Feed Grade Sodium Diacetate

Sodium Diacetate:

Appearance: White powder 
Odor: Slight acetic acid odor
Water Solubility: Hygroscopic, highly soluble in water.
Product Advantages: The sour aroma of sodium diacetate can mask the unpleasant odors of various drugs and trace elements added to feed, which is beneficial for livestock and poultry to consume the feed.

It promotes the absorption of feed nutrients and enhances nutritional value. Sodium diacetate can adjust the gastrointestinal pH of livestock and poultry, promote the growth of beneficial bacteria such as lactobacilli, improve the activity of digestive enzymes like pepsin, and facilitate the digestion and absorption of nutrients.

[Mechanism of Action]:
Mechanism of Sodium Diacetate as a Mold Inhibitor:
  In its natural state, sodium diacetate slowly releases acetic acid. Acetic acid effectively penetrates the cell walls of mold organisms, interferes with the interaction of intercellular enzymes, and denatures intracellular proteins, thereby exerting antibacterial and antifungal effects. The use of sodium diacetate retains the bactericidal properties of acetic acid without causing a significant decrease in feed palatability due to excessive acidity. Thus, SDA can prevent stored food and beverages from molding, providing a preservative and freshness-retaining effect.
Mechanism of Sodium Diacetate in Increasing Milk Fat Rate:
  Acetic acid is an important substance involved in animal energy metabolism. It is absorbed in the digestive tract, transported by the blood to the cytoplasm of metabolic tissues, and catalyzed by acetyl-CoA synthetase to convert into the "hub" substance of energy metabolism—"active acetic acid," i.e., acetyl-CoA. Acetyl-CoA is the active form through which sugars, fatty acids, and amino acids enter the respiratory chain after decomposition. These substances can also interconvert through it, so SDA promotes the material metabolism in animals.
  Acetic acid is a key precursor for fat synthesis in ruminants. It facilitates the formation of short-chain fatty acids in milk fat, thereby increasing the milk fat rate.