What is it about?
Emulsifiers are used in poultry nutrition for improving poultry performance, digestibility of the nutrients, especially fats, and include soy-lecithin, milk derived casein, lysophatidylcholine or lysolecithin (lecithin), bile salt, glycerol polyethylene glycol ricinoleate (E 484), and sodium stearoyl-2-lactylate (SSL) etc.
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Why is it important?
There are new directions regarding exogenous and natural emulsifying agents, their blends in poultry diet and importance of in vitro studies.
Perspectives
There are new directions regarding exogenous and natural emulsifying agents, their blends in poultry diet and importance of in vitro studies.
Dr Daryoush Babazadeh
Shiraz University
Read the Original
This page is a summary of: Emulsifiers in the poultry industry, World s Poultry Science Journal, September 2017, Taylor & Francis,
DOI: 10.1017/s0043933917000502.
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