Antioxidizing Efficiency of Yogurt Probiotics Peptides Concerning Egg Yolk Nutrients

Abstract

Yogurt contains bioactive peptides that serve as antioxidants. These peptides can inhibit the production of free radicals in laying chicken body cells, affecting egg quality. We aimed to evaluate the impact of the antioxidant potential of Water-Soluble Peptide Extract (WSPE) yogurt on the protein, lipid, and cholesterol levels in yolks from chicken eggs. We used a completely randomized design (CRD) technique. The study involved three treatments and twelve replicates. The treatments were P0: A basal diet; P1: A diet with 4% WSPE B1 (Bifidobacterium spp. + Lactobacillus acidophilus); and P2: A diet with 4% WSPE B2 (B. bifidum + L. Bulgaricus + L. acidophilus + S. thermophilus). The study used statistical analysis including the analysis of variance (ANOVA) and Duncan's multiple range test to examine the data. The result showed that WSPE yogurt significantly increased egg yolk protein and reduced egg yolk lipid levels. However, it increases the cholesterol levels.