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Emulsification is a process in which a liquid is placed in a liquid that is not mixed with it, and the liquid is dispersed into particles under the action of external force. The newly formed uniform mixture is called an emulsion. Disperse these two liquids, and The substance that keeps the emulsion stable is called an emulsifier. The emulsifier is essentially a surfactant. After the emulsifier is added to the feed, the fat in the feed can be dissolved in the water, which greatly enhances the digestion and absorption performance of the fat. Solving these problems in the use of fats, increasing the digestion and absorption rate of fats, and expanding the use range and proportion of fats are important means to improve livestock and poultry production. To improve the digestibility of fats and oils, adding emulsifiers is an important means. Emulsifier is an amphoteric substance that can be dissolved in water and oil.

The effect of adding emulsifiers in the feed on the growth performance of livestock and poultry. Many studies have shown that when lecithin and cephalin (adding amount of 10% of the amount of tallow) are added to the piglet's butter-containing diet, the fat in the diet is digested The rate increased from 80.9% to 88.4% and 83.9% respectively. Adding lecithin as an emulsifier to broiler feed can reduce the thickness of broiler's abdominal fat and increase carcass weight.