“…In the poultry industry, heat stress is responsible for the morbidity and mortality of one million broilers per month (Guerreiro et al, 2004). Several recent reports show that heat stress adversely affects feed intake (Cooper & Washburn, 1998), water intake (Bruno et al, 2011), growth performance (Altan et al, 2000;Abu-Dieyeh, 2006), blood variables (Altan et al, 2000;Aengwanich, 2007), electrolytes (Borges et al, 2004), and the immune system (Zulkifli et al, 2000b;Mashaly et al, 2004;Tirawattanawanich et al, 2011), increasing mortality (AlFataftah et al, 2007).The optimal temperature range for commercial broilers is about 21-26 o C (Ewing et al, 1999), and a temperature of 32 o C causes heat stress (Daghir, 1995).…”