Effect of Heat Stress on Poultry Production and their Managemental Approaches

Ranjan, Ashish; Sinha, Rajesh Kumar; Devi, Indu; Rahim, Abdul; Tiwari, Shiwani

doi:10.20546/ijcmas.2019.802.181

Cited by 47 publications

(38 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…According to Ranjan et al (2019), the use of adequate ventilation systems in poultry facilities provides consistent airflow patterns, with well-designed tunnel ventilation provideing high airflow speeds and facilitating heat loss of broilers to the environment through convective exchanges, thereby reducing their body temperature. It is important to note, however, that according to the literature, the ideal wind speed recommended for broilers in the final stage of the production cycle varies from 2 to 2.5 m.s -1 (Curi et al, 2014b).…”

Section: Resultsmentioning

confidence: 99%

Characterization of the Thermal Environment in Broiler Houses With Different Climate Control Systems

et al. 2020

View full text Add to dashboard Cite

The environment control of broiler houses must be done adequately to provide good thermal conditions to broilers without wasting energy. The objective of this study was to characterize the thermal environment in two mechanically ventilated broiler houses with a negative pressure ventilation system, one with a cellulose pad evaporative cooling system and the other with misting nozzles for evaporative cooling. The experiment was conducted in Ervália-MG during winter, spring, and summer. The thermal environment was characterized based on the relationship between the temperature observed inside the broiler houses and the temperatures recommended for the thermal comfort of birds of different ages. The recorded data were evaluated using descriptive statistics, and the spatial variation of the average temperature data recorded during the growth phase in both broiler houses was evaluated graphically using contour graphs. During the brooding phase, the temperatures recorded in both broiler houses were above the recommended values (27-30 °C; 24-27 °C; and 21-24 °C, for the 1 st ; 2 nd and 3 rd weeks of bird life respectively) during the entire evaluation period. In the growout phase, it was found that during winter and spring, the interior temperature was within the recommended range (15-27 °C), however, in summer, there were periods when the interior temperature was above the comfort range of birds.

show abstract

Section: Resultsmentioning

confidence: 99%

Characterization of the Thermal Environment in Broiler Houses With Different Climate Control Systems

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Heat stress is defined as a situation in which temperature and humidity exceed an animal's comfort zone, and it has a significant effect on the productivity and immunology status of animals, causing multiple physiological disturbances. Heat stress is especially problematic in very humid geographic areas, where achieving optimal ventilation parameters in farms is complicated [24,[37][38][39][40].…”

Section: Discussionmentioning

confidence: 99%

Assessment of Microbiota Modulation in Poultry to Combat Infectious Diseases

Montoro-Dasi

Villagrá

Toro

et al. 2021

Animals

View full text Add to dashboard Cite

Poultry is one of the main agricultural sub-sectors worldwide. However, public concern regarding animal welfare and antimicrobial resistance has risen in recent years. Due to the influence of management practices on microbiota, it might be considered to evaluate poultry welfare and health. Therefore, the objective of this research was to analyse the influence on microbiota balance of broilers under commercial and optimal farm conditions, using 16S rRNA sequencing analysis. The research was performed in two identical poultry houses (commercial vs. optimal). Results showed a higher level of microbiota complexity in the group reared under optimal farm conditions at the end of rearing. Regarding microbiota composition, Firmicutes was the dominant phylum during the entire growing period. However, the second most prevalent phylum was Proteobacteria at the arrival day, and Bacteroidetes from the mid-period onward in both groups. Moreover, the most predominant genera identified were Oscillospira, Ruminococcus, Bacteroides, and Coprococcus. In conclusion, it is necessary to optimize farm management as much as possible. Using gut microbiota diversity and composition as biomarkers of animal health could be an important tool for infectious disease control, with the aim of reducing the administration of antibiotics at field level.

show abstract

“…Zhang et al [24] demonstrated that, when broiler chickens were exposed to high temperature during the growing phase, it resulted to poor meat characteristics and loss of quality. Ranjan et al [25] observed that when broiler birds are exposed to high ambient temperatures during the growth phase tended to result in poor meat characteristics as well as loss of storage quality [22]. Heat stress reduced the proportion of breast meat while increasing the proportion of fat in the carcass.…”

Section: Effect Of Environment On Poultry Nutrition and Productionmentioning

confidence: 99%

The Effects of Heat Stress on Production, Reproduction, Health in Chicken and Its Dietary Amelioration

Gicheha¹

2021

Advances in Poultry Nutrition Research

View full text Add to dashboard Cite

Farm profitability is the key driver of most livestock enterprises. The productivity and profitability are driven by genetic potential of the animals and the ability to express the superiority in the production environment. In an ideal situation, an animal should produce maximally as dictated by the genetic potential. It is noteworthy that the environment in which an animal lives in impacts on its ability to expose its genetic potential. Studies have shown that it is rarely feasible to provide animals with ideal conditions to express their full genetic potential. The environment in which animals are reared is characterised by many factors that interact in ways that result in different performance even in animals of similar genetic makeup. For instance, thermal environment is critical in poultry production as it affects both the production and reproduction in different ways. The thermal environment affects chicken differently depending on the stage of growth or production phase. This environment has been impacted by the climate change and subsequent increase in climatic variability resulting in thermal challenges in naturally produced chicken thus altering production and reproduction. This implies that there is need to consider thermal resource in the routine poultry management practices. This would result to design of poultry production systems responsive to the thermal environments more so in the light of climate change and the subsequent increase in climatic variability. This chapter explores the impact of heat stress on chicken production, reproduction, health and its dietary amelioration.

show abstract

Effect of Heat Stress on Poultry Production and their Managemental Approaches

Cited by 47 publications

References 39 publications

Characterization of the Thermal Environment in Broiler Houses With Different Climate Control Systems

Characterization of the Thermal Environment in Broiler Houses With Different Climate Control Systems

Assessment of Microbiota Modulation in Poultry to Combat Infectious Diseases

The Effects of Heat Stress on Production, Reproduction, Health in Chicken and Its Dietary Amelioration

Contact Info

Product

Resources

About