The effects of organic acids on broiler chicken nutrition: A review

Abstract

To meet the requirements of the modern chicken industry, high levels of productivity and efficient feed conversion are necessary. This can be partially accomplished by using particular feed additives. The prohibition of antibiotic usage has compelled researchers to explore alternative options to antibiotics. Organic acids and their salts are commonly employed in poultry farming as substitutes for antibiotic growth promoters. These compounds are distinguished by the presence of a carboxylic acid group and are classified as weak acids. They function as intermediates in the degradation of amino acids, sugars, and fatty acids. Organic acids encompass a wide range of chemical substances that are commonly found naturally as fundamental constituents of animal tissues, plants, and microorganisms. Organic acids decrease the pH of the intestinal tract, promoting the growth of beneficial microorganisms. This enhances the digestion of nutrients and increases immunity in chickens, eliminating the need for antibiotics. This review provides an overview of recent research findings regarding the antimicrobial effect of organic acids and the impact of organic acids on growth performance, intestinal health, and carcass and organ characteristics of broiler chickens.