NeilA wrote: Tue Mar 17, 2026 6:48 pm
Don’t agree at all mate
Lots of benefit to poultry
Pigeons are NOT Poultry. The MAIN benefit to the Poultry industry is MONEY.
The lowering of the ph
Pathogen Control: Harmful bacteria such as Salmonella, E. coli, and Campylobacter thrive in neutral to alkaline environments (pH above 7). Lowering the water pH to a range of 3.8 to 4.5 creates a hostile environment that suppresses these pathogens in both the water lines and the bird's digestive tract.
Enhanced Digestion and Nutrient Absorption: A lower pH activates critical digestive enzymes like pepsin, which is essential for breaking down proteins. This leads to better nutrient utilization and improved Feed Conversion Ratios (FCR), meaning birds gain more weight on less feed.
Improved Water Sanitation: Many sanitizers, particularly chlorine, are more effective at a lower pH. In alkaline water (pH above 7), chlorine stays in a less active form; lowering the pH to 6.0–7.0 ensures it converts to hypochlorous acid, which is significantly more potent at killing bacteria.
Maintenance of Equipment: High-pH water often indicates "hard" water rich in minerals like calcium and magnesium, which lead to limescale and biofilm buildup in drinker lines. Acidifying the water helps keep these minerals suspended, preventing clogs and reducing the growth of pathogens within the pipes.
Litter Quality and Ammonia Reduction: Lowering the pH of the birds' waste (and consequently the litter) helps keep ammonia bound in the bedding. This reduces harmful ammonia gases in the poultry house, leading to better air quality and fewer foot-pad lesions.
As can be seen much of the above is MONEY saving pure and simple. 99% of poultry are dead within a year of their birth, so what saves money is adopted.
The optimal pH range for most wildlife is 6.5 to 8.5
Most living organisms, especially aquatic life, function at the optimal pH range of 6.5 to 8.5.
Most birds guts have a LOW ph level Naturally. Poultry it's between 2.0 and 3.5.
A pigeon's gut pH varies by section but is generally acidic, ranging from roughly 4.8 to 6.5 in healthy birds. The environment becomes increasingly less acidic as you move from the stomach toward the lower intestine
If drinking water with a low ph was best for man and wildlife. Mother Nature would have provided it.
The "best" natural drinking water typically has a pH between 6.5 and 8.5. This range is recommended by health organisations like the World Health Organization (WHO)
Many premium natural spring and artesian waters fall into the slightly alkaline category, which many consumers prefer for its "smooth" taste.
Alkaline Spring Water: pH 10.0 (The highest naturally sourced spring water).
Flow Alkaline Spring Water: pH 8.1.
Fiji Water: pH 7.7.
Evian: pH 7.2.
Volvic: pH 7.0.
Highland Spring: pH 7.8.
Health and Hydration: While some claim alkaline water (pH 8–9) offers superior hydration or anti-aging benefits, scientific evidence remains limited. Most experts agree that the human body effectively regulates its own internal pH (around 7.4) regardless of the water consumed.
Taste: Water with a pH near 7.4 is often described as "smooth" because it matches the pH of human fluids and the mouth. Acidic water (below 6.5) can taste metallic or sour, while highly alkaline water (above 8.5) may taste bitter or feel "slippery".
Safety: Natural water with a pH below 6.5 is more likely to be contaminated or corrosive, potentially leaching heavy metals like lead from plumbing into the water supply.