Pedoman Mutu Air Minum untuk Unggas

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

 

Pedoman Mutu Air Minum untuk Ternak

TABLE 1. DRINKING WATER QUALITY GUIDELINES
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 mg / l	Levels from 3 to 20 mg / l may affect performance
Nitrate	0.4 mg / l	4 mg / l
Acidity and Hardness
pH	6.8 - 7.5	. . .	a pH of less than 6.0 is not desirable. Levels below 6.3 may degrade performance.
Total Hardness	60 - 180	. . .	Hardness levels less than 60 are unusually soft, those above 180, very hard.
Naturally Occurring Chemicals
Calcium	60 mg / l	. . .
Chloride	14 mg / l	250 mg / l	Levels as low as 14 mg / l may be detrimental if the sodium level is higher than 50 mg / l
Copper	0.002 mg / l	0.6 mg / l	Higher levels produce a bitter flavor.
Iron	0.2 mg / l	0.3 mg / l	Higher levels produce a bad odor and taste.
Lead	. . .	0.02 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	125 mg / l	250 mg / l	Higher levels have a laxative effect. Levels above 50 mg / l may affect performance if magnesium and chloride level is high.
Zinc	. . .	1.50 mg / l	Higher levels are toxic.

Source: Schwartz, D. L., "Water Quality," VSE, 81c., Penn. State Univ. (mimeographed); and R. Waggoner, R. Good, and R. Good, "Water Quality and Poultry Performance," in Proceedings AVMA Annual Conference, July, 1984.