PARTNER FEATURE ▶▶▶


Feed efficiency is about emulsification


Increasing the energy efficiency of fats and oils will contribute to more economical and sustainable animal production.


BY BRECHT BRUNEEL, CENTRAL TECHNICAL MANAGER AT ORFFA F


Animal specie Broilers Broilers Broilers


Broilers Turkeys


Swine (fatteners) Swine (fatteners)


10


Country Mexico UK


Mexico India Canada


Philippines Belgium


eed represents up to 70% of the total cost of animal production in modern capital-intensive systems. With- in feed, energy is the major cost component in diets for high-performing animals. Energy is the critical dietary


constituent that supports maintenance, as well as tissue growth. Knowledge of energy metabolism is essential for un- derstanding feed efficiency. Due to their high energy density, fats and oils are important energy sources in feed formulation. Improving the energy efficiency of these raw materials is of in- terest from an economic point of view. Nutritional emulsifiers can be used to improve fat digestibility and, thus, improve en- ergy efficiency, which will result in lower feed costs and con- tribute to more economical and sustainable animal production.


Mode of action


An emulsifier is a molecule with a water-soluble (hydrophilic) part and a fat-soluble (lipophilic) part. The combination of these two components in one molecule gives it the unique


Table 1 – Observed effects in different animal species after on top supplementation of a nutritional emulsifier.


Application period Day 1-42 Day 8-21


Day 1-42 (oil A) Day 1-42 (oil B) day 1-42 (oil C) day 1-42 (oil D) Day 1-115 Day 63-140 4 months


BW (vs. control) +1.50% +7.43% +1.54% +0.95% +6.19% +5.37% +1.51% +7.61% +1.01%


▶ ALL ABOUT FEED | Volume 29, No. 2, 2021


FCR (vs. control) -1.20% -7.57% -2.60% -1.60% -1.22% -1.84% -2.29% -9.92% -2.47%


property that the emulsifier can dissolve both in fat and in wa- ter and can aid in mixing these two fractions. In the animal, fat digestion occurs in a few steps. Initially, large fat globules are emulsified in the watery environment of the gut. Normally, fat and water do not mix, and therefore, bile salts assist in this mix- ing process as natural emulsifiers. Smaller fat droplets are formed and increase the contact surface for the lipase enzyme. This enzyme, produced by the pancreas, breaks down fat. The next step is the formation of micelles. Micelles are water-solu- ble aggregates of lipid molecules containing both polar and non-polar groups. When micelles come into contact with the micro-villous membrane, they are disrupted, and the fatty ac- ids are absorbed by the lipophilic cell membrane. Bile salts and monoglycerides aid as natural emulsifiers in the formation of micelles. Nevertheless, the capacity of these natural emulsifiers can be a limiting factor for fat digestion. Exogenous nutritional emulsifiers can therefore assist in improving fat digestibility and energy efficiency. Their positive effect will be more pro- nounced at higher levels of added fat. Even with highly digesti- ble fats (e.g. soybean oil) there is a significant effect.


Effects on digestibility Nutritional emulsifiers are known for their effect on energy


PHOTO: ORFFA


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