Page 2 of articles about acidifying

Interventions can only reduce but not eradicate Salmonella from the herd. This emphasises the importance of trying to avoid introduction especially Salmonella Typhimurium or Salmonella Derby.

Citric and Tartaric acids trigger an innate sour taste that is attractive to pigs while their pungency is smooth and remains unnoticed.

Nutrition is considered to be a clear factor that increases the risk of ulcers appearing.

Due to their multiple effects at a physiologic and cellular level organic acids function as antimicrobials, modifiers of the intestinal flora, pH reducers, stimulants of pancreatic secretion and of the growth of intestinal microvilli, improvers of the gastric and intestinal flora, inhibitors of ammoniac production and of other metabolic depressors of growth, as well as energetic.

Traditionally, liquid feeding systems developed in areas where liquid co-products from the human food industry were abundant and cheap