SPECIAL STORY FEED & ADDITIVE MAGAZINE March 2023 53 growth performance was weakened according to the age of pigs increased. Thus, the effects of emulsifiers are influenced by the age of the animal and the types of fat used in the diet. The most important characteristic of meat quality is tenderness. Hence, increasing the softness of pork is crucial to raising consumer pleasure. The supplementation of lecithin (0, 0.4, 2, and 8%) in the diet has been reported to improve chewiness and dressing percentage, and reduce pork color (Akit et al., 2014). The improved chewiness was suggested due to a decrease in collagen content by the inclusion of an emulsifier in the diet. In addition, the hardness and chewiness of the m. Longissimus thoracis were reduced by the 1.5 and 7.5% lecithin treatments and not the 0.3% lecithin treatment group. Furthermore, the supplementation of lecithin to a basal diet containing lard as an energy source had lower serum cholesterol concentration in weaning pigs than those fed diet containing tallow as an energy source. On the other hand, pigs fed lard plus lysolecithin had higher cholesterol than those fed tallow plus lysolecithin (Jones et al., 1992). It indicated that there was an interaction between emulsifiers and energy sources on total cholesterol concentration. The concentrations of HDL or triglyceride were not affected by dietary fat sources (soybean oil, poultry fat, and a blend of 50% soybean oil and 50% poultry fat or emulsifier addition) (Guerreiro Neto et al., 2011). Zhao et al. (2015) found that the addition of 0.05 and 0.10% LPL had no discernible impact on LDL cholesterol. Fat sources and emulsifier types potentially have an influential role in the improvement of serum lipids in animals.
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