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GLOBACID FOR POULTRY
GLOBACID Acidifier
Main acids used in animal nutrition
• Many acids are available, organic or minerals; liquids or solids • Mineral or inorganic doesn’t means that there are not naturaly essential for
organism
Acids Concentration % Physical presentationPropionic 99 LiquidButyric 99 LiquidCitric 99 SolidBenzoic 99 SolidSorbic 99 SolidFormic 85 LiquidLactic 80 LiquidAcetic 80 LiquidFumaric 99 SolidPhosphoric 75 LiquidHydrochloric 30 Liquid
GENERALITIES ON ACIDS
Acidity – Mineral and organic acids
• Main acids are divided into mineral and organic acids• Mineral acids :
• Hydrochloric HCl -> H+ + Cl-
• Sulfuric acid H2SO4 -> H+ + SO4-
• Phosphoric acid H3PO4 -> H+ + H2PO4-
• Organic acids or carboxylic acids :
• All molecula having a COOH (carboxylic) function :
• COOH -> H+ + COO-
• Formic, acetic, propionic, butyric, etc…
• It is simply related to the concentration of H+ or more precisely of H30+ in an aquaeous solution
• Consequently, any molecula able to liberate in solution is H+ an acid
STRONG AND WEAK ACIDS
• Weak acids :
• The dissociation is not total , balance between 2 forms, one called dissociated, the second called non dissociated :
AH <-> H+ + A-
• Like any chemical balance this equilibria allways respect stricly a chemical rule due to the equilibrium constancy K
• K = [H+][A-]/[AH]
• we speak about Ka, K for constancy a for acidity
• The higher the constancy, the more H+ is produced, so the stronger is the acid
• pKa is equal to -LOG10 of Ka, the lower the pKa, the stronger the acid
• Strong acids :
• The dissociation in solution is allways complete and no reversible
• AH -> H+ + A-
STRONG AND WEAK ACIDS IN ANIMAL NURITION
• Acid classification :
• Organic acids are allways weak acids :
• All organic acids have a pKa and consequently are weak acids
• Some minerals acids are strong acids :
• For example HCl is a strong acid, allways completly dissociated.
• Even if this acid that can be found in the organism, especially in the stomach. It is very difficult to use it in animal production.
• The risk of over dosage is important.
• In the organisme, its production is strongly regulated according to the pH of the stomach, so no risk of excess
STRONG AND WEAK ACIDS IN ANIMAL NURITION
• Acid classification :
• Some mineral acids are also weak acids :
• 2 of them are fundamental for the regulation of pH in the organism :
• Phosphoric acid :
• H3PO4 H+ + H2PO4- pKa12.2
• H2PO4- H+ + HPO4-- pKa7.3
• The second acidity is the main important in the regulation of intracellular pH and urine pH
• Carbonique acide :
• H2CO3 H+ + HCO3- pKa = 6.3
• This reaction is fundamental for blood, intestinal environmental pH balance
• So mineral acids in some case means also physiological and even fundamental for organism metabolism regulation
Pka effect on pH
• H30+ = c Ka1 + c Ka2 + c Ka3 so pH depends on concentration and pKa only
• Only the lower pKa has an effect on pH for poly acids• + 1 point of pKa -> + 10 times more concentration
needed to reach the same pH (0.1 x 10-2 = 1.0 x 10-3)• Lower pH are obtained with lower pKa
pKa Concentration mol/l pH Concentration mol/l pH0 0.1 1 1.0 02 0.1 1.5 1.0 13 0.1 2 1.0 1.54 0.1 2.5 1.0 25 0.1 3 1.0 2.5
Acid pKa1 pKa2 pKa3Hydrochloric 0Phosphoric 2.15 7.09 12.32Fumaric 3.03 4.54Citric 3.13 4.76 6.4Formic 3.75Lactic 3.83Benzoic 4.19Acetic 4.74Sorbic 4.76Butyric 4.8Propionic 4.87
Strengh of acids
• Conclusion : lower pKa makes lower pH
More efficient to reduce pH
Number of acids function concentration
Acid Concentration % Molecular weight Number/H+ moles/KgFormic 85 46.0 1 18.5Fumaric 99 116.1 2 17.1Citric 99 192.1 3 15.5Propionic 99 74.1 1 13.4Acetic 80 60.1 1 13.3Phosphoric 75 98.0 1.5 11.5Butyric 99 88.1 1 11.2Lactic 80 90.1 1 8.9Sorbic 99 112.1 1 8.8Hydrochloric 30 36.5 1 8.2Benzoic 99 122.1 1 8.1
