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Table 2. Drinking Water Quality Guidelines for Poultry
Contaminant or characteristic		Level considered average	Maximum acceptable level	Remarks
Bacteria
	Total bacteria	0/ml	100/ml	0/ml is desirable.
	Coliform bacteria	0/ml	50/ml	0/ml is desirable.
Nitrogen compounds
	Nitrate	10 mg/l	25 to 45 mg/1	Levels from 3 to 20 mg/l may affect performance.
	Nitrite	0.4 mg/l	4 mg/l
pH		6.8 to 7.5	----	A pH of less than 6.0 is not desirable. Levels below 6.3 may degrade performance.
Total hardness		60 to 180	----	Hardness levels less than 60 are unusually soft; those above 180 are very hard.
Naturally occurring chemicals
	Calcium	60 mg/l	----	Levels as low as 14 mg/l may be detrimental if the sodium level is higher than 50 mg/l.
	Chloride	14 mg/l	250 mg/l
Copper		0.002 mg/l	0.6 mg/l	Higher levels produce a bad odor and taste.
Iron		0.2 mg/l	0.3 mg/l	Higher levels produce a bad odor and taste.
Lead		----	0.2 mg/l	Higher levels are toxic.
Magnesium		14 mg/l	125 mg/l	Higher levels have a laxative effect. Levels greater than 50 mg/l may affect performance if the sulfate level is high.
Sodium		32 mg/l	----	Levels above 50 mg/l may affect performance if the sulfate or chloride level is high.
Sulfate		25 mg/l	1250 mg/l	Higher levels have laxative effect. Levels above 50 mg/l may affect performance if magnesium and chloride levels are high.
Zinc		----	1.50 mg/l	Higher levels are toxic.
SOURCE: Adapted from T. A. Carter and R. E. Sneed, Drinking Water Guidelines for Poultry, Poultry Science and Technology Guide No. 42, North Carolina State University