A review of the effects of dietary organic acids fed to swine

Table 2 Effects of organic acids on the apparent total tract digestibility of crude protein and energy and on nitrogen (N) retention in pigs (Source: [37])

	Level	Crude protein		Gross energy		N retention
Organic acid	(%)	D (%)	ΔD	D (%)	ΔD	R (%)	ΔR
Formic acid	1.4	80.6	+1.4	82.2	+0.7	48.3	+4.9*
Butyric acid	2.7	80.6	+1.4	82.2	+1.6*	48.3	+4.0*
Formic acid	1.8	80.6	−1.0	82.2	+0.7	48.3	+2.9*
Propionic acid	2.0	80.2	+2.3	77.9	+1.4	-	-

D digestibility of non-acidified control diet, ΔD percentage unit change in the digestibility relative to the non-acidified control diet, R N-retention of non-acidified control diet as a percentage of intake, ΔR percentage unit change in N-retention relative to the non-acidified control diet
*significantly different from the control diet (P < 0.05)

ISSN: 2049-1891