1. The temperature in the close vicinity of commercial broilers was studied in relation to the setpoint temperature throughout the rearing period. 2. Mean temperature in the immediate environment of the chicks was 2.0 degrees C lower than the setpoint of 1 d of age. During the first week this initial temperature difference gradually rose to l.7 degrees C above setpoint. At 18 d of age a further rise to a mean difference of 4.0 degrees C above setpoint was measured. The difference then remained constant from 32 d of age until the end of the fattening period. 3. It was concluded that the chickens were actually brooded at 30 degrees C. During the rearing period the ambient temperature in the close vicinity of the broilers gradually declined to 26 degrees C. 4. During the finishing period, ambient temperature around the broilers was far above the value recommended for optimal food intake and growth. 5. These results are discussed in relation to heat generation and heat fluxes in the broiler houses.
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