Chemical Profile of Drinking Water of Broiler Farms in Beheira Province

Abstract

Key words:Water, Chemical examination, Broiler farmsIn order to have a clear picture for chemical quality of drinking water used in some broiler farms, a total of 100 water samples were collected (each sample represents a farm); 56 samples from underground water and 44 from tap water. Samples were collected from broiler farms in different localities of Beheira Province during the period from July 2015 to June 2016. Chemical analysis was performed at the laboratory of Department of Veterinary Hygiene and Management, Faculty of Veterinary Medicine, Cairo University for determination of pH value, total dissolved solids (TDS), total hardness, chlorides, ammonia, nitrites, phosphates and sulphates. In addition, iron and manganese levels were determined at the Central laboratory, Faculty of Agriculture, Kafr El Sheikh University by using standard methods of American Public Health Association (APHA), (2005) by Atomic Absorptions Spectrophotometer (Perkin Elmer-403). The obtained results showed that the mean values of pH value was 8.6135 ± 0.0676, TDS was 477.60 ±31.88, total hardness was 249.60 ± 13.89, chlorides was 217.20 ± 13.02, ammonia was 0.5366 ± 0.135, nitrites was 0.0263 ± 0.0038, phosphates was 0.0567 ± 0.027, sulphates was 261.81 ± 29.90, iron was 0.2101 ± 0.055and finally, manganese was 0.2176 ± 0.045. On comparing the recorded values of the examined parameters with the acceptable limits, it was observed that 43% of examined samples were exceed the acceptable limit for pH value, 25% were exceed the acceptable limit for chlorides contents, 16% were exceed the acceptable limit for ammonia contents, 39 % were exceed the acceptable limit for sulphates contents, 19% were exceed the acceptable limit for iron content and 26% were exceed the acceptable limit for manganese contents. Moreover, results of examination of tap water and ground water were compared and it was noticed that there was a significant difference between the mean values of pH, TDS, hardness, iron and manganese. The recorded results will assist to determine the experimental levels of some chemical pollutants required to study the effects of these pollutants on broiler immune response and performance.

Influence of Water Quality and Pollution on Broiler’s Performance, Vaccine and Antibiotic Efficiencies – A Review

“…TDS levels over 3,000 mg/L can cause diarrhea, reduce economic performance, and raise chicken death rates (Sumano et al, 2004). TDS were not closely associated with poultry health concerns, but they might negatively impair equipment efficiency and water supply, influencing bird performance Ayoub et al, 2017). groundwater samples in Kalyobia governorate, Egypt was below the allowed level of WHO (200 mg/L) for chloride.…”

“…It was shown that excessive chloride levels could lead to metabolic disturbances (Coetzee et al, 2000). High chloride levels increase water intake, reduce feed consumption, and have a digestive impact (Ayoub et al, 2017).…”

“…Besides, phosphorus was naturally present in groundwater or may be added as part of corrosion control treatment, where it was found in a wide range at 0.1 μg/L and 300 μg/L in low and high levels, respectively (Geldreich, 2020). The high phosphate levels in the water indicate sewage contamination (Ayoub et al, 2017). It was recommended that 10 mg/L be the standard phosphate value in drinking water (WHO, 2003 c).…”

“…Phosphates combined with bacterial pollution rendered the water unfit for human consumption. Phosphates may be utilized as chemical fertilizers or organic manures (Ayoub et al, 2017). Also, he recommended that the MAL for phosphorus be 5000 µg/L.…”

“…Broiler performance has not been demonstrated to be negatively impacted by high iron levels up to 25 mg/L, though drinkers were stained at considerably lower levels (Carter and Sneed, 1996). High iron concentrations promote the development of bacteria that might cause diarrhea (Ayoub et al, 2017). Iron content has been found to reduce water consumption via a negative feedback loop on the brain's appetite region.…”