Effect of dietary lysophospholipid supplementation on growth performance, serum lipids, small intestine morphology and caeca microflora in broiler chickens

Abstract

AbstractBackgroundThe digestibility of animal fats and oils is limited by a reduction in the production and secretion of lipase and bile salts in young chickens. The addition of a natural emulsifier (lysophospholipids [LPL]) in poultry diet may increase the emulsification of lipids and their digestibility.ObjectivesAn experiment was conducted to evaluate the effects of feed LPLs supplementation with different fat sources on performance, serum lipid composition, small intestine morphology and caeca microflora in broiler chickens.MethodsA completely randomized factorial design (2 × 3 × 2) was used to evaluate the effect of LPL supplementation (0 and 0.25 g/kg) and three different fat sources (soybean oil, tallow and a 50:50 mixture of the two) in corn and soybean meal diets containing two levels of fat (1.5 and 3%), providing 12 isocaloric and isonitrogenous grower diets. Each experimental diet was fed to six replications of 10 birds from 15 to 28 days of age. Average growth performance during this period and small intestine morphology, serum lipid composition and caeca microflora were evaluated on day 28.ResultsThe interaction effects of LPL supplementation, source and/or level of fats were not significant for the performance parameters measured during the 15 to 28 days. The treatment effects were significant for the villus width and crypt depth measured in the jejunum on day 28. The LPL supplementation significantly increased crypt depth. The interaction effect of fat source and level of fat were significant for villus width. The addition of a 3% blend of soybean oil/tallow (50/50) reduced the serum low‐density lipoprotein (LDL) level. The Lactobacillus population was increased by the addition of LPL, or a 1.5% blend of soybean oil and tallow, to the diet.ConclusionsOur study showed that LPL supplementation of diet containing a 1.5% blend of soybean oil and tallow can improve serum lipid indices and caeca Lactobacillus populations in broiler chickens.