Soybean phospholipids are products extracted from the oil feet of soybean oil, and the content in soybeans is 1.0% to 3.2%. It is an ester of glycerin, fatty acid, choline or cholamine, soluble in oils and non-polar solvents. The composition of soybean phospholipid is complex, mainly containing lecithin (about 34.2%), cephalin (about 19.7%), inositol phospholipid (about 16.0%), phosphonate serine (about 15.8%), phosphatidic acid (about 3.6%) and other phospholipids (about 10.7%). The three most important phospholipids are: lecithin, which is composed of glycerin, fatty acid, phosphoric acid and choline; cephalin, which is similar in structure to lecithin, contains aminoethanol instead of choline; inositol phospholipid, It is composed of glycerin, fatty acid, phosphoric acid and inositol. Soybean phospholipid plays an important role in fat metabolism, muscle growth, nervous system development and anti-oxidative damage in livestock and poultry. In recent years, soy lecithin has been used as a feed additive to replace part of the fat and has been initially used in the feed industry.
1 Physicochemical properties of soybean phospholipids
Pure soy phospholipids are a white solid substance at high temperatures and become pale yellow or brown due to refining treatment and air contact. Soybean phospholipid is soluble in oils, fatty acids, organic solvents such as benzene and ether, partially soluble in ethanol, extremely insoluble in acetone and methyl acetate, and insoluble in water. Phospholipids have the property of hydrophilic colloids, which can absorb water and swell when exposed to water, so that their solubility in oils and fats is greatly reduced and precipitates from oil. In the phospholipid molecule, there are hydrophilic groups of phosphate and amino alcohol and hydrophobic groups of carbon-hydrogen bonds, so the phospholipid can act as a surfactant, and the two incompatible phases of water and oil form a stable emulsion. This is because phospholipids form an interfacial layer between water and oil to reduce the surface tension between oil and water and become a good emulsifier and dispersant. Phospholipids are unstable in the air or in sunlight, easily oxidized and rancid and blackened, but are relatively stable in oils and fats. Phospholipids have good heat resistance, but temperatures over 150 ° C will gradually decompose. Phospholipids are easily hydrolyzed under acid-base conditions, and the products are fatty acids, glycerol, phosphoric acid, amino alcohols, and inositol.
2 types of soybean phospholipids
According to the different processing steps of soybean phospholipids, they can be divided into the following types:
2. l Natural crude phospholipid It is prepared by vacuum dehydration of by-product of soybean refined oil (oil foot), also known as concentrated soybean phospholipid. The product has an acetone insoluble matter (phospholipid and glycolipid) content of 60% to 64%, and a soybean oil content of 36% to 40%.
2.2 Modified Soybean Phospholipid It is made of chemically modified concentrated soybean phospholipid with good hydrophilicity and oil-in-water (O/W) emulsification function. There are three main modification methods: physical method, chemical method and enzymatic method. Its acetone insoluble content is the same as that of natural crude phospholipids, but its emulsification and hydrophilic properties are significantly improved compared with concentrated soybean phospholipids, so it has greater advantages in feed addition performance, liquid feed preparation and energy digestion and absorption. Widely used in feed.
2.3 Powder Soybean Phospholipid It is a high-purity phospholipid product obtained by removing concentrated soybean phospholipids from acetone and oil. It is also called deoiled phospholipid powder. The color is beige or light brown, in the form of powder and granules, and the acetone insoluble content is 95% to 98%.
2.4 The purified soybean phospholipids obtained by acetone precipitation can be purified by ethanol oil extraction. After ethanol treatment, it is divided into alcohol soluble fraction and alcohol insoluble fraction. The alcohol-soluble part of the phospholipid has a high content of choline and enhances its hydrophilicity, and is an O/W type emulsifier; the alcohol-insoluble part is divided into phosphatidic acid ethanolamine and phospholipid cold muscle alcohol, and is a W/O type emulsifier.
2.5 Phospholipid oil is a phospholipid product diluted with vegetable oil and fatty acid. It has low viscosity and is easy to pump or spray. The phospholipid content is generally from 30% to 52%.
