Choosing the Right Organic Acid Sources
By Mohsen Abedin, PHD.
Water is often referred to as the forgotten nutrient, yet it plays a vital role in the overall health and performance of pigs.
Alongside nutrition and housing, providing pigs with continuous access to high-quality drinking water is essential for optimal growth and production. Water serves a multitude of functions in the pig, including regulating body temperature, transporting nutrients, eliminating toxins, aiding digestion, and protecting vital organs.
During the nursery, adequate water intake can prevent dehydration and promote the livability of pigs with low intake.
Generally, water-to-feed ratios are used to estimate water needs, with normal ratios ranging from 3:1 in nursery and gradually declining as the pigs grow (2.5:1 in finishers).
Conducting annual physico-chemical and microbiological analyses of water quality is important to evaluate its suitability and promote optimal water intake for pigs.
Benefits of water acidification
While providing clean and fresh water is essential, various studies have highlighted the benefits of water acidification in pig production. Water acidification involves adjusting the pH level of the drinking water to an acidic range, typically between pH 3.7 and 4.0. This practice has gained popularity among pork producers due to its positive impact on pig health and performance, especially during the first three weeks postweaning.
Acidified water promotes a balanced gut environment by inhibiting harmful bacteria and promoting beneficial bacteria, leading to better nutrient absorption, enhanced gut integrity, and reduced digestive disorders. Pathogenic bacteria can usually survive between pH 4.5 to 8 (Figure 1), while beneficial bacteria can grow as low as pH 2. To discourage pathogenic bacteria without inhibiting beneficial ones, a pH range of 3 to 4 is ideal. However, a pH below 3.5 is too acidic for animals and may reduce their water intake.
Water acidification improves nutrient utilization by lowering gastric pH, breaking down complex feed components, increasing accessibility to digestive enzymes, and improving feed conversion efficiency for better growth and performance. Also, adjusting the pH of drinking water through acidification controls bacteria and algae growth, prevents biofilm formation, and maintains high water quality standards, ensuring healthy and safe water for pigs.
Choosing the right acidifiers
There are various organic and inorganic acidifiers on the market, and a large majority of them contain unbuffered acids. The value of using buffered organic acids lies in their ability to maintain a stable pH level in water. A buffer, which is a solution capable of resisting pH changes, can effectively neutralize small amounts of added acid or base, ensuring that the pH remains relatively stable. This property allows for the addition of larger quantities of the product to water without causing the pH to drop below a certain point. As a result, the risk of overdosing with the product is minimized, providing a safer and more reliable approach to water acidification.
Organic acids offer greater benefits for gut health compared to inorganic acids. Inorganic acids, though quick in lowering pH, are hard to control and may lead to unsafe levels if not monitored carefully. Moreover, the body requires additional energy to eliminate inorganic acids, whereas organic acids can be metabolized. Opting for suitable organic acids with buffering properties ensures safe and effective water acidification in pig production.
A recent study at a commercial nursery farm in Quebec evaluated the use of a commercially available blend of free and buffered organic acids product, Selko ProHydro Plus (SPH+), in piglets fed a nutritional level of zinc oxide (Figure 2). The study involved 1,152 piglets, weaned on Day 21 (body weight 6.3 ± 1.0 kg).
Water acidification was administered for the first three weeks of the nursery. On Day 21 postweaning, the water acidification group showed a significant increase (about seven per cent) in average daily gain (ADG) and an about four per cent decrease in feed conversion ratio (FCR) compared to the control group (P<0.05). Furthermore, average daily feed intake (ADFI) and body weight (BW) were significantly higher in the water acidification group compared to the control group (P<0.05).
Water acidification post-weaning plays a vital role in optimizing piglet development. As their digestive systems are still developing during the early stages, the stomach's hydrochloric acid (HCl) production is relatively low. By implementing water acidification, an optimal pH environment is created in the stomach, facilitating the digestion of feed and improving nutrient absorption.
This practice should be strongly considered by pork producers as part of their management strategies to unlock the full potential of their pigs and promote profitable and sustainable farming practices. BP
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