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Emulsifiers in the poultry industry

Published online by Cambridge University Press:  01 August 2017

F.A. SIYAL ,
D. BABAZADEH ,
C. WANG ,
M.A. ARAIN ,
M. SAEED ,
T. AYASAN ,
L. ZHANG  and
T. WANG
F.A. SIYAL
Affiliation:
College of Animal Science & Technology, Nanjing Agricultural University, Nanjing Jiangsu, China, 210095 Department of Animal Nutrition, Faculty of Animal and Veterinary Sciences, Sindh Agriculture University, Tandojam, Pakistan
D. BABAZADEH*
Affiliation:
Young Researchers and Elite Club, Tabriz Branch, Islamic Azad University, Tabriz, Iran
C. WANG
Affiliation:
College of Animal Science & Technology, Nanjing Agricultural University, Nanjing Jiangsu, China, 210095
M.A. ARAIN
Affiliation:
College of Animal Sciences and Technology, Northwest A&F University, Yangling, China, 712100
M. SAEED
Affiliation:
College of Animal Sciences and Technology, Northwest A&F University, Yangling, China, 712100
T. AYASAN
Affiliation:
East Mediterranean Agricultural Research Institute, Adana, Turkey
L. ZHANG
Affiliation:
College of Animal Science & Technology, Nanjing Agricultural University, Nanjing Jiangsu, China, 210095
T. WANG*
Affiliation:
College of Animal Science & Technology, Nanjing Agricultural University, Nanjing Jiangsu, China, 210095
*
Corresponding authors: [email protected], [email protected]
Corresponding authors: [email protected], [email protected]
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Abstract

Emulsifiers are used in poultry nutrition for improving poultry performance, digestibility of the nutrients, especially fats, and include soy-lecithin, milk derived casein, lysophatidylcholine or lysolecithin (lecithin), bile salt, glycerol polyethylene glycol ricinoleate (E 484), and sodium stearoyl-2-lactylate (SSL) etc. The efficacy of emulsifying agents can be used with different vegetable oils and various levels of metabolisable energy (ME). The literature shows that the selection of various natural and synthetic sources of emulsifiers should be on the basis of their hydrophilic-lipophilic balance (HLB). There are new directions regarding exogenous and natural emulsifying agents, their blends in poultry diet and importance of in vitro studies. The following review includes comparisons of emulsifying agents and their impact on performance in poultry.

Keywords

poultry productionemulsifierdigestionbroilerdiet
Type
Reviews
Information
World's Poultry Science Journal , Volume 73 , Issue 3 , September 2017 , pp. 611 - 620
Copyright
Copyright © World's Poultry Science Association 2017 

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