Acidifiers

1. Acidifiers • Acidifiers, such as organic acids or their salts, are used to prevent microbial degradation of raw materials or finished feeds, especially under poor storage conditions (e.g. high moisture content, high levels of contamination with molds).

2. Moreover, acidifiers may improve growth performance through establishment of low gastrointestinal pH conditions which support endogenous digestive enzymes and reduce undesired gut microorganisms.

3. Many dietary acidifiers are based on propionic acid, formic acid, lactic acid and others, either as single components or in combination. Some acidifiers also contain inorganic acids (e.g. phosphoric acid).

4. The Acidifer action • Acidifiers in feed have two modes of action. The first is a reduction of pH in the digestive tract, which takes place when acids dissociate in a liquid environment and liberate protons (H+). Inorganic acids, which dissociate completely, will have a strong effect of pH-levels.

5. The key basic principle behind the mode of action is that acids, when un-dissociated (non-ionized, more lipophilic), can penetrate the bacteria cell wall and disrupt the normal physiology of bacteria.Organic acids will pass through the bacterial cell membrane in un-dissociated form.

6. Since the proportion of dissociated acids increases as pH rises, once inside the cell, they will be exposed to the near neutral intracellular pH of bacteria. Upon dissociation, such acids will liberate an anion (A) and a proton (H+) in the cytoplasm, reducing the internal pH.

7. Because pH sensitive bacteria does not tolerate huge differences between internal and external pH, a specific mechanism, known as H+ - ATPase pump, will act to bring the pH inside the bacteria to normal level.)as a defense mechanism )

8. Well balanced acidifier required the right combination of dissociated and un-dissociated organic acids (choosing organic acids, like formic and propionic acids, with different pKa values (dissociation %in liqiud environment ) – the pH at which the acid is 50% dissociated – so at same pH, for example in the small intestine, dissociated and un-dissociated acids are present. The behavior gives advantage of having organic acids which can reduce the pH (need to be dissociated) and organic acids that have a direct antimicrobial effect (need to be un-dissociated) present simultaneously.

9. This phenomenon consumes energy and eventually stops the growth of the bacteria or even kills it. The anionic (A) part of acid is trapped inside bacteria because if diffuses freely through the cell wall only in its un-dissociate form. The accumulation of (A) becomes toxic to the bacteria by complex mechanisms and inhibits metabolic reactions. At the same time, this also reduces synthesis of macro molecules and disrupts membranes.

10. Typically blends of organic acids representing different stages of dissociation and undissociation, like formic and propionic acid are more effective against Salmonella than single acids alone. This synergistic effect has been demonstrated by observing the effect of combination of propionic and formic acids and comparing that with single acids.

11. Function Mechanism OFCompound Acidifier 1.Adjust the pH value in the gastrointestinal tract, and increase the activities of digestive enzymes, improve the activity of digestive enzymes. The acidifier can promote gastric acid secretion and lower gastrointestinal tract environment, thereby enhancing the protease, lipase, amylase activity, and improve serum calcium, phosphorus levels.

12. 2-To improve the gastrointestinal microbial flora. The acidifier can be significantly reduced the number of broilerintestinal Salmonella, improve the immune capacity. Caninhibit the harmful bacteria, regulating the body's immune system. Broiler the blood globulin can significantly be improved,and thymus, spleen relative weight improve. Thymus and spleen are immune organs, immune organ development is conducive to a good body enhance cellular immunity and humoral immunity.

13. 3-To promote the absorption of minerals and vitamins. With the mineral elements such as calcium, phosphorus, magnesium, copper, zinc absorption is conducive to the formation of the complex, thereby promoting the absorption of minerals. At the same time, intestinal acidic environment is also conducive to vitamin A, vitamin D absorption.

14. 4-Enhance the body's anti-stress capacity. Citric acid and Fumarate is a good stress-protective agent, it is because the citric acid and Fumarate is anintermediate product of the TCA cycle, the formation of energy pathway than glucose for short periods, and stress conditions, can be used for emergency ATP synthesis, thereby enhancing the body's resistance.

15. Function of Single Acidifier 1. Fumarate can reduce broiler jejunum and cecal amount of colon bacillus respectively by 19.3% and 1.25%, the number of lactobacilli increased by 0.88% and 0.9%.

16. 2.Fumarate can be used as the weight gain agent of poultry, Dietary Fumarate may improve broiler on the utilization of nitrogen and fat, so that metabolizable energy into products can improve the efficiency, feed chickens fed 0.1% dl-acid, can be effective in preventing Cannibalism, reduce diarrhea rates, improve the survival rate. Fumarate by inhibiting the central nervous system, lower body activity, inhibition of heat stress caused by elevated blood PH value. In addition, dl-acid also has anti-oxidation.

17. 3. Citric acid can increase feed intake and daily gain, improve feed utilization, and enhance resistance to disease. Such as high-temperature season, in broiler diets to add citric acid, can improve Chicken's feed intake, feed utilization and daily gain; citric acid can promote red blood cell C3b receptor on the synthesis, while the red blood cell C3b receptors exert immune function an important material foundation; Citric acid in the animal body is oxidized into carbon dioxide and bicarbonate, as a blood buffer to maintain the stability of blood PH value; In addition, citric acid is the antioxidant synergist.

