Using apple cider vinegar for chickens is not a new concept for many poultry farmers. In fact, it has been widely adopted into poultry programs for years. Apple cider vinegar, ACV, has numerous health benefits that have been generally accepted by industry professionals. ACV for chickens offers immune support by attacking bad bacteria in the digestive tract. Apple cider vinegar contains the added benefits of vitamins, minerals and trace elements. It is an ideal addition to your poultry supplement program. But how does ACV work inside the gut of a bird?
At Southland Organics, we decided to do some research and understand how apple cider vinegar actually helps your birds perform. After much research, we have found a formula that maximizes the benefits of apple cider vinegar in poultry flocks. Our motivation is to help farmers, so we have made it our goal to support chickens' health and give you a product that works. We understand that the health of your birds has the single greatest impact on your operation. With the best specifications and premium quality, we created an all-natural supplement of apple cider vinegar for chickens: Mother Load. We believe using our ACV for your chickens will help you overcome the challenges of an antibiotic-free poultry environment.
During our research process, we uncovered many viable aspects to the combination of raw, 60-grain, unpasteurized apple cider vinegar. The most important was the processing, or lack of processing, that makes the best supplement. Apple cider vinegar is made through the fermentation of apples. Apples are full of vitamins, minerals, and enzymes. These are concentrated and amplified even more through fermentation, making apple cider vinegar a great choice to improve chickens' health by an added boost to their immune system.
Also through the fermenting process, apple cider vinegar provides bacteria called Acetobacter. Acetobacter is classified as acetic acid bacteria. These powerhouse beneficial microbes support the chickens’ health and overall development, serving ultimately as an effective oxidizer and probiotic. The Acetobacter is often viewed as a "mild antibiotic” and can protect from yeasts, bacteria, and viruses. Adding ACV to freshwater can reduce the risk of respiratory problems by killing bad bacteria and promoting healthy mucus flow.
Since ACV is acetic acid, its benefits can be misinterpreted by its acidity content. People can often use apple cider vinegar’s acidity to try and regulate bad bacteria in the gut. They think higher pH levels in the gut make it friendly for harmful pathogens. The assumption that apple cider vinegar will lower pH levels is just not true. ACV is a weak acid, and through a process called protonation, ACV can actually raise the pH level. It is the Acetobacter that makes all the difference. When the Acetobacter turns into acetic acid during the fermentation process, probiotic bacteria, known as the “Mother”, can be left floating around. The “Mother” can leave a cloudy appearance in the vinegar, but it is actually the most beneficial part.
The mother indicates the evidence of the bacteria. The “Mother” of vinegar occurs naturally as the result of the acetobacter. At first glance, this beneficial property makes the product look murky and unclean. The truth is that the mother is a cellulose byproduct of the fermentation process. Cellulose is similar to the cell structure of plants. It is useful as a dietary fiber giving extra support to bowel functions. However, most importantly, it is an indication of the presence of the beneficial microbes and enzymes acting as a probiotic within the gut. According to the Food and Agriculture Organization, the term probiotic means, "live microorganisms which when administered in adequate amounts confer a health benefit on the host.” In other words, they help aid in digestion, nutrient uptake and help fight against bad bacteria.
We also concluded that adding garlic was an essential element. Crushed garlic releases an aromatic compound, allicin. Allicin is a proven antibacterial agent and is thought to have properties that can combat cocci.
What sets Mother Load apart is that it is specially formulated, packaged, and priced for poultry operations. Our specifications include:
- 60-grain strength for maximum effectiveness and buffering ph levels.
- Raw, unfiltered and unpasteurized so that the acetobacter and mother are active.
- Garlic added for additional benefits. Also known for its antiviral properties.
Mother Load is the perfect additive to poultry drinking water. If you are searching for a complete supplement of apple cider vinegar for chickens, then Mother Load is your answer.
Currently, we are sourcing only conventional apple cider vinegar. We are looking into costs and distribution of organic sourcing. If you are interested in organic apple cider vinegar, please let us know.
apply 1/2 gallon of ACV per 5 gallons of water in a medicator bucket.Backyard
one tablespoon ACV per gallon of water. Run for one week every month or apply a tablespoon per gallon in chickens water for 24 hours once per week.