Acidifiers achieved their popularity after 2006 when antibiotic growth promoters were banned. In their composition, they usually contain a mixture of organic and inorganic acids, and the purpose of their use is to lower the pH of the stomach contents and the water line in the piggery.

Undesirable, pathogenic bacteria such as E. coli or anaerobic bacteria cannot tolerate an acidic environment, which in turn stimulates the growth of lactic acid bacteria that are beneficial to the digestive system. Therefore, prophylactic use of acidifiers reduces the risk of diarrhea of unknown origin or sudden deaths, while also leading to improved FCR by increasing feed palatability and stimulating enzyme production in the digestive system. A well-chosen acidifier also has a beneficial effect on improving intestinal peristalsis, the well-being of pigs, the proper function of intestinal villi and the digestibility of certain feed additives.

Yes, as we mentioned earlier, they have a preservative as well as antibacterial effect, and they also lower the pH. In the offers of many manufacturers there are also encapsulated acidifiers, which, thanks to the lipid envelope, are broken down in the small intestine and not in the stomach, which allows to eliminate, for example, anaerobic bacteria from this particular section of the digestive tract.

In order to maintain proper hygiene of the water line as well as to improve herd health after antibiotic treatment, it is good practice to acidify the water. Liquid acidifiers are used here prophylactically 2-3 times a week, both after medication and during feed changes. This prevents the growth of microorganisms in the drinkers and aids the pigs’ recovery from the disease.

Acidification of drinking water is advisable to avoid the “nutritional stress” associated with weaning piglets or changing feed, which often leads to diarrhea and thus animal differentiation and economic losses (increase in FCR).

Acidifiers also allow us to reduce the use of antibiotics, however, excessive use can damage the gastric mucosa and lead to ulcers.

Since manufacturers are outdoing themselves in the number of acids offered in the acidifier, it is also important to pay attention not only to the number of acids but the percentage of acids in the product offered to us.

Contrary to fairly widespread opinions, it is wrong to think that acidifiers work well against mycotoxins. I encounter such opinions mainly in the pre-harvest period when purchased grain is often used in feeding and we know nothing about under what conditions the harvest took place and how it was stored. Well, in order to prevent mycotoxin infection in animals, mycoabsorbents should be used.

Pig Nutrition Advisor

Matthew Ciesielski

Pig Nutrition Advisor

Andrew Skocki