digestibility, especially in poultry. Increased fat digestion is of main focus, but the digestibility of other nutrients (e.g. crude protein) is also of interest. Several faecal metabolic studies by Orffa provide insight into these effects. Diets in these studies were formulated based on maize, soybean meal, wheat, meat and bone meal in varying concentrations. The oils added included vegetable oils (e.g. soybean oil, mixed vegetable fatty acids) and animal fats (e.g. poultry fat). After an adaptation period, faeces were collected at the end of the metabolic period for a number of consecutive days and analysed. The results show that adding a nutritional emulsifier increases energy, crude fat, dry matter and crude protein digestibility on average by 76 kcal/kg (AMEn), 2.81%, 1.41% and 1.68%, respectively. It is important to note that the increase in energy digestibility depends on the crude fat percentage in the diet.
Improving feed efficiency & saving costs Based on this understanding of energy digestion using nutri- tional emulsifiers, it is possible to implement this strategy in commercial feeds. By supplementing a nutritional emulsifier and implementing its matrix value (e.g. AMEn = 200,000 kcal/ kg) in feed formulation software it is possible to produce en-
ergy- reduced and cheaper diets without impacting perfor- mance. Given increasing raw material costs, the effect of the nutritional emulsifier provides an opportunity to reduce the negative impact on feed prices. The return on investment (in energy-reduced diets) ranges from 3:1 to 7:1, depending on the animal species. In addition to the application in energy- reduced diets there is also the possibility to supply a nutri- tional emulsifier on top in the feed. This will result in heavier animals needing less feed. Significant improvements in body weight (BW) and feed conversion ratio (FCR) can be seen (Ta- ble 1). These results also imply improved sustainability. Using less fat in the feed, in energy-reduced diets, and less feed, when supplied on top, results in more sustainable production.
Conclusions A first observation is that a nutritional emulsifier can be used to improve energy, dry matter, crude fat and crude protein di- gestibility as shown in several faecal metabolic studies (and confirmed in energy-reduced validation tests). A second ob- servation is that based on these improvements in digestibili- ty, the nutritional emulsifier is able to save feed costs and im- prove performance. A third observation is that nutritional emulsifiers contribute to more sustainable feeds.
▶ ALL ABOUT FEED | Volume 29, No. 2, 2021 11
Nutritional emulsifiers can be used to im- prove fat digest- ibility and, thus, improve energy efficiency, which will result in lower feed costs.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36
