In order to reduce egg cholesterol, two types of marine algae; Sargassum glaucescens and Nizimuddinia zanardinii were substituted 1% , 2.5% and 5% of poultry routine diet. During 18 days period, effects of algae on cholesterol factors of hen blood and egg like LDL and HDL were studied. The efficiency of egg production as a result of algae impact also was determined. the results of this study showed that using of 1% Sargassum can reduce 34% cholesterol in egg and 2.5% Sargassum sp can increase 11% egg production in comapare with control.
