Effect of lecithin with or without chitooligosaccharide on the growth performance, nutrient digestibility, blood metabolites and pork quality of finishing pigs

Kim, Won‐Tae; Shinde, Prashant; Chae, B. J.

doi:10.4141/cjas07079

Cited by 20 publications

(14 citation statements)

References 35 publications

(32 reference statements)

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“…Soy-lecithin is a by-product of soybean oil processing, and it mainly contains phosphatides such as 19-21% phosphatidylcholine, 20-21%inositol phosphatides, 8-20%phosphatidyl-ethanolamine and 5-11% other phosphatides [9]. Besides being a source of energy, it also serves as an emulsifier by modifying or binding phospholipid molecules [10][11][12]. Emulsifiers include hydrophilic and hydrophobic molecules, which can distribute oil droplets evenly in the emulsion.…”

Section: Introductionmentioning

confidence: 99%

Growth Performance, Nutrient Digestibility, Blood Profiles, Excreta Microbial Counts, Meat Quality and Organ Weight on Broilers Fed with De-Oiled Lecithin Emulsifier

Liu

Yoon

Kim

2020

Animals

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This research evaluated the effects of de-oiled lecithin (DOL) as an exogenous emulsifier in broilers. Totally, 480 male broilers (1-d-old, Ross308) were raised for a 35-day feeding experiment. Broilers were randomly divided into three dietary groups including the addition of 0, 61.80%de-oiled lecithin (DOL-60), 97.16%de-oiled lecithin (DOL-97) into the basal diet. Broiler chickens fed with DOL-60 and DOL-97diets had greater body weight gain (BWG) during 1–7 days, 8–21 days, and the overall experimental period (p< 0.05),greater(p < 0.05) breast muscle percentages, and lower (p < 0.05) low-density lipoprotein cholesterol (LDL/C) concentrations. Furthermore, broiler chickens fed with DOL-97 diet showed the highest (p< 0.05)BWG during 22–35 days and feed intake during 8–21 days, lowest (p< 0.05) feed conversion ratio during 22–35 days and overall period, highest (p< 0.05) concentration of serum high-density lipoprotein-cholesterol (HDL/C), lowest (p < 0.05) concentration of serum low-density lipoprotein-cholesterol (LDL/C),excreta population of Escherichia coli (E. coli), and highest(p < 0.05) value of breast muscle redness. In summary, broiler diets inclusion of DOL-97 decreased the excreta E. coli counts, improved the growth performance, increased breast muscle percentage and redness, and enhanced concentrations of serum HDL/C and LDL/C.

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Section: Introductionmentioning

confidence: 99%

Growth Performance, Nutrient Digestibility, Blood Profiles, Excreta Microbial Counts, Meat Quality and Organ Weight on Broilers Fed with De-Oiled Lecithin Emulsifier

Liu

Yoon

Kim

2020

Animals

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“…Lecithin, as an emulsifier, was proposed to increase the capacity of bile salt micelles to solubilise long chain saturated fatty acids thus improving animal fat digestion and absorption ( Freeman, 1969 , Reynier et al., 1985 ). However, Kim et al. (2008) did not observe any improvements in nutrient digestibility.…”

Section: Discussionmentioning

confidence: 66%

“…The major finding from the present study was that dietary lecithin improved feed efficiency in both gilts and IC male pigs fed a summer diet containing 4.6% tallow added. Similarly, Kim et al. (2008) also demonstrated improvement in feed efficiency in finisher pigs fed lecithin in diets containing 2.5% tallow.…”

Section: Discussionmentioning

confidence: 80%

Dietary lecithin improves feed efficiency without impacting meat quality in immunocastrated male pigs and gilts fed a summer ration containing added fat

