The potential influence of dietary garlic powder on egg yolk and serum cholesterol concentrations, overall performance, and egg traits in laying hens was evaluated. One hundred and forty, 50-week-old, Hy-line white layers were allocated to four dietary groups. Each group comprised seven replicates of five layers in groups of four. The diets were supplemented with 0% (control), 0.5%, 1%, and 2% garlic powder for 12 weeks. There were no significant (P>0.05) differences among the groups in feed consumption and feed efficiency. Egg production increased in the 0.5 and 1% garlic powder supplemented groups compared with the control group and in the 2% garlic powder supplemented group (P<0.05). The supplementation of garlic powder had no significant effects (P>0.05) on egg yolk index and egg yolk weight. However, there were significant differences (P<0.05) in the egg albumen index, egg shell index, and egg Haugh unit. The egg yolk cholesterol concentration decreased (P<0.05) with the addition of garlic powder. Plasma low-density lipoprotein (LDL) cholesterol concentrations also decreased linearly (P<0.05), with increasing levels of dietary garlic powder. Plasma LDL-cholesterol concentrations dropped by 14.45%, 21.76%, and 33.24% in the 0.5%, 1%, and 2% garlic powder supplemented groups, respectively. Plasma high-density lipoprotein (HDL) cholesterol concentrations were not influenced by dietary garlic powder. The results of this study demonstrate that garlic powder addition decreased egg yolk cholesterol and plasma LDL cholesterol concentrations.
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