Effect of Chlorine Dioxide on the Performance, Meat Quality, Gut Health, Microbial Load, Noxious Gas Emission and Immune Responses of Broiler Chicken
DOI:
https://doi.org/10.3923/ijps.2024.100.108Keywords:
Broiler chicken, chlorine dioxide, disinfectant, poultry, virus zeroAbstract
Objective: The experiment was conducted to study the effects of chlorine dioxide (ClO2) on the growth performance, meat quality, gut health, microbial load, noxious gas emissions and immune responses of broiler chickens. Methodology: The birds were divided into 6 treatments with 5 replications in each treatment. Birds under the T1 and T2 treatments received only clean drinking water, whereas in the T3 and T4 treatments, 2 ml of ClO2 was added in 3-liter water for 12 and 24 hrs, respectively. On the other hand, in T5 and T6 treatments, 1 ml ClO2 was added in 6-litre water for 12 and 24 hrs, respectively. Results: The inclusion of chlorine dioxide in drinking water did not significantly affect the growth performance and meat quality of the broiler chickens, but the emission of noxious gases from excreta was significantly reduced in different treatments, especially the T4 treatments. In T4 treatment, hydrogen sulfide (H2S), ammonia (NH3) and methane (CH4) were significantly reduced. The faces mineral contents, such as nitrogen (N), phosphorus (P), potassium (K), sulfur (S) and zinc (Zn), were significantly reduced compared to the T1 treatment. ClO2 also did not significantly affect the blood properties. The bactericidal effects of disinfectant using 60, 100 and 300 ppm were observed to be effective in 60 sec. Conclusion: Chlorine dioxide (ClO2) is an alternative disinfectant which has no effect on broiler chicken production but significantly reduces noxious gases and microbial load from the environment, which may help to reduce pollution.
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