Table 2.

Effect of organic acids mixture on growth performances and other parameters of swine and broilers.

Dosage and Organic Acid/Acids	Growth Phase	Growth Performances			Intestinal/Fecal Microbial Counts (CFU)	Other Parameters	References
		BWG/FBW	ADFI	G:F
Swine
0.1% and 0.2% fumaric, citric, malic, MCFA (capric and caprylic)	Weaning	S	NS	S	E. coli; S Lactobacilli; S Clostridium; S Salmonella; S	Reduced diarrhea score, fecal ammonia, and acetic acid emission	Yang et al., 2018 [71]
0.1% and 0.2% fumaric, citric, malic, MCFA (capric and acrylic)	Growing	S	NS	S	Lactobacilli; S E. coli; NS	-	Upadhya et al., 2016 [72]
0.15% benzoic, fumaric, calcium formate	Weaning	S	NS	NS	E. coli; NS Lactobacilli; NS	Increased villus height in duodenum and jejunum Increased butyric acid level in the cecum and valeric acid level in the colon	Xu et al., 2017 [73]
1.1% acetic, propionic, phosphoric, citric acid	Weaning	NS	NS	NS	Lactobacilli; NS E. coli; NS Coliforms; NS	Reduced pH level in colon Retardation of Coliforms proliferation	Namkung et al., 2004 [74]
0.4% and 0.2% fumaric, lactate, citric, propionic, benzoic acid	Weaning	NS	NS	NS	E. coli; NS	-	Walsh et al., 2007 [56]
0.5% benzoic acid	Weaning	S	S	S	Lactobacilli; S	-	Wei et al., 2021 [75]
0.5, 1% benzoic acid	Weaning	S	NS	NS	NE	Reduced the number of aerobic, total anaerobic, lactic acid-forming, and gram-negative bacteria in the stomach Reduced gram-negative bacteria and acetic acid in the duodenum Reduced gram-negative bacteria in ileum	Kluge et al., 2005 [76]
0.5% butanoic, fumaric, benzoic acid	Piglets	S	NS	S	Lactobacilli; NS E. coli; NS	Decreased ileal E. coli bacteria level Did not exert negative impacts on GIT pH level and immunity	Li et al., 2008 [77]
0.1% fumaric, citric, malic, MCFA (capric and caprylic)	Finishing	S	NS	S	Lactobacilli; NS E. coli; NS	Reduced feces H2S gas emission	Upadhya et al., 2014 [78]
0.85% formic, benzoic, sorbic, Ca- butyrate	Growing male pigs	NS	NS	NS	E. coli; S Lactobacilli; S	Lower level of Coliforms, Enterococci, and lactic acid bacteria in jejunum and colon descendens	Øverland et al., 2007 [79]
0.5% benzoic acid	Weaning	S	S	S	E. coli; NS Lactobacilli; NS	Reduced diarrhea in weaning pigs	Papatsiros et al., 2011 [80]
0.14% and 0.64% formic acid	Weaning	S	S	NS	Lactobacilli; S	Higher microbiota diversity in 0.64% dosage	Luise et al., 2017 [9]
Broilers
0.3% and 0.4% calcium formate, calcium propionate 0.3, 0.4% ammonium formate, ammonium propionate	Finishing	S	NS	S	NE	Reduced the ileal total bacterial count Improved villi length	Saleem et al., 2020 [81]
1% formic, lactic, propionic, citric acid	Finishing	S	NS	NS	NE	Enhanced V: C in GIT Increased water consumption during 15–22 days	Ali et al., 2020 [82]
0.5% citric, sorbic, synthetic essential oil	Finishing	NS	NS	NS	E. coli; NS Enterococci; S Clostridium; NS Enterobacteriaceae; NS	Increased villi height, crypt depth, number of villi, mucosa thickness, and villi area	Stamilla et al., 2020 [83]
0.15% formic, lactic, citric, malic, tartaric, phosphoric acids	Finishing	S	S	S	Lactobacilli; S E. coli; S	Enhanced inhibitory action owing to organic acid	Goh et al., 2020 [84]
0.3% formic, acetic, propionic, ammonium formate	Finishing	S	NS	NS	NE	Increased SCFAs level in the cecum Increased jejunal goblet cell density and ileal villus height	Dai et al., 2021 [85]
0.1% lactic, citric, acetic, formic, propionic, phosphoric, and sodium butyrate	Finishing	S	NS	S	Lactobacilli; S Coliforms; NS	Increased jejunum villus height Enhanced humoral immune response	Sabour et al., 2018 [86]
0.3, 0.5% formic, propionic acid	Finishing	S	NS	S	Lactobacilli; S E. coli; S	Lower duodenal pH High immune response against Newcastle disease, infectious bronchitis	Fathi et al., 2016 [87]
0.06% fumaric, calcium format, calcium propionate, potassium sorbate, hydrogenated vegetable oil	Finishing	S	S	S	Lactobacilli; S Salmonella; S	Increased dressing percentage and bursa weight	Hassan et al., 2010 [67]
0.2, 0.4, and 0.6% butyric acid	Finishing	S	NS	S	E. coli; S	pH reduction of upper GIT Increased villus length and crypt depth in the duodenum	Panda et al., 2009 [88]
0.5, 1, 1.5, and 2% citric, lactic, phosphoric acid	Finishing	S	NS	S	E. coli; S Salmonella; S	2% OAs blend enhanced the carcass yield 1.5%, 2% OAs blend increased the liver weight	Sultan et al., 2015 [89]
0.6% formic acid	Finishing	S	NS	S	E. coli; S (in crop)	Higher digestibility of crude protein, high dressed yield, and lower fat content in carcass	Panda et al., 2009 [90]
2% butyric, fumaric, lactic, and 3% butyric, fumaric, lactic acid	Finishing	S	NS	S	NE	Increased villus height in the small intestines Enhanced serum calcium and phosphorus concentrations	Adil et al., 2010 [25]
0.2% propionic, 0.3% butyric acid	Finishing	S	NE	S	NE	Increased tibia weight, tibia length	Lakshmi and Sunder., 2015 [91]

BWG, body weight gain; FBW, final body weight; ADFI, average daily feed intake; G: F, gain to feed ratio; S, significant; NS, non-significant; NE, not evaluated.