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Poultry Test 1 > Water > Flashcards

Water Flashcards

0
Q

Body water

A

Intracellular (muscle and skin) Extracellular (intestinal fluids, blood plasma, lymph, synovial and cerebrospinal fluids) Urinary and gastrointestinal tract. ••muscle is 75% water Chick is 85 % water Old bird is 70% water

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1
Q

Water

A

Cheap, abundant Indispensable nutrient. Thermoregulatory mechanisms and cellular transport systems. - 90-90% of blood; 70-90% of tissues - 10% loss is severe; 20% loss is deadly

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2
Q

Sources of water

A

Ingestion of drinking water ( pure form/ high quality) Moisture in the feed=10% (80-90 DM) Metabolic water ( water formed as a result of metabolic processes)

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3
Q

Functions

A

Transportation of nutrients and excretions Chemical reactions and solvent properties Body temp regulation Maintains cell shape Lubricates and cushions joints and organs in the body cavity

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4
Q

Water consumption

A

Requirement depends on environmental temp and relative humidity. General rule of thumb (two parts water/one part feed on a weight basis). •••water intake is directly related to feed consumption.

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5
Q

Factors influencing water requirements

A

Water temp Environmental temp Genetics Dietary composition -fiber (more=more water) -energy and protein -minerals = salt •••minerals = high salt and potassium concentrations causes increased water intake which will lead to wet litter. Too much water = wet litter problems.

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6
Q

Factors influencing water requirements

A

Feed form (pellets vs mash) Production purpose Age and sex Disease Management ••• production purpose (layers vs broilers vs turkeys) Old bird more water, male more water

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7
Q

Water temp

A

Prefer water at 50-55 F (10-13 C) Intake decreases at 90-95 F (33 C) Intake ceases at temp > 112 F (44.5 C) Cool water (decreases body temp and improves performance) Warm water (supports bacterial growth)

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8
Q

Environmental Temperature

A
  • Water consumption doubles at 100 vs. 70 F
  • Consume 30% less feed
  • Exhale five times more respiratory moisture
  • Excrete 30% less excreta and 25% less

water

  • Eliminate three times more water
  • Example

– Birds with higher water:feed ratio may

have improved feed utilization

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9
Q

Genetics

A
  • Polydipsia: excessive drinking
  • Polyuria: excessive urinary output
  • Diabetes insipidus: kidney unable to

concentrate urine

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10
Q

Dietary Composition

A

Fiber

  • High fiber increases water requirements
  • Greater volume of excreta is produced with

normal excreta moisture.

• Bird requires more water in fecal

production

• Normal = 75% moisture ( in excreta)

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11
Q

Dietary composition 2

A

Energy and Protein

  • High energy diets require less water
  • High protein diets require more water
  • Water formed/g nutrient metabolized

– Fat 1.07 g

– Carbohydrate 0.56 g

– Protein 0.34 g

Poultry diets are very low in fat so water intake must be increased to offset the little amount of water produced by diet.

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12
Q

Dietary composition 3

A

Energy and Protein

• Protein metabolism produces less water,

more body heat, and more uric acid

excretion

• Additional water is required for uric acid

synthesis as compared to urea

• Protein sources increase water requirement

Uric acid is top of excreta (white) pushes excess nitrogen out of body.

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13
Q

Dietary Composition 4

A

potasssium is another due to SBM

Minerals

• When any mineral is fed in excess,

excreta water content as well as water

consumption will increase.

• Sodium has the greatest impact.

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14
Q

Minerals

A

microsystem problems in the mill

Example

Dietary NaCl (%) Litter moisture (%)

  1. 25 16
  2. 50 17 17
  3. 75 22 22

Caking, Ammonia, etc

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15
Q

Feed Form

A

SBM is very high in potassium

  • Pelleted feed increases water consumption.
  • Finely ground feed increases water

consumption.

• Consumption of wheat, barley, and

soybean meal increases excreta moisture.

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16
Q

Production Purpose

A

2/3 water in egg

• Laying hens require more water

– Egg is 66% moisture

• Example–Gallons/100 birds/day

               Level of Production (%)

0 20 40 60 80 90

3.7 4.4 5.1 5.8 6.5 6.8

=shrinkage when cooking

17
Q

Age and Sex

A

32 week old hen has a lot of fat compared to the chick which has very little fat.

  • Water consumption increases with age.
  • Males consume more than females.
  • Body water content decreases with age.

– One-week-old chick–85% of body weight

– 32-week-old hen–55% of body weight

• Increased fat deposition may result in decreased

water consumption

• Refer to water consumption tables

18
Q

Disease

A

intestinal increases water consumption

• Intestinal diseases produce greater water

uptake and higher excreta moisture.

• Infectious diseases tend to decrease feed

and water consumption.

