Emulsifier as a Feed Additive in Poultry and Pigs-A review

The recent increase in feed price has prompted scientific investigation to find effective strategy to reduce feed cost without compromising the performance and health of animals. It is well documented that young animals have physiological limitation to absorb fat because of low level of natural lipase production and a low rate of bile salt production due to which fat digestibility is incomplete consequently leading to greater requirement for energy sources and therefore a hike in feed price. A particular strategy that has drawn the attention of nutritionists is the use of exogenous emulsifier. Emulsifier is a substance that stabilizes the mixture of two products such as oil and water that do not mix together and prevents the coalescence of the globules of the dispersed phase. Emulsifier can be natural or synthetic and can be used to improve fat digestibility and enhance energy efficiency thereby reducing feed cost. Various studies indicate that the selection of natural and synthetic sources of emulsifier should be based on hydrophiliclipophilic balance. The aim of this review is to summarize the current knowledge on the use of emulsifier as a feed additive in poultry and pigs.