Effects ofLactobacillusfeed supplementation on cholesterol, fat content and fatty acid composition of the liver, muscle and carcass of broiler chickens

An experiment was conducted to study the effects of feed supplementation with a mixture of Lactobacillus cultures (LC) on cholesterol, fat and fatty acid composition in the liver, muscle and carcass of broiler chickens.One hundred and thirty-six, one-day-old male broiler chicks (Avian-43) were assigned randomly to two dietary treatments: (i) a basal diet (control), and (ii) a basal diet + 0.1% LC.The cholesterol contents of the carcass and liver but not the muscle, were significantly (P < 0.05) lower in LC-fed broilers.The fat contents of the liver, muscle and carcass were also significantly (P < 0.05) lower in the LC-fed broilers when compared to the control broilers.Supplementation of LC in the broiler diets significantly (P < 0.05) reduced the oleic acid (C 18:1 ) levels of the liver, muscle and carcass but the arachidonic acid (C 20:4 ) level was significantly (P < 0.05) increased in the liver only.Supplementation of LC also increased the total polyunsaturated fatty acids (PUFA) in the liver.The results of the present study indicate that LC reduces the fat content of the liver, muscle and carcass of broiler chickens, but it has very little potential to modify the fatty acid composition. Lactobacillus / cholesterol / fat / fatty acids / chickenRésumé -Effets de l'addition de lactobacilles dans l'aliment de poulets de chair sur les teneurs en cholestérol, graisse et acides gras du foie, du muscle et de la carcasse.Une expérience a mesuré les effets de l'addition d'un mélange de cultures de lactobacilles (LC) dans l'aliment de poulets de chair sur la composition en cholestérol, en graisse et en acides gras du foie, du muscle et de la carcasse.Cent trente six poussins mâles de 1 jour (Avian-43) ont été répartis au hasard dans deux lots recevant soit un régime témoin non supplémenté soit le même régime + 0,1 % de LC.Les concentrations en cholestérol de la carcasse et du foie mais pas celles du muscle, étaient significativement (P < 0,05) plus faibles chez les poulets consommant LC par rapport aux témoins.