Related Experiment Video
Updated: Aug 5, 2026
10:31
An Experimental Model of Diet-Induced Metabolic Syndrome in Rabbit: Methodological Considerations, Development, and Assessment
Published on: April 20, 2018
Organic Acids in Rabbit Nutrition: Mechanisms, Advancements, and Potentials for Sustainable Production
Tarek A Ebeid1, Mohamed Tharwat2, Sohail Ahmad3
1Department of Animal and Poultry Production, College of Agriculture and Food, Qassim University, Buraydah 51452, Saudi Arabia.
Veterinary Sciences
|July 28, 2026
Summary
Organic acids (OAs) are effective feed additives for sustainable rabbit production. They improve gut health, nutrient digestibility, and immunity, benefiting overall rabbit growth performance and reducing enteric disorders.
Area of Science:
- Animal Nutrition
- Gut Health
- Functional Feed Additives
Background:
- Antibiotic growth promoters are restricted in animal production.
- Organic acids (OAs) are emerging as functional feed additives.
- Sustainable rabbit production needs enhanced nutrition.
Purpose of the Study:
- To review the functional roles of OAs in rabbit nutrition.
- Focus on gut morphology, microbiota, digestibility, immunity, and growth.
- Highlight OAs' role in sustainable rabbit farming.
Main Methods:
- Literature review of organic acids' effects in growing rabbits.
- Analysis of impacts on intestinal health and performance.
- Synthesis of findings on microbiota modulation and enzyme activity.
Main Results:
- OAs modulate gut microbiota, inhibiting pathogens and promoting beneficial bacteria.
- OAs enhance digestive enzyme activities, improving nutrient digestibility and feed efficiency.
- OAs improve intestinal histomorphology and antioxidative status.
- OAs positively influence immune responses and growth performance.
Conclusions:
- Organic acids are a promising strategy for sustainable rabbit production.
- OAs enhance gut health, nutrient utilization, and immune competence.
- OAs contribute to efficient and healthy rabbit farming systems.
Related Concept Videos
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
01:27Microorganisms in Agriculture and Food industry
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:27Production of Antibiotics
Penicillin, one of the earliest and most widely used antibiotics, is produced industrially by the filamentous fungus Penicillium chrysogenum. Large stirred-tank bioreactors ranging from tens to hundreds of thousands of liters maintain tightly controlled temperature, pH, and dissolved oxygen conditions to support fungal metabolism and maximize antibiotic yield. Penicillin is a secondary metabolite, synthesized primarily during the stationary growth phase, which requires a carefully managed...
01:27Production of Alcohol
Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...