In Vitro Study of “Protected Fats” Based on Lecithin and Calcium Alginate

Abstract

Background: Today, the urgent tasks of feeding cattle is to increase milk yield, increase the fat content in milk, and improve the quality of other animal products. However, the recommended amount of fat is not enough during calving and during lactation of cows. This leads to the fact that the fat content of milk is reduced by 30%. The aim of the study : To study the behavior of encapsulated fats in model media corresponding to the gastrointestinal tract of cattle. Materials and methods: The study was conducted by direct gravimetric analysis using a Programix TX 50 muffle furnace. As model media for the gastrointestinal tract of cattle, standard pH titers were used, adjusted to the required pH value with 0.1 M solutions of hydrochloric acid/sodium hydroxide. Results: After analyzing the data obtained, it was found that in a slightly alkaline medium (pH range 7.4–7.8), the time for complete release of phospholipids is 12 hours. During experiment No. 2, the behavior of “protected fats” was revealed in model environments corresponding to physiological parameters of the gastrointestinal tract of cattle. The equivalent amount of phosphorus to phospholipids was 11.90%, which corresponds to a proportion of the liberated phospholipids of higher fatty acids equal to 97.30%. Conclusion: “Protected fats” reach the model environment of the small intestines of ruminants in an unchanged form, where capsule disintegration is observed, followed by the release of the phospholipid mixture. Full release of the encapsulated mixture in a slightly alkaline medium (pH 7.4–7.8) is achieved within 12 hours.