In a world where performance and cost effectiveness are crucial for continuance of businesses, feed must be utilized to its fullest potential.
Main benefits of lysolecithins are nutrient digestibility and nutrient absorption. In more detail: lysolecithins improve emulsification of fats and oils, increasing enzymatic potential. Above that, lysolecithins support mixed micelle formation and improve the permeability of the intestines, increasing nutrient absorption.
Based on these hydrolysed lecithins, FRA® LeciMax is a cost-effective feed additive that improves FCR and ADWG. It enriches the feed formulation for monogastric animals in a production environment.
Feed cost management is a top priority for farmers and nutritionists. Livestock animals are required to grow fast with a minimal amount of feed. Often, a high inclusion rate of fat is used to increase dietary energy. Adding more fat only adds value when these fats are properly emulsified and digested, making the energy available for the animal.
Adding fat to feed presents a difficult choice. While saturated fat is usually a cheaper source, unsaturated fat is often easier to digest. As food nutrients only add value when they are properly digested, we must weigh the benefits of easier digestion against the higher feed formulation costs when choosing unsaturated fat.
What if we could use the fat in feed formulations more efficiently, thereby increasing animal performance? Lysolecithins have proven their value in improving feed utilization and give the opportunity to decrease production costs by reformulating expensive diets.
Under a specific time, temperature and pressure native lecithins are mixed with enzymes. During this unique process, enzymes cleave one (fatty acid) tail from lecithin: creating lysolecithins.
Both lysolecithin and native lecithin are amphiphilic molecules. Amphiphilic means that the molecule has a water-loving and fat-loving side. The head group is water-loving and the fatty acid tails are fat-loving. As lecithins have two fatty acid tails, they are relatively more fat-loving opposed to lysolecithins with only one fatty acid tail. This means lysolecithins are comparably more water-loving.
Lysolecithins emulsify fats into smaller fat droplets, resulting in an increased surface area allowing easier enzymatic hydrolysis of fat. Lysolecithins also improve the potential of digestive enzymes, as the presence of fat forms a barrier that inhibits the access of enzymes to various proteins and starches in the digestive tract.
For specific dosage advice, contact your technical sales representative