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.

Lecithin For Pigs

Lecithin is a lipid material. As such, lecithin is a potential source of energy in pig diets. The metabolizable energy content of lecithin is greater than carbohydrate sources (e.g.: corn, wheat, sugar), but less than fats (e.g.: soybean oil, pork lard). In piglet diets that are energy limiting, a performance response to the caloric increase should occur when lecithin is added. Unfortunately, as reported above in the use of dietary fat supplementation, adding lecithin solely to pig starter feeds has not given a consistent improvement in performance (see discussion and references below). This brings to question whether caloric density was limiting performance in the control treatment of the respective studies. An approach to improving digestion and/or pig performance has been to utilize various supplemental dietary lecithins with or without various levels of differing supplemental fats.

Summary

Lecithin should be considered for use in pig prestarter and starter diets based on the following considerations.

Dietary Fat Level:- The higher the amount of supplemental fat, the greater the opportunity.

Dietary Fat Composition:- The longer and the more saturated the fatty acids of the fat source, the greater the opportunity.

Caloric Density:- The higher the energy level of the diet, and thus the fat content, the greater opportunity.

Calorie/Amino Acid Ratio:- The better the nutrient balance in the diet, especially avoidance of amino acid limitation, the greater the opportunity for enhanced energy utilization.

Pig Performance Potential:- The better the control of environment (e.g.: temperature, sanitation), facility (e.g.: pen density, water availability, feeder space), health, etc. and the greater the nutrient density of the diet the greater the opportunity.

Piglet Age:- Diets for pigs less than five weeks old. The greater the number of these conditions which apply to a particular formulation circumstance, the more consideration should be given to lecithin application.

Precautions :

• Keep away from Sunlight & Heat
• Self life one year from date of manufacturing
• Keep under at the room temperature.