Thermal comfort zones for starter meat-type quails

Júnior

et al. 2020

BJD

Section: Introductionunclassified

Avaliação Dos Parâmetros Ambientais E Fisiológicos Para Frangos De Corte Linhagem Caipira Em Diferentes Fases De Criação Na Amazônia Ocidental

Júnior

et al. 2020

BJD

“…Ambience in contemporary poultry is strictly related to thermal comfort of birds, which, for being homeothermic animals, have their body temperature influenced by the environment to which are exposed ABREU et al, 2012;SOUZA et al, 2014). Therefore, the thermal environment, which encompasses temperature, humidity, air speed and radiation, interferes directly with breeding performance, changing food consumption and welfare of animals (PONCIANO et al, 2011;PONCIANO et al, 2012;SANTOS et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Determination of thermal comfort zone for early-stage broilers

et al. 2016

Environmental temperatures currently considered within comfort zone for broiler rearing may be misleading or even obsolete from actual values. Some factors such as animal genetics, nutrition and poultry management, mainly acclimatization to tropical and subtropical conditions, influence in determining the comfort zone for birds. This study aimed to evaluate the effects of five different thermal environments on animal welfare and rearing performance of broiler chickens, setting an ideal temperature range (comfort zone) for each of the first three weeks of poultry breeding. The chicks (375) were randomly placed into five climatic chambers set to distinct thermal conditions, being: one as recommended by the literature, another as stated by CASSUCE and the other three at different levels of apparent cold stress (mild, moderate and severe). The findings showed that best poultry performance and ideal comfort indices (based on Black Globe Humidity and Temperature Index) were achieved within a temperature range between mild cold and CASSUCE comfort temperature, rather than those previously reported in the literature.

“… Thermal environments Air temperature (°C) (6:00 am to 6:00 pm) 1°wk 2°wk 3°wk 4°wk 5°wk Severe cold ( SC ) 30 24 20 18 17 Moderate cold ( MC ) 33 27 23 21 20 Thermal comfort ( TC ) 1 36 30 26 25 23 Moderate heat ( MH ) 39 33 29 27 26 Night temperature was TC from 18:00 to 6:00. 1 ( Sousa et al., 2014a , Sousa et al., 2014b ; Albino and Barreto, 2012 ). …”

Section: Methodsmentioning

confidence: 99%

Meat quality traits of European quails reared under different conditions of temperature and air velocity

et al. 2020

This study’s objective was to evaluate the influence of thermal environment and air velocity during the rearing phase on European quail meat quality traits. A total of 1,152 one-day-old European quail chicks were placed inside floor pens within environmental chambers. Each experimental period was approximately 5 wks, with birds slaughtered at 37 d of age. The experimental design consisted of a 2 × 4 factorial arrangement of treatments in completely randomized design with 2 air velocities (0 and 2 m/s) × 4 air temperatures (severe cold [ SC ], moderate cold, thermal comfort, and moderate heat [ MH ]). ANOVA, with air velocity and thermal environment as fixed effects, was performed to evaluate the effect of main factors and their interaction on meat quality traits, using the GLM procedure (SAS 9.4). Least square means of treatments effects were compared using Tukey’s test (α = 0.05). Lightness (L∗), redness (a∗), and yellowness (b∗), of quail meat were affected by thermal environment and air velocity ( P < 0.05). Initial and final L∗ values were greater for MH ( P < 0.05). Meat from birds subjected to 2 m/s air velocity had lower final L∗, but no velocity effect was noted for initial L∗. Quail meat from SC presented higher initial and final a∗ values compared with the other thermal environment groups ( P ≤ 0.001). Final a∗ was affected by air velocity ( P < 0.05). Initial and final b∗ values for meat from MH were greater, 13.8 and 15.2, respectively, differing from the other treatment environments ( P < 0.05). However, air velocity did not influence b∗ values ( P > 0.05). Interactions were not significant for pHu ( P = 0.993). Thawing loss and shear force were affected by treatments ( P < 0.05) but not ultimate pH, drip loss, or sarcomere length. This study demonstrates that thermal environments and air velocity affect quail meat quality traits. Further investigation is recommended to explore effects of air velocity and thermal environment on muscle proteolysis of quail meat quality.