Lecithin replacement to improve growth performance

A low inclusion of a strong emulsifier can replace a higher inclusion of a weak emulsifier and maintain lipid digestion and absorption.

By Yu-Hung Lin, Marleen Dehasque and Waldo G. Nuez-Ortín

In shrimp and other crustaceans, weight gain responses to different levels of dietary lipid indicate that highest gains are generally achieved at dietary levels of 5-6% inclusion (NRC, 2011). Higher levels (>10%) often retard growth because of the inefficiency of shrimp to use lipids. Shrimp lack the bile juice system, which results in a less efficient emulsification process and a subsequent decreased formation and absorption of lipid micelles, leading to a reduced hepatopancreas function.

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