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The Effect of Salt Contents in Diet and Water on Performance and Physiological Changes in Broiler Chicks  

HwangBo J. (National Livestock Research Institute, R.D.A.)
Hong E.C. (National Livestock Research Institute, R.D.A.)
Lee B.S. (National Livestock Research Institute, R.D.A.)
Lee H.J. (National Livestock Research Institute, R.D.A.)
Jo Seong-Baek (National Livestock Research Institute, R.D.A.)
Bae H.D. (National Livestock Research Institute, R.D.A.)
Lee S.J. (National Livestock Research Institute, R.D.A.)
Nho W.G. (Korea National Agriculture College, R.D.A.)
Publication Information
Korean Journal of Poultry Science / v.33, no.2, 2006 , pp. 159-164 More about this Journal
Abstract
To investigate the effects of salt contents in diet and water on the growth of broiler chicks, 288 heads of Hubbards strain chicks, were fed with com-soybean meal diets containing 0, 0.25, 0.5, 0.75 1.0, 2.0, 3.0, or 4.0% salt from 1d to l4d posthatching. And 180 chicks were also supplemented with salt to their water at 0, 0.1, 0.2, 0.5 or 1.0%. Feed intake and weight gain tended to decrease as the salt levels in diets increased and those were the lowest in 4% group as 481 g and 168 g, however, mortality was the highest in 4% group as 75.0%. As for the salt levels in water, feed intake and weight gain were low as 427 g and 162 g in 1% group, while mortality was 77.8%. Salt poisoning chicks were shown with thirsty, appetite deficiency, rising impossibility, sleepiness, or convulsions, and in autopsy, were shown with ascites, hydropericardium, cardiac hypertrophy, hemorrhage of eyelid, hemorrhage of trachea, hemorrhage of intestine, etc. Conclusively, salt content above 4% in diet or 1% in water could reduce the performance in broiler chicks.
Keywords
salt; diet; water; mortality; broiler chicks;
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