Abstract

A Review on Management of Heat Stress in Broiler Chicken

Authors: Ammar Abbas Siddiqui, Asghar Abbas, Haider Zaman, Atif Rehman, Muhammad Kashif, Tanveer Ahmad and Muhammad Nadeem

DOI: http://dx.doi.org/10.71081/cvj/2024.028

Abstract
Poultry productivity and welfare is unfavorably and highly impacted by Heat Stress (HS) issue. Different studies have shown that HS decrease broiler production, welfare traits and cause higher mortality. However, the issue is occasional, variable span and its belongings can be monetarily critical. As the bird's internal heat level rises feed utilization, development rate, feed effectiveness, egg shell quality and survivability decline. To overcome these kinds of problems that occur due to rise in body temperature sound physical and organic standards are needed that fundamentally diminish outcomes of this severe problem. Internal heat level administrative components are well talked about, as well as temperature and utilization, acid base equilibrium, acclimation and diet interventions also key points to be addressed. Research has proved that vitamin C, betaine, vinegar and sodium bicarbonate supplementation enhanced the broiler growth performance and welfare traits during HS. These compounds have increased growth performance and improvement in welfare traits are also recorded with lowest mortality ratio. It was concluded that supplementation of vitamin C, betaine, vinegar and sodium bicarbonate were having significant effect on controlling HS by improving broiler growth performance and welfare traits and it is concluded that protective management by implementation in poultry diet can decrease venomous effects of HS in birds. In this review various effects of HS on broiler chickens, its importance and different dietary interventions to overcome HS are discussed in detail.

Keywords: Betaine, Heat Stress, Poultry, Vitamin C.