The team at Jones-Hamilton Co. are known as experts on pH management in animal production. Explore our library of resources to find insights on maximizing product benefits and poultry litter management best practices.

Acidifier Dosage Impacts on Ammonia Concentrations
Acidifying amendments have been shown to be effective in reducing ammonia emissions from poultry operations. This study set out to evaluate what levels of PLT were needed to maintain ammonia levels at or below 25 ppm during the grow-out period.
Ammonia During Brooding Affects Performance
In this study, broilers were exposed to various levels of ammonia until 28 days. The ammonia was shown to adversely affect weight gains, feed conversion and mortality during brooding.
Ammonia in Poultry Houses
Extensive research shows the detrimental effects of ammonia in poultry houses, including but no limited to irritation to the eyes and respiratory tract, decreased weight, breast blisters and more.
Birds that are sufficiently afflicted with ascites do not thrive. However, PLT litter acidifier has a significant effect on ascites.
Evaluation of Ammonia and Infectious Bronchitis Vaccination Stress
Researchers at Colorado State University evaluated the affects of ammonia and bronchitis vaccinations on bird performance and quality. One finding was significant increases in condemnations. Learn more about the study now.
Influence of Graded Levels of Ammonia on Chickens
Researchers studied the influence of various levels ammonia on bird. Results showed a variety of significant impacts including reductions in respiratory rates, food consumption and growth. Read the full study to learn more.
SBS Use to Reduce Ammonia from Poultry Litter
The use of sodium bisulfate (SBS) for ammonia reduction is well documented. The profitable economics of its use is laid out in this study. Read the full report to learn about all the implications of SBS use.
Make the most of your ParlorPal. Find product information and detailed application instructions on our product data sheets.
When the concept of water acidification was first introduced to the poultry industry, its validity quickly became favorable. Producers began to view lowering water pH below 4 as a necessary component to a salmonella control program.

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