Soybean Lecithin High in Free Fatty Acids for Broiler Chicken Diets: Impact on Performance, Fatty Acid Digestibility and Saturation Degree of Adipose Tissue

Abstract

Two experiments were conducted to evaluate the inclusion of soybean lecithin with a high free fatty acid content (L) in starter and grower−finisher broiler diets, as well as its influence on performance, energy and fatty acid (FA) utilization and the FA profile of the abdominal fat pad (AFP). A basal diet was supplemented with soybean oil (S; Experiment 1) or acid oil (AO; Experiment 2) at 3%, and increasing amounts of L (1%, 2% and 3%) were included in replacement. The inclusion of L did not modify performance parameters (p > 0.05). The S replacement by L reduced energy and total FA utilization (p ≤ 0.05) in starter diets; however, in grower−finisher diets, a replacement up to 2% did not modify energy and FA utilization (p > 0.05). The AO substitution by L produced no modifications on energy and FA utilization (p > 0.05) during the starter phase, while the blend of 1% of AO and 2% of L resulted in the best combination in terms of the FA digestibility. The FA profile of the AFP reflected the FA composition of diets. The addition of L could replace, up to 2% or be blended with AO in broiler grower−finisher diets as an energy source.

Keywords

• broiler chickens
• alternative energy source
• soybean lecithin
• phospholipids
• vegetable acid oil
• digestibility balance
• free fatty acids
• triacylglycerols