Electrolytes, dietary electrolyte balance and salts in broilers: an updated review on acid-base balance, blood and carcass characteristics

Abstract

The requirements of different electrolytes (sodium, potassium and chloride), dietary electrolyte balance (DEB) and salt source in broilers have considerably changed in recent times. The increasing level of sodium (Na), potassium (K) and DEB are associated with higher pH (i.e. alkalosis) while lower levels of chloride (Cl) and DEB are linked with a lower pH (i.e. acidosis). A narrow range of DEB (150–250 mEq/kg) is recommended to overcome the variations in acid base homeostasis and normal blood chemistry especially in summer conditions. The supplementation of suitable salts like NaHCO₃ and KCl are proven to be beneficial to sustain viability of various biochemical processes. The cations usually alleviate whereas anions exacerbate the lysine:arginine antagonism. In most cases, the electrolytes and their balance (DEB) are considered ineffective in order to influence carcass and related traits; however, the supplementation of their respective salts, particularly NaHCO₃ and KCl under heat stress, showed contrary but potentially useful results. The role of electrolytes in combination with coccidiostats is still ambiguous; however, the level of both entities (electrolytes and coccidiostats) should be kept low and studied in detail for mutual compatibility. The inclusion level of electrolytes from various salt sources changes whenever there is change in coccidiostat and environmental condition. Keeping in mind environmental constraints, it is recommended to use the lowest dosage of NaHCO₃/ NaCl alongside ionophores. Consequently, it is recommended to supplement electrolytes through a combination of NaHCO₃ and KCl, and maintaining dietary electrolyte balance (150–250 mEq/kg) is mandatory to exploit improved physiological responses of broilers for maximum growth response.

Keywords::

• electrolytes
• blood chemistry
• carcass characteristics
• coccidiostats
• broiler