Acidifiers

  • reduction of pH in the gastro-intestinal tract
  • bacteriostatic and bactericidal to pathogenic bacteria
  • stimulation of the growth of beneficial bacteria
  • inhibition of moulds
  • improved nutrient digestibility
  • improved performance

Organic acids are added to feed as antibiotic alternatives to reduce the risk of pathogens on the farm and enhance performance.

Due to its composition animal feed may provide a favorable environment for the growth of various undesired microorganisms such as moulds, E. Coli, Salmonella spp, Clostridia spp, Listeria spp. and Campylobacter depending on various factors, such as storage periods and conditions, moisture, temperature, chemical and physical properties of raw material, and presence of feed supplements as well as feed decomposition products.

Some organic acids are strong antimicrobial substances, proven to kill pathogenic bacteria in the stomach of and inhibit the growth of pathogenic bacteria in the gut and support a balanced gut microbiota.

There are two major types of acids. Lactic, fumaric, citric acid are capable of generally lowering the pH of the stomach, thus reducing the acid sensitive bacteria present indirectly. Butyric, formic, acetic, propionic, and sorbic acid directly act upon the cell wall of Gram-negative bacteria.

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Butyric acid derivates

Butyric acid derivates improve gastrointestinal health and prevent microbial infections and ailments in poultry, pigs, fishes, and ruminants (substitution of antibiotics).

Butyric acid is well known as the main source of energy for the epithelial cells of gut villi. It is naturally produced by intestinal flora to promote cellular metabolism, increase the secretion of digestive enzymes and water reabsorption.

Butyric acid (BA) is a short chain fatty acid that functions as a signaling molecule with multiple mode of action. Butyrates in the gut can be added to the feed (exogenous) or can be formed by microbial activity in the hind gut of healthy animals (endogenous). Exogenous BA improves gut health and feed utilization. The efficiency of added products strongly depends on the segment of the digestible tract where BA is released.

Encapsulation of organic acids offers the potential to control their subsequent release as they pass through the poultry GIT. Encapsulated butyric acid has the capability to improve digestion and absorption, reduce the infection of S. Enteritidis throughout the GIT and reduce stress-induced catabolism and oxidative injury of tissues of broilers.

Benefits

  • improve gastrointestinal health
  • prevention of microbial infections

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Other acidifiers

Organic acids such as fumaric, propionic, lactic, and sorbic acid have the ability to reduce the colonization of pathogenic bacteria and the production of toxic metabolites through acidification of the diet. Acidification of the proximal digestive tract stops the introduction of pathogenic microorganisms in the gut. The gut will face lesser bacterial-induced enteritis and therefore will be able to absorb the nutrients better.

By lowering the pH of the gastrointestinal tract, organic acids disrupt the enzymatic reaction and nutrient transportation system of pH-sensitive pathogens. In addition, reduced levels of pathogenic microorganisms in the intestine mean fewer microorganisms to be spread in the environment and therefore less contaminated final product.

Inorganic acids such as orthophosphoric acid can also be used in feed as preservative, pH regulating agent and a source of phosphorus to increase protein utilization and improve animal performance.

Moreover, the use of acid blends consisting of various organic and inorganic acids enhances the anti-bacterial effects and exerts even stronger effects on animal performance.

Benefits

  • improve gastrointestinal health
  • prevention of microbial infections

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