SPECIAL STORY 52 FEED & ADDITIVE MAGAZINE March 2023 atability with the addition of LPL or lecithin to the diets, which caused a greater feed and energy intake (Overland and Sundstol, 1995). In sows, the inclusion of 3% LPL in the diets decreased BW loss and backfat thickness loss while improving apparent nutrient digestibility and milk nutrient concentration (Zhao et al., 2017). Sometimes they can enhance the absorption of other nutrients, such as protein. According to Zhao et al. (2015), the apparent total tract digestibility of DM, GE, and crude fat in pigs fed LPL diets rose throughout the first two and subsequent three weeks after weaning. Jin et al. (1998) agreed that the lecithin emulsifier in the diet increased the ATTD of DM, GE, and N in weanling pigs. Similar results were found when LPL was supplied to growing pigs (Dierick and Decuypere, 2004). Overland et al. (1993a) observed that the addition of soy oil improved the ATTD of DM, GE, crude fat, and CP. On the contrary, the ATTD of DM, CP, or GE was linearly decreased by lecithin (Overland and Sundstol, 1995) or LPL (Xing et al.,2004) supplementation in weanling pigs. Soares and Lopez-Bote (2002) found no evidence that dietary LPL supplementation had any effects on weanling pigs' ability to digest DM, CP, or crude fibre during the first two weeks after weaning or the following two weeks. Additionally, when tallow and lecithin were employed, ADG significantly increased from d 0 to 7 post-weaning, according to Jones et al. (1992), but as pigs neared d 35 post-weaning, the beneficial effect appeared to fade. This trend means the beneficial effect on Table 1. Types and levels of emulsifier commonly used in poultry and pig feed containing different fat sources and their effects (Upadhaya et al., 2019) Emulsifier Globin Di-acyl-glycerol Sodium- stearoyl l-2lactylate Tween 20 Sodium-stearoy l-2-lactylate Sodium- stearoy l-2lactylate+ Tween 20 Sodium-stearoy l-2-lactylate Level 0.05% 0.075%, 0.10% and 0.15% in energy-reduced diet (-100kcal) 0.05%, 0.075%, and 1% 0.10% 0.05% in energy reduced diet (-40 k cal, -60 k cal, and -80 k cal 0.10% Species Broiler Broiler Broiler Finishing pig Broiler Finishing pig Fat source Soybean oil Tallow Tallow Tallow Tallow Tallow Reference Dabbou et al., 2019 Upadhaya et al., 2017 Upadhaya et al., 2018 Yun et al., 2018 Serpunja and Kim, 2019 Yun et al., 2018 Effects Significant increase in fat digestibility, energy efficiency and reduction in FCR during the starter period. Overall growth performance was unaffected. Linear increase in BWG and linear reduction in FI during week 1. Linear increase in BW and linear reduction in FCR overall. Linear increase in the digestibility of DM and fat. A linear increase in BWG and linear improvement in FCR Linear increase in DM and fat digestibility, and a trend in linear reduction in LDL concentration. The lightness value of breast muscle color increased and trends in linear increase in yellowness and redness values were also observed. No significant effects on growth performance, back fat thickness and meat quality attributes Increased fat digestibility, trends in linear reduction in cholesterol and LDL with the reduction in the energy level of diets and supplemented with an emulsifier. No significant effects on growth performance, back fat thickness and meat quality attributes
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