Water Quality in Broiler Houses

Transcription

1 Water Quality in Broiler Houses Programme Training Expert Broiler Management Part 2 Welcome 9:00 Data collection to optimise technical and economic results 9:30 Coffee break 10:30 Ventilation principles for broilers in hot climates 11:00 Lunch 12:00 Water quality in broiler houses 13:00 Antibiotics in Indonesia / Holland or Poultry Diseases 14:00 Coffee break 14:30 Innovations in the broiler sector based on AFM 15:00 Closing ceremony. Certificates after training part 2 16:00 End 16:30 1

2 What is water quality? Own well and storage Water administration height, pressure Bio-film in water lines Water sanitation What is water quality? Water: base of a healthy life and production Quality: Chemical composition Bacterial composition Regular testing program: At the well End of line: Water container End of waterline (bell drinker or nipple) 2

3 Parameter Good Quality Bad Quality Chemical ph 5 to 8 <4 en >9 ammonium (mg/l) < 1 >2 nitrite (mg/l) < 0,1 >1,0 nitrate (mg/l) < 100 >200 chloride (mg/l) < 200 >300 sodium (mg/l) < 100 >200 iron (mg/l) < 0,5 >2,5 manganese (mg/l) < 0,5 >1,0 sulfate (mg/l) < 100 >250 hardness ( D) 4 to 15 >20 Bacteriological Yeasts and moulds - > E-coli (cfu/ml) * <10 >100 Total count (cfu/ml) < > COD ** (mg/l) <50 >100 * cfu/ml = colony forming units per ml ** COD = Chemical Oxygen Demand, measure for organic pollution 3

4 Farm A Farm B Farm C Farm D Farm E Standard Daily dosage antibiotics IND Bacteria (CFU per 100 ml water) <100 ph ,5 8,5 Chloride <500 Nitrate <200 Nitrite <1 Ca/Mg (mg/l) <110 4

5 What is water quality? Own well and storage Water administration height, pressure Bio-film in water lines Water sanitation 5

6 Prevent water from heating up No direct sunlight on water reservoir and pipe lines Water reservoir: Paint it white Roof over a water tank Insulated room Pipe lines: Underground Bell drinkers: Water keeps flowing smoothly at the end 6

7 Examples water tanks Examples in practice (hanging pipes) 7

8 Examples in practice (open tanks) What is water quality? Own well and storage Water administration height, pressure Bio-film in water lines Water sanitation 8

9 250 ml / d 10,000 broilers 2,500 litre per day = 2,5 m 3 Water flushing 4x per day Very low mortality Chick temperatures ok! 9

10 Typical chick temperature recordings during the day, in the week 1, 2, 3 and 4 of production. Correct height of the drinking system: WRONG: RIGHT: 10

11 Height of the nipple drinking system: The height needs to be adjusted during the growth of the birds; When the height is not correct, risk of spilling water or too less water consumption. The birds have to crane their neck!! 11

12 (80 ml/min) (55 ml/min) (60 ml/min) (30 ml/min) (120 ml/min) (80 ml/min) 12

13 What is water quality? Own well and storage Water administration height, pressure Bio-film in water lines Water sanitation Cfu/ml 13

14 Biofilm A slimy film consisting of bacteria, yeast and moulds Forms on the surface of the water lines or containers Affects also antibiotic treatments or vaccination Source: Broiler Signals 14

15 Sterile 1 Sponge in 50 ml BPD clean opening with 91 % alcohol Use sterile forceps or tweezers 6-8 long Insert sponge into line approximately 4 inches Return sponge to 50 ml BPD or sterile water Water Systems Must Be Cleaned Right! But what does that involve? Line cleaned with acid Line cleaned with 3% ProxyClean 15

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17 Contributing factors for biofilms Dead ends Hanging pipes Open tanks High temperature Oxygen Light Use of additives like vitamins / sugar Examples in practice (additives) 17

18 What mixes? Basic products Add ammonia Sulfa drugs Penicillin (basic to neutral) Acidic products Add citric acid Tetracycline citric synergistic Erythromycin Vitamins What is water quality? Own well and storage Water administration height, pressure Bio-film in water lines Water sanitation 18

19 Medicator bucket sanitation is important for keeping water lines clean 19

20 Use of chloride to disinfect water: hypochlorite (NaOCl) effect depends on concentration, contact time, temperature, ph for optimal effect: - 1,5 ppm Cl required at the end of the drinking line - ph between 6,0 and 7,0 Effectiveness lower at ph > 7, Fe > 0,2 mg/l, nitrates > 50 mg/l, presences of organic materials But: - biofilm not affected - chloride resistence - bad taste, - increased ph - hazardous by-products (chloride trihalomethane) => Cheap disinfectant, better alternatives available Hydrogen peroxide Effects depends on temperature, dose, contact time and ph; better at ph > 7 Strong oxidiser, not selective Moderate residual disinfection aggressive -> take care: stabilising compounds are required Air bubbles are formed: correct dosing via pump? Usually: ~50% H-peroxide stabilised in silver nitrate Effective and safe method to clean water lines, not corrosive 20

21 Organic acids Effects on water quality microbial effects on chicken (digestion, energy source, nutrient) effects depend on dose, contents => cost price Always a mixture of organic acids ph 3,5-4,0 to slow down bacterial growth In some products: growth of algae and yeasts in water lines Problems with slimy water lines (obstructions, leakages) => Always use organic acids in combination with other water quality treatments! Chlorine dioxide Very powerful oxidiser and disinfectant Effective killing of yeasts, bacteria, virusses But volatile, instable (light) and explosive under pressure. - Problems during storage, transport not allowed - You need to make this on-site! Recent new products: stabilised chlorine dioxide Based on 2 components that are delivered separately - Buffered solution of sodium chlorite - Weak acid During mixing => chlorine dioxide 21

22 After mixing of 2 components => 30 days usable Selective agens: reacts with cell walls of micro-organisms Removal of biofilm, Fe- and Mn-deposition good effectiveness between ph 5 to 10 no effect on ph, odour, smell No resistance problems Not corrosive No hazardous by-products More effective than chloride! 22

23 untreated Organic acids + Cu/Zn Age (d) Clorine dioxide Organic acids 23

24 control Chlorine dioxide Chlorine dioxide + org. acid sign. p % mortality 4,2 4,3 5,0 0,081 BW (g) ,134 Feed (kg) 4,02 4,01 3,88 0,012 FCR 1,76 1,79 1,76 0,549 24

25 Programme Training Expert Broiler Management Part 2 Welcome 9:00 Data collection to optimise technical and economic results 9:30 Coffee break 10:30 Ventilation principles for broilers in hot climates 11:00 Lunch 12:00 Water quality in broiler houses 13:00 Antibiotics in Indonesia / Holland 14:00 Coffee break 14:30 Innovations in the broiler sector based on AFM 15:00 Closing ceremony. Certificates after training part 2 16:00 End 16:30 25