Sodium buffered formic acid concentration and feed pH is stable over a 3-month period

Abstract

Abstract Promoting feed hygiene with organic acids is an effective method to prevent foodborne illnesses from bacterial infection. The stability and acidification of mash and pelleted feed with sodium buffered formic acid was investigated. The acid product was incorporated to reach total formate inclusion levels of 0, 6, or 12 g/kg for swine nursery feed; 0, 4, or 9 g/kg for swine finishing feed; and 0, 3, or 6 g/kg for broiler grower feed. Samples were analyzed for total formate and pH on d 4, 32, 60, or 88 post-manufacturing. The concentration of formate remained stable across an 88-d period (P < 0.01). Treatment with the formic acid product decreased feed pH with increasing inclusion levels (all P < 0.01). Within each inclusion level of acid and across time, pH tended to increase in pelleted feed and decrease in mash feeds (all P < 0.01); however, these changes were small (0.1 units pH). These data suggest that sodium buffered formic acid can be applied to both mash and pelleted feed to provide continuous acidification over a 3-month period.