Drinking water supplemented with wood vinegar on growth performance, intestinal morphology, and gut microbial of broiler chickens

Abstract

Background and Aim: Wood vinegar is a product generated from the combustion and distillation of wood and other plant materials. It has been shown to suppress bacteria, resulting in healthier livestock and increased yields. This study aimed to determine the efficacy of drinking water supplemented with wood vinegar on growth performance, intestinal health, and gut microbial of broilers. Materials and Methods: A total of 120 Ross 308 1-day-old male broiler chicks were randomly distributed in a completely randomized experimental design. The study consisted of three treatments containing four replicates, with 10 birds in each. Treatments were given 0.5% and 1.0% (V/V) wood vinegar supplemented in drinking water, while no supplementation was given to the control group. The animals were raised in an open-house system. All groups were provided with a commercial diet and drinking water ad libitum. Analysis of variance was conducted using the general linear model procedure to compare the levels of wood vinegar supplementation in drinking water on growth performance, intestinal morphology, and gut microbial. Results: No significant differences (p>0.05) were found for body weight gain, feed intake, feed conversion ratio, and water consumption between groups during the starter (1-21 days old), grower (22-35 days old), and whole (1-35 days old) growth periods. Moreover, no significant differences in villi height and crypt depth (p>0.05) at 21 and 35 days of age were found. In addition, no significant difference in terms of lactic acid bacteria and Escherichia coli was found between the different treatments. Conclusion: Drinking water supplemented with wood vinegar was not found to have an effect on the growth performance and gut microbial of broiler chickens in the present study. However, the supplementation of wood vinegar in drinking water could improve intestinal morphology.

The Effect of Organic Hawthorn (Crataegus tanacetifolia) Fruit Vinegar Supplement on Growth Performance, Carcass Characteristics and Some Serum Parameters in Broiler Chickens Subjected to Cyclic Heat Stress

“…It is thought that acetic acid in the HFV content used in our study may cause a d ec rease in F I d ep en din g on th e c on centratio n (Table 2). W hile it is compatible with the results of our current study (Karaalp et al, 2018;Goharrizi et al, 2020;Hanchai et al, 2021;Rattanawut et al, 2021), it differs (Omidi et al, 2020;Al-Shammari and Batkowska, 2021;Sittiya et al 2021). We foresee that the reason for this situation is due to the difference in the material and method used in the research.…”

The Potential of Wood Vinegar to Replace Antimicrobials Used in Animal Husbandry—A Review

“…So, if the product is safe for humans, it is also considered safe for animals. In general, toxicity tests of WV have been carried out based on doses given to animals via feed or water, in addition to tests related to the topical use of this product [143,172,174]. Unlike the case of antimicrobials, we found no studies determining whether WV residues are excreted in animal urine and feces.…”

“…These results were found with 2 to 3% supplementation levels, which were considered most suitable for tropical climates. In another study, Hanchai et al [174] found no effect of pure WV supplemented in drinking water on growth performance, intestinal morphology, and gut microorganisms of broilers but determined improvement in villi number and height.…”

Adverse effects of heat stress during summer on broiler chickens production and antioxidant mitigating effects

“…Thermal conduction from the vessels in the liver and warm blood supply are both responsible for transferring heat to the stomach (Law et al 2019;Hanchai et al 2021).  Panting/gular flutter: This behavioral response heightens the smooth passage of air through the various systems of the body, thereby increasing evaporation cooling through the lungs, which subsequently lowers the temperature of the body (Al wakeel et al 2019).…”