By Christian Luckstadt
This compilation of papers from learn institutes and the global animal food offers an summary at the use of acidifiers in animal foodstuff and their priceless results on farm animals and aquaculture.
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Extra resources for Acidifiers in Animal Nutrition: A Guide to Feed Preservation and Acidification to Promote Animal Performance
7 0 Fumaric acid Gabert and Sauer. 9 Eidelsburger et al.. 1 Corresponding digestibility data and the values for N retention in fattening pigs are shown in table 5. 46 Effects of organic acids on growth peformance and nutrient digestibilities in pigs Table 5. Influence of organic acids or theirs salts on the apparent total tract digestibility of crude protein and energy and nitrogen (N) retention in growing pigs Crude protein Gross energy N retention Level (%) D (%) ∆D D (%) ∆D R (%) ∆R Organic acid Formic acid Mroz et al.
1998) Weak-acid preservatives: modeling microbial inhibition and response. Journal of Applied Bacteriology 86: 157-164. Oostenbach, P. (2004) Combining strategies for salmonella control. In: Livestock Focus Asia, 23-25 February 2004, Bangkok, Thailand. B. (1992) Another explanation for the toxicity of fermentation acids at low pH: anion accumulation versus uncoupling. Journal of Applied Bacteriology 73: 363-370. B. and Diez-Gonzalez, F. (1998) The effects of fermentation acids on bacterial growth.
2006). Recently, the potential modes of action of organic acids and their salts in the gastrointestinal tract have been reviewed by Mroz (2003) and Mroz et al. (2006). Supplementation with organic acids induces a more rapid reduction of the pH value in the stomach, with optimal values between pH 3 and 4. Lower gastric pH compensates for inadequate endogenous secretion of HCl in weaning pigs, and facilitates the activation of pepsinogen to pepsin. As a result, protein digestibility may be improved and gastric retention time may be increased.