SODIUM BICARBONATE IN POULTRY NUTRITION

1. SODIUM BICARBONATE IN POULTRY NUTRITION

2. INTRODUCTION • Poultry industry in recent years has occupied a leading role in many parts of the world since it has undergone very rapid development. • The potential for further growth is obvious in view of the nutritional value of meat and eggs. • The continuos demand for an improved productive level forced many to use nutritional manipulations both in thermoneutral conditions as well as in high temperatures and humidity conditions.

3. INTRODUCTION • Among these nutritional manipulations is the electrolyte supplementation to maintain a correct plasma acid-base balance in order to improve the productive performance of poultry. • Sodium bicarbonate is a cheap salt that is widely available and its beneficial effect is confirmed by many (Teeter et al., 1985; Bonsembiante et al., 1986, 1988, 1989, 1990; Whiting et al., 1991).

4. OBJECTIVES A series of trials were performed to evaluate the effect of different levels of sodium bicarbonate on the productive performance, physiological response and meat quality of turkeys, broilers and guinea fowls.

5. Trial performed on turkey meat production • Bird’s rearing conditions • 145 male turkeys, 60 d, (B.U.T. Big 6, 4.9 kg). • 2 experimental groups in 14 pens (density 0.5 m2/bird), (10 or 11 bird/pen). • Two diets, Control T(0%) and B (2%) of NaHCO3. • From July to October into 3 periods (4wks/period).

6. Materials and methods • Temp. and humidity (L.S.I, TIGH-1 TH). • Light intensity (Delta OHM HD 8366). • Ammonia concentration (Dragher pump). • Body weight, feed intake and health status. • Diet and water analysis.

7. Materials and methods • Physiological measurements and blood sampling,Hitachi-911 (Boehringer Mannheim). • Slaughtering yields and carcass composition. • pH (Delta ohm) and color measurements (Minolta CR-300 colorimeter). • Drip loss (after freezing, -20° C), 250 g meat. • Cooking loss. • Shear force,Warner-Bratzer Shear Device (INSTRON).

8. Experimental conditions • Water Characteristics: • pH 6.85 ± 0.07. • Conductibility 315 ± 6.4 µS/cm-20 ° C. • K 1.1 ± 0.03 mg/l. • Na 3.8 ± 0.03 mg/l. • Cl 5.0 ± 0.08 mg/l. Environmental conditions • Temperature 25.2±2.4°C. • Relative humidity 82.6-91.7%.

9. Average temperature (°C)recorded during the turkeys trial hrs 25.2 ±2.4ºC

10. Average humidity % recorded during turkeys trial hrs 82.6-91.7%

11. Ingredients (%) of the experimental diet

12. Chemical composition of the diet(% on as fed basis)

13. Turkeys productive performance A, B, : P<0.01; a, b: p<0.05 a, ß: P<0.01

14. Turkeys productive performance for the whole period

15. The effect of different levels of NaHCO3 on growth rate

19. Turkeys meat quality parameters

20. Trial performed on poultry meat production • Bird’s rearing conditions • 369 male, 21d old chicks (Cobb 500, 1009g). • 4 groups in 24 pens (6pens/treatment), 10 birds/m2 (15 bird/pen). • 4 diets, control C (0%), B1 (0.3%), B2 (0.6% ) and B3 (0.9%) NaHCO3. • During July and August, into 2 periods (14days /period).

21. Materials and methods • Temp. and humidity (L.S.I, TIGH-1 TH). • Light intensity (Delta OHM HD 8366). • Ammonia concentration (Dragher pump). • Body weight, feed intake and health status. • Diet and water analysis.

22. Materials and methods • Physiological measurements and blood sampling,Hitachi-911 (Boehringer Mannheim). • Slaughtering yields and carcass composition. • pH and color measurements (Delta ohm). • Drip loss (after freezing, -20° C), 100g meat. • Cooking loss. • Shear force,Warner-Bratzer Shear Device (INSTRON).

23. Experimental conditions Water Characteristics: • pH 7.48 ± 0.08. • Conductibility 440 ± 6µS/cm-20 ° C. • K 1.8 ± 0.14 mg/l. • Na 6.4 ± 0.05 mg/l. • Cl 11.7± 0.95 mg/l. Environmental conditions • Temperature 26.6±2.3°C. • Relative humidity 75-82%.

24. Average temperature (ºC) recorded during the broilers trial Temp. hrs 26.6±2.3ºC

25. Average humidity % recorded during the broilers trial Av.humidity 75-82%

26. Ingredients (%) of the experimental diet (I period)

27. Ingredients (%) of the experimental diet (II period)

28. Chemical composition of the diet (% on as fed basis) I period

29. Chemical composition of the diet (% on as fed basis) II period

30. Broilers productive performance during two periods a, b:P<0.05

31. Broilers productive performance during the whole period (28d)

32. The effect of different levels of NaHCO3 on FCR in broilers trial

33. Broilers blood parameters (metabolites)

34. Broilers blood parameters (pH and gases)

35. Slaughtering yields and carcass data

36. Broilers meat quality

37. Trial performed on Guinea fowls • Bird’s rearing conditions • 432 male guinea fowls, 24d, (ISA, 509 g). • 4 groups, 24 pens (6 pens/treatment) (18 birds/ pen) • 4 diets, control C (0%), B1 (0.3%), B2 (0.6%) and B3,(0.9%) NaHCO3. • During September and October in 2 periods, (19 days/ period).

38. Materials and methods • Temp. and humidity (L.S.I, TIGH-1 TH). • Light intensity (Delta OHM HD 8366). • Ammonia concentration (Dragher pump). • Body weight, feed intake, water intake and health status. • Diet and water analysis.

39. Materials and methods • Physiological measurements and blood sampling,Hitachi-911 (Boehringer Mannheim). • Slaughtering yields and carcass composition. • pH and color measurements (Delta ohm). • Drip loss (after freezing, -20° C), 70g meat. • Cooking loss. • Shear force,Warner-Bratzer Shear Device (INSTRON).

40. Experimental conditions • Water Characteristics: • pH 7.11 ± 0.09 • Conductibility 385 ± 6 µS/cm-20 °C • K 1.5 ± 0.11 mg/l. • Na 6.1 ± 0.07 mg/l. • Cl 10.7 ± 0.81 mg/l. • Environmental conditions: • Temperature 20.5 ± 1.8°C. • Relative humidity 82.1 ± 6.4%.

41. Ingredients (%) of the experimental diet

42. Chemical composition of the diet (% on as fed basis)

43. Guinea fowls productive performance in two periods

44. Guinea fowls productive performance during the whole period (38d)

45. The effect of different levels of NaHCO3 on feed intake in guinea fowls trial

46. Guinea fowls blood parameters(metabolites)

47. Guinea fowls blood parameters (pH and gases)

48. Slaughtering yields and carcass data

49. Meat quality parameters

50. CONCLUSIONS Then after all these trials on us what conclusions you have got?…