Phospholipids
The application advantages of phospholipids in the field of feed
Improving feed utilization rate: Phospholipids can enhance the palatability of feed and increase the feed intake of animals. Meanwhile, it can also promote the digestion and absorption of nutrients in the feed by animals and improve the utilization rate of the feed. For instance, adding phospholipids to aquatic feed can enhance the digestive function of fish, increase the absorption rate of nutrients such as protein, and promote the growth and development of fish.
Protecting the liver: Components such as choline in phospholipids have a protective effect on the liver of animals, promoting fat metabolism in the liver, preventing fat accumulation in the liver, and preventing the occurrence of diseases such as fatty liver. Adding phospholipids to livestock and poultry feed helps maintain the normal function of the animal liver and improve the health level of the animals.
Boosting immunity: An appropriate amount of phospholipids can enhance the immune function of animals and improve their resistance to diseases. It can promote the activity and proliferation of immune cells, enhance the immune response capacity of the body, and reduce the occurrence of diseases.
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intake |
Jordi Folch, a young neurochemist at Harvard University in the United States, extracted phosphatidylserine powder from the brains of cows in 1942. ... |
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Phospholipids in Beverage Industry and |
Phospholipids in Beverage Industry: In carbonated drinks, fruit juices, and functional beverages, phospholipids stabilize colorants, flavors, and s... |
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Phospholipid in Meat & Aquatic Products |
Phospholipid in Meat & Aquatic Products (Sausages, Ham, Fish Balls) Core purpose: Retain moisture (reduce cooking loss) and improve tenderness.... |
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Phosphatidylserine |
Phosphatidylserine is a cell membrane active substance extracted from the brain of cattle by Jordi Folch, a young neurochemist from Harvard Univers... |
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Phospholipids |
The application advantages of phospholipids in the food fieldEmulsifying stability: Phospholipids have a strong emulsifying ability, which can enab... |
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