This study was conducted to elucidate the effect of two types of antioxidants containing compounds on some physiological components of laying hens for 8 weeks as well as egg quality with special reference to egg yolk cholesterol concentration. Ninety six adult Shaver White laying hens were randomly divided into six groups ,each contained sixteen birds  , control group,  two garlic groups  ( fed on basal diet plus 1g or 3g/kg), two yeast  groups (fed on basal diet plus 2g or 4g /kg), and the last group received basal diet plus  a mixture of 3g garlic and 4g yeast /kg. Feed intake significantly increased in groups received garlic (3g/kg) and that received garlic and yeast together, while  egg weight , Haugh unit and egg mass,  were not significantly affected but egg production percent significantly improved . Egg yolk cholesterol significantly declined in all treated groups, especially in that given both garlic and yeast. serum total lipids, triglycerides, cholesterol as well as LDL-C significantly declined in most treated groups while serum HDL-C significantly increased in the groups receiving garlic (3g/kg) or both garlic and yeast. Also serum  total protein and albumin levels increased in the group supplemented with both garlic and yeast. Serum levels of estrogen and progesterone significantly increased in the group receiving both garlic and yeast. In conclusion  dietary garlic and yeast powder can be used for laying hens to increase egg quality , since, they have a cholesterol-lowering effect.