highly saturated fat sources might be better incorporated in micelles by lysophospholipids with a saturated fatty acid due to their physical resemblance.
Therefore, in order to investigate the importance of the lysolecithin composition and its interaction with the fat type, in the present study, 2 lysolecithins with clearly different lysophospholipid profiles (soybean and rapeseed lysolecithin) were combined with 2 distinct
fat types (soybean oil and pig lard). The effects were evaluated in vitro in a fat digestion model and in vivo by a broiler digestibility trial.