Benefits of neutral electrolyzed oxidizing water as a drinking water additive for broiler chickens

Abstract

In the wake of discussion about the use of drugs in food-producing farms, it seems to be more and more important to search for alternatives and supportive measures to improve health. In this field trial, the influence of electrolyzed oxidizing (EO) water on water quality, drug consumption, mortality, and performance parameters such as BW and feed conversion rate was investigated on 2 broiler farms. At each farm, 3 rearing periods were included in the study. With EO water as the water additive, the total viable cell count and the number of Escherichia coli in drinking water samples were reduced compared with the respective control group. The frequency of treatment days was represented by the number of used daily doses per population and showed lower values in EO-water-treated groups at both farms. Furthermore, the addition of EO water resulted in a lower mortality rate. In terms of analyzed performance parameters, no significant differences were determined. In this study, the use of EO water improved drinking water quality and seemed to reduce the drug use without showing negative effects on performance parameters and mortality rates.

Neutral Electrolyzed Water in Chicken Breast—A Preservative Option in Poultry Industry

“…A bacterial suspension (1000 mL) of Salmonella Typhimurium or Escherichia coli was prepared (10 7 CFU/mL); subsequently, 5 breasts were immersed according to their group for 10 min with constant movement [39][40][41]. After 1 min of drain, evaluated solutions (NEW, NaClO or SS) were sprayed using plastic spray bottles (26 sprays, equivalent to 13 mL) on contaminated chicken and left to act for 1 min.…”

“…Meat is a complex matrix due to its chemical compositions, and it is composed of water, proteins, amino acids, minerals, fats, fatty acids, vitamins, and other bioactive components, as well as small amounts of carbohydrates. Studies carried out by [40] showed that NEW can be inactivated in the presence of organic matter (proteins and fat mainly), and chicken meat has a high percentage of proteins and polyunsaturated fatty acids, so, Meat is a complex matrix due to its chemical compositions, and it is composed of water, proteins, amino acids, minerals, fats, fatty acids, vitamins, and other bioactive components, as well as small amounts of carbohydrates. Studies carried out by [40] showed that NEW can be inactivated in the presence of organic matter (proteins and fat mainly), and chicken meat has a high percentage of proteins and polyunsaturated fatty acids, so, possibly, the content of these nutrients causes NEW fast inactivation.…”

Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation

“…Therefore, to control the kimchi microbiota, technologies based on non-thermal sterilization are necessary. Recently, chemical disinfectant including electrolyzed water, sodium hypochlorite, ozonated water, and plasma-activated water has been used as inactivation agents for various vegetables [ 12 , 13 ]. In addition, ultraviolet C-light emitting diode (UVC-LED) inactivation techniques based on nonthermal treatment for the reduction of harmful microorganisms have been recognized as acceptable disinfection processes for application in the food industry [ 14 ].…”

Effect of Slightly Acidic Electrolyzed Water on Growth, Diarrhea and Intestinal Bacteria of Newly Weaned Piglets

“…The development of alternatives to antibiotics has been an important issue in the swine industry as using antibiotics as growth promoters in livestock feeds has been banned in the EU since 2006 and in China since 2020. Since then, administering prebiotics and probiotics as water additives in order to modulate the intestinal microbiota of livestock is considered an effective health strategy [1]. Furthermore, the provision of sufficient amounts of quality drinking water plays an important role in maintaining health and performance in foodproducing animals [2].…”