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The role of acidifiers in swine feed
Release time:
2024-09-20
For pigs Acidifier It plays a variety of important roles in pig production, primarily including the following aspects:
1. Improve feed palatability
- An appropriate amount of acidifier can improve the palatability of feed, making it more appealing to pigs and thereby increasing their feed intake. This is of great significance for enhancing feed utilization and accelerating pig growth rates.
II. Lowering the pH of the Gastrointestinal Tract
- One of the primary functions of acidifiers is to lower the pH in the gastrointestinal tract of pigs, keeping it within a relatively stable range. This has a positive effect on enhancing digestive enzyme activity and improving the digestibility of nutrients. At the same time, a lower pH can also inhibit the proliferation of pathogenic microorganisms, thereby reducing the risk of disease in pigs.
III. Antibacterial and Fungicidal Activity
- Acidifiers, especially compound acidifiers, can significantly reduce the pH and acid-binding capacity of feed, thereby effectively preventing contamination by harmful microorganisms such as molds. This is crucial for maintaining the nutritional value of the feed and ensuring the health of pigs.
4. Enhance the pig's immunity
- By improving the gastrointestinal environment, enhancing feed utilization, and reducing the proliferation of pathogenic microorganisms, acidifiers can indirectly boost pigs’ immune function. Moreover, certain acidifiers can also directly participate in the body’s metabolic processes—for example, lactic acid can release energy through gluconeogenesis, thereby promoting the growth and development of pigs.
5. Regulate the structure of the gastrointestinal microbiota
- Acidifiers can regulate the microbial flora composition in pigs' gastrointestinal tract, enabling beneficial bacterial populations to dominate. This helps maintain intestinal health in pigs and enhances their ability to absorb nutrients.
VI. Specific Application Examples
- In actual production, organic acids such as citric acid, fumaric acid, and lactic acid, as well as compound acidifiers, are widely used in pig feed. For example, citric acid is added at a concentration of 1% in the feed. It works best at 2%; fumaric acid is widely used in Europe, with an addition level of 2%. It performs best at a concentration of 3%. Lactic acid-based compound acidifiers are widely used due to their excellent palatability, high metabolic energy, and ability to inhibit pathogenic bacteria.
In summary, acidifiers for pigs play a multifaceted and positive role in swine production and are one of the important additives that can enhance pig growth performance and maintain their health. However, during use, it is crucial to pay attention to adding them in appropriate amounts to avoid overuse, which could lead to reduced palatability or other issues.
The previous one
Latest experiment
Broiler Glucose Oxidase Experiment
One-day-old Ross 308 broiler chickens were selected, with a total of 4 chicken houses, each housing 11,000 birds. The birds were randomly divided into a control group and a treatment group, with 2 chicken houses assigned to each group. The control group was fed a commercial diet supplemented with Changle (allicin and oregano phenol) at 100 mL/ton, while the treatment group was fed a commercial diet supplemented with glucose oxidase at 100 U/L. During the trial period, birds had free access to feed and water. The trial lasted for 42 days. The experimental diet consisted of corn, soybean meal, wheat, cottonseed meal, DDGS, peanut meal, duck fat, and premixes, among other ingredients; nutritional parameters are shown in Table 1.
Lactic Acid Bacteria Experiment
Effect of Lactic Acid Bacteria on Broiler Diarrhea: A Raising Experiment Experimental Site: Jiyang Zheng* Animal Husbandry Farm Experiment Period: August 31, 2015 – September 4, 2015 Experimental Subjects: 30-day-old broilers Experimental Design: Control Group: Normal feeding + normal drinking water Experimental Group: Normal feeding + normal drinking water + lactic acid bacteria (liquid)
Piglet Fruit Milk Flavor Experiment
Twenty 28-day-old weaned piglets of the Duroc × Landrace × Large White crossbreed, with similar body weights and in good health, were selected for the trial. They were randomly divided into two treatment groups: a control group and a test group. The control group was fed a basal diet, while the test group was fed a basal diet supplemented with 600 g/t of fruit-milk flavoring. Each group consisted of five replicates, with two piglets per replicate. During the trial period, the pigs had free access to feed and water, and the trial lasted for 28 days.
In this trial, 120 healthy, growing pigs of similar body condition, weighing 80 ± 10 kg, were randomly divided into a control group, an antibiotic group, and an essential oil group. The specific feeding design is shown in Table 1. Each group consisted of 4 replicates, with 10 pigs per replicate. The trial duration was 29 days. The experimental diet was formulated according to the nutritional requirements outlined in NRC (2012). During the trial, pigs had free access to feed and water, and were subjected to routine husbandry management and vaccination protocols. Body weights at the beginning and end of the trial, as well as feed intake, were recorded. At the end of the trial, fresh fecal samples were collected from each pig, placed into sterile 10 ml centrifuge tubes, and stored at -80℃.
Tian Yikang replaces chlortetracycline in the ROSS-308 trial.
This experiment employed a single-factor experimental design. A total of 6,000 Ross-308 broiler chickens, aged 1 day and with roughly similar body weights and good health conditions, were randomly selected and divided into three treatment groups, with five replicates per group, each replicate consisting of 400 chickens. The control group was fed a basal diet based on corn and soybean meal. The experimental group 1, the antibiotic group, had 50 g/t of a 15% chlortetracycline premix added to the basal diet. The experimental group 2, the Tianyikang addition group, had 1,500 g/t of Tianyikang added to the basal diet. The entire experiment lasted for 42 days.
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