The postulated mechanisms by which prebiotics decrease yolk cholesterol might be attributed to the production of short-chain fatty acids (SCFA), upon fermentation by the probiotic organisms (Hara and others 1999) and the deconjugation and fecal excretion of bile acids due to the stimulation of growth of probiotics that occurs because prebiotics are the food sources of probiotics (Shang and others2010), SCFA has been proposed to be able to suppress hepatic cholesterol synthesis (Hara and others 1999) and to stimulate bile acid synthesis (Imaizumi and others 1992). Synbi-otics have been suggested to have the ability to alter the pathways of cholesteryl esters and lipoprotein transporters (Liong and others 2007), which might reduce the availability of cholesterol for deposition into egg yolks.