Acidification Of Water
Importance Of Water Acidification
There are some basic importance of the acidification of water in poultry are followed
Stable Gut Integrity of poultry
E. coli, Salmonella, Clostridium, Streptococcus but these bacteria destroy the functional integrity of the poultry gut and due to the predominance of these harmful bacteria the disease is created, the efficient utilization of nutrients is improved, and ultimate. Then it is understood that this water needs acidification.
Control intestinal Environment of Chicken
In the case of birds, at high pH, harmful pathogenic bacteria move very peacefully through the water to the bird’s crop. If the crop is fully loaded with feed and the other side is given full quality water then whatever happens, the happiness of harmful bacteria has no boundaries. They continue their uselessness not only in that crop but also in other parts of the digestive tract.
What is Acid
An acid is a substance that releases hydrogen ions (H +) into food or water through the process of dissociation. Acid but sour test and corrosive whose pH is below 7. Now simply mixing pH in water/food means reducing the pH value of water/food.
Types of Acid
there are two types of acid. One is strong, the other is weak acid. Now simply mixing pH in water / food in Bengali means reducing the pH value of water / food.
We’ll talk about acid this week. But let me give you a little idea about strong acid. That is, they completely dissolve or ionize in water and dramatically lower the pH of the water. Do you know who is that strong acid? Yes, hydrochloric acid and sulfuric acid. They are extremely acidic and have a pH of less than 2. And the lower the pH, the more showers, the more corrosive. Have you thought about being strong? So be careful.
Weak acid is the opposite of strong acid. This means that these acids will not completely dissolve in the water, that is, they will be incompletely ionized and therefore will not reduce the pH of the water as much as those strong acids.
And that is why we use these weak acids in livestock or poultry as feed or water supplement.
Categories of week acids
But these week acids again have 2 categories. Some of them are organic and some are in-organic.
In-organic acids do not contain any organic components or radicals. The best example of this is phosphoric acid. It is weak, with in-organic.
on the other hand, contain molecules of various organic molecules, such as carbon, nitrogen, hydrogen, and oxygen. Which come from proteins, fats, and carbohydrates. However, the organic acids used in feedstock or poultry as feed ingredients come from fats. E.g.
Fumaric acid Sorbic acid etc.
Benefits Of water Acidification
The benefit of acidifying the water will be ultimately 2 o’clock. One is pathogen control and the other is nutritional benefits.
1. Pathogen control
The acidifier will control the pathogen in the water as well as in the poultry gut. And will also control the growth of pathogenic molds. Another important task will be to create favorable conditions for the growth and colonization of the lactobacilli species that are present in the GIT. This will maintain the environment of a balanced microbial population.
2. Nutritional benefits
The low pH digestion (digested food) in the bird’s gut as a result of acidification will again stimulate the secretion of various enzymes. Such as amylase, lipase, protease, trypsin, pepsinogen, etc. In this way, digestion will be improved through a beautiful enzymatic action. Then the digestibility of trace minerals including crude protein, energy, fiber, calcium, phosphorus will increase. On the other hand, lactobacilli will produce lactic acid. The acidification process will also help when changing the feed in a hurry.
What is Acidifier In Poultry
An acidifier defined as an agent which is an inorganic compound that acts as an acidifying compound and lowering the PH of the water in poultry.
Mode of Action Of Acidifier
Acidifier controls the pH level of drinking water within a range (pH = Almost 4) so that an unfavorable environment is created for those undesirable microbes and at the farm level the bird’s crop contains Salmonella, Staphylococcus aureus, As it decreases, the horizontal spread of bird to bird disease decreases and the natural protection mechanism of birds becomes stronger.
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