Abstract: Background and Objective: Nutritionally, poultry eggs are referred to compete protein owing to their amino acid profile. However, consumption of egg is usually with caution because they are rich sources of cholesterol in human diets. Consumption of cholesterol-rich diet has a positive correlation with increased serum total and low-density lipoprotein cholesterol (LDL) concentrations both in human and animals. High serum total and LDL levels have been associated with increased deposition of fat around the arterial walls which could result in increased incidence of atherosclerosis and coronary heart diseases. This study was carried out to investigate raw Allium sativum as performance enhancer and hypocholesterolemic agent in laying hens. Materials and Methods: The efficacy of raw garlic (RG) as performance booster and cholesterol-lowering agent in laying hens was investigated in a 20 weeks feeding trial. Eighteen weeks old Isa Brown hens (n = 180) were randomly distributed to 6 dietary treatments. Each dietary treatment consisted of 6 replicates of 5 birds each. The serum samples were analyzed for total cholesterol (TC), triglycerides (Tg) and high-density lipoprotein cholesterol (HDL) using randox kit. Data were analyzed by one-way analysis of variance (ANOVA) using SPSS version 16 and the means were separated using Duncan’s multiple range test of the same software. Results: Five percent RG inclusion resulted in reduced feed intake in the experimental laying hens while 2% inclusion of RG had the highest hen-house production. The highest hypocholesterolemic effect of RG was observed in birds fed 3% RG (79 mg dL–1), followed by birds fed with 2, 4, 1 and 5% RG, respectively. The effect of inclusion of RG in the diets of laying on TC was similar for birds fed with 2, 3 and 4% RG. Conclusion: The RG inclusion improved high-density lipoprotein cholesterol but reduced total cholesterol contents in the experimental animals.