Lipase

EC Molecular formula: EC 3.1.1.3

Aspergillus niger-derived enzymatic preparation produced through submerged fermentation and advanced downstream processing. Catalyzes lipid modification through α/β bond hydrolysis and synthesis.  

Unit Definition  

One enzymatic unit (U) corresponds to the amount of enzyme liberating 1 μmol free fatty acid per minute under standard conditions: pH 7.5, 40℃, using olive oil emulsion as substrate.  

Functional Properties  

1. Lipid Metabolism Enhancement  

   - Compensates for endogenous lipase deficiency  

   - Improves triglyceride hydrolysis efficiency (85–92%)  

   - Increases free fatty acid bioavailability  

2. Feed Efficiency Optimization  

   - Enhances fat digestibility (↑12–18% vs control)  

   - Reduces feed conversion ratio (FCR) by 5–8%  

   - Improves lipid-soluble vitamin absorption  

3. Zootechnical Performance  

   - Increases muscle marbling score (15–20%)  

   - Enhances water-binding capacity (↑10–15%)  

   - Improments in meat tenderness and flavor profile