Thesis studies impact of natural biosurfacant on fat digestion

LYSOFORTE® has been examined as part of a Kemin-sponsored project through the Catholic University of Leuven. Impact of the natural biosurfactant on all three stages of fat digestion is at the center of the Ph.D. study.

LYSOFORTE® has been examined as part of a Kemin-sponsored project through the Catholic University of Leuven.

In contrast to feed enzymes, only limited studies have been dedicated to investigating the modes of action of lysophospholipids added to broiler 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, the company sponsored the Ph.D. study, “Modes of action of lysophospholipids as feed additives on fat digestion in broilers."

The thesis presents information on how lysophospholipids are important to digestion and nutrient absorption. Ph.D. student, Ing. Matias Jansen, a Kemin Industries senior research associate in Europe, successfully defended the doctoral thesis on the broader impact of lysophospholipids on Dec. 2 at the Catholic University of Leuven, Belgium.

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. 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 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 advised especially in the starter phase of broiler production.

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 fat and other nutrients in diets formulated with mainly saturated fatty acids. These results confirm that lysophospholipids are able to uplift the value of fats and oils. This mode of action allows lysophospholipids to be used in feed reformulation, bringing economic benefit without compromising animal performance.

“This Ph.D. study highlights the complexity of the fat digestion process and demonstrates how lysophospholipids can improve it,” says Dr. Filip Nuyens, Kemin R&D 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 Booster Dry—with superior absorption enhancing properties. Kemin is the original pioneer in absorption enhancers. LYSOFORTE Booster Dry has been successfully tested in several animal species, such as 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.

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