Feed Preservatives

The microbiological quality of the feed is a factor of great importance in animal production because of its impact on productivity and health status of the animals.

Risk factors may cause contamination: pressure, temperature, humidity, oxygen, and light

Major concerns : Clostridium perfringens, Salmonella spp., E. coli and fungal genera like Aspergillus, Penicillium, and Fusarium

The feed preservatives are classified into

A) acidifiers

B)mold inhibitors

C) anti-oxidants and

D) anticaking agents

A) Acidifiers:

1️⃣ Using effective organic acids include propionic acid and formic acid

2️⃣ different acids must be combined in order to expand its spectrum
3️⃣ unique blend of acids and percentage of them, playing important role
4️⃣ These acids decrease the pH of the medium and, thereby, inhibit the enzymatic metabolism of pathogenic microorganisms and their growth
5️⃣ The use of these products may also corrode the facilitiesB) Mold inhibitors:
1. Formaldehyde

➡ It is a biocidal compound, very reactive and volatile but very effective
➡ At high dosage (more than 6 kg/tonne) there is an adverse effect on feed intake, reduced body weight gain and ulceration of the gastrointestinal tract.

➡ Different publications have shown its toxicity and danger to animal and human health, as it is irritant for the skin and airways, carcinogenic and mutagenic, and it may also cause reproductive problems

C) Antioxidants:

1️⃣ Antioxidants are used as additives to prolong the shelf life of animal feeds, premixes and fats

2️⃣ Synthetic : BHA, BHT, Propyl gallate, TBHQ
3️⃣ Natural: Tocopherols, Ascorbic acid and its derivatives,
D) Anticaking agents:

1️⃣ anticaking agents absorb extra moisture or resist water and oil, keeping the feed dry for longer periods of time.

2️⃣ These are added to the feed to prevent lumps and make the product more transportable.

-By Dr. Seyed Morteza Eftekhari (Ph.D, Agricultural and Livestock Consultant, Razavi Khorasan, Iran)