ISSUE FOCUS FEED & ADDITIVE MAGAZINE November 2025 37 on the type(s) of micro-organisms used (lactic acid bacteria, Bacillus species, fungi). Both the required initial setpoint pH and the metabolites produced (organic acids) determine the final buffering capacity of the ingredient. Fermentation usually results in lower ABC-4 values. The presence of acids, either added on purpose (e.g., phosphoric acid during production of DCP or MCP) or naturally present (e.g., lactic acid in acid whey powder), will result in lower ABC-4 values. On the other hand, the use of alkaline substances (e.g., lye) during processing may lead to neutral or mildly alkaline ingredients with a higher ABC-4 value (e.g., caseinates). FIRST CONTEMPLATE, THEN FORMULATE Organic acids fulfill multiple roles in weaning diets for piglets. As acidifiers, they must be used in conjunction with a good knowledge of the intrinsic properties (ABC-4) of the other feed ingredients. Some of these have a limited effect on the buffering capacity of the final diet and have very similar batch-to-batch ABC-4 values; whereas others may have a significant impact even at low inclusion. The latter warrant regular individual batch testing, especially if they show highly variable ABC-4 depending on origin. Agrifirm’s expertise in testing and selecting dedicated ingredients for young animal nutrition ensures the formulation of high-performance, cost-effective feeds. www.earlyfeed.eu The early development of young animals begins with a strong partnership right from the start Earlyfeed, Agrifirm’s young animal nutrition brand, offers innovative solutions and expert advice to maximize the animals’ genetic potential through a healthy and profitable rearing strategy. About Sammy Vanden Driessche Raw Material & Application Specialist at Nuscience Agrifirm since 2019, Sammy Vanden Driessche is active at the interface of R&D, Quality and Sourcing. His focus is on analytics and physicochemical quality characteristics of raw materials and their interactions. He holds a degree of M.Sc. Applied Chemistry & Microbiology from the University of Gent. He has previous professional experience in the fields of food ingredients and nutraceuticals, oleochemicals and organic fertilizers.
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