Fat source–dependent effects of lysophospholipid and inulin supplementation in broilers: Impacts on performance, muscle fatty acids, digestibility, enzyme activity, and intestinal morphology

Key Points

• Performance outcomes improved with lysophospholipid and inulin supplementation, highlighting nutritional variations.
• Broilers receiving specific fat sources showed significant changes in enzyme activity metrics and digestibility rates.
• Assessment using digestibility and enzyme activity measures indicates varied effects across different fat sources in broilers.
• Highlights the potential for optimized dietary strategies in poultry nutrition, with further exploration required for broader applications.