19. Controlling Salmonella with acidifiers • Different strategies have been suggested for controlling Salmonella in feed. Of these, the use of acidifiers in feed has been found to be among the most effective. Since 75-80% of production cost is involved with feeding of flocks, more attention must be paid towards effective acidification through feed than any other means.

20. Salmonella can live under a pH range of four to nine, but the optimum range for its growth is at 6.5 to 7.5. At these pH-levels. Salmonella requires only eight minutes to generate. In contrast, at a pH-level of 5.5, the growth rate of Salmonella is slowed to a generation time of almost 18 minutes. Therefore, low pH values in the environment inhibit the growth of the bacteria.

21. A trial was conducted to show the effect of combination of formic and propionic acids as well as their corresponding salts on Salmonella typhimurium in intestinal juices. Feed samples were mixed with the intestinal juice, and inoculated with 10 cube cells of Salmonella at an incubation temperature of 37 degree centigrade.After 0 and 4 hours, samples from both timings were taken and the number of colony forming units determined, results found that gram negative bacteria Salmonella typhimurium was reduced in small intestine.

22. Effects of Water Acidification on Broiler Performance • Low pH water is aggressive and can actually dissolve metal pipes releasing lead, copper and other minerals into the water. While the use of PVC pipes minimizes the concern of mineral leaching

23. Nature designed the crop to store whole bugs and seeds, not the finely ground, easily digested feed utilized by broilers for efficient feed conversions. If the crop is full of feed and poor quality water is added, then there is an increased risk for the development of harmful bacterial and mold that could impact the rest of the digestive tract. However, research done in Alabama by Hardin and Roney (no date) found that a pH range of 4 was not favorable for bacteria such as E. coli, Salmonella and Clostridium to grow and thrive.

24. The current research indicates that it is possible to decrease the drinking water pH to a range that would lower the crop pH to almost 4, thus creating an environment that is hostile for undesirable microbes.

25. However, given the diversity of drinking water sources it is a very good idea to measure the pH of the drinking water when using acidifiers at manufacturer???s recommendations because the natural buffering capacity of water may result in reduced impact of the acidifier on pH. It may even be necessary to add more acidifier to the stock solution to achieve a lower drinking water pH.

27. Feeding to reduce ascites in poultry • acidifiers successfully fight against gastrointestinal pathogens. With promising results in the alleviation of ascites in broilers, the application of acidifiers can be further expanded. • In the case of ascites caused by microorganisms, recent studies with acidifiers have shown promising results. Of course, optimal management practices are also very important.

29. A trial using an acidifier on a commercial broiler farm in Bolivia demonstrates the impact dietary acidification can have on ascites incidence.

31. This trial result demonstrated that diet supplementation with this acidifier represents a solution to alleviate the effect of ascites. In this study, ascites could be attributed to a microbial cause, most probably Salmonella sp. or E. coli, and some other co-infection agents.

32. In modern animal production, acidifiers have been proven to be an efficient alternative to antibiotics. Dietary acidification contributes to environmental hygiene, with a continued function through either the feed or water into the animals' gastrointestinal tract.

33. Many producers then began using acidifiers as agents to clean the drinking lines. • They would use it about once a week. Producers now are using acidifiers on a • regular basis — often continually — to keep the pH of the water below 7. This • acidifies the birds' crops, as well as kills bacteria in the watering line.

34. Acidifiers are used in three ways in a poultry operation: • Added to the poultry feed in a solid form. This fights mold development in the feed and reduces the pH in the birds' crops. • Sprayed onto the poultry litter. This attacks the bacteria that facilitate the breakdown of uric acid, limiting the amount of ammonia releases. • Injected into the water to kill bacteria, facilitate chlorine in killing bacteria and lowering the pH in the birds' crops.

35. Acids put into the feed tend to be less odorous and less corrosive. The downside: this type of acidifier comes in a solid or powder form and can be a severe irritant if inhaled.

36. Injecting acids into the water is the most problematic. We already know that chlorine alone can corrode metal and plastic parts in the drinkers, causing them to leak or discharge too much water.

37. For instance, lactic acid is found to be a good bactericide for E. coli but a poor oxidizer of Salmonella, molds and yeast. Bacteria also have the capability of becoming resistant to a particular acid.

38. Another downside to using acidifiers is that they can promote the growth of algae and fungi in the watering system

39. Better egg shell quality with a gut acidifier • The role of gut acidifiers The use of gut acidifiers has been proven to be of immense help in maintaining the microbial balance of the gut. Acidifiers are acids that are included in the feed in order to lower the pH of the feed, gut and microbial cytoplasm by inhibiting the growth of pathogenic intestinal bacteria.

40. Because of their pH-reducing and antimicrobial effects, gut acidifiers appear to be good substitutes for AGPs where the use of the latter is banned or severely restricted. In a recent case study, the alkalinity of both the feed and drinking water appeared to contribute to poor eggshell quality in a broiler breeder flock. A gut acidifier looked promising in tackling this problem.