Top tips for drinking water in poultry production

The attention to detail is the key to both chickens and buy a good supply of clean, error-free and on demand.

According to Susan Watkins Department of Agriculture at the University of Arkansas, water problems are often behind a number of problems that the cattle performance.

There are two main areas, suggests consider - health problems and the availability of water. "When we see symptoms, so we suspect contamination, whether microbial, something in the water naturally something that we add flows or even.

"But if there are no obvious symptoms to health, then we have a suspicion that water use issues -. Not enough, no restriction sites do not like them or not"

Health problems

Water is the ideal medium for insects, says Dr. Watkins. Optically clear water can be responsible or bacteria, viruses, protozoa and worms.

"The systems for poultry drink, easy to contamination - water is slow, hot, has many corners and running and contains things that businesses need to grow, such as iron, manganese and sulfur."

Best Hygiene tips

• A total number of plaques in order to identify impurities
• Use the product concentration and time correct exposure
• Everything was clean, including storage tanks and distribution lines
• Follow cleaned with a disinfectant, drinking birds
• Lines brush water regularly to monitor,
• Disinfected between flocks

According to Dr. Watkins, a good sanitation program is the key to successful water quality. "There are some good products out there, but it is important that they are used properly."

Concentration of the product, in particular the exposure time is essential. For example, tests that determined from the University of Arkansas with a bleach solution of 3%, even after more than four hours had some bacteria in the water to almost 1,000 CFU / liter, and shortly thereafter collapsed 24 hours.

Observation is, both before and after cleaning, provide for the detection of efficacy.

"I see a lot of weaknesses, where people say that they do something, but there is no review of it. As often as long as we have our medical and dysfunction lost and we get in trouble? These microbes are there, waiting, so to be safe, maintain pressure and sanitation sure that check there. "Drop-off window

But as good as the system or product, biofilms always a challenge, hosting things like E. coli, Streptococcus and Pseudomonas. "They are so durable. They were here since the earth before men, and it is after our departure."

Detergent

Chlorine is a "friend" for many years, Dr. Watkins, and is an excellent disinfectant. But always, the pH value of the water is of fundamental importance.

"The manner in which the chlorine is dissolved in water to dominates the acid form or in the form of ions. If the pH is less than 7, then the acid-form is predominant. However, if the pH is greater than 7, we have more in the form of ions. It is the acid form, a strong disinfectant. "

But also to rethink the role of pH does not guarantee success, says Dr. Watkins, pointing to the growing problems of bacterial resistance. It suggests that, in order to introduce the rotation of the products for some time. "Just as we do not go back to a program of coccidiosis, we need to think the same way about our program of clean water."

In the US, most of mast manufacturers use every day of hydrogen peroxide as a disinfectant. Delivered to 25-50ppm residual in drinking water were good results without drinking out birds reached. Stabilized products work best, says Dr. Watkins.

Chlorine dioxide is also gaining popularity, by a manufactured acid-activated sodium chloride. The product has a number of advantages, including that it insensitive to pH and is more selective than hydrogen peroxide, the orientation pathogens even at low doses. But be correctly activated which needs adequate levels of pH and sufficient contact time.

Water systems

Besides choosing the right product the manufacturer of poultry should particularly be paid to its water supply.

"It is critical to understand their system full of water, so inventory. Just like many drinkers to make you what to carry out repairs? How long is the system? What made the sales divisions? Has lines without starting? To what extent is the distribution of the source the barns? You can clean the hall line all day, but until their problems of distribution lines again and again to clean. "

Dr. Watkins also emphasizes the importance of controlling the injectors regularly. "Do you not wearing a gallon of water through to see who is right. You have to go through two or three steps to ensure that the injector to get started and make sure that you run for the right" dose birds.

The amount of water

Research from the University of Arkansas shows that compared to 10 years ago, broilers are now drink 38% more water during the first seven days of life, and 16% of the time they reach slaughter weight - the equivalent of 15 liters of water ,

Impact of temperature of the water in the meat weight (g)
Temperature	Day 1	Day 7	Day 14
4.4C	46.5	187	501
21.1C	47.4	188	501
37.8C	46.7	167	463
On day 14, the birds drink warm water 38g lighter

That you getting enough essential. "You have to be sure that a restriction sites are not created."

Water pipes should be sufficiently large to provide the necessary volume executed when birds are failing to gain enough weight, have a higher mortality and for the laying and breeding broilers, the number of eggs.

If pressure reducers are available, should be checked to ensure they are not clogged.

It is also a good practice to monitor drinking river regularly. The use of chlorination is known to cure the seals controller, resulting in a lack of pressure control.

And then it is necessary to ensure that the drinking water supplied at the correct temperature. Day-old chicks are very satisfied with fresh water, and even water at room temperature, but will turn away from hot water, which seriously affects weight gain. (See table above)

"Water can make or break a surgery," says Dr. Watkins. "There are many different factors involved and understanding of each is important for us to quickly determine where we are going wrong and fix it before it becomes a chronic problem that farmers will cost a lot of money."

(The above report is based on a lecture by Dr. Susan Watkins at the conference of poultry Daventry in 2014 based).

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