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POULTRY | GLOBIN | EMULSIFIER

Globin as a dietary emulsifier to improve lipid digestion and feed efficiency in broiler chicks

Conference Abstract
European Society of Veterinary and Comparative Nutrition (ESVCN) 2017

Lipid digestion is a complex process involving emulsification of fat globules and hydrolysis of triglycerides to form water-soluble micelles. Impaired emulsification is the first limiting factor of lipid digestion in young birds because of inadequate secretion of bile salts and phospholipids as endogenous emulsifiers. Increasing feed costs as well as the urge for more sustainable livestock production require continuous optimization of feed utilization, including maximal energy yield from dietary. Impaired emulsification is the first limiting factor of lipid digestion in young birds, because of inadequate secretion of bile salts and phospholipids as endogenous emulsifiers. Lipid digestion depends besides animal factors also on degree of saturation and chain length of the dietary fat, but cost price and other factors limit the choice of fat sources suitable for use in commercial broiler diets. Globin (Actipro® 95PGS) is manufactured from the red cell fraction of porcine blood and is used as an emulsifier in meat products. This hydrophilic protein lowers the surface tension of oil-in-water systems and stabilizes the emulsion. Its solubility and emulsifying-stabilizing properties are most pronounced around the normal intestinal pH-level of chickens. Therefore, when used in broiler starter diets, Globin may enhance emulsification of dietary fat. The present study evaluated the effect of Globin on digestibility and feed efficiency of a standard broiler starter diet with soybean oil as added fat.

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