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Acid-Base Balance and Sodium-to-Chloride Ratio in Diets of Laying Hens¹

Department of Animal Science, The Volcani Institute of Agricultural Research, Bet Dagan, and Bar Ilan University, Ramat Gan, Israel

The effect of dietary sodium and chloride on blood pH, pCO₂, HCO₃^-, Cl^- and Na⁺ was evaluated in laying hens during shell formation. Blood pH and HCO₃^- were a function of the dietary Na/Cl ratio, regardless of the total concentration of the two ions in the diet. With a constant dietary level of chloride, alkalosis was produced with NaHCO₃, Na₂SO₄, CH₃COONa, and NaH₂PO₄ as dietary sodium supplements. Conversely, with a fixed level of dietary sodium, acidosis was produced by CaCl₂, FeCl₃, KCl and choline Cl as chloride supplements. The possible mechanism for the acid-base response to the dietary Na/Cl ratio and its possible nutritional significance are discussed.

KEY WORDS: • acid-base balance • sodium • chloride • laying hens

¹ Contribution from The Volcani Institute of Agricultural Research. Bet Dagan, Israel; 1971 series no. 1888-E. Supported in part by the Egg and Poultry Marketing Board of Israel and Abic Ltd., Ramat Gan.

Manuscript received 28 June 1971.