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The Most Important Ingredient: Water |
  (4 Sent)
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Author: Munawar Ali, General Manager (Production) - Islamabad Farms (Pakistan)
Water is the most important nutrient for poultry. Unfortunately it is very much neglected by most poultry farmers in Asian countries and other countries in the world. Water has numerous functions in the body of chicken. It is involved in all digestion processes, it transport all nutrients in the body of chicken, regulates the body temperature and is responsible for elimination of wastes from chicken’s body.
Most importantly it is involved in numerous metabolic and enzymatic actions in the body of chicken so it can easily infect the birds if it is contaminated by virus, bacteria or other pathogen. This can be harmful to bird’s health and productivity.
Good quality clean water free from microbes is required for best performance and better profitability. Other than contamination of microorganisms, Water can have dangerous levels of various chemicals that can also adversely affect productivity of the bird.
Water quality:
Water quality can be determined by two factors.
1. Bacteriological analysis.
2. Chemical analysis.
In bacteriological analysis, generally the counts of coliforms and E. Coli are quantified. Ideally, there should be no coliform or E. Coli present in Water. Water itself could be a source of contamination when its microbiological condition is poor. The Dutch “IKB” (Integrated chain control) norm is <100 E. coli / ml and < 100,000 bacteria /ml.
Chemical analysis is also important for health of poultry. The following parameters are of major significance:
1. pH of water
2. Hardness of water
3. TDS
4. Nitrates & nitrites
5. Minerals
pH of Water
Water pH means acidity and alkalinity of water. pH is the activity of the hydrogen ions present in water. pH ranges from 1 to 14.
The recommended pH for poultry drinking Water is generally 6.8 – 7.8. Acidic drinking water (low Ph) can affect digestion, corrode watering equipment and can be incompatible with vaccination and medication. Field research has proven that water with a pH < 6 can impair broiler performance.
Hardness of Water
The minerals Calcium and Magnesium are major cause of water hardness. Hard water can cause physical problems with water handling equipment. Magnesium may affect water palatability and can cause loose droppings in chickens. Normal range is 12 – 14 mg/1. Higher quantities of copper gives a better taste to water and can cause liver damage in chicken.
TDS
The quantity of “total dissolved solids” in water is called TDS. It may contain different kind of minerals. The way it affects the birds depends upon the presence of any specific mineral in higher quantities. It is suggested that > 3000 ppm (mg/1) is not good for chicken and ducklings.
Nitrates and Nitrites
Nitrates (NO3) is produced during the final stage of decomposition of organic matter, whereas Nitrates (NO2) are produced during the intermediate stage of decomposition of organic matter.
Nitrates level of > 20 mg/1 in water has negative effects on broiler performance. Nitrites are toxic at much lower levels than nitrates. Levels as low as 1 mg/1 may be toxic.
Minerals
There are other minerals also present in water. Iron present in water may stain equipment and can affect the taste of water. Water high in sodium can cause wet litter and may be responsible for dehydration in chickens. High sodium level also contributes to as cites in broilers. High chloride level in drinking water badly affects eggshell quality of commercial layers.
Disinfection
Clean and fresh water free from pathogens is extremely important in poultry production to get best performance. There is another issue that can affect clean water supply in the formation of “bio-film” in water pipes. A bio film is an aggregate of microorganisms surrounded and adhered to a surface by a slim substance in the water distribution system that may be difficult to clean between the flocks. Bio film provides a haven to water born pathogens (E. coli, salmonella, pseudomonas and compylobacters).
To disinfect and clean water the following methods are being used:
1. Chlorination of water
2. Use of peroxides
3. Use of organic acids
4. Mixture of peroxides and organic acids
5. Ultraviolet treatment of water Chlorination is the most economical and widely used method in the world.
Chlorine is undoubtedly effective against bacterial spores and viruses and its activity is
further reduced in the presence of organic matter. Due to low penetration power, chlorine is unable to eliminate bacteria encapsulated in the bio-film. When chlorine is mixed in water it decomposes in to two components that is: hypochloruous acid (HOCL) and hypochlorite ion (OCL). HOCL is most effective against pathogens and may kill them within seconds where as the second component (OCL) is a poor disinfectant and may take 30 minutes or more to kill the pathogens. it is important to note that the quantity of these two components will depend upon the PH of water.
For example if chlorination is done in water having a pH7, the hupochlorous acid (HOCL) will be 75 % and hypochlouous ion (OCL) only 22 %. If the Ph of water is 8, the case will be vice versa. It is clear that chlorination is most effective in low Ph rather than high Ph of water. The hydrogen peroxides are effective even in the presence of organic matter and can remove bio-film, however, they are not effective against spores e.g. Clostridia, and do not lower the Ph of water. Effective dose of organic acids create lethal environment in water for pathogens but lower down Ph very much, which is not good for bird’s digestion and ultimately affects performance. To overcome all these limitations a blend of hydrogen peroxides and organic acids is very effective. These are being used very successfully in water disinfection nowadays. These are also very affective against bio-film.
The use of ultra violet rays is also effective but is not very popular due to operational difficulties.
The conclusion is that clean fresh water free of pathogens with neutral to slightly acid pH is the best option to get maximum results out of your birds.
Author: Munawar Ali, General Manager (Production) - Islamabad Farms (Pakistan)
(4 Sent)
Who saw this article? New!
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