Acidifiers Why Acidify Swine Diets? The use of acids in pig diets has been done for many years in successful swine operations. It is a well-known fact, young piglets lack some basic biological needs for breaking down nutrients and reducing health challenges in the gastrointestinal GI tract. The first few weeks post weaning are extremely important for nursery pigs. Because young pigs lack some of these basic functions, it is important to supplement their diets with additives.
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Acidifiers Why Acidify Swine Diets? The use of acids in pig diets has been done for many years in successful swine operations. It is a well-known fact, young piglets lack some basic biological needs for breaking down nutrients and reducing health challenges in the gastrointestinal GI tract.
The first few weeks post weaning are extremely important for nursery pigs. Because young pigs lack some of these basic functions, it is important to supplement their diets with additives.
By supplementing pig diets early on with acids to increase absorption and reduce harmful pathogens, pigs have a better chance for healthy growth rates. What is Acidification? Acidification of pig diets is done with inorganic and organic acids in an effort to overcome the digestive insufficiency, post weaning lag and improve efficiency after weaning.
Young pigs have a limited ability to produce HCl in the stomach. HCl production is small at birth but increases with advancing age. The greater the production of acid in the stomach, the lower the gastric pH. Adding a blend of acids can improve digestion for pigs and reduce harmful pathogen loads.
The pH in the stomach can then regulate the movement of viable bacteria to the small intestine. Dietary acidifiers can decrease the pH in the stomach and lower GI tract, protecting the host from pathogenic invasion and proliferation and improve nutrient digestion.
These benefits can subsequently result in improved pig performance. Reducing urine pH in piglets can also improve the overall environment and health of the pigs. Reducing the gastric pH is not the only effect of acidifiers. Acidification can suppress pathogens in the GI tract with the proper blend of organic and inorganic acids.
Inorganic acids dissociate quickly, which can cause a rapid drop in pH. Organic acids are much slower to dissociate, giving them the ability to be bactericidal. This drop in pH causes intracellular heartburn. Once the cell ruptures, the bacteria die. Acidification of feed with formic acid can create a hostile environment for bacterial growth, which can lead to improved animal efficiency from the reduction of harmful bacteria.
FORMYL allows for superior handling and slow release in the digestive tract to deliver optimal performance. Acid LAC is a buffered liquid acidifier for livestock and poultry drinking water used to reduce the water pH. References 1Hirshfield, I. Terzulli, and C. Weak organic acids: A panoply of effects on bacteria.
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Email: asi ksu. Organic acids include formic, fumaric, lactic, benzoic, propionic, and citric acids. Inorganic acids include hydrochloric, sulfuric, and phosphoric acids. Salts of acids also have been used as acidifiers, including calcium-formate, potassium-diformate, sodium-diformate, and sodium-fumarate. Blends of acidifiers are often commercially available because organic and inorganic acids may have a synergistic effect. In addition, some commercial acidifiers contain protected acids that are coated with fatty acids or other molecules, mainly to allow the release of the acid in a targeted location in the gut with the goal to improve effectiveness Upadhaya et al.
Acidifiers In Animal Nutrition