HXY-1S pig feed grade liquid emulsifier soya lecithin factory from China
|Categories||Soya lecithin as Feed Emulsifier|
|Album||View larger image|
|Brand||SOYA LECITHIN FOOD GRADE|
|Other Names||Soybean lecithin|
|Grade Standard||Feed Grade|
|Appearance||Transparent tawny viscous liquid, Brown fluid soy|
|Application||emulsifier, Mold Release, reducing viscosity agent|
|Ether insoluble %||≤0.3|
|Acid value mgKOH/g||≤30|
|Unit Price||US $ 640 / metric ton|
|Terms of Payment||L/C, T/T, Western Union, MoneyGram|
A number of factors may impact pigs' response to dietary lecithin. These include:
1. Fat level and type : The higher the amount of dietary fat and the longer and more saturated its fatty acids are, the greater the opportunity for lecithin response. Nutritionists should give consideration to fat blends, to include lecithin, rather than single source fats for young pig diets. This will address fat utilization and fatty acid requirements.
2. Calorie/amino acid nutrition : Pig diets should be formulated to optimal dietary amino acid and caloric densities. As dietary fat source is modified (fat blends and/or lecithin addition), the impact of this change on dietary caloric level should be recognized in maintaining calorie/amino acid ratio.
3. Lecithin type and level : Lecithin with an HLB of 6-8 may afford more consistent emulsification. A lecithin level of 5-10 percent of the supplemental dietary fat should be considered.
4. Pig performance : As producers challenge their young pigs to grow faster and establish higher overall performance standards, supplemental lecithin makes increased economic sense.
5. Age : The younger the pig and the less developed its digestive system, the greater the opportunity for response to lecithin. Lecithin should be targeted in diets of pigs less than five weeks old