Time for a Paradigm Shift in Animal Nutrition Metabolic Pathway: Dietary Inclusion of Organic Acids on the Production Parameters, Nutrient Digestibility, and Meat Quality Traits of Swine and Broilers

Abstract

Because the application of antibiotic growth promoters (AGP) causes accelerated adverse effects on the animal diet, the scientific community has taken progressive steps to enhance sustainable animal productivity without using AGP in animal nutrition. Organic acids (OAs) are non-antibiotic feed additives and a promising feeding strategy in the swine and broiler industry. Mechanistically, OAs improve productivity through multiple and diverse pathways in: (a) reduction of pathogenic bacteria in the gastro-intestinal tract (GIT) by reducing the gut pH; (b) boosting the digestibility of nutrients by facilitating digestive enzyme secretion and increasing feed retention time in the gut system; and (c) having a positive impact and preventing meat quality deterioration without leaving any chemical residues. Recent studies have reported the effectiveness of using encapsulated OAs and synergistic mechanisms of OAs combinations in swine and broiler productivity. On the other hand, the synergistic mechanisms of OAs and the optimal combination of OAs in the animal diet are not completely understood, and further intensive scientific explorations are needed. Moreover, the ultimate production parameters are not similar owing to the type of OAs, concentration level, growth phase, health status of animals, hygienic standards, and environmental factors. Thus, those factors need to be considered before implementing OAs in feeding practices. In conclusion, the current review evaluates the basics of OAs, mode of action, novel strategies to enhance utilization, influence on growth performances, nutrient digestibility, and meat quality traits of swine and broilers and their potential concerns regarding utilization.

Bio-Fermented Malic Acid Facilitates the Production of High-Quality Chicken via Enhancing Muscle Antioxidant Capacity of Broilers

“…Besides the benefits on growth performance, supplementation of mixed organic acids increased pH 24 h of the breast and thigh muscles, and the redness in thigh meat was also improved [ 36 ]. Organic acids prevent meat quality deterioration without leaving any chemical residues [ 37 ]. The combination of humic acid and organic acids improves the sensory attributes of cooked breast meat of broilers [ 38 ].…”

Effect of organic acids on growth performance, intestinal morphology, and immunity of broiler chickens with and without coccidial challenge

“…This trauma has been associated with reduced growth performance (Li et al 2005 ). As a suitable alternative to antibiotics, organic acids (OAs) have favorable effects on intestinal health and birds’ performance and are effective for feed and food preservation (Rathnayake et al 2021 ). Additionally, the OAs improve the growth performance and health of young broilers (Dibner and Buttin 2002 ; Pham et al 2020 ).…”

Potential of Organic Acids, Essential Oils and Their Blends in Pig Diets as Alternatives to Antibiotic Growth Promoters

“…Medium-chain fatty acids (MCFA), or carboxylic acids containing a hydroxyl group (6–12C) such as malic, citric, tartaric, and lactic acids, represent an important energy source with higher antimicrobial activity due to their higher pKa. Lastly, tricarboxylic acids (TCA), or simply carboxylic acids with double bonds such as sorbic and fumaric acids, are intermediates in the Krebs cycle, and are involved in energy metabolism [ 14 , 15 , 16 ]. Other organic acids, such as sorbic, benzoic, and lactic acids, follow different structures.…”