Impact of exposure to cold on layer production

Alves, Fms; Felix, GA; Paz, Icl Almeida; Nääs, Irenilza de Alencar; Souza, Giancarlo de Moura; Caldara, Fabiana Ribeiro; Garcia, Rodrigo Garófallo

doi:10.1590/s1516-635x2012000300010

Cited by 20 publications

(13 citation statements)

References 11 publications

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“…It was verified that the birds dissipated more heat with temperature of 24°C compared to the other temperatures tested (27 and 30 °C). Alves et al (2012) evaluating Ts and QR of broilers with different sex and lineage, with 35 days of age, fed with different lipid sources, observed, using thermographic images, lower Ts and lower dissipation of QR in the female birds of the Cobb line. 5.…”

Section: Resultsmentioning

confidence: 96%

“…In this way, this technique has been used to calculate the heat and mass transfers between the birds and the surrounding environment, for the design of evaporative ventilation and cooling systems, as well as inference about bird management (AERTS et al, 2003;YAHAV et al, 2005). v.92, n.3, p. 248 -260, 2017 There are several studies that use thermographic analysis to evaluate the heat dissipated by animals (ALVES et al, 2012;NASCIMENTO et al, 2014). However, few studies have been conducted to quantify body heat dissipation in broilers in the first weeks of life.…”

Section: Introductionmentioning

confidence: 99%

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Estimation of Heat Dissipation in Broiler Chickens During the First Two Weeks of Life

Ruvio

Schiassi

Araujo

et al. 2017

BJA

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The objective of this work was to evaluate the heat dissipated in broiler chickens during the first two weeks of life and to estimate with infrared thermography the loss of sensible heat from birds. The environmental conditions were pre-established in wind tunnels using the automatic monitoring and control system, where only air temperature values were varied during each experimental week. Thus, the heat exchanges through convection and radiation of each animal were calculated by means of equations for the first and second week of life, and the temperature of the broilers was obtained by means of thermographic images. Based on the results, it has been found that the surface temperatures of the birds are correlated with air temperature and that they suffer greater heat dissipation when subjected to temperatures below their thermal comfort zone and also as growth develops.

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Section: Resultsmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

Estimation of Heat Dissipation in Broiler Chickens During the First Two Weeks of Life

Ruvio

Schiassi

Araujo

et al. 2017

BJA

View full text Add to dashboard Cite

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“…Different solutions are proposed for ensuring poultry welfare and good rearing conditions within farms. A study used infrared images to discover that poultry under cold stress conditions spent about four times more energy trying to maintain body temperature [11]. Infrared thermography has also been used to evaluate metabolic heat loss of poultry fed with different energy densities [12].…”

Section: Related Workmentioning

confidence: 99%

An IoT Platform towards the Enhancement of Poultry Production Chains

Esnaola-Gonzalez

Gómez-Omella

Ferreiro

et al. 2020

Sensors

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As a consequence of the projected world population growth, world meat consumption is expected to grow. Therefore, meat production needs to be improved, although it cannot be done at any cost. Maintaining the health and welfare status of animals at optimal levels has traditionally been a main concern of farmers, and more recently, consumers. In this article the Poultry Chain Management (PCM) platform is presented. It aims at collecting data across the different phases of the poultry production chain. The collection of this data not only contributes to determine the quality of each phase and the poultry production chain as a whole, but more importantly, to identify critical issues causing process inefficiencies and to support decision-making towards the holistic improvement of the production chain. Results showed that the information gathered can be exploited to make different suggestions to guarantee poultry welfare, and ultimately, improve the quality of the meat.

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“…Mean surface temperature was determined using at 0.98 skin emissivity (Cangar et al, 2008;Alves et al, 2012).…”

Section: Data Recordingmentioning

confidence: 99%

Risk of Incidence of Hock Burn and Pododermatitis in Broilers Reared under Commercial Conditions

Jacob

Baracho

Nääs

et al. 2016

Rev. Bras. Cienc. Avic.

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The most common lesions observed in commercial broiler farms are hock burns and pododermatitis, defined as necrotic lesions on the plantar surface of the footpads and in the hock of growing broilers, causing pain and compromising broiler welfare. The present study aimed at identifying the risks of hock burns and pododermatitis in broilers reared under commercial conditions on new or reused litter. Twenty-four 40-d-old broilers reared in two houses in a commercial broiler farm. The plantar surface of the footpads and the hocks of broiler were recorded using infrared thermal images. The incidence of hock burns in broilers reared on new litter was 0.72 times lower than those on reused litter. Broilers reared on new litter presented lower risk (0.75, RR<1) of presenting pododermatitis when compared to those reared on reused litter. When simulating the risk using a larger sample, the simulated risk of broilers presenting footpad and hock lesions when reared on new litter was 38% higher those reared on reused litter.

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Impact of exposure to cold on layer production

Cited by 20 publications

References 11 publications

Estimation of Heat Dissipation in Broiler Chickens During the First Two Weeks of Life

Estimation of Heat Dissipation in Broiler Chickens During the First Two Weeks of Life

An IoT Platform towards the Enhancement of Poultry Production Chains

Risk of Incidence of Hock Burn and Pododermatitis in Broilers Reared under Commercial Conditions

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