SODIUM BICARBONATE IN POULTRY NUTRITION

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SODIUM BICARBONATE IN POULTRY NUTRITION
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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.

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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).

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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.

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Trial performed on turkey meat production

• Birds 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).

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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.

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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).

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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 25.22.4C.
• Relative humidity 82.6-91.7.

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Average temperature (C)recorded during the
turkeys trial
hrs
25.2 2.4ºC
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Average humidity recorded during turkeys trial
hrs
82.6-91.7
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Ingredients () of the experimental diet
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Chemical composition of the diet( on as fed
basis)
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Turkeys productive performance
A, B, Plt0.01 a, b plt0.05 a, ß Plt0.01
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Turkeys productive performance for the whole
period
Control(T) Bicarbonate (B)
Whole period (0-85d)
Initial live wt g 4951 4874
Final live wt. g 18615ß 19082a
Growth rate g/d 161b 167a
Feed intake g/d 320 330
Feed conversion ratio g/g 1.99 1.97
a, bPlt0.05 a, ß Plt0.01
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The effect of different levels of NaHCO3 on
growth rate
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Turkeys meat quality parameters
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Trial performed on poultry meat production

• Birds 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).

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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.

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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), 100 g meat.
• Cooking loss.
• Shear force, Warner-Bratzer Shear Device
  (INSTRON).

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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 26.62.3C.
• Relative humidity 75-82.

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Average temperature (ºC) recorded during the
broilers trial
Temp.
hrs
26.62.3ºC
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Average humidity recorded during the broilers
trial
Av.humidity 75-82
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Ingredients () of the experimental diet (I
period)
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Ingredients () of the experimental diet (II
period)
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Chemical composition of the diet ( on as fed
basis) I period
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Chemical composition of the diet ( on as fed
basis) II period
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Broilers productive performance during two periods
a, bPlt0.05
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Broilers productive performance during the whole
period (28d)
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The effect of different levels of NaHCO3 on FCR
in broilers trial
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Broilers blood parameters (metabolites)
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Broilers blood parameters (pH and gases)
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Slaughtering yields and carcass data
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Broilers meat quality
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Trial performed on Guinea fowls

• Birds 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).

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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.

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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), 70 g meat.
• Cooking loss.
• Shear force, Warner-Bratzer Shear Device
  (INSTRON).

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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
1.8C. Relative humidity 82.1 6.4.
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Ingredients () of the experimental diet
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Chemical composition of the diet ( on as fed
basis)
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Guinea fowls productive performance in two periods
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Guinea fowls productive performance during the
whole period (38d)
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The effect of different levels of NaHCO3 on feed
intake in guinea fowls trial
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Guinea fowls blood parameters(metabolites)
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Guinea fowls blood parameters (pH and gases)
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Slaughtering yields and carcass data
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Meat quality parameters
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CONCLUSIONS
Then after all these trials on us what
conclusions you have got?
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CONCLUSIONS

• Turkey trial
• Growth rate increased 4 with 2 NaHCO3.
• No significant effect in feed intake, (reduced
  without affecting body gain).
• pCO2 and HCO3- were slightly increased, (but not
  significantly) with the 2 NaHCO3.
• Shear force was significantly improved.
• Increasing dEB from 22 to 42 meq/100g had
  positively influenced growth rate.

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CONCLUSIONS

• Broilers trial
• No significant effect on growth rate.
• Feed consumption decreased significantly with the
  increased amount of NaHCO3 (5.4).
• Feed conversion ratio was significantly improved.
• pCO2 and HCO3- were significantly increased by
  NaHCO3 addition.
• Raising the dEB from 20-30 meq/100 g can
  positively affect broilers productive
  performance.

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CONCLUSIONS

• Guinea fowls trial
• No significant effect on growth rate.
• Feed intake was significantly reduced by the
  higher of NaHCO3, while water intake was
  significantly increased.
• Feed conversion ratio was significantly improved
  by the higher of NaHCO3.
• pCO2 and HCO3- were significantly increased with
  high levels of NaHCO3.

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CONCLUSIONS

• Increasing the electrolyte balance from
  16-27meq/100g might achieve better productive
  performance.
• 0.3 of sodium gave positive reactions in guinea
  fowls, this notify us to study sodium
  requirements for this species in more details.
• More deep research on this species concerning the
  effect of dEB status is needed.

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CONCLUSIONS

• In general and in all species studied
• No significant effect on metabolic profile
  parameters.
• Slaughtering and carcass yields were not
  significantly different (except in turkeys).
• No significant effect on meat quality parameters.

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Thank you very much for your attention