![]() So, what causes a change in normal crop pH levels? There are several triggers that can lead to crop issues in backyard chickens. A Quick Recap of Chicken Sour Crop:Īltered crop pH → the increase in bad bacteria and fungus, specifically candida fungus → crop blockage → fermentation of stored food → sour crop & a chicken that doesn’t feel well and is physically unwell Common Triggers of Chicken Crop Problems The fermentation process is what creates that classic ‘sour’-smelling breath that gives sour crop its name. The crop remains full and the stored food starts to ferment. It also causes the crop walls to thicken, decreasing the overall size of the crop and leading to crop impaction.Ĭrop impaction means that food can’t be moved out of the crop, allowing the fermentation process to begin ( learn more about crop impaction). The white plaque created by the fungus inhibits the crop from sending stored food onto the gizzard for digestion. Candida albicans is a fungus that appears as white plaque in the crop and even in a chicken’s throat and mouth. One such problematic fungus is Candida albicans. As a quick review, an altered crop pH level is what allows bad bacteria, or fungus, to proliferate. What Causes Sour Crop in Chickens?įor those of you who want the full science behind sour crop, this section is for you. Bad bacteria and fungus are what cause the crop contents to start fermenting and not get sent on to the gizzard for further digestion. When the crop’s pH levels get altered, the good bacteria are thrown off, allowing bad bacteria and fungus to start to proliferate. The slightly acidic pH level encourages the productivity of good bacteria in the crop which help break down the food and send it on its way to the gizzard. Normal crop pH levels are slightly acidic, ranging around the 5.5 pH level. The pH levels of the crop determine how acidic or alkaline the crop is. In order to understand what causes the fermentation, you must know about pH. For example, if your whole flock forages on long grasses or consumes moldy feed, they are all prone to getting sour crop pH, Bacteria, & Fermentation in the Chicken’s Crop However, if a common trigger is consumed by the whole flock, you may have several cases of sour crop on your hands. This means that it often only affects a single chicken. Sour crop is usually an individual case ailment. This is the result of a pH imbalance and how this imbalance affects the natural bacteria in a chicken’s crop. It occurs when the food in the crop begins to ferment. ![]() Sour crop is a fungal infection of the crop. The food is then slowly released from the crop to continue being fully digested by the chicken’s gizzard, stomach, and intestines. While the food is being stored in the crop prior to digestion, the enzymes in the crop start to break down the food. So, when a chicken consumes food, the food can immediately travel to the crop for storage. On a chicken, the crop is a sac-shaped organ located just above the breast but below the neckline. The crop is a specialized anatomical feature and a bird’s method of storing food without sending it directly to the digestive system. Why? Sour crop is an ailment of the crop. What is a Chicken’s Crop?īefore we dive into the details of what sour crop is, why it happens, and how you can prevent or treat sour crop, we need to do a quick anatomy lesson. If you’re wondering if one of your fluffy friends is suffering from sour crop and how you can help, this article is for you! We’ll explain what a chicken’s crop or craw is, what sour crop is, and how to treat and prevent sour crop in your flock. ![]() A chicken’s craw or “crop” is vital to their health, and sour crop is a potentially life-threatening health condition that can get very serious very quickly. You’ve possibly heard the phrases, “What’s in your craw” or “stuck in my craw.” However, many people don’t realize these sayings arise from a potential problem that’s unique to the anatomy of birds–including our beloved chickens.
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