TY - JOUR AU - Angelovičová, Mária AU - Alfaig, Ebrahim AU - Král, Martin AU - Tkáčová, Jana PY - 2013/07/09 Y2 - 2024/03/29 TI - The effect of the probiotics Bacillus subtilis (PB6) on the selected indicators of the table eggs quality, fat and cholesterol JF - Potravinarstvo Slovak Journal of Food Sciences JA - Potr. S. J. F. Sci. VL - 7 IS - 1 SE - Articles DO - 10.5219/271 UR - https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/271 SP - 80-84 AB - <p>The aim of this study was to determine the effect of dietary probiotics<em> </em><em>Bacillus subtilis (PB6) </em>on egg weigh, egg mass weigh, egg fat content and cholesterol content in egg yolk in laying hens ISA Brown during two experiments. The probiotics where supplied to the laying hens for 42 days as preparation period before eggs samples collection. The eggs samples were collected during 6 days for the 1<sup>st</sup> and 2<sup>nd</sup> experiments after the hens reached the age of 34 and 61 weeks, respectively.  A total of 36 ISA Brown laying hens were divided into 2 treatment groups. Control group laying hens were fed a basal diet with no probiotic added. In group <em>Bacillus subtilis</em>, the basal diet was supplemented with the bacteria <em>Bacillus subtilis</em> (PB6) at 1 g/kg, min. 2.3*10<sup>8</sup> cfu/g. Dietary treatments did not significantly affect the egg weigh, internal egg content weigh, cholesterol content expressed by g/100 g of egg yolk.  <em>Bacillus subtilis</em> (PB6) supplementation significantly (<em>p</em> &lt; 0.05) increased the fat content in the internal egg content and cholesterol content in egg yolk expressed as g/pc. </p> ER -