The effect of blends of organic acids on apparent faecal digestibility in piglets

Abstract

Organic acids in pig diets in some cases enhance growth performance, regulate microbiota in the gastrointestinal tract (GIT), and reduce the occurrence of post-weaning diarrhoea. Organic acids may also increase nutrient digestibility by reducing gastric pH, increasing pepsin activity and reducing stomach passage rate. The objective of this study was to determine the effect of two blends of organic acids on apparent faecal digestibility in weaned piglets. Twenty-four piglets, weaned at 26 days of age, were used in this experiment, comprising three treatments: a control diet (C); C with inclusion of 5 kg/ton of a blend of formic acid and essential oils; C with 5 kg/ton of a blend of formic acid and other organic acids including propionic, lactic, citric and sorbic acid. Piglets were individually housed and fed the experimental diets from days 6 to 30 post-weaning. The combination of formic acid and other organic acids significantly increased faecal digestibility of crude fibre compared to the C (25.7% vs. 22.7%; P < 0.01). The combination of formic acid and essential oils resulted in a higher apparent faecal digestibility of crude fibre (28.0% vs. 22.7%; P < 0.01), carbohydrates (84.8% vs. 83.8%; P = 0.05) and NSP (47.8% vs. 44.5%; P = 0.05) compared to C. Possibly, a lower count of enterobacteria in distal parts of the GIT created a better environment for NSP fermenting bacteria. In conclusion, dietary supplementation of both formic acid in combination with essential oils or other organic acids increased apparent faecal digestibility of crude fibre. Furthermore, dietary supplementation of formic acid in combination with essential oils improved NSP and total carbohydrate digestibility.