Hydrogen Water Improves Chicken Health and Reduces Harmful Bacteria
- Authors
- Jian Li, Chang Liu, Chonglian Peng, Yang Wang, Baoming Li, Li Yang, Han Peng, Weichao Zheng
- Journal
- Poultry Science
- Year
- 2025
- DOI
- 10.1016/j.psj.2025.106009
- Study Type
- Chicken
- Outcome
- Positive
- Peer Reviewed
- Yes
- Country
- China
- Health Condition
- Oxidative Stress
- Body System
- Digestive System
TL;DR
Combining hydrogen-rich and hypochlorous acid water in broiler drinking systems reduced harmful bacteria and improved meat quality and gut health.
Key Finding
Hydrogen-rich hypochlorous acid water achieved over 99.9% sterilization of bacteria in drinking water and increased broiler antioxidant enzyme levels (SOD and GSH-PX) by 6.5% to 51% compared to untreated water.
Summary
Researchers tested a special drinking water treatment combining hypochlorous acid (a disinfectant) and hydrogen-rich water on 480 chickens over 42 days. The combined treatment killed over 99.9% of bacteria in the water, reduced bacterial buildup on pipes by 63%, improved meat tenderness, and boosted the chickens' natural antioxidant defenses (protective molecules that fight cellular damage). The treatment appeared to support intestinal health by reducing oxidative stress.
Practical Takeaway
This study demonstrates that combining hydrogen-rich water with hypochlorous acid may effectively reduce bacterial contamination in drinking water systems while supporting antioxidant defenses in poultry. However, this research was conducted only in chickens under controlled farm conditions; whether similar benefits would apply to hydrogen water for human consumption remains unknown and would require separate human studies.
Abstract (excerpt)
Pathogenic microbial contamination in broiler drinking water constitutes a critical factor in disease occurrence and transmission within large-scale farming operations. Effective drinking water quality management is essential for optimizing broiler health and production performance. Functional…