Is there any effect of organic acids on pepsin activity which will ultimately improve protein digestion.
Dear Dr. Shyam,
Pepsins are the principle proteases in gastric secretion. The activation of pepsinogen and subsequently of pepsin is organic acids dependent. Optimal activity of pepsins is at pH 1.8 to 3.5. They are inactivated at a pH of 5. Since the proteases are responsible for the digestion of proteins it has been shown that acidification with organic acids can improve protein digestibility, for instance from 86% up to 90% (apparent digestibilty improvement after formic acid use).
Can you pls elaborate the mode of action organic acids in shrimp digestion.
Dear Mr. Gnanamani,
we have seen promising effects in shrimp (L. vannamei) with the use of dietary organic acid salts, in particular potassium diformate, especially on weight gain, survival rate and FCR - thus productivity is significantly enhanced, as demonstrated last week at the Asian Fisheries and Aquaculture Forum in Shanghai. The reduction of mortality is clearly a results of the inhibition of pathogenic bacteria, like Vibrio. The improvement of FCR might be explained by improved digestibility. I may speculate here on impacts on the hepato-pancreas after altering the pH in the neutral GI-tract of the shrimp.
Dear Dr. Luckstadt:
are this organic acids recommended on pet foods? which are mainly recommended and what are the effects on palatability?