Theme Energy

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.