MODULATORY EFFECTS OF ORGANICALLY (VINEGAR) ACIDIFIED DRINKING WATER ON SERUM AND MEDULLARY MINERAL PROFILES OF BROILER CHICKENS

Abstract

This study evaluated the serum and medullary bone mineral profiles of broiler chickens supplemented [A1]with drinking water modified by organic vinegar at pH levels of 7, 6, 5, and 4.5. The results indicated alteration of some minerals concentration in both serum and bones. In the serum, levels of calcium were better off in water of pH level of 6 with means of (9.0±0.29 mg/dL. However, chloride was altered in this treatment (91.0±10.0 mmol/L). Bone zinc concentrations were highest in chickens receiving acidified water to a pH of 4.5 with a zinc content of 3.3±0.13mg/L, copper 0.21±0.02 mg/L, manganese 0.32±0.01 mg/Calcium 74.0±0.01 mg/L and magnesium 3.6±0.03 mg/L, and all were statistically significant (P<0.05). These findings suggest that water acidified with vinegar has more advantages in terms of improving minerals' absorption and the bone mass in case pH is low enough; hence, it may be considered as a technique for improving skeletal system structure and overall mineral economy in broilers