@article{MAKHILLJAVA20109212465,
    title = {The Effect of Probiotic Supplementation on Production Performance, Egg Quality and Serum and Egg Chemical Composition of Lying Hens},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {9},
    number = {21},
    pages = {2774-2777},
    year = {2010},
    issn = {1680-5593},
    doi = {javaa.2010.2774.2777},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2010.2774.2777},
    author = {Tahereh,Mohsen,Morteza and},
    keywords = {Hens,egg,probiotic,performance,cholesterol,Iran},
    abstract = {A study was conducted to evaluate the effects of addition different levels of probiotic to practical-type diet on the performance, egg quality and blood parameters of laying hens. The levels of probiotc was (0, 1000 and 2000 g Bioplus 2B ton<SUP>-1</SUP> DM which provide 0, 3.2x10<SUP>6</SUP> and 6.4x10<SUP>6</SUP> cfu g<SUP>-1</SUP> bacteria in feed). Twenty-seven Hy-Line W-36 strains of white Leghorn laying hens were assigned by a completely randomized design to 3 treatments with 3 replicates for each. Addition probiotic to the diets caused to significant increase (p&lt;0.05) of egg production and egg mass and significant decrease (p&lt;0.05) of feed conversion ratio. Probiobic improved egg weight, shell hardness and Haugh unit but not significant (p&gt;0.05). Probiotic supplementation significantly decrease (p&lt;0.05) the cholesterol and triglyceride of plasma also yolk cholesterol. Generally, the results showed that using 1000 g ton<SUP>-1</SUP> probiotic had the best results than level of 2000 g ton<SUP>-1</SUP>.}
    }