Akit

Collins²,

Fahri

et al. 2018

Animal Nutrition

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The aim of this study was to investigate the effects of sex and dietary lecithin on growth performance, meat quality, muscle collagen content and gene expression of key genes involved in collagen synthesis in finisher pigs. A total of 256 pigs (Large White × Landrace) were allotted to a 2 × 2 factorial arrangement involving sex (gilt or immunocastrated [IC] male) and dietary treatment (0 or 5 g/kg of dietary lecithin). All diets were formulated to contain 4.6% tallow with relatively high total fat of 6.3%. After 5 weeks of dietary treatment, pigs were slaughtered and Longissimus dorsi muscle was obtained for evaluation of meat quality and collagen content. Rectus abdominis muscle was analysed for gene expression of key genes involved in collagen synthesis namely, type I (α1) procollagen (COL1A1), type III (α1) procollagen (COL3A1), α-subunit of prolyl 4-hydroxylase (P4H), lysyl oxidase and metalloproteinase-1 (MMP-1). The results showed that lecithin improved feed efficiency of all pigs (P < 0.05) but it had no effect on feed intake, average daily gain and dressing percentage (P > 0.05). Lecithin also had no effect on meat compression, shear force, collagen content and gene expression (P > 0.05). Immunocastrated male had higher growth rate and increased COL1A1 expression than gilts. However, sex had no effect on fat depth at the P2 site (65 mm from the midline over the last rib), collagen content and expression of other genes (P > 0.05). In conclusion, lecithin improved feed efficiency in finishing pigs without impacting pork quality. Thus, inclusion of lecithin in diets containing high amount of tallow during the summer period could be beneficial.

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“…Studies from our laboratories have failed to observe any effect on ADG, final liveweight or FCR [ 10 , 11 , 24 ], although in one study there was in increase in dressing rate [ 11 ]. In contrast, Kim et al [ 28 ] reported that dietary lecithin improved ADG and feed efficiency and suggested that the improved feed efficiency was due to a more efficient dietary tallow digestibility given the emulsifying properties of lecithin. Dietary lecithin has been reported to enhance utilisation of dietary fat, particularly in young pigs [ 29 , 30 ].…”

Section: Discussionmentioning

confidence: 98%

Dietary Lecithin Supplementation Can Improve the Quality of the M. Longissimus thoracis

D’Souza¹,

Blake²,

Williams³

et al. 2015

Animals

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Simple SummaryMeat tenderness and texture can be influenced by the connective tissue content. Dietary lecithin offers a means of improving fat digestibility of pigs and reducing the connective tissue of pork. This feeding study confirmed that dietary lecithin decreased the chewiness and improved the fatty acid composition of pork without impacting on growth performance of pigs. Therefore, dietary lecithin supplementation has the potential to improve the quality attributes of pork.AbstractForty crossbred (Large White × Landrace × Duroc) female pigs (16.4 kg ± 0.94 kg) were used to investigate the effect of dietary lecithin supplementation on growth performance and pork quality. Pigs were randomly allocated to a commercial diet containing either 0, 3, 15 or 75 g lecithin/kg of feed during the grower and finisher growth phase. Pork from pigs consuming the diets containing 15 g and 75 g lecithin/kg had lower hardness (P < 0.001) and chewiness (P < 0.01) values compared to the controls. Dietary lecithin supplementation at 75 g/kg significantly increased (P < 0.05) the linoleic acid and reduced (P < 0.05) the myristic acid levels of pork compared to the control and the 3 g/kg and 15 g/kg lecithin supplemented treatments. Pigs fed the 75 g/kg lecithin supplemented diet had lower plasma cholesterol (P < 0.05) at slaughter compared to pigs fed the control diet and the 3 g/kg and 15 g/kg lecithin supplemented treatments. These data indicate that dietary lecithin supplementation has the potential to improve the quality attributes of pork from female pigs.

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Effect of lecithin with or without chitooligosaccharide on the growth performance, nutrient digestibility, blood metabolites and pork quality of finishing pigs

Cited by 20 publications

References 35 publications

Growth Performance, Nutrient Digestibility, Blood Profiles, Excreta Microbial Counts, Meat Quality and Organ Weight on Broilers Fed with De-Oiled Lecithin Emulsifier

Growth Performance, Nutrient Digestibility, Blood Profiles, Excreta Microbial Counts, Meat Quality and Organ Weight on Broilers Fed with De-Oiled Lecithin Emulsifier

Dietary lecithin improves feed efficiency without impacting meat quality in immunocastrated male pigs and gilts fed a summer ration containing added fat

Dietary Lecithin Supplementation Can Improve the Quality of the M. Longissimus thoracis

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