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Organik Tavukçulukta İçme Suyu Özellikleri, Beslemedeki Önemi ve Su Kalitesini Artırmaya Yönelik Uygulamalar

Organic Poultry Drinking Water Characteristics, the Importance in Nutrition and Practices for Enhancing the Quality of Water

Journal Name:

  • Turkish Journal of Agriculture - Food Science and Technology

Publication Year:

  • 2013

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
The source of water, the content and quality is very important used in every stage of poultry production. The birds must have continuous access and supply of quality water without any antibiotic and bacteriological residues. Sensory, physiochemical properties and chemical composition must be taken into consideration while assessing water quality. The quality of water used in the production of conventional or organic poultry has impacts on the poultry health, quality of products and human health. The impact of water quality is higher on the functionality of water in live organism and the consumption amount varies depending on many factors. A source of water which is used in organic production is also important with their characteristics. Different water sources may be used for animal consumption, such as springs, shallow wells, deep and artesian wells, lakes and creeks. Organic farms should regularly submit water samples to a laboratory for testing of water quality against the possibility of contamination of water sources. Water contaminants could create equipment problems and restrict the amount of water available for consumption therefore affects the quality of products. There are many aspects to the broad problems of water quality and different physical and chemical applications used to ensure sustainability of water quality for human and animal use. In this review, it will be focused on the quality of the water to be used in the organic poultry production and quality enhancing physical and chemical applications.
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Abstract (Original Language): 
Tavukçulukta üretimin her aşamasında kullanılan suyun; kaynağı, içeriği ve kalitesi oldukça önemlidir. Kanatlı hayvanların antibiyotik ve mikrobiyolojik kalıntı içermeyen kaliteli suya sürekli erişimi sağlanmalıdır. Su kalitesinin belirlenmesinde duyusal, fizikokimyasal ve kimyasal özellikler dikkate alınmalıdır. Konvansiyonel veya organik tavukçuluk üretiminde kullanılan suyun kalitesi; hayvan sağlığı, ürün kalitesi ve insan sağlığı için önemli etkiye sahiptir. Canlı organizmasında suyun fonksiyonelliğine su kalitesinin etkisi yüksek olup, tüketim miktarı birçok faktöre bağlı olarak değişmektedir. Organik üretimde kullanılan suyun nitelikleri ile birlikte kaynağı da önemlidir. Pınarlar, sığ kuyular, derin ve artezyen kuyular, göller ve dereler gibi farklı su kaynakları hayvanlar için içme suyu olarak kullanılabilir. Organik çiftlikler su kaynaklarının kirlenme ihtimaline karşı su örneklerini düzenli olarak laboratuvara göndermeleri gerekir. Suda bulunan kirleticiler donanım sorunları oluşturur ve uygun su miktarını kısıtlayarak ürün kalitesini etkileyebilir. Bu derlemede, organik tavuk üretiminde kullanılacak suyun niteliği ve kaliteyi artırıcı fiziksel ve kimyasal uygulamalar üzerinde durulacaktır.
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