Effects of A Lactobacillus Acidophilus D2 Enriched Diet on Yolk Protein in Hen Eggs

The effects of probiotic supplementation on hen egg quality were studied, focusing on yolk protein changes. Electrophoretic analysis and protein spot identification were performed and the relative quantity of each protein was computed. Results showed a higher quantity of ovotransferrin, YGP42 and YGP40 (P<0.05) together with a reduced quantity of lipovitellin-2 (P<0.01) in the yolk of treated hens. Noteworthy is the increased concentration of YGP40. This is a yolk glycoprotein of 40 kDa recently suggested to be a potential new allergen. Eggs from treated hens also had a lower fat content than those from the control hens, both because of a lower fat concentration (P<0.05) and a smaller yolk (P<0.01).