Impact of the natural biosurfactant on all three stages of fat digestion at the center of the Ph.D. study
December 2015 – In contrast to feed enzymes, only limited studies have been dedicated to investigating the modes of action of lysophospholipids added to –animal feeds. For some time, researchers have believed lysophospholipids simply act as an emulsifier in the first stages of fat digestion. However, Kemin researchers discovered other possible mechanisms of action for lysophospholipids. In order to further elucidate this important industry topic on lipid nutrition, Kemin did a new dimensional research on, – “Modes of action of lysophospholipids as feed additives on fat digestion in broilers.” at Catholic University of Leuven. Matias Jansen, the researcher presented information on how lysophospholipidsare important for lipid nutrition beyond emulsification.
The study determined the impact of lysophospholipids on all three stages of fat digestion: emulsification, hydrolysis, and absorption. The data indicates that in addition to their emulsifying capacities, lysophospholipids significantly improve the hydrolysis of triglycerides into monoglycerides and free fatty acids. Furthermore, the lysophospholipids enhance the absorption of monoglycerides and free fatty acids by the enterocytes. The study also clearly differentiates the modes of action of supplemented lysophospholipids from those of phospholipids delivered by lecithins and other synthetic emulsifiers added to the feed.
Secondly, Jansen studied the interaction between bile salts and supplemented lysophospholipids. The results indicate that at low bile salt concentrations, lysophospholipids significantly improve the digestibility of nutrients. Therefore, the addition of lysophospholipids is especially advised in the stages where the bile salts production is low and high influx of lipid nutrients into the digestive system.
In a third step of the study, the interaction between the fat type in the diet and lysophospholipids was investigated. The dietary addition of lysophospholipids significantly improved the digestibility of fatand able to uplift the value of fats and oils. As well addition of lysophospholipids significantly improved the digestibility of other nutrients in diets formulated with mainly saturated fatty acids. This mode of action allows lysophospholipids to be used in feed reformulation, bringing economic benefit by enhancing the productive efficiency of animals.
“This research study highlights the complexity of the fat digestion process and demonstrates how lysophospholipids can improve it,” saysDrFilip Nuyens, Kemin research and development director of the animal nutrition and health division in Europe. “This collaboration with the academic world is an outstanding example of how we can work together to understand the complex molecular mechanisms of lysophospholipids and gain insights that form the foundation of new innovations. Poultry producers face many challenges and Kemin is committed to providing the industry strategic insight, innovation, and the best solutions based on sound science.”
Kemin has developed a unique, natural biosurfactant highly-enriched in lysophospholipids (LYSOFORTE®) with superior emulsification, hydrolysis and absorption enhancing properties.Kemin is the original pioneer in absorption enhancers. LYSOFORTE has been successfully tested in several animal species (broilers, layers, turkeys, pigs, and fish) and a wide range of conditions over the last 20 years, producing a vast amount of scientific and practical information. The research work of MatiasJansen further contributes to the role of Kemin to support the global feed industry with its knowledge, products, and services.
For more information, please write to Chandrasekar.S@kemin.com | Kannan.R@kemin.com
