Effect of water at different pH levels adjusted with organic and inorganic acidifiers on the growth performance, blood biochemistry, carcass yield, and meat physicochemical properties of broilers

This study evaluated the effects of varying water pH levels, adjusted with organic (formic acid) and inorganic (sodium hydrogen sulfate) acidifiers, on the growth performance, blood biochemistry, carcass yield, and meat quality of broiler chickens. The objective was to determine how these factors affect broiler health and production efficiency. In a 35-day feeding trial, 420 day-old chicks were randomly assigned to a 2 × 3 factorial design that tested two types of acidifiers (organic versus inorganic) at three pH levels (5.8, 6.8, and 7.8), with six replicates of 10 birds per treatment. Birds were provided with acidified water ad libitum throughout the entire trial. The data were analyzed using analysis of variance (ANOVA) under a factorial arrangement. Results indicated that broilers receiving organic acid in water at pH 6.8 exhibited significantly higher growth performance and economic viability. Water at pH 5.8 supplemented with organic acid improved immune responses, as reflected by higher Newcastle disease (ND) and infectious bronchitis (IB) antibody titers. Blood analysis showed higher cholesterol and triglyceride levels in birds consuming organic acid at pH 6.8. Meat color assessment revealed increased redness 2 h postslaughter in birds receiving organic acid at pH 7.8, whereas higher yellowness was observed with inorganic acid at pH 5.8. Hue angle was greater with organic acid at pH 5.8, and increased redness was noted with inorganic acid at pH 7.8. Carcass traits, including the weights of the shanks, liver, gizzard, proventriculus, neck, drumstick, and total carcass, showed no significant differences (p > 0.05) among treatments, except for a higher heart weight in birds receiving organic acid at pH 7.8. In conclusion, organic acid supplementation in water at pH 6.8 optimized growth performance, while pH adjustments affected meat quality parameters. The use of organic acidified water at pH 6.8 is recommended to enhance productivity and economic efficiency in broiler production.