Thermal Comfort, Growth Performance and Welfare of Olive Pulp Fed Broilers during Hot Season

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استفاده از کنجاله دانه های روغنی جهت تامین بخشی از پروتئین و چربی موردنیاز طیور و ماکیان از دیرباز در استان های کشور رایج بوده است. ولی ذکر این نکته حائز اهمیت است که به دلیل وجود برخی مواد ضد تغذیه ای نظیر فیبر، ترکیبات شیمیایی مشابه هورمون استروژن و برخی مواد معدنی در این محصولات فرعی صنایع روغن کشی مصرف آنها تحت تأثیر قرار می گیرد. لذا برای اغلب این محصولات فرعی(by-product) صنایع روغن کشی در کشور ایران از حد مجاز مصرف آنها حداکثر بین 8 تا 25 درصد برای پرورش دهندگان انواع طیور و ماکیان توصیه و پیشنهاد می گردد. همچنین توصیه می شود همواره از چند نوع کنجاله دانه های روغنی به دلیل تکمیل نمودن پروفایل اسیدآمینه های همدیگر همراه پروتئین های گیاهی و حیوانی در جیره نویسی و فرمولاسیون خوراک ها استفاده شود.

Engormix.com / Poultry Industry / Poultry welfare

Feeding strategy for alleviating the adverse effects of heat stress

Thermal Comfort, Growth Performance and Welfare of Olive Pulp Fed Broilers during Hot Season

Published: September 21, 2023

By: Aa Dedousi, Maria-Zoi Kritsa and Evangelia N. Sossidou / Veterinary Research Institute, Hellenic Agricultural Organization DIMITRA, 57001 Thessaloniki, Greece.

1. Introduction

In recent years, the poultry sector has been developing rapidly worldwide to meet the growing consumer demand for poultry meat and eggs. Chicken meat is low in saturated fat and rich in protein, vitamins and minerals [1]. Similarly, a hen’s egg is the most affordable source of animal protein and constitutes a complete and highly nutritious food with significant health benefits for consumers [2]. It is estimated that animal-based food demand will grow by nearly 70% in 2050 [3] due to the expected global population rise from 7.8 to 9.9 billion in the same timeline [4]. Accordingly, worldwide consumption of eggs and poultry meat has increased twice in the last ten years and a further double is projected by the year 2050 [5]. More specifically, the consumption of eggs in the 28 countries of the European Union (EU-28) was 6836 million toes in 2019 and is forecast to increase by a further 8% by 2030 [6]. In addition, poultry meat consumption, which has grown rapidly in the EU over the past decade, reached 24.8 kg per capita in 2018 and is expected to continue growing at a slower pace over the next decade [7]. To cover those needs, great progress in genetic improvement in both industrially raised broilers and laying hens has been documented. However, modern broiler breeds have higher metabolic activity and produce more body heat due to their rapid growth rates [8]. Furthermore, modern broilers are particularly sensitive to high temperatures and, therefore, more susceptible to heat stress due to limited heat dissipation caused by feathering, the absence of sweat glands and the relatively high stocking densities of intensive commercial production systems [9]. Heat stress occurs when the birds caot keep the balance between the heat that is produced in their bodies and the heat that is released from them into the environment [8,9]. This is due to a combination of factors including high ambient temperature, humidity, radiant heat and wind speed, with high ambient temperature being the most significant [8]. The chicken’s normal body temperature ranges from 41 °C to 42 °C, whereas the thermo-neutral zone for maximum growth is between 18–21 °C [10]. Previous reports demonstrate that heat stress begins when the ambient temperature rises above 25 °C for poultry species and/or when an individual’s heat production exceeds its heat dissipation capacity [11].

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