Postprandial flow rates of formic acid and potassium in duodenal digesta of weaned piglets fed graded doses of potassium diformate.

Mroz, Z.; Jongbloed, A.W.; Weij-Jongbloed, R. van der; Øverland, Margareth

doi:10.1079/9780851995175.0305

Cited by 6 publications

(2 citation statements)

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“…The initial pH was not adjusted to the same level, and it differed somewhat with different acid and salt additions. In vivo studies have shown that dietary organic acids may lower pH of gastric and duodenal contents but not further down in the gastrointestinal tract (Partanen and Mroz 1999, Mroz et al 2001, Canibe et al 2005. In the digestive tract of pig, both dietary organic acids as well as lactic acid and volatile fatty acids that are formed as a result of microbial fermentation are quickly absorbed and/or metabolized by intestinal microbes.…”

Section: Discussionmentioning

confidence: 99%

Effects of some organic acids and salts on microbial fermentation in the digestive tract of piglets estimated using an in vitro gas production technique

Partanen¹,

Jalava²

2008

AFSci

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An in vitro gas production technique was used to screen different organic acids (formic, propionic, lactic, citric, and fumaric acid), organic salts (calcium formate, potassium sorbate, and sodium benzoate), and inorganic phosphoric acid for their ability to modulate microbial fermentation in the digestive tract of piglets. For the incubation, 40 ml of culture medium (53% buffer, 45% frozen ileal digesta, and 2% fresh faeces) was dispensed in vessels containing 5 ml of buffer, 0.5 g of feed, and 20 µl of liquid or 20 mg of solid acidifiers. Gas production was measured every 15 min during the 24 h incubation at 39°C, and a Gompertz bacterial growth model was applied to the gas production data. Formic acid was the only acid that reduced the maximum rate of gas production (µ m ) compared to that in the control treatment (P < 0.05). The µ m was slower in vessels with formic acid than in those with calcium formate, citric acid, and potassium sorbate (P < 0.05). Calcium formate increased the µm compared to the control treatment (P < 0.05). The maximum volume of gas produced and the lag time did not differ between different acidifiers (P > 0.05). When investigating formic-acid-based mixtures that contained 1-5% of potassium sorbate and/or sodium benzoate, the estimated parameters for the Gompertz growth model did not differ from those for treatments with plain formic acid (P > 0.05). However, concentrations of total volatile fatty acids, acetic acid, propionic acid, and n-butyric acid were reduced by all the mixtures (P < 0.05), but not by plain formic acid (P > 0.05). In conclusion, organic acids and salts were found to differ in their ability to modulate microbial fermentation in the digestive tract of piglets. Mixing formic acid with potassium sorbate or sodium benzoate changed fermentation patterns, and the possibility to use them to enhance the antimicrobial effect of formic acid should be investigated further in vivo.

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Section: Discussionmentioning

confidence: 99%

Effects of some organic acids and salts on microbial fermentation in the digestive tract of piglets estimated using an in vitro gas production technique

Partanen¹,

Jalava²

2008

AFSci

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show abstract

“…It dissociates in the gut, and it is claimed that a proportion of formic acid enters the small intestinal tract (41). Reported effects of K-diformate include a reduction in the numbers of coliform bacteria in different sections of the gastrointestinal tract as a result of its antimicrobial activity (20,44), the lowering of pH in intestinal contents (42,55), and an increase in the VFA concentrations in the lower part of the porcine intestine (55). Data from this study revealed that the addition of K-diformate to either pelleted or meal feed did not lower the fecal pH of pigs fed either diet.…”

Section: Discussionmentioning

confidence: 99%

Roles of Diet and the Acid Tolerance Response in Survival of Common Salmonella Serotypes in Feces of Finishing Pigs

