what makes quality water?
|
AgWater Technologies’ laboratory testing on your site water determines presence and amount of trace elements or contaminants. AgWater recommends that the poultry industry establish poultry drinking water tolerance limits to improve health. AgWater recommends the guidelines below as poultry industry scientific standards. AgWater Technologies designs a site-specific system and protocol to maintain desirable levels within these guidelines.
Poultry Drinking Water Guidelines
Contaminant or
Characteristic |
Level
considered
average |
Maximum
acceptable
level |
Remarks |
|
| Bacteria |
| Total bacteria |
O/CFU* |
100/CFU |
O/CFU is desirable. |
| Coliform bacteria |
O/CFU |
50/CFU |
O/CFU is desirable |
Naturally Occurring Contaminants |
| Nitrate |
10 mg/l |
25 mg/l |
Levels from 3 to 20 mg/l may affect performance. |
| Nitrite |
0.4 mg/l |
4 mg/l |
|
| Calcium |
60 mg/l |
|
|
| Chloride |
14 mg/l |
250 mg/l |
Levels as low as 14 mg/l may be detrimental if the sodium level is higher than 50 mg/l. |
| Copper |
0.002 mg/l |
0.6 mg/l |
Higher levels produce a bitter flavor. |
| Iron |
0.2 mg/l |
0.3 mg/l |
Higher levels produce a bad odor and taste. |
| Lead |
|
00.2 mg/l |
Higher levels are toxic. |
| Magnesium |
14 mg/l |
125 mg/l |
Higher levels have a laxative effect.
Levels greater than 50 mg/l may affect performance if the sulfate level is High. |
| Sodium |
32 mg/l |
|
Levels above 50 mg/l may affect performance if the sulfate or chloride level is high |
| Sulfate |
125 mg/l |
250 mg/l |
Higher levels have a laxative effect.
Levels above 50 mg/l may affect performance if magnesium and chloride levels are high. |
| Zinc |
|
1.50 mg/l |
Higher levels are toxic |
|
Source: Schwartz, D. L., "Water Quality," VSE, 81c., Penn. State Univ. (mimeographed): and R. Waggoner, R. Good, and R. Good, "Water Quality and Poultry Performance," in Proceedings AVMA Annual Conference, July, 1984.
*Colony Forming Unit |
|
 |
