Interaction between fat type and lysolecithin supplementation in broiler feeds

Abstract

Lysolecithins are added to poultry diets to promote the intestinal absorption of nutrients, in particular of dietary fats. Lysolecithins contain a mixture of phospho- and lysophospholipids and differ in composition depending on the conditions and source of the lecithin used for its production. The importance of the lysolecithin composition and its interaction with the fat type was investigated in vitro in a fat digestion model and in vivo in a digestibility trial with broilers (24 to 28 d age). The in vitro digestion of soybean oil and pig lard was investigated without and with the inclusion of soybean or rapeseed lysolecithin. Correspondingly, for the digestibility trial, 108 Ross 308 male broilers were assigned to 6 dietary treatments: a basal diet with either soybean oil (5.3%) or pig lard (5.8%), each basal diet supplemented with 250 ppm soybean lysolecithin, and each basal diet supplemented with 250 ppm rapeseed lysolecithin. In vitro pig lard digestibility was significantly lower compared to soybean oil digestibility. Although in vivo no significant difference was observed for crude fat digestibility, broilers fed the basal diet with pig lard had a lower (P < 0.05) DM digestibility, nitrogen retention, and AMEn compared to those fed the basal diet with soybean oil. Lysolecithin supplementation showed a significant interaction with the fat type, both in vitro and in vivo. The in vitro hydrolysis of pig lard, but not of soybean oil, increased (P < 0.001) with supplementation of soybean and rapeseed lysolecithin. Moreover, soybean and rapeseed lysolecithin supplementation improved (P < 0.05) DM digestibility of the basal diet with pig lard by 5.1 and 5.7%, respectively; nitrogen retention by 2.8 and 3.1 g/kg, respectively; and AMEn by 182 and 199 kcal/kg, respectively. Despite the major difference in molecular composition, there was, however, no impact of the lysolecithin composition on in vitro and in vivo fat digestibility. This study demonstrates that the improvements that can be made with lysolecithin supplementation are highly dependent on the fat incorporated in broiler feeds.

The addition of lysolecithin to broiler diets improves growth performance across fat levels and sources: a meta-analysis of 33 trials

“…Chen et al (2019) found that there were significant growth responses to supplemental LCL at 250, 500 and 750 g/t, but the results did not show a clear linear dose response. Surprisingly, and in contrast to previously published literature (Jansen et al 2015) there was no statistical link in this dataset between the type of dietary fat or oil used and the growth response to the addition of lysolecithin. In Figure 1.…”

“…However, the magnitude of effect on FCR following on top supplementation with lysophospholipids varied between studies, ranging from 8 points in reduction to a 4 point increase vs. an unsupplemented control. This variation was in line with the response seen in other published studies (Chen et al 2019;Jansen et al 2015;Zaefarian et al 2015), and is likely due to the inherent variability in growth response to nutritional additives. Even when assessing much larger datasets than currently presented, models quantifying factors responsible for bird response to phytase enzyme addition could only account for 64-72% of total variation (Rosen 2006).…”

“…When compared with lecithin, lysophospholipids are more hydrophilic, have better oil-in-water emulsifying properties (Joshi et al 2006;Liu and Ma 2011) and therefore, are more able to improve the digestion of fats and oils. Previous research with lysolecithin in broiler diets has demonstrated improved weight gain and feed conversion ratio (FCR) (Zaefarian et al 2015;Zampiga et al 2016; Allahyari-Bake and Jahanian 2016), while others have reported increases in apparent metabolisable energy (AME) (Melegy et al 2010;Jansen et al 2015).…”

Influence of the inclusion of co-products of the soy oil industry in poultry diets on nutrient digestibility, growth performance, and production

“…In the current research, added fat increased the retention of most nutrients and the AME content of the diet, with effects that were greater in Exp 2, in which a higher level of supplemented fat was used (50 vs. 25 g /kg). In fact, the inclusion of 50 g SO/kg increased the CTTAR of DM, OM, GE and CP by 0.016, 0.006, 0.033 and 0.028 units, respectively, values that were within the range reported by other authors (Vieira et al, 2002;Jimenez-Moreno et al, 2009;Jansen et al, 2015). In contrast, Zollitsch et al (1997) and Zhang et al (2011) reported that DM and N retention was not affected when different fat sources were included in the diet of 36 and 17-d-old broilers, respectively.…”

“…The inclusion of a lipid source affects in different ways the utilization of other components of the diet (Mateos and Sell, 1980b;Jansen et al, 2015). In the current research, EE retention was higher for the supplemental fat diets than for the control diet in both experiments.…”