19
Q

Management

A

incorrect pipe size

  • Caged birds consume more water
  • Bird density
  • Type of drinker
  • Pipe layout and sizing–See publication “Key

Water Factors for Broiler Production”

• Water quality–See table “Characteristics of Poor

Water Quality”

20
Q

Water Consumption

A

manure handling problems=breeder houses underneath slats

• Water deprivation–Lack of water

– Chicks

– Adults

• Excess water consumption

– Manure handling problems

– Odor and fly control problems

– Dirty eggs

– Increased humidity in poultry house

21
Q

Water Restriction

A

• On Growth

– Decreases growth rate

– At least 30 minutes/4 hours without water

• On Egg Production

– As little as 20 minutes/day without water

• Carcass Yield and Quality

– Decreased evisceration yield, blood loss,

and increased blood in wings

22
Q

Water Quality

A

As pure as possible

  • Free of pathogens
  • Free of unpleasant odor or taste (sulfur)
  • See publication– “Evaluating Water Quality

for Poultry”

23
Q

Water supplies are dynamic

A
  • Can change from season to season
  • Influenced by droughts and floods
  • Influenced by agriculture, industry and septic

systems

  • Influenced by well depth and placement
  • Influenced by the rock and soil it passes through
  • Influenced by usage level
  • Surface water supplies most vulnerable
  • Contaminants are both good and bad

– Low levels may be fine but higher levels a

problem

– Combinations of certain contaminants can

create problems

24
Q

Water Analysis

A
  • Bacteria
  • pH
  • Turbidity
  • Total Dissolved Solids (TDS)
  • Hardness
  • Mineral contaminants
  • Toxic contaminants
25
Q

Water Analysis 2

A

Bacteria

• Total

– 0 cfu/ml is desirable

– 100 cfu/ml is acceptable

• Coliform

– 0 cfu/ml is desirable

– 50 cfu/ml is acceptable

26
Q

Water Analysis

A

pH

• Measurement of acidity or alkalinity

<7.0—acidic

>7.0—alkaline

=7.0—neutral

• Average pH: 6.8 - 7.5

27
Q

Water Analysis

A

Low pH

• Results from dissolved CO2 or mineral

acids (HCl or H2SO4)

  • Decreases palatability
  • Corrodes equipment
  • Correct with soda ash (can be used to adjust pH)
28
Q

Water Analysis

A

High pH

  • Results from dissolved Ca or Mg
  • Decreases palatability
  • Scales equipment (hard water will ruin equipment)
  • Correct with phosphoric acid
29
Q

Water Analysis

A

Total Dissolved Solids (TDS)

  • Also called salinity
  • Measurement of total ions (cations and

anions) in water

  • Total concentration of all dissolved elements
  • Refer to Table- “Guidelines for Poultry…”
30
Q

Water Analysis

A

Total Hardness

• Sum of calcium (Ca) and magnesium (Mg)

concentrations

• Defined as “Hard” or “Soft” water

31
Q

Water Analysis

A

Hard water

  • Measured levels > 180
  • High concentrations of Ca and Mg
  • Typically from shallow wells
  • Not detrimental to poultry (but is to equipment)
  • Scaling of equipment
32
Q

Water Analysis

A

more Na=more drinking=more excreta

Soft water

  • Measured levels < 60
  • High concentrations of Na
  • Typically from deep wells
  • Not detrimental to poultry
33
Q

Water Analysis

A

Mineral contaminants

  • Nitrate and Nitrite
  • Sulfate
  • Sodium and Chloride
  • Iron
  • Manganese, Copper, and Zinc
  • Heavy Metals
34
Q

Mineral Contaminants

A

Nitrate and Nitrite

  • Decaying organic matter
  • Surface runoff

– manure or fertilizer

• Conversion of nitrate to nitrite

– intestinal microorganisms

  • Nitrite binds to hemoglobin
  • Nitrate < 25 mg/L; Nitrite < 4 mg/L
35
Q

Mineral Contaminants

A

Sodium and Chloride

  • “Salty” taste
  • Increases water consumption
  • Increases wet litter
  • Levels > 50 mg/L (BAD!!!)
36
Q

Mineral Contaminants

A

Iron

  • Ferrous + O2 Ferric + OH Ferric Hydroxide
  • Ferric hydroxide is insoluble

– red colored water

– rusty water

  • May produce bad odor and taste >0.3 mg/L
  • Equipment problems
37
Q

Mineral Contaminants

A

Manganese and Copper

  • Produces a bitter taste
  • Copper < 0.6 mg/L

Zinc (can be)

• Toxic at levels > 1.50 mg/L

38
Q

Obtaining a Water Sample

A
  • Run water for several minutes
  • Sterilize outlet
  • Collect in sterile container
  • Analyze within 24 hours

– State Health Department

– Commercial laboratory

39
Q

Controlling microorganisms is water

A

• Do not treat the well with disinfectants

– Construct a new well

• Chlorination

– In-line proportioner

– Test level of chlorine at drinkers

– Super chlorination of the well

• Iodine-based disinfectant

– More effective

40
Q

Chlorination

A

residue Chlorine can kill vaccines given during vaccination

  • Effective for controlling bacterial contamination
  • Chlorine level should be 1 - 3 ppm with a contact time

of 20 minutes

  • Measure chlorine level at waterer; pool test kit
  • Chlorine kills vaccines, so discontinue
  • Chlorination and administer powdered milk solution

prior to vaccination to neutralize chlorine

• Chlorine solutions are acidic and oxidize rubber

Poultry Test 1 (6 decks)

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