Brazil must comply with international quality standards and animal welfare requirements in order to maintain its position as world's largest exporter of poultry meat. With the scenario of global climate change there is the forecast of occurrence of extreme events with characteristics of both excess cold and heat for several regions of the country. This study aimed to evaluate the effectiveness of using images of infrared thermography to evaluate the loss of sensible heat in young broilers fed different dietary energy levels. Twenty birds were reared in a house with appropriate brooding using infrared lamps. Birds were distributed in a completely randomized experimental into two treatments: T1 (control diet with 2950 kcal ME/kg -1 ), and T2 (high-energy diet with 3950 kcal ME/kg -1 ). Infrared thermographic images of the birds were recorded for four consecutive days. One bird was randomly chosen per treatment, and had special images taken and analyzed. Average surface temperature of the body area was calculated using the surface temperature recorded at 100 spots (50 at the front and 50 at the lateral side of the bird's body). Mean surface temperature of the flock was calculated recording 100 spots on the group of birds. Total radiant heat loss was calculated based on the average data of surface temperature. The results indicated that the young broilers fed the high-energy diet presented a metabolic energy loss equivalent to 0.64 kcal h -1 , while the birds fed with the control diet lost 2.18 kcal h -1 . This finding confirms that oil supplementation to the diet reduces bird heat loss. The infrared camera was able to record young broilers' surface temperature variation when birds were fed diets with different energy contents. INTRODUCTIONBrazil produced almost 11 million tons of chicken meat in 2009, out of which 70% was exported, making it the leading poultry exporter in the world (UBA, 2009). In order to keep this position, the Brazilian production chain must make constant innovations to meet international quality standard requirements. In addition, the world's largest chicken meat importers have set deadlines for the compliance of requirements for intensive production systems, including those related to housing environment and animal welfare.When the housing environment not within the thermoneutral zone, metabolic heat dissipation of poultry changes. The thermal tolerance of broilers varies according to age and weight. The thermal comfort zone of 1 to 7-d-old broilers is around 31-33 °C, and it is reduced to 21-23 °C when they are 35 to 42 days old, considering that air relative humidity is between 65 and 70% (Furlan & Macari, 2002
This study evaluated the efficacy of training of catching teams and reduction of back scratches in broilers. The study was carried out in a large broiler company between January and October of 2010, in the region of Dourados, Brazil. During that period, 80 samplings were performed in 80 broiler houses in the micro-regions covered by the company. When broilers were 43 days old, when 5% of the birds in each house were evaluated immediately after catching, when birds were already inside the plastic crates, ready to be transported to the processing plant. Out of a total number of 1,177,600 total, 58,880 broilers were evaluated. Four catching teams (A, B, C, and D), with 24 people each, were trained for four consecutive weeks. By the end of the training course, it was observed that average age of the team members and time of catching affected the incidence of back scratches. Training had a positive effect, reducing in 33.13% the incidence if back scratches caused by the catching team due to incorrect catching procedures. Therefore, continuous training is required, particularly when the catching teams are composed of young and inexperienced workers.
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