Ziziphus leaves, probiotic, and fermented red mold rice reduce egg yolk cholesterol and sustain laying performance in hens.

The production of low-cholesterol table eggs is an effective strategy to meet consumer demand for healthier foods and to support local food security. This study evaluated the effects of Ziziphus leaves, a locally formulated probiotic, and fermented red mold rice on egg yolk cholesterol, laying performance, egg quality, immune response, antioxidant status, sensory acceptance, and economic feasibility in laying hens. A total of 500 Lohmann Selected Leghorn (LSL) hens were used in two feeding trials. In Trial 1 (34-69 weeks of age), hens were allocated to ten dietary treatments to assess individual inclusion levels of each additive. In Trial 2 (75 weeks of age), hens were fed a combined dietary mix consisting of probiotic (150 mL in drinking water), fermented red mold rice (8 g/kg diet), and Ziziphus leaves (20 g/kg diet). In Trial 1, fermented red mold rice at 8 g/kg produced the greatest reduction in egg yolk cholesterol (35-45%, p < 0.05), while Ziziphus leaves and probiotic supplementation reduced yolk cholesterol by 20-40% (p < 0.05) compared with the control. These reductions occurred without adverse effects on egg production, feed efficiency, or egg quality. Immune response and antioxidant enzyme activity were significantly enhanced (p < 0.05). In Trial 2, the combined dietary mix reduced egg yolk cholesterol by approximately 25% (p < 0.05) with no negative impact on performance or sensory quality. Economic analysis confirmed the practical feasibility of using these additives in commercial production. Overall, locally available natural feed additives effectively produced low-cholesterol eggs without compromising productivity, supporting sustainable poultry production and food security.