2.6 Powdered soybean phospholipids are solid powdered products formed by liquid phospholipid loading. The phospholipid content is from 10% to 50%.
2.7 Bleached soybean phospholipids The phospholipids are further dehydrated by hydrogen peroxide bleaching and have a water content of less than 1%.
3 Physiological nutrition of soybean phospholipids The main components of soybean phospholipid products are oils, phospholipids, choline, unsaturated fatty acids and vitamin E. Phospholipids are an important part of biofilms and are an indispensable component of animal brain, nerve tissue, bone marrow and internal organs. They are very important for the growth and development of young animals. Most of the phospholipids are present in the cell wall matrix, cell membrane, myelin sheath, mitochondria and microsomes in the form of lipoprotein complexes, which serve to make non-polar substances highly permeable. Phospholipids are also involved in the metabolism of lipids and promote the digestion of lipids in feed. Absorption, transport and synthesis to prevent the production of fatty liver. Phospholipids not only participate in the metabolism of fatty acids, but also improve the absorption of vitamin A. Phospholipids are also involved in the activity of sodium and potassium ions, activating some nerve tissues. The essential fatty acids in phospholipids and unsaturated fatty acids are indispensable components of tissue cells, which can also enhance the function of tissues and organs, improve the vitality of the animal's immune system, and enhance anti-stress and disease resistance. Choline can save some methionine in animals. Linoleic acid and linolenic acid in oils and fats are not synthesized by animal bodies. They are indispensable for cell structure and body metabolism and must be taken from feed. Vitamin E has an antioxidant effect that protects other vitamins and unsaturated fatty acids in the feed.
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4 Application of soybean phospholipids in animal production
4.1 Prevention of fatty liver fish Nutritional fatty liver disease seriously affects fish growth, meat quality and disease resistance; chicken fatty liver can lead to decreased egg production rate and increased mortality. The physiological cause of fatty liver syndrome is mainly the lack of phospholipids, because phospholipids are very important for fat metabolism. Phospholipid molecules have emulsification properties, and the unsaturated fatty acids contained therein can esterify cholesterol and regulate the transport and deposition of fat and cholesterol in the blood. Animals synthesize phospholipids in the liver and can continuously transport these fats to the liver by forming lipoproteins. Lipoprotein is a complex of phospholipids, cholesterol, triglycerides and apoprotein. If there are not enough phospholipids, lipoproteins cannot form, and the liver will be filled with fat. Since the thin tissue of the liver wall is infiltrated by fat, other important chemical processes and synthesis cannot be carried out smoothly, so that other related functions of the body will be affected. Therefore, a certain amount of phospholipid is added to the feed to facilitate the synthesis of lipoprotein, and the fat in the liver can be transported to prevent the occurrence of fatty liver. Cao Junming et al. (1997) showed that grass carp fatty liver lipid content was significantly reduced when a certain amount of soybean phospholipid was added to the feed.
4.2 Improve the body fat composition of animals Adding appropriate amount of soybean phospholipid to the feed can increase the slaughter rate, reduce the abdominal fat and improve the meat quality. Since the soybean phospholipid product contains a certain amount of unsaturated fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), the animal consumes feed containing soy lecithin, which is unsaturated in the body fat. The content of fatty acids will increase accordingly, so as to achieve the purpose of improving body fat. Shao Xiangfei (1996) fed soybean phospholipids to high-fat diets, and the serum cholesterol, triglyceride and very low-density lipoprotein levels in the rats were significantly reduced, indicating that soybean phospholipids have a lowering effect on blood lipids. Cao Junming et al. (1997) showed that the grasses were fed with 5% phospholipids. After 52 days, the fatty acid composition of liver and pancreas changed, and the levels of EPA and DHA increased significantly, indicating that soybean phospholipids can improve grass carp. Body fat composition. Wang Ruojun et al. (1997) showed that soybean phospholipids can completely replace soybean oil in broiler diets, which can increase slaughter rate, reduce abdominal fat and improve meat quality.
