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Introduction of soybean phospholipid oil and application of broiler feed
With the rapid growth of the livestock and feed industries, competition in the feed market has intensified. Among various energy sources, soybean phospholipid oil has gained increasing attention as a cost-effective alternative to vegetable oils. It is valued by manufacturers and aquaculture farmers for its ability to reduce feed costs while maintaining nutritional value. Extracted from the byproducts of soybean oil production, soybean phospholipid oil contains 1.2% to 3.2% phospholipids. These compounds are esters of glycerin, fatty acids, and nitrogen-containing molecules such as choline or ethanolamine. They are soluble in non-polar solvents and have a complex composition, including lecithin (about 34.2%), cephalin (around 19.7%), inositol phospholipid (approximately 16.0%), phosphonate serine (about 15.8%), phosphatidic acid (around 3.6%), and other phospholipids (about 10.7%). The three main types—lecithin, cephalin, and inositol phospholipid—each play unique roles in biological functions.
Soybean phospholipid oil appears as a dark yellow or reddish-brown viscous liquid. Its typical composition includes 35–40% soybean oil, 19–21% lecithin (PC), 8–21% cephalin (PE), 20–21% phosphatidylinositol (PI), 6–11% phosphatidic acid (PA), and 7–11% other phospholipids. It also contains sterols, carbohydrates, and less than 1% water. Rich in unsaturated fatty acids, it offers valuable nutritional benefits.
Phospholipids are complex lipids composed of polyhydric alcohols, fatty acids, and phosphate groups. When combined with nitrogenous compounds like choline, they form lecithin, which plays a crucial role in cellular function. Cephalin, similar in structure but with ethanolamine instead of choline, and inositol phospholipids further contribute to membrane integrity and metabolic processes. From a nutritional perspective, phospholipids are essential for cell membrane stability, cholesterol regulation, and overall metabolic health. They enhance fat metabolism, improve digestion, and support the development of young animals.
In broiler feed, soybean phospholipid oil offers multiple advantages. It improves palatability, reduces stress, and increases weight gain by up to 10% when added at 2–6%. It also helps the body utilize fat more efficiently, supporting liver function and energy utilization. By preventing fat accumulation in abdominal tissues, it reduces body fat and improves slaughter rates. Additionally, it can replace animal fats, reducing impurities and rancidity, thus lowering costs. It also enhances protein utilization by reducing the need for methionine and choline.
When used as a feed additive, soybean phospholipid oil should meet certain quality standards, including low moisture content (<22%), high acetone insolubles (>45%), and low acid value (<5.5). In practice, the recommended addition rate for broilers is around 2%, depending on the existing phospholipid content and other dietary factors.
Proper handling is essential. Due to its viscosity, it should be mixed gradually to avoid clumping. In cold weather, it may solidify and needs to be warmed before use. Because it is prone to oxidation, it’s best to mix it shortly before feeding and store it for no longer than a few days in winter. Antioxidants like 0.1% anti-oxyquine can be added to prevent oxidative damage and reduce mortality. Rapid weight gain from phospholipid oil can sometimes lead to cardiac strain, so supplements like sodium bicarbonate or multivitamins may help mitigate this risk. Finally, increased energy density from the oil may reduce feed intake, requiring adjustments in calcium, vitamin B12, and amino acid levels to maintain balanced nutrition.