MICROBIOLOGICAL ANALYSIS OF WATER IN CHICKEN INDUSTRY

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MICROBIOLOGICAL ANALYSIS OF WATER IN CHICKEN
INDUSTRY

• Prof. Dr. Masood Rabbani (Izaz-i-Fazeelat)
• Director,
• Internationally Accredited ISO 17025 Certified
• University Diagnostic Laboratory (UDL)
• University of Veterinary Animal Sciences,
  Lahore

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Importance for Poultry

• Water important dietary requirement
• Chicken consume 2x water to feed
• Consumption vary by changing ambient tempt.
• Water helps
• Soften feed carry it through body
• Digestion absorption
• Chemical reactions producing meat eggs

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• Cools body by evaporation from lungs air sacs
• Remove waste from body
• Lubricates joints, functions of blood other
  body fluids
• Admin. of prophylactic vaccines other
  therapeutics

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Water Consumption (liters/day)
Type of Poultry At Normal Temperature (25 32 oC) At Normal Temperature (25 32 oC) Hot Weather
Average (Growing) Mature Birds Mature Birds
Broiler Breeders 0.16 0.30 0.60
Broiler Chicken 0.16 0.25 0.50
Layer pullets 0.10 0.13 0.20
Breeder pullets 0.12 0.16 0.25
Layer hens 0.12 0.21 0.40
These are the water consumption volumes recorded
in most literature. However, recent research
would suggest that during high temperature
conditions, birds will reduce feed intake and
consequently consume about the same amount of
water as normal.
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Water Quality

• Poor water quality
• Retard growth
• Curtail egg prod. quality
• Body weight positively influence
• Water hardness
• SO4 Cu in FCR
• K, Cl Ca in livability
• Dissolved oxygen
• Body weight negatively influence
• Bacterial load
• Low pH

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Water Standard for Poultry
CHARACTERISTIC LEVEL CONSIDERED AVERAGE
Bacterial Load Bacterial Load
Total Bacteria 100 / ml (Max Acceptable level)
Coliform Bacteria 0 / ml (Max 50 / ml Acceptable)
Nitrogen Compounds Nitrogen Compounds
Nitrate 10 mg / l
Nitrite 0.4 mg / l
Acidity and Hardness Acidity and Hardness
pH 6.8 - 7.5
Total Hardness 60 - 180
Naturally Occurring Chemicals Naturally Occurring Chemicals
Calcium 60 mg/l
Chloride 14 mg/l
Copper 0.002 mg / l
Iron 0.2 mg / l
Magnesium 14 mg / l
Sodium 32 mg / l
Sulfate 125 mg / l
Source Schwartz, D. L., "Water Quality," VSE,
81c., Penn. State Univ. and R. Waggoner, R.
Good, and R. Good, "Water Quality and Poultry
Performance," in Proceedings AVMA Annual
Conference, July, 1984.
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Background of Problem

• Poor Production in Chicken due to
• 5 early chick mortality in 50 poultry flocks
• Colibacillosis (E. coli infection) throughout
  prod. life
• High cost of treatment with non sustainable
  recovery
• Encourages growth of other pathogens making
  situation more complex (E. coli, Mycoplasmosis,
  Gumboro other immunosuppressive viruses)
• Declining immunity against vaccinal viruses

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• Extensive processing plant condemnation
• Making poultry farming non profitable
• Economic loss of over Rs 6 billions / year to
  industry
• Unavailability of local water quality standards
  for poultry
• Contamination of water table with sewage (human
  animal wastes lack of sewage system in
  peri-urban rural areas), industrial effluents
  (tanneries, etc.)

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Methodology

• Collection of samples (n 10,000 farmers asked
  to bring water samples directly from farm bore
  for microbiological analysis data of last 5
  years from farms located on GT, Sheikhupura,
  Multan, Raiwind, Bedian roads, etc)
• Info. on source of water, bore depth filtration
  system
• Spread plate method of TVC of water
• Total coliform counting by direct method
• Calculation of contamination level
• Statistical analysis using SPSS 18.0 for Windows

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Client Information Proforma
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Results

• 44 of samples with high TVC (range 101 to
  uncountable no.)
• 66 of samples carrying coliform bacteria (range
  51 to uncountable no.)
• Significant correlation (p lt 0.005) b/w TVC
  coliform count (high in case of more coliform)
• NSD b/w contamination levels in samples from
  different locations
• Contaminated water generally from bores less than
  100 feet
• Water from bores deeper than 250 feet generally
  comply standard
• Increase in depth of bore (deep well) generally
  ensures less contamination level
• Colibacillosis correlated with presence of
  coliforms in water (in over 80 of cases of E.
  coli infection in poultry)

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Recommendations

• Mitigation of factors involved in contamination
  of water table
• Regular cleaning chlorination of water storage
  tanks
• Dev. Implementation of standards policies to
  improve water quality especially for poultry
  industry
• Increasing bore depth significantly improves the
  grave situation

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Future Prospective

• Investigations on factors affecting water table
  contaminations at farm levels
• Measures to minimize contamination factors
• Developing implementing drinking water local
  standards for poultry industry
• Whats role, poor water quality, plays in
  vaccination failures of chickens?
• Any correlation of TVC coliforms to varying
  levels of pH TDS?

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THANKSIF ANY?