Effect of feeding ultra-fine ginkgo leaves particles on the cholesterol content in eggs

In order to study the effect of feeding ultra-fine ginkgo leaves particles on the cholesterol content in eggs of laying hens. One hundred and ninety- two 55- week- old healthy Lohmann layers were selected and divided randomly into 4 groups.In each group, the layers were divided randomly into 3 replicates of 16 each.The control group was fed basal diet and the test groups were fed with the basal diet supplemented with the ultra-fine ginkgo leaves particles at ration of 0.60%, 0.80% and 1.00%, respectively.The pre- experiment lasted 7d and experiment lasted 28d. The results showed that when 7th day and 28th day, there was no significant difference among all adding groups on egg weight and yolk weight and yolk relative weight ( p > 0.05) .When the 14th day, compared to the control group, supplementation with 0.60%, 0.80% ultra-fine ginkgo leaves particles group reduced yolk weight ( p <0.05) , egg weight and yolk relative weight had no significant differences ( p >0.05) .In 21st day, compared to the control group, supplementation with 0.80%, 1.00% ultra- fine ginkgo leaves particles group could reduce yolk weight and yolk relative weight ( p > 0.05) , egg weight had no significant differences ( p > 0.05) . In the all test, compared to the control group, the test groups could reduce egg yolk cholesterol content and egg cholesterol content ( p < 0.05) . In the 21st day, supplementation with 0.80% ultra- fine ginkgo leaves particles group could reduce extremely ( p < 0.01) , the effect of ultra- fine ginkgo leaves particle on the egg cholesterol content was reached a consistence level at the 28th day of experiment. The result indicated that the ultra- fine ginkgo leaves particles used as a dietary additive could reduce egg cholesterol content and the does of 0.80% ultra-fine ginkgo leaves particle supplement was the most ideal concentration to achieve the most beneficial effect.