4.3 Improve growth efficiency and feed conversion ratio
4.3.1 Studies at home and abroad have shown that piglets have a weaker ability to emulsify fat due to insufficient bile secretion within 14 days after weaning. Adding phospholipids to piglet feed can increase the digestibility of crude protein and energy in the diet, reduce diarrhea caused by indigestion, promote metabolism, and improve weight gain and feed conversion. Gunther (1994) showed that 0.2% deoiled soybean phospholipids were added to the diet of weaned piglets. The daily weight gain of piglets was 9.5% higher than that of the control group, and the weight-to-weight ratio was reduced by 7.5%. The daily gain of 0.6% was increased by 17.1%. The material to weight ratio is reduced by 12%. The test of soybean phospholipids by Gan Yiling (2000) on weaned piglets showed that the daily weight gain of piglets added to the soybean phospholipid group increased by 6.8%, and the feed was saved by about 5.4%. Adding soy lecithin to growing pig diets has the same effect. Li Li (1999) showed that adding 5% soy phospholipid to the growing pig diet can increase the daily gain by 7%.
4.3.2 Studies in cattle have confirmed that the addition of phospholipids can significantly improve the digestibility of non-fat fat in artificial milk. The soy lecithin was added to the calf feed for 40-50 g/d. The average daily gain in the test group was 870-880 g in 5 months, which was 53-64% higher than that in the control group. At the same time, the addition of phospholipids and fats to the feed can solve the metabolic disorder and growth retardation that occurs when the calf is fed a synthetic diet of casein, lactose, minerals and vitamins.
4.3.3 Poultry studies have reported that the addition of phospholipids to broiler chickens can improve the growth of chickens and increase the storage of vitamin A in the liver to promote bone growth. Yan Qinghui (1996) showed that adding 2% modified phospholipids to broiler diets can increase weight gain by 7% to 10%, feed compensation by 5% to 8%, and laying of laying chickens with 1.5% soybean phospholipids. The feed rate increased by 9.9, and the feed pay increased by 9.2%. Chang Kaicheng (1998) completely replaced 3% of the fat in the diet of the laying hens with concentrated soybean phospholipids, 7.11% of the eggs produced by the phospholipid group, and the protein consumption decreased by 7.2%.
4.3.4 Aquatic Animals In the rapid growth of fish after hatching, rich phospholipids are needed to form the components of the cells. When the biosynthesis of phospholipids does not fully meet the needs of larvae, it is necessary to add phospholipids to the feed. In addition, the phospholipids in the feed can also promote the use of cholesterol by crustaceans and increase the growth and survival rate of crustaceans. Shrimp requires different amounts of phospholipids at different growth stages, and juvenile shrimp have a high requirement for phospholipids because they cannot synthesize sufficient phospholipids for growth and metabolism. Abramo et al. (1981) have shown that lobsters require lecithin to ensure its survival during shelling. Japanese scientists point out that 0.5% to 1% of phospholipids in the diet are essential for the growth and survival of juvenile shrimp. The test by Xue Yongrui et al. (1989) showed that adding 2% modified soybean phospholipid to the carp feed increased the yield by 30.7%, the feed coefficient by 0.21, and the feed cost by 9.63%. Poston (1990) added 4% or 8% soy lecithin to feed, which significantly reduced the bait coefficient of Atlantic salmon. Kanagana et al. (1985) reported that the addition of 1% soy lecithin to shrimp feed increased the growth rate and survival rate of shrimp. 5 The quality standard of soybean phospholipids and the suitable addition amount of phospholipids as feed additives are generally as follows: water < 22%, acetone insolubles > 45%, ether insolubles < 4%, acid values ​​< 5.5. In practical applications, soybean phospholipids should be determined according to the amount of phospholipids originally contained in the feed, the size of the animal, the fat and saturated fatty acid content in the feed, the cost of the feed, and the type and concentration of the phospholipid. In general, the amount of freshwater fish added is 5%, the amount of feed for the pigs is 2%, and the amount of shrimp is 5.5%, which is used for the addition of broilers. The amount is preferably 2%.
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