Physiology of lipid digestion and absorption in poultry: An updated review on the supplementation of exogenous emulsifiers in broiler diets

Abstract

Lipids are a concentrated source of energy with at least twice as much energy as the same amount of carbohydrates and protein. Dietary lipids provide a practical alternative toward increasing the dietary energy density of feeds for high‐performing modern broilers. However, the digestion and absorption of dietary lipids are much more complex than that of the other macronutrients. In addition, young birds are physiologically limited in their capacity to utilise dietary fats and oils effectively. The use of dietary emulsifiers as one of the strategies aimed at improving fat utilisation has been reported to elicit several physiological responses including improved fat digestibility and growth performance. In practical terms, this allows for the incorporation of lipids into lower‐energy diets without compromising broiler performance. Such an approach may potentially lower feed costs and raise revenue gains. The current review revisits lipids and the different roles that they perform in diets and whole‐body metabolism. Additional information on the process of dietary lipid digestion and absorption in poultry; and the physiological limitation brought about by age on lipid utilisation in the avian gastrointestinal tract have been discussed. Subsequently, the physiological responses resulting from the dietary supplementation of exogenous emulsifiers as a strategy for improved lipid utilisation in broiler nutrition are appraised. Suggestions of nascent areas for a better understanding of exogenous emulsifiers have been highlighted.

Duck compound probiotics fermented diet alters the growth performance by shaping the gut morphology, microbiota and metabolism

“…Several reports have shown that fermented diet by probiotics can produce more organic acids and release other metabolite, which is effective in maintaining the balance of the gastrointestinal tract of livestock and poultry and enhancing the feed conversion rate and the body immunity ( Xu et al, 2020 ; Chang et al, 2023 ). In addition, fermentation diets produced a variety of bio-active substances which was possessed the antimicrobial, antioxidant, degradation of mold toxins, decomposition of anti-nutritional factors and other functions ( Basson et al, 2020 ; Oketch et al, 2023 ). Therefore, in this study, we firstly investigated that the effects of FF with Muscovy duck's compound probiotics on feed nutrient levels, such as lipid and protein metabolites, the results found that Muscovy duck's compound probiotics co-fermentation increased the concentrations of FA in fermented diets, and significantly improved the numbers of short peptide in diets, this also accords with earlier observations that microbial fermentation has increased the concentrations of FA, which was a class of easily absorbed small molecule nutrients.…”

Laying hen responses to multi-strain Bacillus-based probiotic supplementation from 25 to 37 weeks of age

“…Probiotics have been reported to improve feed intake and utilization; stimulate immune response; and promote mucosal integrity [ 2 , 4 , 6 ]. These benefits contribute to improved gut health, i.e., the general presence of a stable and coordinated interaction between the diet, commensal microbiome, intestinal mucosa, and immune system in a symbiotic equilibrium that allows the gut to perform physiological functions, self-regulate, and withstand stressors [ 18 ]. Specifically, the efficacy of supplemental Bacillus subtilis PB6, Bacillus subtilis FXA, and Bacillus licheniformis G3 to increase the productive performance and egg quality; modulate the mechanism behind mineral absorption and bone mineralization; and improve the intestinal microbial balance of layers was investigated at two different levels.…”

Use of Linseed oil and animal tallow in nutrition and its effect on blood Characteristics and meat composition in Broilers

“…Where the cost and demand for increased energy in feed meals to meet the requirements of fast-growing birds has become the subject of attention of nutritionists, as dietary fats are one of the preferred ways to achieve this purpose, as various sources of fat have been introduced in poultry nutrition, including animal fats such as cow fat, lard, poultry fat, vegetable oils such as Linseed oil, soybean oil, corn oil, palm oil and sunflower oil [9]. In addition to the high energy density that is almost twice the same amount of carbohydrates and proteins, fats and edible oils are relatively inexpensive compared to corn, so the use of dietary fats provides a reasonable alternative to increase the energy density in the diets of modern high-performance broilers at relatively low costs [10]. Commercial broilers are characterized by a short production cycle and high energy requirements, so adding fats to their diet is a must as fats and oils contain the highest level of calories among all nutrients [11].…”