05/06/2026
Muhammad Bilal1* Dr. Muhammad Auon1, Dr. Umer Farooq1, Dr. Riaz Mustafa2, Dr. Umar Farooq2, Dr. Muhammad Farooq Khalid2 and Dr. Abdul Tawab2
1*Department Animal Nutrition, University of Agriculture Faisalabad Constituent College Toba Tek, Pakistan
1Department Anatomy, University of Agriculture Faisalabad Constituent College Toba Tek, Pakistan
1Department Animal Nutrition, University of Agriculture Faisalabad Constituent College Toba Tek, Pakistan
2Department Pathology, University of Agriculture Faisalabad Constituent College Toba Tek, Pakistan
2Department Poultry Science, University of Agriculture Faisalabad Constituent College Toba Tek, Pakistan
2Department Animal Nutrition, University of Agriculture Faisalabad Constituent College Toba Tek, Pakistans
2Department Microbiology, University of Agriculture Faisalabad Constituent College Toba Tek, Pakistan
Heat stress is a global problem in poultry production. A day old chick’s average body temperature is 39.5°C to 40.5°C. While the normal internal temperature for the adult broiler, layer and breeder bird is 40.5°C to 41.5C°. Heat stress begins when the room temperature is above 29.5C° due to which physiological changes starts within bird’s body to disperse excess heat. If this condition continues it will affect optimal growth rate, hatchability, egg size, eggshell quality and egg production. High ambient temperature can be destructive to commercial broilers; engaged with high humidity they can have even more harmful effect. Heat stress interrupt with the broiler comfort and suppresses productive efficiency, growth rate, feed efficiency, carcass quality, increased time to reach market value and high mortality. In laying hens, Heat stress lead to decline in egg production and egg shell quality, as well as, shelf life of egg is also lowered. In breeder high room temperature linked with high humidity decreases fertility leading to low hatchability.
Link: https://avnpk.com/uncategorized/heat-stress-in-poultry-practical-tips-for-farmers/
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