Soil and Plant Testing Laboratory
573-882-0623
Interpretation guide for poultry water analysis
Water is an important dietary requirement for poultry, as they typically consume twice as much water as feed. Unsuitable water can reduce performance, retard growth, curtail egg production, produce lower egg quality, cause illness or in severe cases cause death. When chronic poor bird performance continues despite changes in management, nutrition, environment or the health program, water quality problems may become suspect. Some natural water sources in Missouri are unsuitable for poultry, while contamination can spoil other sources.
The following list describes different water analyses and their relevance to livestock use.
- pH
A general water quality indicator, pH indicates whether
water is acid or alkaline. The type of substances dissolved in water affects
its pH. Acid water with a pH less than 6.3 may degrade performance, and a pH
less than 6.0 is undesirable. Certain drugs that are administered in water may
be poorly soluble in water with an improper pH. Consequently, birds may not
get an adequate dose of the drug. Acid water can also be corrosive to the water
deliver system. Water with a pH greater than 8.5 will have a bitter soda-like
taste.
- Total dissolved solids
Total dissolved solids are effectively a measure of salinity. Water salinity
may be derived from any inorganic substance dissolved in water, but the ions
of magnesium, calcium, sodium and chloride are the primary contributors. As
water salinity increases, birds will increase their intake of water until the
salinity increases to the point that birds will refuse to drink it. Birds have
the ability to adapt to slightly saline water, but abrupt changes from high
quality to lesser quality water is likely to cause problems for birds. Tolerance
to salinity varies with age, water requirement, season of the year and physiological
condition. Fair to good water quality may cause temporary watery feces in birds
not accustomed to the water. Poor water quality may cause refusal to drink and
watery feces, increased mortality and decreased growth (especially for turkeys).
Use the table below for guidance.
- Electrical conductivity
Electrical conductivity is another
measure of water salinity.
- Sodium
Excessive sodium can have a laxative effect. A level
greater than 50 ppm is detrimental if the sulfate level is 50 ppm or higher
or the chloride level is 14 ppm or higher.
- Chloride
Excessive chloride has a detrimental effect on
metabolism. A chloride level of 14 ppm or more can be detrimental if sodium
is 50 ppm or more. If sodium is in the normal level, chloride levels as high
as 25 ppm should not be a problem.
- Nitrate
Nitrate in water interferes with blood's capacity
to absorb oxygen. Excess nitrate levels can affect weight gain, feed conversion
and overall performance. Nitrate-N levels between 3 and 20 ppm have been suspected
to affect performance. Effects are especially likely on young chickens.
- Sulfate
High sulfate in water is usually a natural problem,
i.e. not caused by man's activities. The primary problem with excessive sulfate
in water is its laxative effect. Birds given a new water source of marginal
sulfate levels may experience a temporary laxative effect until becoming acclimated
to the water. The effect is related to body size and young birds are most susceptible.
High sulfate may also impart a bitter taste to water that can result in reduced
water intake. Sulfate levels greater than 50 ppm may affect performance when
sodium, magnesium or chloride levels are high.
- Iron
Iron supplied by water constitutes only a small portion
of iron available to birds. But because iron is inefficiently absorbed, it poses
no health hazard to birds. High iron levels can impart a bad odor or taste.
- Bicarbonates and carbonate
Bicarbonate and carbonate are
negatively charged ions that associate with calcium and magnesium to form salt.
Both can be a major contributors to water alkalinity.
- Manganese
High manganese concentrations can impart a bitter
taste to water.
- Copper
Copper concentrations exceeding 1 ppm impart a bitter,
metallic taste to water.
- Calcium and magnesium
These minerals are responsible for
water hardness. Hard water when heated can result in the deposition of scale
in pipes and water delivery equipment. High magnesium levels (> 50 ppm) can
have a laxative effect when the sulfate or chloride levels are high.
- Potassium
Potassium has the same effect as sodium in water.
- Phosphate
While having no adverse effect on animals, phosphate
in the ortho- form can sequester calcium and magnesium to prevent clogging of
pipes that supply the water. High phosphate levels may be an indicator of water
contamination.
Updated
4/26/05
