Effect on the cholesterol content of fresh lamb of supplementing the feed of Awassi ewes and lambs with Lactobacillus acidophilus

Lactating ewes and their lambs were provided daily with two enteric capsules of a freeze-dried culture of selected strains of Lactobacillus acidophilus (1×10 9 colony-forming-units/dose), along with their normal diets, for a period of 120 days. Initially, the supplementation had a significant effect on the serum cholesterol levels of the suckling lambs, but the benefit was reduced after weaning. On slaughter at 120 days, the mean cholesterol concentrations in three cuts of lamb meat were reduced by over 20%, and that in the liver by ∼18%. In the Middle East where the consumption of lamb is high, this reduction could be beneficial for the consumer, and it is suggested that the potential value of probiotic cultures in ruminant nutrition merits further attention.