Measurement of Acid-Binding Capacity for Poultry Feedstuffsin Deionized and Magnetized Water

Document Type : Research/Original Article


1 Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

2 Department of Chemistry, Faculty of Science, Ferdowsi University of Mashhad, Mashhad, Iran

3 Department of Basic Science, Faculty of Veterinary Science, Ferdowsi University of Mashhad, Mashhad, Iran


Acid-binding capacity (ABC) of a feed is the amount of acid required to reduce the pH of feed to a special level such as 3. All poultry feed ingredients used in this study were collected from feed mills in Iran. The pH and ABC were determined using the standard methods in deionized and magnetized water at room and body temperatures. The pH of most feed ingredients was raised in magnetized water as compared to deionized (untreated water). The pH of most feed ingredients especially organic acids was decreased in warm water. Energy sources accompanied by synthetic amino acids and common salt and some additives such as prebiotic and zeolite had the lowest values of ABC (less that 400 mEq/kg). Protein sources and some supplements and additives had average ABC of about 400-1000 mEq/kg, and some vitamins and minerals had high level of ABC (more than 1000 mEq/kg) among all ingredients. Calcium carbonate and sodium bicarbonate, along with ammonium formate and calcium propionate had the highest ABC values among all ingredients. Pelleting did not show any pronounced impact on pH or ABC of whole diet; while extruding did not alter ABC of soybean but significantly increased ABC of flaxseed. These results give indication that the type of feed ingredient, or processing and solution used for ABC evaluation, especially magnetizing treatment and ambient temperature, are determining factors for ABC of feedstuffs.


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Volume 3, Issue 4 - Serial Number 4
December 2013
Pages 687-694
  • Receive Date: 01 July 2012
  • Revise Date: 29 September 2012
  • Accept Date: 31 December 2012
  • First Publish Date: 01 December 2013