordable. Eggs also contain high levels of cholesterol in the yolk, so if consumed in large quantities, they will pose a risk of disease. This study aims to determine the effect of giving probiotics in the early layer laying hen feed on the levels of high-density lipoprotein and low-density lipoprotein in egg yolks. This study has four treatments, namely P1 = control, P2 = feed + AGP, and P3 and P4 = feed + probiotics. The probiotic used is a combination of three bacteria, namely Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium sp. The sample used in this study was egg yolk, which was collected in the last week of the study. Testing for HDL and LDL levels in egg yolks was carried out using the Quantitative Colorimetric/Fluorometric Determination of HDL and LDL/VLDL method. Testing HDL and LDL levels in this study showed that the administration of probiotics had an effect in the form of increasing HDL levels but did not have an effect in the form of a significant decrease in egg yolk LDL levels during the four-week treatment period in laying hens in the early layer phase, aged 18-22 weeks. The best probiotic dose used among the three probiotic doses is 3 ml/kg of feed.

Original languageEnglish
Pages (from-to)270-273
Number of pages4
JournalPharmacognosy Journal
Issue number3
Publication statusPublished - May 2023


  • High Density Lipoprotein
  • Laying hens
  • Low Density Lipoprotein
  • Probiotics


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