Vincid WSA

Due to their different chemical structures, different acids have different properties. The response to diet acidification may be affected by the type of acid, inclusion level, diet composition, and dietary buffering capacity. The key basic principle on the mode of action of organic acids on bacteria is that non-dissociated (non-ionized) organic acids can penetrate the bacterial cell wall and disrupt the normal physiology of certain types of bacteria. We call these bacteria “pH sensitive,” meaning that they cannot tolerate a wide internal and external pH gradient. Among those bacteria we have E. coli, Salmonella spp., and C. perfringens. It has been well demonstrated that the state of organic acids (non-dissociated or dissociated) is extremely important in defining their capacity to inhibit the growth of bacteria. As a rule, we need more than ten to twenty times the level of dissociated acids to reach the same inhibition of bacteria compared to non-dissociated acids.

VINCID-WSA is an acidifier, and its natural antibiotic nature helps in controlling enteric pathogens, improving water quality by eliminating biofilms, and enhancing the absorption and digestion of nutrients. It is particularly beneficial for organic chicken production, where maintaining digestive health without antibiotics is crucial.