Manitoba Agriculture, Food and Rural Initiatives

Ammonia in Poultry Barns

   

The turkey's and chicken's lungs, airsacs and entire respiratory system must be healthy to stop bacteria from infecting them. The surfaces of the respiratory system are lined by microscopic "fingers" called villi which sway back and forth to push bacteria away from the lungs and airsacs. Ammonia, however, can cause these villi to mat together and prevent them from carrying bacteria away. Ammonia can also increase bacterial infection by damaging the cells lining the respiratory tract. Dust in the air will increase the damage done by ammonia. Birds exposed to ammonia are more susceptible to fowl cholera, infectious bronchitis, colisepticemia and other diseases.

It is recommended that ammonia levels in poultry barns be maintained under 25 ppm. The table below describes the effects of different levels of ammonia on poultry.

Ammonia Level Effect on Poultry

10 ppm:
- Over several weeks the respiratory tract of turkeys will receive some damage and interfere with the birds' ability to clear bacteria from their lungs.

25 ppm:
- Damage to the lungs and airsacs starts to appear in 48 hours.
- Bacteria and viruses causing fowl cholera, infectious bronchitis and colisepticemia can more easily invade the lungs and airsacs.

50 ppm:
- Significant lung and airsac damage in as little as 1-2 weeks.
- Eggs numbers will decline in a month or less.
- In 10 weeks or less, the sexual maturity of pullets will be delayed and egg numbers will be reduced once egg production begins.

100 ppm:
- Feed intake and body weight will decline significantly over the course of a month.
- Decreased shell thickness and egg size.
- Some mortality may occur.