ARTICLE 76 FEED & ADDITIVE MAGAZINE March 2026 phate content of drinking water. When these compounds attach to each other to form iron sulphate, this may contribute to the growth of E. coli and make it more resilient (Deumić et al., 2025). Contamination of the drinking water supply with potentially toxic debris can also be an issue on some production units. Debris such as animal faecal matter, sewage waste, or even dead birds and animal carcasses – somewhere in the water supply line – can result in low production, disease or even death. Pesticide run- off from arable land can also sometimes contaminate a farm’s drinking water supply. While most farms have a sanitisation system in place, many overlook the risk of recontamination from sources along the water lines post sanitisation. Holding tanks or dead ends in pipes are optimal places for microbes to multiply and buildup to occur. Unmaintained waterlines can lead to the buildup of biofilm – a layer of microorganisms and organic matter that adheres to the inner surfaces of pipes and header tanks, often appearing as slime. The formation of biofilm can clog pipes and drinking nipples, restricting water flow and reducing water intake in pigs and poultry. Additionally, biofilm provides an ideal environment for harmful bacteria to thrive and multiply. To prevent biofilm accumulation and ensure optimal water quality, drinking lines should be thoroughly flushed/cleaned before and after each production cycle and after medication/other additive use following a sanitisation programme to control and remove biofilm buildup. This helps prevent clogging of pipes and nipple drinkers and supports consistent water delivery. HOW TO MAINTAIN WATER QUALITY? Organic acids are now commonly used across the livestock industry – particularly within the pig and poultry sectors – to help maintain optimal water quality and gut health. Organic acids act as water acidifiers, helping to suppress biofilm formation within the supply line and so reduce the population of harmful bacteria that can potentially compromise animal performance, health, and food safety. Organic acids can come in protected or free form. When added to drinking water, free organic acids are not only good at lowering the pH of the water, they are also effective at inhibiting pathogens in the water and upper gut when they dissociate to release their hydrogen ions. The site of dissociation depends on the type of organic acid: weaker acids can penetrate the cell walls of pathogenic bacteria. Once inside, the neutral internal pH of the bacteria triggers dissociation, lowering the cell’s internal pH. The bacteria then expend energy attempting to remove the hydrogen ions to restore their internal pH. Over time, this energy depletion leads to bacterial cell death and prevents further replication. In contrast, stronger acids dissociate in the gut, reducing the gut pH and creating an inhospitable environment for many pathogens. Organic acids are also available in both buffered and unbuffered forms, which affects the point at which they release hydrogen ions to exert their acidity. A combination of both buffered and unbuffered free organic acids is particularly important in drinking water, as this helps to steadily reduce and stabilise water pH, encouraging consistent water intake. Due to the various modes of dissociation Photo: Freepik.com
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