Ambiência Interna e Externa em Galpão de Frangos de Corte nas Diferentes Épocas do Ano e Fases de Criação

Abstract

RESUMO:Este trabalho foi realizado com objetivo de avaliar o efeito da ambiência interna e externa de galpões de frangos de corte em diferentes fases de criação e épocas do ano. As variáveis ambientais analisadas foram: temperatura e umidade relativa do ar e globo negro (ambiente interno) e temperatura e umidade relativa do ar (ambiente externo). Foram calculados os índices de temperatura e umidade (ITU) e o índice de temperatura de globo negro e umidade (ITGU). A temperatura média apresentou diferenças em relação as diferentes fases de criação nos períodos de alta pluviosidade e de baixa pluviosidade. Em relação à umidade relativa média, a fase de terminação apresentou maior umidade em ambos os períodos. Para (ITU) e (ITGU), no período de alta pluviosidade, a fase inicial apresentou o maior valor médio e, quando comparando períodos, foram encontrados as maiores médias em relação ao período de baixa pluviosidade. Conclui-se que em ambos os períodos as aves foram submetidas a um leve desconforto térmico nas fases de crescimento e terminação. O ambiente externo no período de alta pluviosidade interferiu no ambiente interno dos galpões, aumentando o índice de temperatura e umidade, o qual provocam efeito negativo sobre o conforto térmico das aves.Palavras-chave: conforto térmico, aves, temperatura do ar, umidade relativa do ar.Internal and external environment in cutting chicken shed in different seasons and creation of stages ABSTRACT: This study was conducted to evaluate the effect of internal and external environment of broiler sheds at different stages of creation and seasons. Environmental variables were analyzed: temperature and relative humidity and black globe (indoor) and temperature and relative humidity (external environment). Temperature and humidity indices were calculated (ITU) and the black globe temperature and humidity index (BGT). The average temperature showed differences in the different stages of creation in periods of high rainfall and low rainfall. Regarding the average relative humidity, the finishing phase showed higher moisture in both periods. For (ITU) and (BGT) in the high rainfall period, the initial phase had the highest average value, when comparing periods, were found the highest average for the period of low rainfall. It is concluded that in both periods they were submitted to a mild thermal discomfort in growing and finishing phases. The external environment in the high rainfall period interfered in the internal environment of the sheds, increasing the temperature and humidity index, which cause negative effect on the thermal comfort of the birds.

Organic zinc and vitamin E supplementation for broiler chickens under natural heat stress conditions

“…The animals passed the thermoneutral zone, being exposed to the natural conditions of heat stress. The comfort temperature indicated for birds from the 3rd week of life is 21 to 25 °C (PAULINO et al, 2019), the relative air humidity should be between 60 to 70% (SOUZA et al, 2018), and the ITGU ranging from 65 to 77 (STAUB et al, 2016).…”

Spatial and temporal distribution of enthalpy in aviary heated by industrial furnace

“…The low values of t db inside the broiler aviary in the early days can be attributed to the inefficiency of the heating system in maintaining or generating enough heat to keep the environment warm for chicks. In the early stages of life, cold stress inside the aviary environment can alter metabolic functions and hence affect the immune system of these animals, increasing the mortality rate of flock (Staub et al, 2016).…”

Carcass traits in broilers fed diets containing L-glutamine and organic zinc

“…After analyzing the relative humidity, ambient temperature and ITGU data, it was noticed that the birds during the experimental period (1 to 21 days old) were exposed to natural conditions of thermal discomfort due to the heat in certain periods of the day, since the comfort zone was changed to those considered ideal for broilers according to Souza et al (2019), from 60 to 70%, Paulino et al (2019), from 32 to 28°C, and Staub et al (2016), from 65 to 77.…”