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United States Department of Agriculture

Agricultural Research Service

Research Project: Develop Methods to Assess and Improve Poultry and Eggs Quality

Location: Quality and Safety Assessment Research Unit

Title: Lipid encapsulated phenolics

item Holser, Ronald

Submitted to: International Poultry Scientific Forum
Publication Type: Abstract Only
Publication Acceptance Date: October 19, 2012
Publication Date: January 28, 2013
Citation: Holser, R.A. 2013. Lipid encapsulated phenolics. International Poultry Scientific Forum [abstract].

Technical Abstract: Phenolic compounds have numerous health benefits when included in the human diet and have emerged as a functional food and feed additive. Current sources of phenolics include commodity grains such as corn, oat, and wheat but may also be obtained as a co-product from agricultural residues and other low-cost plant material. The phenolic compounds are preserved by encapsulation which inhibits degradation. Saturated lipids were used as a digestible capsule to protect phenolic compounds from oxidation. The encapsulated materials were produced as an aqueous emulsion that could be sprayed onto feed pellets and extend the bioactivity of the phenolic compounds. The lipid coating stabilized the compounds providing extended shelf life and could mask the organoleptic properties to prevent feed aversion.

Last Modified: 11/30/2015
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