Crude soybean lecithin as alternative energy source for broiler chicken diets

Viñado, Alberto; Castillejos, Lorena; Rodriguez-Sanchez, Raquel; Barroeta, A. C.

doi:10.3382/ps/pez318

Cited by 18 publications

(11 citation statements)

References 37 publications

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“…The positive effect of FA utilization in grower-finisher birds, especially on the absorption of SFA, has been reported by Batal and Parsons, [ 29 ]; Tancharoenrat et al [ 9 ]; Roll et al [ 13 ]; Rodriguez-Sanchez et al [ 12 ]; and Viñado et al [ 6 ]. This is evidenced by the higher feed AME values and FA digestibility coefficients, and the lower FFA content obtained in grower chickens compared to starter chicks.…”

Section: Discussionmentioning

confidence: 76%

“…Moreover, the use of ingredients that are unsuitable for human consumption in animal nutrition would allow animal food producers to advance toward circular agroindustry. During the S refining process, different by-products are generated that could be attractive alternative lipid sources to feed broiler chickens [ 5 , 6 , 7 ]. One of these is soybean acid oil (SA), which is derived from the chemical refining of S. It has a similar fatty acid (FA) profile to S, with a high unsaturated-to-saturated FA ratio (UFA:SFA), but due to its origin it has a higher content of free fatty acids (FFA) (59–66%, determined by titration; and 45–61%, determined as lipid class) and MIU (moisture, insoluble impurities, unsaponifiable matter) (5.3–9.0%) [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

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Replacement of Palm Oil with Soybean Acid Oil in Broiler Chicken Diet: Fat Digestibility and Lipid Class Content along the Intestinal Tract

Jimenez-Moya

Barroeta

Guardiola

et al. 2021

Animals

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This study aimed to evaluate the replacement of palm oil (P) with increasing levels of soybean acid oil (SA), a by-product of soybean oil (S) refining, on lipid class content and fatty acid (FA) digestibility in the intestine and excreta of chickens at 11 and 35 days (d). Five experimental diets were obtained by supplementing a basal diet with 6% of P (P6), 6% of SA (SA6), 4% of P + 2% SA (P4-SA2), 2% of P + 4% of SA (P2-SA4) and 6% of S (S6). A total of 480 one-d-old female broiler chickens (Ross 308) were housed in metabolic cages (6 cages/treatment, with 16 birds/cage). Replacing P with SA improved fat absorption at 11 and 35 d (p < 0.05), but not feed AME values and saturated FA (SFA) digestibility at 11 d. As age increased, the absorption of SFA and free fatty acids (FFA) improved, and the contribution of the upper ileum to FA absorption increased (p < 0.05). At 35 d, SA6 (56% FFA) and P2-SA4 (40% FFA, 2.6 unsaturated-to-saturated FA ratio) could replace S6 without impairing fat utilization. The replacement of P with SA represents a suitable strategy to use this by-product.

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Section: Discussionmentioning

confidence: 76%

Section: Introductionmentioning

confidence: 99%

Replacement of Palm Oil with Soybean Acid Oil in Broiler Chicken Diet: Fat Digestibility and Lipid Class Content along the Intestinal Tract

Jimenez-Moya

Barroeta

Guardiola

et al. 2021

Animals

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“…The results for weight gain from 22 to 35 days of age show that a reduction in the nutritional levels of ME, Ca and aP (without the inclusion of additives) resulted in a reduction in weight gain; however, the inclusion of additives alone or in association promoted a weight gain similar (P > 0.05) to that of the control treatment. This may be indicative of the effect of phytase in contributing to a better digestibility of the nutrients present in the ingredients (MANOBHAVAN, et al, 2015;JIMENEZ et al, 2019) and the emulsifying effect of gum improving lipid digestibility (BORSATTI et al, 2018;VIÑADO et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

