STANDARDS FOR WATER QUALITY AND THEIR IMPORTANCE IN POULTRY PRODUCTION
Dr. Rambabu.D, Associate Professor
Dept. of Poultry Science, College of Veterinary Science, Korutla
PV Narsimha Rao Telangana Veterinary University
Jagtial dist – 505 326. Telangana State.
e-mail: ram_vetdoc@rediffmail.com
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In the production of chicken, infrastructure, genetics, nutrition, and health should all be regarded as crucial production factors, along with water. Water quality in the production of poultry is frequently overlooked or undervalued how crucial it is to fully understand all the factors affecting the water quality while doing a study on a chicken farm. In the production of chicken, infrastructure, genetics, nutrition, and health should all be regarded as crucial production factors, along with water.
It is possible to assess the water resource for use in productive ways by being aware of the elements that affect water quality and how they relate to the requirements of animals for health and production. The physicochemical and organoleptic properties of the water, the presence of poisonous substances, an excess of minerals, and the presence of pathogenic bacteria are the factors that are typically considered when evaluating the quality of drinking water (NRC, 2001). We can determine the water’s nutritional worth and medicinal potential by evaluating its quality.
Parameters and water management
Water Consumption
The amount that birds swallow each day must be considered. This metric is influenced by a number of variables, including feed type, quality, administration technique, water and room temperature.
According to many studies, birds prefer water that is about 10°C in temperature; at water temperatures of 27°C or more, water intake and daily weight growth are dramatically reduced. If the average water temperature is more than 24°C, a cooling system must be installed.
Average daily water consumption in production birds (Argentina Senasa Procedure Manual)
Water quality
Chemical characteristics
The pH of the water should be evaluated in order to determine its chemical quality. The hydrogenation concentration of a dissolve is expressed by the pH. The pH has an impact on the water’s alkalinity and acidity. This parameter has a significant impact on the stability and solubility of the various therapies delivered via the water route. Different pH levels can precipitate drugs and be caustic. In ideal circumstances, the pH should range from 6.5 to 8.5. Certain medications administered in water may precipitate in environments with lower pH (acids). Additionally, they can harm the water distribution system (pipes, drinkers, valves, etc.), affect the digestive process by reducing nutrient absorption and enzymatic activity, or raise pH (Total Dissolved Salts (TDS)). Total solid milligrammes per litre of water (mg/l), or its corresponding measurement of parts per million, are used to measure its concentration in water (ppm).
Because there are some salts that are neutral or “beneficial” (such as sodium chloride, bicarbonates, and carbonates) and others that are harmful (such as magnesium, sodium, and calcium sulphates, nitrates, and nitrites), performing a qualitative analysis is crucial. These latter salts may reduce consumption, stunt growth, poison people, and reduce oxygen transport.
Total hardness
Total hardness mostly refers to the volume of calcium and magnesium salts that have been dissolved in water. Controlling it is crucial because the precipitation of these salts, which frequently obstructs drinking fountains, pipes, dosing pumps, and sprinklers, can harm the water distribution and purifying system. Additionally, it should be remembered that in monogastrics, large doses might neutralise hydrochloric acid and cause digestion to be delayed.
Chlorides
Chlorides are typically present as sodium chloride, which gives water a “salted” taste. It is also present in calcium chloride and magnesium forms. The latter can have a bitter flavour that makes it difficult to consume, and too much of it might make you sick.
Sulphates
Sulphates may be a major factor in the poor water quality on chicken farms. Sulfates are poorly tolerated by birds, which results in diarrhoea and reduced growth. Sulfates corrode metal surfaces in addition to causing a decline in production rates.
Nitrates and nitrites
The ability of the blood to transport oxygen is lowered by the presence of nitrates and nitrites in drinking water. Methemoglobin is created when haemoglobin combines with nitrites, decreasing its capacity to carry oxygen. Animals eventually die from cyanosis, diarrhoea, stunted growth, uncoordinated movements, and other conditions. They are signs of bacterial contamination and result from the breakdown of organic substances. In comparison to nitrates, nitrites is ten times more hazardous.
Arsenic
Arsenic may be present due to anthropogenic or natural sources, such as particular regions’ soils (pesticides and industrial waste). Because of its cumulative tox effect, even little amounts can induce chronic poisoning. Prolonged exposure also causes cancer and skin lesions, endangering the public’s health. Additionally, it is linked to diabetes, cardiovascular disease, neurotoxicity, and developmental issues.
Calcium
This cation affects the flavour and hardness of water. It can be found in a variety of soluble salts, including phosphates, bicarbonates, sulphates, and fluorides.
