Organic acids are frequently used in swine production When micro-encapsulated these organic acids have advantages over free organic acids. They can profitably be used to prevent an acidic shock resulting from the limited hydrochloric acid production capacity of piglets at weaning.
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| Piglets at weaning are limited in their stomach hydrochloric acid production |
By Robert Gauthier, DVM, ACPV, Jefo, St-Hyacinthe, Quebec, Canada
Organic acids have been used in pig production for more than 40 years, but it became a common practice in the 80s. Today organic acids are still the spearhead of alternative products used in piglets at weaning time and also in sows to reduce pathogenic bacteria excretion and help control urinary infections and vaginal discharge. Organic acids are used with classical antimicrobials or replacing them as growth promoters.
The majority of the research on the functional properties of organic acids was done during the late 80s and the 90s, following closely the discoveries on their mode of action, mostly generated by the food preservation industry. From using single acids at high dosage in the early 80s, products evolved to mixing different acids and taking into account the physiology of the digestive tract of pigs. Also in the late 90s, a new technology changed the way of using organic acids in pig production, through micro-encapsulation.
Single acids or blends
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