By Christian Luckstadt

This compilation of papers from learn institutes and the global animal nutrients presents an outline at the use of acidifiers in animal foodstuff and their precious results on farm animals and aquaculture.

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Additional info for Acidifiers in Animal Nutrition: A Guide to Feed Preservation and Acidification to Promote Animal Performance

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D. A. (1974) Gastric secretion in newly born pigs. Research in Veterinary Science 16: 105-107. A. (1988) Acidification of diets for pigs. In: Recent Advances in Animal Nutrition. pp. 61-71. Edited by W. A. Cole. Butterworth, London, UK. , Kirchgessner, M. X. (1992) Zum Einfluss von Ameisensäure auf tägliche Zunahmen, Futteraufnahme, Futterverwertung und Verdaulichkeit. 1. Mitteilung. Untersuchungen zur nutritiven Wirksamkeit von organischen Säuren in der Ferkelaufzucht. [Influence of formic acid on daily weight gain, feed intake, feed conversion rate and digestibility.

R. E. J. Lewis. Butterworth-Heiemann, Boston, MA, USA. pp. 297-313. A. (1988) Acidification of diets for pigs. In: Recent Advances in Animal Nutrition. Edited by W. A. Cole. Butterworths, London. UK. pp. 61-72. X. (1992) Influence of formic acid on daily weight gain, feed intake, feed conversion rate and digestibility: 1. Nutritive value of organic acids in the rearing of piglets. Journal of Animal Physiology and Animal Nutrition 67: 93-100. W. (1986) Utilization of soy protein by the young pig.

2% of propionic acid) was added to the feed, it reduced the population of Salmonella typhimurium in broiler carcasses after slaughter. 5% in the diet can be successfully used on farms to reduce salmonella contamination in feed, excretion of Salmonella spp. and re-infection of chicken populations. Byrd et al. 5% of formic acid added to drinking water pre-slaughter could also control salmonella populations in broilers. Canibe et al. (2001) evaluated organic acids added to stomach contents in vitro at pH 4, and reported that their relative efficacy against Salmonella typhimurium was as follows: 26 Possibilities of salmonella control with the aid of acidifiers acetic acid < formic acid < propionic acid < lactic acid < sorbic acid < benzoic acid.

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