Formic can be the more concentrated liquid acid
Use to be a cheap by-product so used in animal nutrition
But it is highly corrosive and non palatable
ACIDS FOR pH REDUCTIONBACTERIOSTATIC EFFECT
STAPHYLOCOQUES
Non mutiplication area
4 5 6 7 83
E. COLI
CLOSTRIDIUMSALMONELLES
pH
4,4 6 8
7,8
6,84,2
5
Multiplication area
Bacteriostatic action throught pH reduction
Protein digestion and pH
Pepsine activity and consequently stomach protein digestion is optimum when pH is low
Reducing pH in stomach also improves protein digestibility
Enzym activity
BACTERICID EFFECT OF ACIDS
Acids forms and pH
Ka = [H3O+] [A-] is a constant value
AH undissociated form dominant
A- dissociated form dominant
pKa pH
Same proportion
[AH]
If [H3O+] increases [AH] must increase or [A-] must decrease
• When pH is low, acid conditions AH is the most important
• When pH is higher than pKa, A- is the most important
pH = pKa or [H3O+]=[A] [AH]=[A]
pH effect on acid dissociation
pH 1.8 2.8 3.8 4.8 5.8 6.8 7.8 8.8 9.8 10.8 11.8
BuCOOH 99.9 99 90 50 10 1 0.1 0.01 0.001 0.0001 0.00001
BuCOO- 0.1 1 10 50 90 99 99.9 99.99 99.999 99.9999 100
pH 1.8 2.8 3.8 4.8 5.8 6.8 7.8 8.8 9.8 10.8 11.8
HCOOH 99 90 50 10 1 0.1 0.01 0.001 0.0001 0.00001 0.000001
HCOO- 1 10 50 90 99 99.9 99.99 99.999 99.9999 100 100
The lower the pH, the more undissociated form,
ex : 90% at pH 3.8 vs 50% at pH 4.8 for butyric
The higher the pKa, the more undissociated form at same pH,
ex : at pH 4.8, 50% for butyric vs 10% for formic
Butyric acid
Formic acid
BUFFERING CAPACITY• Can be measured at pH 3, 4 or 5• For the stomach activity, the pH 3 is the most important
(pepsine activity)• The liberation of acidity before the reference pH is important. • At pH 3, formic or lactic acid with a pKa of 3.8% have only
15% of efficiency, while phosphoric and citric respectively 88% and 43%
Acidity release according to pH
0.0
0.2
0.4
0.6
0.8
1.0
1.2
1 2 3 4 5 6 7pH
mole
s H
+
Formique 85
Lactique feed 80
Propionique 99
Phosphorique 75
Butyrique
Citrique poudre 99
Sorbique 99
RCOOHIn acid environment
pH
H+
pH
H+
H+RCOO-
BACTERICIDE ACTION OF ACIDIFIER
BACTERIANeutral environment
RCOO- polar,can’t leave the cell
RCOO-
Accumlates in the cell, cause of RNA dammage
1st cause of cell death
H+ acidify bacteria content
To increase pH, bacterias must excrete H+, spending energy
Energy
2nd cause of cell death
RCOOHIn neutral environment
RCOO- polar,can’t enter the cell
No bactericid action
INHIBITION OF COLIBACILLI BY VFA
• BUTYRATE > PROPIONATE > ACETATE• pH reduction has a synergistic effect
pH=7.0pH=6.6
pH=6.2pH=5.8
n-Butyrate
Propionate
Acetate
0
20
40
60
80
100
120
140
160
mM
/l
• Gàlfi and Neogràdy, 1992
VFA concentration to reduce by 50% Colibacilli growth
200000
17000
1
10
100
1000
10000
100000
1000000
CTR Globacid
Globacid LF-60-Plus : Effect against E. Coli in the intestine of broilers
Log (Nbr/gr)
Regional Animal Health Institute - Torhout (B) : Dr. R. Wyffels - 15 days trial period - 5 days pretrial period - 4 kg/ton
SYNERGIE BETWEEN ORGANIC ACIDS AND
PHOSPHORIC ACID
Synergy phosphoric and organic acids
Bactericide action of Acids mix
pH3.8 pKa
R-COOH R-COO-
Lowering the pH, phosphoric acids makes the undissociated form dominant
When acids will react with other components, the strongest acid in a mix is allways the first one to react. So phosphoric acid reacts allways before organic acids in the mix, preserving their efficiencyOrganic acids can have a more bactericide effect
H3PO4 acid effect R-COO-R-COOH
pH reduction and phosphorique inclusion
2.0
2.2
2.4
2.6
2.8
3.0
3.2
3.4
100%
for
mic
100%
lacti
c
L+P 10
L+P 20
L+P 30
L+P 40
L+P 50
L+P 60
L+P 70
L+P 80
L+P 90
100%
Pho
spho
ric
Already 20% of phosphorique makes less 10% of lactique inactive
OPCL = 50% compromise with % efficiency and pH reduction (protein digestibility)
