Pig International - November 2017 - 21

PigInternational ❙ 21

organic acids are rather weak, as
evidenced by their widespread
presence and safe consumption
by humans and animals. On the
other hand, they can be potent
enough antimicrobial agents when
in sufficient concentration, but like
any such compound, the required
dosage depends on the pathogenic
load. That is, the more bacteria
present, the higher the dosage is
required to neutralize them.

How do they differ
from inorganic acids?
Inorganic acids are equally
widespread in nature, but they are
found in very minute amounts unless industrially concentrated. For
example, two common inorganic
acids include phosphoric acid and
hydrochloric acid. The first is used
in many soda drinks, whereas the
second is secreted by the stomach of
animals. Inorganic acids are strong
acids in that they can cause damage
if not diluted greatly. For example,
highly diluted hydrochloric acid
can be handled with safety by our
stomach, but concentrated will just
burn through it. It is evident that
the use of inorganic acids poses
significant safety problems in the
whole manufacturing process. Thus,
although they are quite effective as
disinfectants (such as the commercial chlorine solutions), they are not
commonly used as feed additives.

sus inorganic acids as weak versus
strong, but this is a qualitative term
that needs to be backed up by a
numerical index that can be used to
compare acids on an equal footing.
The term that has been agreed upon
by chemists worldwide is that of
pKa, which is nothing but the negative logarithm of the concentration of
reaction participant bodies at equilibrium. It is a rather complicated index
when it comes to its definition and
calculation. In biochemistry terms,
and this is where we need this index
to help us understand organic acids,
we can understand pKa as the pH at
which 50 percent of the acid is dissociated. In even more practical terms,
the higher the pKa, the weaker our
acid will be.

How do we define the
strength of organic
acids?
We have referred to organic verNovember/December 2017 ❙ www.WATTAgNet.com

How organic acids benefit
the animal
Organic acids are believed to
affect pathogenic bacteria through
two main ways. First, they can
reduce the pH of the surrounding
environment, making it impossible for undesirable bacteria to
survive. This role is usually performed by stomach hydrocloric
acid that kills most external bacteria consumed along with food
or water, but it does not affect
naturally present bacteria that just
consume nutrients. For organic
acids to lower stomach pH, aiding or substituting naturally secreted hydrochloric acid, we need
strong(er) acids that split (dissociate) under stomach conditions.

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Table of Contents for the Digital Edition of Pig International - November 2017

Pig International - November 2017
Contents
Pigs and Money
Industry Happenings
What you should know about gastric ulcers in pigs
Business, science behind phytogenics in pig feeds
Mastitis in sows: A perennial problem
Understanding chemistry of organic acids in antibiotic-free diets
How piglet gastric pH development affects gut health
Debunking trace mineral myths in animal nutrition
Animal feed formulation: Fiber matrix secrets revealed
World’s top 40 pork processors
World’s top 40 pork producers
5 programs pig producers don’t want to miss at IPPE 2018
Products
Marketplace
Advertisers’ Index
Pig International - November 2017 - BB1
Pig International - November 2017 - BB2
Pig International - November 2017 - Pig International - November 2017
Pig International - November 2017 - Cover2
Pig International - November 2017 - Contents
Pig International - November 2017 - Pigs and Money
Pig International - November 2017 - Industry Happenings
Pig International - November 2017 - What you should know about gastric ulcers in pigs
Pig International - November 2017 - 5
Pig International - November 2017 - 6
Pig International - November 2017 - 7
Pig International - November 2017 - Business, science behind phytogenics in pig feeds
Pig International - November 2017 - 9
Pig International - November 2017 - 10
Pig International - November 2017 - 11
Pig International - November 2017 - 12
Pig International - November 2017 - 13
Pig International - November 2017 - Mastitis in sows: A perennial problem
Pig International - November 2017 - 15
Pig International - November 2017 - 16
Pig International - November 2017 - 17
Pig International - November 2017 - 18
Pig International - November 2017 - 19
Pig International - November 2017 - Understanding chemistry of organic acids in antibiotic-free diets
Pig International - November 2017 - 21
Pig International - November 2017 - 22
Pig International - November 2017 - 23
Pig International - November 2017 - How piglet gastric pH development affects gut health
Pig International - November 2017 - 25
Pig International - November 2017 - 26
Pig International - November 2017 - 27
Pig International - November 2017 - Debunking trace mineral myths in animal nutrition
Pig International - November 2017 - 29
Pig International - November 2017 - 30
Pig International - November 2017 - 31
Pig International - November 2017 - Animal feed formulation: Fiber matrix secrets revealed
Pig International - November 2017 - 33
Pig International - November 2017 - 34
Pig International - November 2017 - 35
Pig International - November 2017 - World’s top 40 pork processors
Pig International - November 2017 - World’s top 40 pork producers
Pig International - November 2017 - 5 programs pig producers don’t want to miss at IPPE 2018
Pig International - November 2017 - Products
Pig International - November 2017 - Advertisers’ Index
Pig International - November 2017 - Cover3
Pig International - November 2017 - Cover4
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