Use of acidifiers in the swine industry
Acidification is not a new concept in swine diets
Acidification is not a new concept in swine diets. Its main objective is to help the animals to maintain an optimum pH in the stomach, allowing activation and correct functioning of proteolytic enzymes in the stomach.
Your use starts from the early stages of feeding (Piglets). The piglets have a limited capacity to produce hydrochloric acid in the stomach. When vegetable proteins, milk protein instead are provided, the optimum pH pepsin activity is not achieved. The initial proteolytic activity of pepsin action is required for subsequent activity occurring trypsin in the small intestine. When undigested food reaches the small intestine, the bacteria use it.
Therefore, when the proper acidification is reached, there occurs a double action against pathogenic microorganisms: direct protection by reducing the pH, which favors the development of pathogenic bacteria and a reduction in the amount of substrate for pathogenic bacteria.
The positive effects of the addition of organic acids or their salts on growth performance of pigs have been demonstrated on numerous occasions since 1988.
The growth-promoting effect of organic acids is particularly evident in the weeks following weaning. Weaned piglets after 3-4 weeks of age often manifest a low gain, low consumption and diarrhea, which may be the result of incomplete development of the digestive system.
Acidification of the buffer capacity reduced diet and can facilitate gastric digestion of the protein and increase its digestibility. Furthermore, neutral organic salts such as sodium formate or calcium improve yields without markedly affect the acidity. Therefore, the benefits of the inclusion of organic acids can be attributed to the antimicrobial properties of the acid anion, such as has been shown for the formic acid, effectively controls the microbial population in the first sections of the small intestine.