For more than a year now, the drastic increase of raw material prices has been causing an enormous challenge for poultry farmers and nutritionists. These rising feed costs increase the need for feeding practices that make more efficient use of nutrients in the feed...
Lysolecithins improve nutrient digestibility through better emulsification and increased enzymatic potential.
For more than a year now, the drastic increase of raw material prices has been causing an enormous challenge for poultry farmers and nutritionists. These rising feed costs increase the need for feeding practices that make more efficient use of nutrients in the feed. Now more than ever, there is an urgency to reduce feed costs.
High inclusion rates of fats and oils are used in broiler feeds to ensure a rapid growth that matches their genetic potential.
However, broilers are known to produce insufficient levels of bile salts and pancreatic lipase and therefore cannot optimally digest and utilize these feeds.
On top of that, these high fat feeds are costly which makes low fat feeds more attractive as they are cheaper. Yet, these feeds usually lead to lower animal performances.
What if, through smart reformulation, the level of fats and oils can be lowered while maintaining performance? Emulsifiers based on hydrolysed lecithin, also known as lysolecithins, offer such an opportunity.
Lysolecithins improve nutrient digestibility through better emulsification and increased enzymatic potential. They enhance nutrient absorption through improved mixed micelle formation and membrane permeability.
Lysolecithins make it possible to reformulate feed by reducing energy and amino acid levels, without reducing animal performance.
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1. A HIGHLY EFFECTIVE EMULSIFIER
Why are lysolecithins unique in their kind? Native lecithins are widely used as energy source or as emulsifier. However, the hydrophylic-lipophylic balance (HLB) of the phospholipids in these natural lecithins is rather low.
The HLB indicates whether an emulsifier promotes a water-in-oil emulsion (low HLB-value) or an oil-in-water emulsion (high HLB-value).
To stimulate the emulsion of dietary fat in the aqueous environment of the gastrointestinal tract, an emulsifier with a high HLB-value (HLB > 7) is needed.
By hydrolyzing native lecithins with specific enzymes, lysolecithins contain a TO CONTINUE READING REGISTER IT IS COMPLETELY FREE
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