Citric acid is a well-known feed and food preservative
It imparts an acidic/sour taste that some animals find appetizing. In addition, it can limit pathogenic colonization in the gut and improve non-specific immunity, leading to higher growth in broilers. It is also used to enhanced calcium and phosphorus absorption in layers and broilers, resulting in better eggshell quality and reduced use of mineral phosphates. Clearly, it is an ingredient with many and varied functions that is often overlooked, but certainly deserves more attention.
I would be interested to know how frequent is the use of citric acid in poultry diets in the different parts of the world and the main purpose for its use.
Please, do share your thoughts!