A lipid-specific approach to emulsifiers
The quality of dietary lipids is affected by their degree of saturation
and the content of free fatty acids, among other factors. Adding emulsifiers has
already been shown to improve productive parameters in broilers. Recent work
shows that the efficacy of a lipid emulsifier is affected by lipid quality, but
can increase the metabolisable energy value of lipids by more than the sum of
lipid plus emulsifier alone.
This article can also be found at Feed Mix, volume 11, no. 5
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