“…Other prominent additives used to increase the efficiency of the use of lipids, and therefore energy in the feed, are emulsifiers (BORSATTI et al, 2018;VIÑADO et al, 2019). One of the emulsifying compounds used in diets is soy lecithin (ZHANG et al, 2011), a co-product obtained in the production of soy oil by the process called degumming, which consists of the extraction of phospholipids from soy gum by adding water at a temperature of 60-90 °C under constant pressure (ARAÚJO, 2008).…”

Section: Introductionmentioning

confidence: 99%

Valuation of the Nutritional Matrix by Phytase and Soy Gum in the Diet Formulation for Broiler Chickens

Rostichelli¹,

Laurentiz

Filardi

et al. 2020

Rev. Caatinga

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The study was carried out with the objective of evaluating whether the valorisation of the nutritional matrix by the addition of the enzyme phytase and soy gum, in isolation or in association in the formulation of broiler chicken diets compromises the performance in the phase of 7 to 42 days of age and can be economically viable. Seven hundred 7-day-old male Cobb 500 broiler chicks were distributed in a completely randomised design consisting of seven treatments and five replications of 20 birds. The treatments consisted of a standard diet and six other diets whose matrix values of phytase and gum were valued, either alone or in combination, in the formulation of the diets. The individual valuation of the nutritional matrix of the phytase and soy gum in the formulation of feed for broiler chickens did not compromise the zootechnical performance of the chickens; however, only the valuation with phytase proved economically viable, since the inclusion of the gum and its valuation did not contribute to a reduction in the production cost or gross margin compared to a standard diet.

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“…This by-product consists of the combination of polar lipids (mostly phospholipids and glycolipids) and oil at an approximate ratio of 60:40, besides having a high content of unsaturated fatty acids (Nieuwenhuyzen & Tomás, 2008), representing a good source of energy, linolenic acid, vitamin E, choline, and emulsifying properties (Nguyen et al, 2014). In poultry feed, its energy value and emulsifying characteristics have been explored (Attia et al, 2009;Borsatti et al, 2018); however, there is not enough information available to recommend its use in broiler chicken feed (Viñado et al, 2019). In the case of laying hens, the information is even more restricted, both regarding the incorporation of gum (Leeson et al, 1977;Hulan & Proudfoot, 1981) or raw lecithin in the feed (Mandalawi, 2015), mainly related to the quality of stored eggs.…”

Section: Introductionmentioning

confidence: 99%

Use of soybean gum as an emulsifier in diets for commercial laying hens

Souza

Laurentiz

Faria

et al. 2019

Pesq. agropec. bras.

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The objective of this work was to evaluate the influence of the inclusion of soybean (Glycine max) gum in the diet of laying hens on egg production, egg external and internal quality, and economic viability, as well as of temperature and storage time on the oxidative stability of eggs. One hundred and eighty 40-week-old Lohmann-LSL layers were fed 0, 1, 2, 3, 4, and 5% soybean gum in the diet. In the economic analysis, the average productive performance of the layers and the cost of feed were considered. In order to evaluate oxidative stability, eggs were stored at room temperature (~30oC) or refrigerated (5oC) for 0, 7, and 21 days. The inclusion of soybean gum in the diet increased feed intake and also egg production, average weight, and mass. Soybean gum improved external and internal egg quality parameters, but reduced the Haugh unit. Oxidative stability was higher in eggs from hens fed 4% gum, at 5oC, for 21 days; however, the largest economic return was with 1% gum. The inclusion of soybean gum promotes improvements in the production, external and internal quality, and oxidative stability of eggs from commercial laying hens.

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Crude soybean lecithin as alternative energy source for broiler chicken diets

Cited by 18 publications

References 37 publications

Replacement of Palm Oil with Soybean Acid Oil in Broiler Chicken Diet: Fat Digestibility and Lipid Class Content along the Intestinal Tract

Replacement of Palm Oil with Soybean Acid Oil in Broiler Chicken Diet: Fat Digestibility and Lipid Class Content along the Intestinal Tract

Valuation of the Nutritional Matrix by Phytase and Soy Gum in the Diet Formulation for Broiler Chickens

Use of soybean gum as an emulsifier in diets for commercial laying hens

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