Organic Acids - A Review

dan hofer good day is the Gallinat recop a water based product?

mike

Pol Tarce it looks organic acids can become nutrients sources for algae or even bio films. The formulation we use in Canada is called Pro-Hydro and contain copper sulfate to fight algae. But, a good cleaning with the proper peroxide product between flocks should get rid of these.

Frederic Paris Thanks for the reply, I think you would want to consult a poultry nutritionist when using pwt, cause of the extra sodium
am also using selko pro hydro, thanks for the advice on the hydrochloric acid, will give it a try.
thanks

George Entz I agree with you, you should always know what the fight is. Chlorine can cause problems too if its dosage is too high. And depending in which area you are chlorine maybe already is present in your water lines. In some areas you have max of chlorine and so adding is not always possible. And chlorine and too much is bad especially for poultry and new research show as well for pigs. organic acid is not organic acid. often there is usage of lactic acid and acetic acid because of the taste and not all can formulate formic acid which is not strong smelling. and some of them are easier to buffer and transport regulations are low. so if you use the wring acid mix and to less than you can see that it feeds the bacteria. I think this is what happened with you. If you are using an acid in drinking water the pH have to be at least 4.5 or below. IN some areas farmers going now toward pH 2 and in poultry 3.8 as there nearly all bacterias cannot grow anymore and the start to pass away. Before the pH of 4.5 some stop only growing and some still can live and grow. So below 4.5 is always a nearly must if you use organic acid in drinking water. But in this discussion there is a lot of different things mixed. Encapsulate one in a drinking water cannot work to do the sanitizing. If they are used they will cough growth, as fat is a source of energy. So we need to separate this discussion if we are talking about drinking water and acid in the gut.

@M.C. Fernando R. Feuchter A. - Acetic acid (active ingredient in vinegar) can also be metabolized by some microbiota, but to a lesser extent (in my experience) than citric acid.

One issue that can come up is the rather low acetic acid concentration in vinegar (generally 4 to 6%). Even if you are going to be further diluting the vinegar in drinking water, there is still the cost associated with transporting the water that makes up >90% of the product. You also need to have that much more space allocated for your water treatment set up to allow for the higher volume of product. (hand trucks for moving large 55 gallon drums vs small gallon sized bottles, for example)

From a cost and space perspective, I expect that acetic acid would be better than vinegar, but it will come with more involved worker safety concerns due to the increased potency. It just becomes a matter of priorities.