Embryonic thermal manipulation and post-hatch dietary guanidinoacetic acid supplementation alleviated chronic heat stress impact on broiler chickens.

The study investigated the effects of embryonic thermal manipulation (TM) and post-hatch guanidinoacetic acid (GAA) supplementation on male broiler chickens exposed to chronic heat stress (HS). Ross 308 eggs (n = 710) were randomly assigned to control (37.8 °C, 56% RH) or TM (39.

Diets containing phytobiotics, l-arginine, vitamin E and captopril modulate ascites syndrome-related genes expression in broiler chickens exposed to low ambient temperature.

Background: Our hypothesis centred on the potential to mitigate ascites outbreaks in birds exposed to cold stress by inhibiting pulmonary artery contraction through dietary intervention.

Objective: This study aimed to evaluate the effect of natural and synthetic medications on growth performance, ascites-related parameters and the expression of ascites-related genes in the lung tissue of broiler chickens under low ambient temperature.

Methods: We randomly assigned 450 one-day-old male Ross 308 chicks to six dietary treatments across five replicate pens, each containing 15 chicks.

Plant extract supplementation as a strategy for substituting dietary antibiotics in broiler chickens exposed to low ambient temperature.

The present study was conducted to investigate the effects of two plant extracts as alternatives to dietary antibiotics in broiler chickens exposed to low ambient temperature. A total of 300 one-day-old male broiler chickens were randomly assigned to four dietary treatments (5 replicate pens; 15 broiler chickens each) which consisted of starter (d 0 to 10), and grower (d 10 to 28) diets. Dietary treatments included a basal diet (negative control, NC) and three similar diets that were either supplemented with 200 mg/kg of extract (PFE), L.

How can heat stress affect chicken meat quality? - a review.

Heat stress is one of the most important environmental stressors for the poultry industry in the world. Reduced growth rate, low feed efficiency, impaired immunological responses, changes in intestinal microflora, and deterioration of meat quality are the consequences of acute or chronic heat stress. In terms of meat quality, 3 primary mechanisms have been suggested to explain this phenomenon: 1) rapid drop in pH during and after slaughter due to the glycogen conversion to increase in lactic acid accumulation especially when the muscle temperature is high, a combination of high temperature and low pH that facilitates the denaturation of sarcoplasmic proteins resulting in lower water-holding capacity of muscle; 2) acceleration of panting to dissipate body heat, which increases CO2 exhalation and pH drop in blood, initiates metabolic acidosis in skeletal muscle.

Thermal manipulation during Pre and Post-Hatch on thermotolerance of male broiler chickens exposed to chronic heat stress.

The aim of this study was to evaluate the effects of thermal manipulation (TM) during pre and post-hatch periods on thermotolerance of male broiler chickens exposed to chronic heat stress (CHS) during the finisher phase (34 ± 2°C, 6 h/day). Seven hundred fertile eggs of Ross 308 were assigned to the following groups: 1) control group incubated and housed in standard conditions, 2) pre-hatch treatment (PRE), the eggs were exposed to 39.5°C and 65% RH for 12 h, d from embryonic d 7 to 16 and after hatching the chicks where housed in standard conditions; 3 and 4) post-hatch TM at d 3 (PO3) and post-hatch TM at d 5 (PO5), which had the same incubation conditions as control and exposed to 36 to 38°C for 24 h at 3 and 5 days of age, respectively.