Estresse térmico durante o pré-abate em frangos de corte

Brossi, Camila; Contreras-Castillo, Carmen J.; Almeida, Erik Amazonas de; Menten, José Fernando Machado

doi:10.1590/s0103-84782009005000039

Cited by 32 publications

(22 citation statements)

References 40 publications

(39 reference statements)

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“…This occurs because the best way for heat dissipation used by birds is hyperventilation (increased respiratory rate), and such exchange is impaired by high values of relative humidity (BROSSI et al, 2009). This happens, mainly, during Brazilian summer, which is characterized by a period of high temperature and relative humidity that may result in an acute heat stress, once wetting is frequently performed without criteria and may neutralize latent heat losses by air saturation in the load microclimate.…”

Section: Resultsmentioning

confidence: 99%

Transport of broilers: load microclimate during Brazilian summer

et al. 2014

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ABSTRACT:The objective of this study was to characterize the microclimatic profile of broiler transport trucks under commercial conditions, in the summer, by continuous monitoring of environmental variables (temperature and air relative humidity). Three loads were monitored from farm to slaughterhouse, considering factors such as distance and day periods (morning, afternoon, and night). To obtain the profile of the environmental variables during journey, data loggers, that determined the microclimate to which birds were submitted, were installed in the trucks; data loggers also allowed visualization of the Enthalpy Comfort Index (ECI) so that load regions could be classified according to heat comfort limits for 6-week old poultries. Temperature, relative humidity, and ECI in the truck were analyzed, using geostatistics, by the ordinary kriging method. The afternoon was the most critical period, and truck central and rear regions were most problematic for chickens, thus most susceptible to losses.KEYWORDS: poultry farming, animal welfare, pre-slaughter operations, heat stress. TRANSPORTE DE FRANGOS

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Section: Resultsmentioning

confidence: 99%

Transport of broilers: load microclimate during Brazilian summer

et al. 2014

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“…However, these animals are often reared under adverse heat stress associated with inadequate levels of relative humidity, typical of tropical countries. Along with this, intensive genetic selection contributed to the emergence of strains more susceptible to heat stress (Brossi et al, 2009). In this sense, broilers have reduced growth capacity and become weakened from the point of view of animal welfare when in environments with high temperatures.…”

Section: Introductionmentioning

confidence: 99%

<b>Heat stress and vitamin E in diets for broilers as a mitigating measure

Dalólio

Albino

Lima

et al. 2015

Acta Sci. Anim. Sci.

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ABSTRACT. This review aimed to identify the importance of vitamin E dietary supplementation to broilers subjected to heat stress in relation to metabolism, growth performance and quality of animal products and its effects on immune system. Vitamin E is the concentration of tocopherol and tocotrienol, which can be found in natural or synthetic form. This vitamin is essential for the integrity of reproductive, muscular, circulatory, nervous and immune systems of the animals. In order to reduce the harmful effects of high temperatures in poultry production, vitamin E supplementation is a viable alternative for the sector. Some studies indicate its potential antioxidant effect able to modulate inflammatory responses and physiological adjustments to mitigate the undesirable effects of exposure of broilers to high temperatures. Moreover, it has been found increased viability of animals due to the greater activation of the immune system, and improved quality of animal products given to the deposition in tissues with consequent nutritional enrichment of meat products.Keywords: antioxidant, performance, immunity, meat quality, supplementation.Estresse térmico por calor e vitamina E em rações para frangos de corte como medida atenuante RESUMO. Objetivou-se, com esta revisão, identificar a importância da suplementação de vitamina E às rações de frangos de corte submetidos a estresse por calor, em relação ao metabolismo, ao desempenho produtivo e à qualidade dos produtos de origem animal, bem como seus efeitos no sistema imune das aves. A vitamina E corresponde à concentração de tocoferol e de tocotrienol, podendo ser encontrada na forma natural ou sintética. É sabido que, essa vitamina, é essencial para a integridade reprodutiva, muscular, circulatória, nervosa e imunológica dos animais. Para reduzir os efeitos prejudiciais das altas temperaturas na produção avícola, a suplementação de vitamina E apresenta-se como alternativa viável para o setor. Alguns estudos indicam seu potencial efeito antioxidante capaz de modular respostas inflamatórias e ajustes fisiológicos para atenuar os efeitos indesejáveis da exposição das aves a elevadas temperaturas. Além disso, tem sido verificado aumento da viabilidade dos animais, pela maior ativação do sistema imune, e melhora na qualidade dos produtos de origem animal, devido à sua capacidade de deposição nos tecidos, com consequente enriquecimento nutricional dos produtos cárneos.Palavras chave: antioxidante, desempenho, imunidade, qualidade da carne, suplementação.

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“…These conditions may influence the chicken meat quality, as suggested by BROSSI et al (2008). These authors reports that the conditions to which animals are submitted on the day of slaughter can affect the parameters of meat quality because stress can trigger a rapid drop in pH.…”

Section: Resultsmentioning

confidence: 95%