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Salt toxicosis in commercial turkeys
D P Wages1, M D Ficken, M E Cook
1Department of Food Animal and Equine Medicine, College of Veterinary Medicine, North Carolina State University, Raleigh 27606, USA.
Avian Diseases
|January 1, 1995
Summary
High salt levels in feed caused salt toxicosis in young turkeys, leading to neurological signs, dehydration, and significant mortality. Necropsy revealed brain and kidney lesions consistent with excessive salt intake.
Area of Science:
- Veterinary Pathology
- Toxicology
- Avian Medicine
Background:
- Salt toxicosis is a potential threat in poultry flocks.
- Sudden increases in mortality in turkeys warrant investigation into feed and water quality.
Purpose of the Study:
- To investigate the cause of increased mortality in a flock of 13-week-old tom turkeys.
- To confirm salt toxicosis as the cause of death and characterize associated lesions.
Main Methods:
- Clinical examination of affected turkeys.
- Necropsy and histopathological examination of tissues.
- Analysis of feed salt concentration.
Main Results:
- Mortality reached 6.7% over 5 days.
- Clinical signs included neurological deficits (ataxia, tremors, torticollis) and gastrointestinal signs (diarrhea).
- Necropsy revealed dehydration, congestion, and intestinal distension. Histopathology showed cerebral necrosis and kidney damage. Feed salt concentration averaged 8.04%.
Conclusions:
- The findings confirm salt toxicosis as the cause of mortality in this turkey flock.
- High dietary salt levels resulted in significant neurological and renal pathology.
- Strict control of salt levels in poultry feed is crucial for preventing toxicosis.