The use of organic acids in animal nutrition
Autori
Pavlović, Marija![](/themes/Miragereponivs/images/orcid.png)
Marković, Radmila
![](/themes/Miragereponivs/images/orcid.png)
Radulović, Stamen
![](/themes/Miragereponivs/images/orcid.png)
Teodorović, Vlado
![](/themes/Miragereponivs/images/orcid.png)
Nikolić, Aleksandra
Jakić-Dimić, Dobrila
![](/themes/Miragereponivs/images/orcid.png)
Šefer, Dragan
![](/themes/Miragereponivs/images/orcid.png)
Ostala autorstva
Radosavljević, Vladimir![](/themes/Miragereponivs/images/orcid.png)
Konferencijski prilog (Objavljena verzija)
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Metapodaci
Prikaz svih podataka o dokumentuApstrakt
During the last years there has been reported an increase in
the use of organic acids as feed additives, which puts them at the center of
scientific attention. The European ban of antibiotic growth promoters in
2006, in order to avoid the risk of developing cross-resistance of pathogens,
but also to avoid their residues in meet, led to the need for finding the
alternative supplements to replace the antibiotics. Among others (enzymes,
probiotics, prebiotics, herbs, essential oils, immunostimulants…), organic
acdis and their salts are pointed out as effective. Organic acids have been
used for decades in commercial compound feeds, mostly for feed
preservation, because of the decrease of pH value and the buffering
capacity as well as antibacterial and antifungal effects in the feed. These
effects are also manifested in gastro-intestinal tract, where they inhibit
gram-negative indigenous microflora (Salmonella spp., Escherichia coli,
Campylobacter jejuni...). Organic acids redu...ce the pH value by release of
hydrogen ions in the stomach, thereby activating pepsinogen to form pepsin
consenquently improving protein digestibility (optimum pH for the activity
of pepsin is 2,5–3). Further, they improve the digestion of minerals (P, Ca,
Mg, Zn) from nutrients, due to the increased enzyme activity at lower pH
(microbial phytase) and the formation of soluble complexes of minerals and
organic acid anions. Organic acid improve energetic utilization in the
intermediate metabolism. While the main action of organic acid in poultry
is mainly antimicrobial, in pigs has been shown that short chain fatty acids
like acetic, propionic and n-butyric acid in the GIT may increase the
proliferation of epithelial cells and have stimulatory effects on both
endocrine and exocrine pancreatic secretions. Lack of consistency in
demonstrating an organic acid benefit in poultry is related to the fact that
organic acids are rapidly metabolised in the craw, which reduces their
impact on growth performances of broilers, but also on layer performances
(egg production, egg quality).
Ključne reči:
organic acids / antimicrobial activity / growth performance / pigs / poultryIzvor:
Second International Symposium of Veterinary Medicine (ISVM2016), 2016, 233-243Izdavač:
- Belgrade : Scientific Institute of Veterinary Medicine of Serbia
- Novi Sad : Scientific Veterinary Institute "Novi Sad"
Finansiranje / projekti:
- Molekularno-genetička i ekofiziološka istraživanja u zaštiti autohtonih animalnih genetičkih resursa, očuvanju dobrobiti, zdravlja i reprodukcije gajenih životinja i proizvodnji bezbedne hrane (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46002)
- Unapređenje i razvoj higijenskih i tehnoloških postupaka u proizvodnji namirnica životinjskog porekla u cilju dobijanja kvalitetnih i bezbednih proizvoda konkurentnih na svetskom tržištu (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
Institucija/grupa
Naučni institut za veterinarstvo SrbijeTY - CONF AU - Pavlović, Marija AU - Marković, Radmila AU - Radulović, Stamen AU - Teodorović, Vlado AU - Nikolić, Aleksandra AU - Jakić-Dimić, Dobrila AU - Šefer, Dragan PY - 2016 UR - https://reponivs.nivs.rs/handle/123456789/680 AB - During the last years there has been reported an increase in the use of organic acids as feed additives, which puts them at the center of scientific attention. The European ban of antibiotic growth promoters in 2006, in order to avoid the risk of developing cross-resistance of pathogens, but also to avoid their residues in meet, led to the need for finding the alternative supplements to replace the antibiotics. Among others (enzymes, probiotics, prebiotics, herbs, essential oils, immunostimulants…), organic acdis and their salts are pointed out as effective. Organic acids have been used for decades in commercial compound feeds, mostly for feed preservation, because of the decrease of pH value and the buffering capacity as well as antibacterial and antifungal effects in the feed. These effects are also manifested in gastro-intestinal tract, where they inhibit gram-negative indigenous microflora (Salmonella spp., Escherichia coli, Campylobacter jejuni...). Organic acids reduce the pH value by release of hydrogen ions in the stomach, thereby activating pepsinogen to form pepsin consenquently improving protein digestibility (optimum pH for the activity of pepsin is 2,5–3). Further, they improve the digestion of minerals (P, Ca, Mg, Zn) from nutrients, due to the increased enzyme activity at lower pH (microbial phytase) and the formation of soluble complexes of minerals and organic acid anions. Organic acid improve energetic utilization in the intermediate metabolism. While the main action of organic acid in poultry is mainly antimicrobial, in pigs has been shown that short chain fatty acids like acetic, propionic and n-butyric acid in the GIT may increase the proliferation of epithelial cells and have stimulatory effects on both endocrine and exocrine pancreatic secretions. Lack of consistency in demonstrating an organic acid benefit in poultry is related to the fact that organic acids are rapidly metabolised in the craw, which reduces their impact on growth performances of broilers, but also on layer performances (egg production, egg quality). PB - Belgrade : Scientific Institute of Veterinary Medicine of Serbia PB - Novi Sad : Scientific Veterinary Institute "Novi Sad" C3 - Second International Symposium of Veterinary Medicine (ISVM2016) T1 - The use of organic acids in animal nutrition EP - 243 SP - 233 ER -
@conference{ author = "Pavlović, Marija and Marković, Radmila and Radulović, Stamen and Teodorović, Vlado and Nikolić, Aleksandra and Jakić-Dimić, Dobrila and Šefer, Dragan", year = "2016", abstract = "During the last years there has been reported an increase in the use of organic acids as feed additives, which puts them at the center of scientific attention. The European ban of antibiotic growth promoters in 2006, in order to avoid the risk of developing cross-resistance of pathogens, but also to avoid their residues in meet, led to the need for finding the alternative supplements to replace the antibiotics. Among others (enzymes, probiotics, prebiotics, herbs, essential oils, immunostimulants…), organic acdis and their salts are pointed out as effective. Organic acids have been used for decades in commercial compound feeds, mostly for feed preservation, because of the decrease of pH value and the buffering capacity as well as antibacterial and antifungal effects in the feed. These effects are also manifested in gastro-intestinal tract, where they inhibit gram-negative indigenous microflora (Salmonella spp., Escherichia coli, Campylobacter jejuni...). Organic acids reduce the pH value by release of hydrogen ions in the stomach, thereby activating pepsinogen to form pepsin consenquently improving protein digestibility (optimum pH for the activity of pepsin is 2,5–3). Further, they improve the digestion of minerals (P, Ca, Mg, Zn) from nutrients, due to the increased enzyme activity at lower pH (microbial phytase) and the formation of soluble complexes of minerals and organic acid anions. Organic acid improve energetic utilization in the intermediate metabolism. While the main action of organic acid in poultry is mainly antimicrobial, in pigs has been shown that short chain fatty acids like acetic, propionic and n-butyric acid in the GIT may increase the proliferation of epithelial cells and have stimulatory effects on both endocrine and exocrine pancreatic secretions. Lack of consistency in demonstrating an organic acid benefit in poultry is related to the fact that organic acids are rapidly metabolised in the craw, which reduces their impact on growth performances of broilers, but also on layer performances (egg production, egg quality).", publisher = "Belgrade : Scientific Institute of Veterinary Medicine of Serbia, Novi Sad : Scientific Veterinary Institute "Novi Sad"", journal = "Second International Symposium of Veterinary Medicine (ISVM2016)", title = "The use of organic acids in animal nutrition", pages = "243-233" }
Pavlović, M., Marković, R., Radulović, S., Teodorović, V., Nikolić, A., Jakić-Dimić, D.,& Šefer, D.. (2016). The use of organic acids in animal nutrition. in Second International Symposium of Veterinary Medicine (ISVM2016) Belgrade : Scientific Institute of Veterinary Medicine of Serbia., 233-243.
Pavlović M, Marković R, Radulović S, Teodorović V, Nikolić A, Jakić-Dimić D, Šefer D. The use of organic acids in animal nutrition. in Second International Symposium of Veterinary Medicine (ISVM2016). 2016;:233-243..
Pavlović, Marija, Marković, Radmila, Radulović, Stamen, Teodorović, Vlado, Nikolić, Aleksandra, Jakić-Dimić, Dobrila, Šefer, Dragan, "The use of organic acids in animal nutrition" in Second International Symposium of Veterinary Medicine (ISVM2016) (2016):233-243.