22%
11%
9%7%
6% 6% 5% 5% 4%
2.5 Kg inclusion /T18%
% of dissociated inactive form
Consequences
• Organic acids such as Formic acid and lactic are the more efficient to have a bactericid effect
FormicLactic
In same quantities, Formic as a smaller molecular weight so can bring more acid per kg
But as a smaller molecula, its absorption is also quicker in the stomach
Consequences
• Organic acids associations such as Phosphoric/Lactic are as efficient to have a bactericid effect
Formic
Phosphoric
Lactic
DIGESTIVE TRACT ANATOMY AND PHYSIOLOGY
Physiology of poultry digestive tract
Crop
pH 5.5
ProventriculuspH 2.5 – 3.5
GizzardpH 1.5 – 3.5
Pancreas
JejunumpH 6.5-7
CæcumColon-Rectum
CloacapH 8
pH: Normal pH in digestive tract
CæcumpH 6.9
DuodenumpH 5 - 6
Foie
Log 10 Crop Gizzard Duodenum Ileum Caeca
Lactobacilli 8.7 7.3 8.0 8.6 8.7
Enterococus 4.0 3.7 4.0 4.2 6.7
Coliformes 1.7 - 2.0 2.7 5.6
Yeast 2.7 - 1.7 - 2.0
Clostridia - - (-) (-) 9.0
Anaerobes - - - - 10.0
Streptococus anaerobic - - - - 10.0
IleumpH 7 – 7.5
Bacterial flora is highly developped all along the digestive tract
Acidification naturally exists in the first part of the digestive tract
Antibiotics growth promotors are used to control this flora
Physiology of poultry digestive tract
Mouth
Feed are almost no fragmentated
Ptyaline* action begins and continu in crop(Surdeau et Hénaff, 1979)
* Ptyaline: enzyme (amylase) degrades starch
Natural presence of
8.710/g Lactobacille
s
Physiology of poultry digestive tract
Crop
Important production of mucus to humidify feed
Feed reserve playing important role in feed ingestion
pH 4,5 – 6,5
Emptying of crop is regulated by particule size and quantity (quicker for meal)
pH variation is related to feed quantity. pH reduction is due only to fermentation because there are no acidic secretion
The flora is composed mainly of lactobacille (Gabriel Irène et al, JRA 2003) that are responsible for lactic fermentations (Wielen et al, 2000)
Acidification interest
• In the crop, no acid secretion • Acidifier allows to accelerate the pHJ reduction and favorise
the development of lactobacille flora and is detrrimental for salmonella or other pathogen development
The vertical transmission of salmonellas and formic acid treatment of chicken feed. A possible strategy for control.
Humphrey TJ, Lanning DG.
Public Health Laboratory, Heavitree, Exeter, UK.
The treatment of feed given to laying hens with 0.5% formic acid reduced significantly the isolation rate of salmonellas and was associated with a reduction in the incidence of infection in newly hatched chicks. These improvements were not sustained until slaughter, however, as growing birds acquired salmonellas, probably from feed which was not acid treated. The data indicate that formic acid treatment of chicken food could have important benefits for the public healthEpidemiol Infect. 1988 Feb;100(1):43-9.
Physiology of poultry digestive tract
Proventriculus
Secrete high amount of hydrochloric acid
pH arounnd-pH 1,5 – 4,5-
pH 1,5 – 4,5
Pepsinogene transformation in pepsine is not complete
Proteolyse only begins
Content stays for 10 to 60 mn before entering in the gizzard
Proventriculeus
Physiology of poultry digestive tract
Gizzard
pH is low - pH 1,5 à 3
Proteolys is important under pepsine action
pH 1,5 – 3
Mecanical activity og gizzard is important, but lower for meal feedThe low pH allows to solubilize minerals (layer must solubilose 7 to 8 g of calcium carbonate per day)
Gizzard
Physiology of poultry digestive tract
Duodenum
Junction between gizzard and duodenum is recovered by a mucis to protect from high acidity
Increase pH content to 6 – 7 by endogenous secretion of sodium bicarbonate
pH 6 – 7
Duodenum
Bacterial growth is controled by the growth of high amount of enzymes, bile salts (antibacterial) and oxygen.
