Poultry USA - February 2020 - 24

24 ❙ WATTPoultryUSA

How to ensure
a clean water
supply in the
broiler house
A good water treatment program
needs to effectively treat water
coming into the poultry house
and keep it clean all the way to
the end of the last drinker line on
the farm.
DEVEN KING

T

he key to a successful water program is to
assess issues and identify opportunities to
improve the quality of the water at a specific
location or house.
Susan Watkins, emeritus distinguished professor
for the Center of Excellence for Poultry Science
at the University of Arkansas, spoke about proper
water treatment as part of the 2019 U.S. Poultry &
Egg Association (USPOULTRY) Live Production,
Welfare & Biosecurity Seminar in Nashville,
Tennessee, on Sept. 17, 2019.
Watkins said, after assessing the water program
and identifying the issues, it is important to develop
a consistent program complementing the water. From
a management standpoint, that requires producers to
monitor and verify what works continuously.
"Make water quality part of the team culture," she said.
If a program only has one person on the team
putting time and effort into the water quality, it is hard
to get everyone on board with the importance of the
water situation for the entire operation, she said.

Start with a visual inspection
Watkins suggests inspecting water visually first.
Management should collect water from the end of the
line. If a producer has foggy or muddy water at the end
of line collection, it should be compared with the water
at the source. This will help to better understand where
the debris or water discoloration is starting.
She recommends using an inspection camera to
look inside the water lines for any problems.
"With this tool, you can very quickly determine
if you are on track or if you need to do some fixing,"
Watkins said.

Establish a baseline and evaluate water
during product use
Producers should establish a baseline with a total
bacteria test of the initial water source, she said.
This is a relatively inexpensive test that allows the
producer to understand what they're facing from
the source before they begin developing a treatment plan.
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Poultry USA - February 2020

Table of Contents for the Digital Edition of Poultry USA - February 2020

Poultry USA - February 2020
Contents
Popeyes’ chicken sandwich is great! Will people switch?
McDonald’s launches new bid to compete in chicken sandwich wars
Could avian flu-resistant chickens be a commercial reality?
Digital technology could streamline the poultry supply chain
ASF drives global poultry market in 2020
Could deboning machinery beat a skilled worker?
How to ensure a clean water supply in the broiler house
Woody breast discovery could offer options for control
Prevention, risk minimization keep foreign materials out
Dark meat is chicken’s next growth engine
Consumers still want value, convenience and flavor
What feed formulators need to know about organic rations
Midwest Poultry Federation Convention 2020: Poultry’s future
Product Review
Market Place
Ad Index
Poultry USA - February 2020 - CT1
Poultry USA - February 2020 - CT2
Poultry USA - February 2020 - Poultry USA - February 2020
Poultry USA - February 2020 - Cover2
Poultry USA - February 2020 - Contents
Poultry USA - February 2020 - Popeyes’ chicken sandwich is great! Will people switch?
Poultry USA - February 2020 - 3
Poultry USA - February 2020 - 4
Poultry USA - February 2020 - 5
Poultry USA - February 2020 - McDonald’s launches new bid to compete in chicken sandwich wars
Poultry USA - February 2020 - 7
Poultry USA - February 2020 - 8
Poultry USA - February 2020 - 9
Poultry USA - February 2020 - 10
Poultry USA - February 2020 - 11
Poultry USA - February 2020 - Could avian flu-resistant chickens be a commercial reality?
Poultry USA - February 2020 - 13
Poultry USA - February 2020 - 14
Poultry USA - February 2020 - 15
Poultry USA - February 2020 - Digital technology could streamline the poultry supply chain
Poultry USA - February 2020 - 17
Poultry USA - February 2020 - ASF drives global poultry market in 2020
Poultry USA - February 2020 - 19
Poultry USA - February 2020 - 20
Poultry USA - February 2020 - 21
Poultry USA - February 2020 - Could deboning machinery beat a skilled worker?
Poultry USA - February 2020 - 23
Poultry USA - February 2020 - How to ensure a clean water supply in the broiler house
Poultry USA - February 2020 - 25
Poultry USA - February 2020 - 26
Poultry USA - February 2020 - 27
Poultry USA - February 2020 - Woody breast discovery could offer options for control
Poultry USA - February 2020 - 29
Poultry USA - February 2020 - Prevention, risk minimization keep foreign materials out
Poultry USA - February 2020 - 31
Poultry USA - February 2020 - 32
Poultry USA - February 2020 - 33
Poultry USA - February 2020 - 34
Poultry USA - February 2020 - 35
Poultry USA - February 2020 - Dark meat is chicken’s next growth engine
Poultry USA - February 2020 - 37
Poultry USA - February 2020 - 38
Poultry USA - February 2020 - 39
Poultry USA - February 2020 - 40
Poultry USA - February 2020 - 41
Poultry USA - February 2020 - Consumers still want value, convenience and flavor
Poultry USA - February 2020 - 43
Poultry USA - February 2020 - 44
Poultry USA - February 2020 - 45
Poultry USA - February 2020 - What feed formulators need to know about organic rations
Poultry USA - February 2020 - 47
Poultry USA - February 2020 - 48
Poultry USA - February 2020 - 49
Poultry USA - February 2020 - Midwest Poultry Federation Convention 2020: Poultry’s future
Poultry USA - February 2020 - Product Review
Poultry USA - February 2020 - Ad Index
Poultry USA - February 2020 - Cover3
Poultry USA - February 2020 - Cover4
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