Table 2.
Organic acids, their derivatives, and ameliorative effects on broiler production.
| Organic acids | Level of supplementation | Finding | Sources |
|---|---|---|---|
| CA | 2% | Improve epithelial cell proliferation and villi height of gastrointestinal tract | (124) |
| CA, avilamycin | 0.5 and 0.001%, respectively | Significantly increase growth performances at 35 days | (125) |
| BA | 0.2% | Increase CW, breast meat yield, FCR, dressing % and reduce abdominal fat |
(126, 127) |
| SB | 0.6 and 1.2 g/kg | Increase ADG and FCR during 1–21 days period | (123) |
| N-butyric acid and 50% MB | 250–7,000 mg/kg | Reduce Salmonella Typhimurium or Clostridium perfringens | (128) |
| MESB | 800 mg/kg | Higher total body weight, daily gain and FCR at 35 days | (129) |
| PCB | 0.3 g/kg | Increase weight gain | (130) |
| FA | 5 g/kg | Increase BWG, dressing percentage and reduce FCR | (131) |
| KDF | 5 g/kg | Increase BWG, dressing percentage and reduce FCR | (131) |
FCR, feed conversion ratio; CW, carcass weight; SB, sodium butyrate; MESB, microencapsulated sodium butyrate; ADG, average daily gain; PCB, protected calcium butyrate; CA, citric acid; BA, butyric acid; FA, formic acid,; KDF, potassium di-formate; BWG, body weight gain.