SPECIAL STORY FEED & ADDITIVE MAGAZINE March 2023 51 of emulsifiers can increase stability. Emulsifiers can get to the protein-stabilized interface through small gaps in the entangled protein layer, which causes surface pressure and the creation of emulsifier-rich domains at the interface (Figure 2). A hydrophilic head and a hydrophobic tail make them up. The hydrophobic tail is oriented towards the oil phase, whereas the hydrophilic head is directed towards the watery phase. The lipophilic portion is made up of fatty acids produced from fats and oils such as soybean oil, rapeseed oil, coconut oil, and palm kernel oils, whereas the hydrophilic portion can be made up of sucrose, propylene, glycol, glycerol, sorbitol, or polyglycerol. IMPACT OF EMULSIFIER ON POULTRY AND PIG PERFORMANCE AND NUTRIENT DIGESTIBILITY Natural emulsifiers are produced in the animal body e.g. bile and phospholipids, as well as from plants such as soy lecithin. Various emulsifiers are currently used in poultry and pig diets and their effects are shown in Table 1. In the earlier study, Jin et al. (1998) stated that weanling pig-fed basal diets having tallow as an energy source and supplemented with lecithin showed higher average daily gain (ADG), average daily feed intake (ADFI), and gain: feed ratio (G: F) than pigs fed basal diet without emulsifier addition. In addition, Jones et al. (1992) found that adding emulsifiers such lecithin or lysolecithin to nursery diets that contained soybean oil or tallow as an energy source enhanced fat digestibility but not in diets that contained lard. Moreover, Kim et al. (2008) found that feeding lecithin supplements to finishing pigs raised ADG and lowered feed conversion ratio (FCR). Xing et al. (2004) reported that lysophospholipid (LPL) supplementation to diets containing 5% lard improved ADG during days 15– 35 and the overall period (d 0–35). The positive effects on growth performance could be the result of increased palFigure 1. Formation of an oil-in-water (O/W) emulsion Figure 2. The effects of competitive adsorption of emulsifiers, including glyceryl monooleate and sucrose ester with milk proteins and emulsifier-fat interactions on the fat crystallization behavior and stability of whipped-frozen emulsions (Jinju et al., 2020).
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