The present study was conducted to

The present study was conducted to investigate the effect of 3 types of fermented Ginkgo-
leaves (FGL) on layer performance, egg quality, lipid metabolism, microbial populations,
and egg-yolk fatty acids composition in laying hens. A total of 432 Lohmann Brown laying
hens, 49 weeks of age, were randomly allocated to 4 dietary treatments with 6
replications of 18 birds each. Layers were fed basal diets (Control) or basal diets
supplemented with 0.5% Ginkgo-leaves fermented with Candida utilis (CF group),
Aspergillus niger (AF group), or their combined fermentation (CAF group), respectively,
for an 8-week feeding trial. Compared with the control group, AF and CAF supplementa-
tion improved (P o 0.05) laying rate and feed conversion ratio. Birds fed FGL (CF, AF and
CAF) supplemented diet had a decrease (Po 0.05) in cracked-egg rate, egg-yolk choles-
terol, serum total cholesterol, triglyceride and low density lipoprotein cholesterol levels,
while serum high density lipoprotein cholesterol concentrations of birds from CF and AF
groups were increased (Po 0.05) compared with that of the control. The concentrations of
C18:1 (n-9), C18:2 (n-6), total polyunsaturated fatty acids (PUFA), ratio of PUFA/saturated
fatty acids (SFA) and n-6: n-3 was increased (P o 0.05 or P o0.01) with FGL supplementa-
tion. While FGL supplementation led to a decrease in total saturated fatty acids (P ¼0.01)
concentrations. In addition, ileal and cecum Lactobacilli and Bifidobacteria populations of
birds fed FGL were increased (P o 0.05) compared with the control group, while ileal
Escherichia coli, Salmonellas, and cecal Salmonellas were decreased in birds fed FGL.
In conclusion, dietary supplementation of FGL, especially AF and CAF, in layer diets may be
a feasible means of producing eggs with lower cholesterol and higher PUFA contents for
health conscious consumers.