Rajtak

Boland

Leonard

et al. 2012

Appl Environ Microbiol

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The persistence of Salmonella in the environment is an important factor influencing the transmission of infection in pig production. This study evaluated the effects of acid tolerance response (ATR), organic acid supplementation, and physical properties of feed on the survival of a five-strain Salmonella mixture in porcine feces held at 4 and 22°C for 88 days. Acid-adapted or non-acidadapted nalidixic acid-resistant Salmonella strains were used to inoculate feces of pigs fed four different diets, which consisted of a nonpelleted, finely ground meal feed or a finely ground, pelleted feed that was left unsupplemented or was supplemented with K-diformate. Organic acid supplementation and physical properties of feed markedly influenced Salmonella survival, but the effects were highly dependent on storage temperature; survival was unaffected by ATR. The most pronounced effects were observed at 22°C, a temperature similar to that of finishing pig houses. The supplementation of meal diets with K-diformate significantly reduced the duration of survival (P < 0.1) and increased rates of decline (P < 0.0001) of salmonellae in feces compared to survival in feces of pigs fed unsupplemented meal. The pelleting of feed, compared to feeding meal, significantly reduced (P < 0.1) the duration of survival in feces held at 22°C. Only minor effects of feed form and acid supplementation on survivor numbers were observed at 4°C. Differences in the fecal survival of Salmonella could not be related to diet-induced changes in fecal physiochemical parameters. The predominant survival of S. enterica serovar Typhimurium DT193 and serotype 4,[5],12:i:-in porcine feces demonstrates the superior ability of these serotypes to survive in this environment. Fecal survival and transmission of Salmonella in pig herds may be reduced by dietary approaches, but effects are highly dependent on environmental temperature.

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A review of the effects of dietary organic acids fed to swine

Suiryanrayna

Ramana

2015

J Animal Sci Biotechnol

259

192

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Animal production depends on nutrient utilization and if done there is an accelerated momentum towards growth with a low cost to feed ratio Public concern over the consumption of pork with antibiotic residues of the animals fed with antibiotic growth promoters (AGP) has paved the way to use other additives like herbs and their products, probiotics, prebiotics etc. Numerous feed additives are in vogue for achieving this target and one such classical example is the usage of organic acids and their salts. Usage of organic acids was in progress for over four decades. Early weaned piglets are (3–4 weeks age) exposed to stress with a reduced feed intake, little or no weight gain. This post weaning lag period is due to a limited digestive and absorptive capacity due to insufficient production of hydrochloric acid, pancreatic enzymes and sudden changes in feed consistency and intake. Lowering dietary pH by weak organic acids was found to overcome these problems. The main activity of organic acids is associated with a reduction in gastric pH converting the inactive pepsinogen to active pepsin for effective protein hydrolysis. Organic acids are both bacteriostatic and bactericidal. Lactic acid has been reported to reduce gastric pH and delay the multiplication of an enterotoxigenic E. coli. These acids are the intermediary products in Kreb’s cycle and thus act as an energy source preventing the tissue breakdown resulting from gluconeogenesis and lipolysis. Excretion of supplemental minerals and nitrogen are minimized with organic acids as these form complexes with minerals and aids for their bio-availability. Short chain fatty cids like acetic, propionic and n-butyric acid produced by microbial fermentation of dietary fibre in the large intestines may increase the proliferation of epithelial cells and have stimulatory effects on both endocrine and exocrine pancreatic secretions in pigs. Organic acids also enhances apparent total tract digestibility and improves growth performance. It is concluded that organic acids and their salts increase the protein utilization especially in weaner pigs and improves production indices.

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Postprandial flow rates of formic acid and potassium in duodenal digesta of weaned piglets fed graded doses of potassium diformate.

Cited by 6 publications

References 0 publications

Effects of some organic acids and salts on microbial fermentation in the digestive tract of piglets estimated using an in vitro gas production technique

Effects of some organic acids and salts on microbial fermentation in the digestive tract of piglets estimated using an in vitro gas production technique

Roles of Diet and the Acid Tolerance Response in Survival of Common Salmonella Serotypes in Feces of Finishing Pigs

A review of the effects of dietary organic acids fed to swine

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