Physiology of poultry digestive tract
Jejunum and ileum
Place of chemical digestion by intestinal and pancreatic enzymes
Villositary absorption of nutriments, water and minerals
Jejunum and ileum
Digestive flora can be located in the lumen or attached in the intestinal mucus
pH 6,5 – 7,5
Physiology of poultry digestive tract
Intestinal villosities
Digestive flora depends of nutriments, transit speed presence or not of pathogen bacteria
Physiology of poultry digestive tract
Caecas
Place of bacterial fermentation, riche on anaerobic bacteria, producing AGV, acetic, propionic, butyric, formic (Mead, 2000)
Caecal contents are renewd 1 to 2 times per dayUrina is deversed to produce feces
Presence of more 1010 anaerobes
Poultry bacterial flora is stable at 2 weeks of age at intestinal level. It is required 4 to 6 weeks for the caecal flora to stabilise (Gabriel Irène et al, Inra 2003)
pH 6,5 – 7,5
Those organic acid have antibacterial effects (Vielen et al, 2000)
ACIDIFIERS AND POULTRY PERFORMANCE
Globacid LFPAGlobacid LFPA : : SalmonellaSalmonella
inhibitor in feedinhibitor in feed
1
10
100
1000
10000
100000
1000000
10000000
0 4 8 12 16 20 24Hours
Log (cfu/gr)
Globacid LFPA P
Control
Marivi Gnilo Colle : BS-Thesis at UPLB - April 2000 pH= 7 / moisture =12%
1
10
100
1000
10000
100000
1000000
0 4 8 12 16 20 24
pH = 5 pH = 6 pH = 7 pH = 8Log (cfu/gr)
Hours
Globacid LFPA-60 : :Globacid LFPA-60 : : anti- anti-Salmonella Salmonella activity in relation to activity in relation to feed pHfeed pH
Marivi Gnilo Colle : BS-Thesis at UPLB - April 2000 moisture =12 %
Globacid LFPA : Globacid LFPA : anti- anti-Salmonella Salmonella activity in relation to activity in relation to
feed moisture contentfeed moisture content
1
10
100
1000
10000
100000
1000000
10000000
100000000
0 4 8 12 16 20 24Hours
Log (cfu/gr)
M = 10% M = 12 % M = 14 % M = 16 %
Mark Kristoffer Ungos Pasayan : BS-Thesis at UPLB - April 2000 pH= 6
Mortality after contact with infected chicken by Salmonella Mortality after contact with infected chicken by Salmonella gallinarumgallinarum
Control Propionic+Formic
Mortality 76% 33%
• Organic acid helps to control pathogen bacteria, and patholgy incidences
Berchieri and Barrow, 1996
Crop pH Salmonella Log10
CONTROL 5.96 4.17
0.47% LACTIC ACID 5.47 2.17
Avila et al, 2003
Lactic acid effect on crop pH and salmonella controlLactic acid effect on crop pH and salmonella control
Comparison of some growth promoters in turkey feed AFSAA trial
Control Avilamycin MOS Organic acid
Weight 28d
1st trial 1013 1068 1062 1030
2nd trial 981 1024 997 1043
• Organic acid can provide similar zootechnical performance as antibiotics growth promoters
• Organic acids highly improves litter quality
• Constant in most of the acidified feeds
Comparison of some growth promoters in turkey feed AFSAA trial
55
57
59
61
63
65
67
69
71
73
75
Control Avilamycin MOS Organic acid
Lit
ter
dry
mat
ter
Layers hen (repro)
2 buildings of 6000 animals (1 control, 1 acidifier)
Egg weight improvement
Layers hen (repro)
2 buildings of 6000 animals (1 control, 1 acidifier)
% Rejected eggs
Layer - Japan
Number of eggs + 6,8 %
Broken eggs - 64 %
FC - 8 %
Feces weight - 11,7 %
Moisture feces - 3 %
Performance index + 6 %
TOTAL BACTERIAL CONTROL PROGRAM
In the first part : Globacid = acidification action
In second part of the digestive tract : Globamax = Calcium Butyrate Action
All along the intestine for strong antisalmonella treatment : Globatan
Globacid
Wide action all along the digestive tract
Globamax
Globamax
Globatan
Globatan
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