The effects and mechanisms of acids on the health of piglets and weaners – a review

Abstract

The rearing of piglets is the most difficult period in the pigs’ production because of their poorly developed digestive system and the low activity of digestive enzymes. Problems in nutrition and stress cause some disorders in the functioning of the digestive system leading to diarrhea and the mortality of piglets. Starting in 2006 in the EU, a total ban on antibiotics in their use as growth promoters was introduced. Since then, new and safe feed additives have been sought in order to replace antibiotics. Organic and inorganic acids as well as their salts were recognized as effective and safe additives. Due to their properties, they can improve feed palatability and digestibility, reduce the buffer capacity of feed, impact the development and functioning of the pig’s digestive system and improve the health and growth parameters. However, the effectiveness of acids is related to their qualitative and quantitative share in the feed additive. In this review, some strategies for using organic acids, their mixtures and also some new multi-component products will be discussed.

Growth Performance, Gut Environment and Physiology of the Gastrointestinal Tract in Weaned Piglets Fed a Diet Supplemented with Raw and Fermented Narrow-Leafed Lupine Seeds

“…This effect of the fermentation process may be explained by the increased microbial activity in the digestive tract, which in turn affects the peristalsis and thus promotes an increase in villus height and crypt depth, while also contributing to the integrity of the mucosa. Moreover, butyric acid is the main source of energy for colonocytes, where it is used in proportions of up to 90% [ 43 ], thus it was probably used to build the mucosal epithelium in the SBM and FL groups.…”

Short-chain fatty acid administration via water acidifier improves feed efficiency and modulates fecal microbiota in weaned piglets

“…The transition of weaning also coincides with increased stomach pH ( Heo et al, 2013 ; Suiryanrayna and Ramana, 2015 ; Nowak et al, 2021 ). This factor may compromise the activity of pepsin, an enzyme secreted into the stomach to aid in protein digestion and which functions optimally in a pH range of 2.0 to 3.5 ( Partanen and Mroz, 1999 ; Heo et al, 2013 ; Nowak et al, 2021 ). When digestion is reduced, fewer nutrients are available for absorption by the animal and over the course of several days could lead to a reduction in growth ( Suiryanrayna and Ramana, 2015 ; Nowak et al, 2021 ).…”

“…The weaning process is a stressful time for piglets, as they adapt to new diets and transition to new physical and social environments. During the weaning phase, piglets often have reduced feed intake, subsequently leading to inadequate utilization of nutrients in terms of both digestion and absorption, and an increased incidence of diarrhea ( Suiryanrayna and Ramana, 2015 ; Gresse et al, 2017 ; Nowak et al, 2021 ). Recent data indicate that in response to the stress of weaning, only 50% of piglets eat in the first 24 h postweaning, whereas approximately 10% take longer than 48 h before the consumption of a meal ( Heo et al, 2013 ; Nowak et al, 2021 ).…”

“…During the weaning phase, piglets often have reduced feed intake, subsequently leading to inadequate utilization of nutrients in terms of both digestion and absorption, and an increased incidence of diarrhea ( Suiryanrayna and Ramana, 2015 ; Gresse et al, 2017 ; Nowak et al, 2021 ). Recent data indicate that in response to the stress of weaning, only 50% of piglets eat in the first 24 h postweaning, whereas approximately 10% take longer than 48 h before the consumption of a meal ( Heo et al, 2013 ; Nowak et al, 2021 ). The transition of weaning also coincides with increased stomach pH ( Heo et al, 2013 ; Suiryanrayna and Ramana, 2015 ; Nowak et al, 2021 ).…”

“…Recent data indicate that in response to the stress of weaning, only 50% of piglets eat in the first 24 h postweaning, whereas approximately 10% take longer than 48 h before the consumption of a meal ( Heo et al, 2013 ; Nowak et al, 2021 ). The transition of weaning also coincides with increased stomach pH ( Heo et al, 2013 ; Suiryanrayna and Ramana, 2015 ; Nowak et al, 2021 ). This factor may compromise the activity of pepsin, an enzyme secreted into the stomach to aid in protein digestion and which functions optimally in a pH range of 2.0 to 3.5 ( Partanen and Mroz, 1999 ; Heo et al, 2013 ; Nowak et al, 2021 ).…”