Magnesium
In animals, it can result in diarrhoea and intestinal discomfort when coupled with ion sulphate to create magnesium sulphate. Similar to calcium, it contributes to the water’s hardness and bitter flavour, making it unpleasant to drink.
Bicarbonates and carbonates
Bicarbonates and carbonates give water the property of alkalinity. They are necessary to maintain the water’s pH at its ideal level. They are regarded as advantageous salts and have no detrimental effects on animal health.
Ammonium
is a chemical that can be produced as a result of probable bacterial, wastewater, or animal waste contamination and is used as a marker for metabolic, agricultural, and industrial activities. Its existence serves as a warning; we need to examine our water supply.
Chemical parameter values for water consumption in poultry (Senasa Argentina Procedure Manual)
Microbiological parameters
We must adhere to strict biosecurity protocols in the current production environment since it is difficult for birds to maintain a balance in their bacterial population. Diseases can be developed directly from food and water.
Drinking water can become contaminated by microbes at any point between the source (Napa) and the consumers. Salmonella spp., Vibrio cholerae, Leptospira spp., Pseudomonas, and Escherichia coli are the most common bacteria and viruses found in water. Along with fungus, harmful protozoa, and intestinal helminth eggs are also present.
The production and health of birds may be impacted by the quantity of microbes in the water used for drinking. Dysbacteriosis leads to enteritis, which exhibits substantial morbidity and death in an overdevelopment.
The main problems associated with poor microbiological quality result from contamination brought on by ineffective treatments, shoddy drills, or locations that are too close to cesspools.
The sources of origin’s limit values for microbiological characteristics are utilized in the same way as those for water intended for human consumption (Senasa Argentina Procedure Manual).
Analysis of water
To identify any potential changes in the composition of the supply water, periodic sample of the drinking water and various areas of our facility (nipple, tank, etc.) is required. The information acquired allows for the necessary adjustments and treatments to be carried out, including the addition of natural biocides or disinfectants, enhancements to the physicochemical system to eliminate inorganic salts, and evaluation of whether a new source of energy is required (perforation).
Enhancing Water’s Microbiological Quality
Chlorine
One of the most popular bactericidal methods is adding chlorine to water since it is simple to use and reasonably inexpensive. You can manually or automatically chlorinate things. To make the necessary corrections, it is important to assess the effectiveness of chlorination.
Acids
These substances’ principal effect is to lower pH, which inhibits microbial development. Both inorganic acids (like sodium hydrogen sulphate) and organic acids (like propionic, formic, peracetic, and acetic acids) are employed. They have a limited ability to control Salmonella and some ability to modify intestinal flora.
The drawback of these is that they have a corrosive impact that damages the facilities and, when used in excess, lowers the pH of the water, which affects how well nutrients are absorbed.
Plant-based extracts
The most advanced technologies rely on bactericidal and fungicidal active components that are isolated from specific fragrant plants. Due to its biocidal activity, cimerol ring (a plant extract) can enhance the water’s microbiological qualities while also promoting the balance of the intestinal flora. It neutralises harmful flora while controlling harmful infections like Salmonella, Pseudomonas, Clostridium, and E. coli. They also have the added benefit of being products that are suited for ecological production, can be utilised in water, and are environmentally benign.
Amenities and cleaning
The equipment used in farms is crucial in regulating the growth of microorganisms. Two considerations to be considered are the material to be utilised and the design of the facilities. The properties of the materials play a key role in lowering biofilm growth and lowering inlays. We need specific cleaning chemicals, usually concentrated acidifiers. It is important to follow the manufacturer’s directions and deadlines.
Methods for improving chemical parameters
The following treatments can be applied when chemical parameters change in an undesired way:
Reverse osmosis: This technique reverses the natural osmosis phenomena by using a particular external force, pressure, and speed. This enables filtering by getting rid of extra solutes and impurities.
Filtration: Larger particles are retained while smaller particles pass through a filter. Depending on the speed and size of the pore, there are many techniques.
Flocculation: In this technique, chemical coagulants (such aluminium and iron salts) are added to the water to create solid floccules of metal hydroxides. It has the ability to remove or reduce various metal types.
Conclusion
Water is a crucial component for any production because of the intensity of modern production, which necessitates in-depth knowledge of all aspects that interact with animals. One important route of administration in poultry is water. When a bird has a clinical picture, they typically stop eating but continue to drink, which enables us to use it as a therapeutic approach to stop the process. Regularly as well as when the morbidity or mortality of our exploitation is increased, chemical and microbiological parameters should be controlled. Poor water quality can reduce the system’s cost-effectiveness since it can harm the pipes and other equipment.
