Optimizing broiler growth, health, and meat quality with citric acid- assessing the optimal dose and environmental impact: Citric acid in Broiler Health and Production.

The need for sustainable and safe alternatives to antibiotic growth promoters has driven researchers to explore organic acids (OAs) inclusion in broiler diets. Citric acid (CA), a notable OA, has emerged as a promising alternative due to its various physiological benefits, including improved nutrient digestibility, antioxidant properties, and enhanced weight gain. Despite the improved growth performance, the feed conversion ratio (FCR) does not seem to be consistently affected by CA inclusion. A considerable number of research papers suggest that CA can replace antibiotic growth promoters and has proved to be more effective when combined with other additives like probiotics and microbial phytase. However, despite numerous trials, the near-accurate dose remains in doubt. Dietary addition between 1.65 % and 2.65 % seems to positively affect broiler performance. Being an organic acid, CA brings no risk to the environment and does not economically burden producers. It has the capability to enhance certain meat qualities and extend shelf life. However, there is a risk of acidic stress and liver damage with excessive inclusion. This review study seeks to offer a thorough and all-encompassing summary of the present level of understanding regarding the use of CA supplementation in broiler diets by describing its impacts on growth efficiency, nutrient utilization, intestinal condition, immune response, meat quality, optimal dose, and environmental sustainability. Further research focused on determining precise dosage levels and understanding the synergistic or antagonistic effects of citric acid when combined with other feed additives is essential for optimizing broiler performance.