Transcript
ByDr. Mohammed Abo Gabal
FEED RESTRICTION &
BROILERUNDER HEAT
STRESS
ا�ل ر�س�ا�ل�ةع�ن�و�ا�ن�
اللحم دجاج أداء على الغذاء تحديد تأثيرالحرارى اإلجهاد ظروف تحت
Effect of feed restriction on broiler performance under heat stress
Introduction
Heat stress
الحرارى Body Heat balanceاإلتزان
H=E±R±C±K±S
Intensive Selection
Decreased broiler ability to cope with heat stress
1- Heat stress in tropic and subtropics countries
Such as Egypt 2- Continuous intensive selection for fast growth:
- Decreased broiler ability to cope with heat stress
- Increased body fat
- Increased mortality %
- Increased metabolic diseases (SDS, Ascites & Heart disease)
- Increased Skeletal disorders & leg abnormalities
Problem statement
Methods to reduce Heat stress:
1- Behavioral & Physiological Responses
2- House design, Housing method & Equipments
3- Management & nutritional practices
Nutritional practices
Increase dietary protein
Essential amino acids
Increase dietary fats
Feeding calcium carbonate
Supplements such as minerals and
vitamins
Feeding management Introduce good quality of feed
Feed should not be stored for longer time
Encourage eating at cooler times of the day
Dim the lights to reduces activity and
reduces heat load
Remove feed for 4 to 6 hours
(Yalcin et al., 2005 and Daghir, 2008)
Aim of the study
This study was planned to: Examine some managerial methods to alleviate
the negative effects of
Heat Stress as well as to
overcome of some problems resulting from the Rapid Growth
during the early ages in broiler chicks
Early Acclimation method:
- Repeated & Short- daily
- exposure to a hot- &
- humid climate
- (e.g., 35 – 37 C, 60 % RH)
Early Heat Acclimation (EHA)
- Feed Restriction defination.
- Methods of FR:1. Quantitative feed restriction 1. Physical F.R.2. Lighting
2. Qualitative feed restriction1. Diet dilution 2. Low-nutrient density3. Feed texture 4. Chemical methods
Feed Restriction (FR)
1- Reduce heat stress and its bad effects
2- Reduce feed intake, feed cost & maximize the profit of the production
3- Improve feed conversion
4- Decrease metabolic Diseases (SDS, Ascites, Heart disease, Leg abnormalities ...... etc).
5- Reducing abdominal fats & blood lipids
6- Improve carcass quality
7- Reduce death losses (mortality)
8- Improve birds activity (motivation).
9- ............................ , etc.
Feed restriction advantages
Materials and Methods
This present study was carried out at
Poultry Research Station, Animal Production Department, Faculty of Agriculture, Al-Azhar
University, Nasr City, Cairo, Egypt.
This study was performed during the summer months
(from June to September) under Egyptian conditions.
Location and duration of the study
Total number of 500 Cobb500
1 day old
Unsexed
Experimental diets(Starter & Finisher)
Birds and diets
Table ( 1 ): Composition and analysis of experimental diets of broiler chicks.
Ingredients
Diets
Starter (7-28 days)
Finisher ( 29-42 days)
Ground yellow corn (8.5%). Soybean meal (48.0%). Gluten meal (60%) Di-Calcium phosphate (CaHPO4) Calcium carbonate (Caco3). Sodium chloride (Nacl). Sun flower oil. Pre-mix* DL-Methionine L-Lysine(Hcl) Anti tox. Anti cocci.
60.41 22.0 12.6 2.0
1.29 0.3 -
0.3 0.2 0.3 0.3 0.3
66.45 18.8 8.0 0.1 2.2 0.1 3.4 0.25 0.07 0.03 0.3 0.3
Total (Kg) 100 100
Calculated diet composition: Crude protein (%). Metabolizable energy (Kcal .ME/Kg). Lysine (%). Methinine %. Methionine + Cystine(%). Calcium %. Available phosphorus (%).
23.09 3007 1.30 0.86 0.90 1.0
0.48
19.01 3236 0.87 0.58 0.92 0.93 0.41
Analyzed: Crude protein%. Crude fat %. Crude fiber %. Price of diet (LE/kg).
22.96 2.79 4.51 3.75
19.00 6.24 3.82 3.60
This experiment was carried to evaluate the effect of different treatment
HS, EHA & different FR periods
on Productive, Economic and Physiological Performance
of
Broiler Chickens under
Chronic Heat Stress
First Experiment: Chronic Heat Stress
Experimental design
Treatment Feeding systems Fasting (hrs.)
Feed restriction
period(days)
RefeedingPeriod
(days)
T1 Control Fed ad-libitum - - -T2 EHA Early heat acclimation - - -T3 FR4W1 Fasting 4 h daily from 8th to 14th days 4 7 28
T4 FR4W2 Fasting 4 h daily from 8th to 21st days 4 14 21
T5 FR4W3 Fasting 4 h daily from 8th to 28th days 4 21 14
T6 FR6W1 Fasting 6 h daily from 8th to 14th days 6 7 28
T7 FR6W2 Fasting 6 h daily from 8th to 21st days 6 14 21
T8 FR6W3 Fasting 6 h daily from 8th to 28th days 6 21 14
Total number of experimental birds 480
Environmental Data
Dry and wet bulb ambient temperatures
Ambient Temperatures and RH %
were recorded daily every 6 hrs.
The THI equations:
THIbroilers = 0.85 Tdb + 0.15 Twb
Where: THI = temperature-humidity index, °CTdb = dry-bulb temperature, °CTwb = wet-bulb temperature, °C
Live body weight (LBW).
Body weight gain (BWG).
Feed intake (FI).
Feed conversion ratio (FCR).
Mortality rate (%)Recorded every week
Economic efficiency European Production Efficiency
Index (EPEI)
Growth Performance
• Respiration Rate (RR)
• Rectal temperature (RT)
• Skin temperature (ST)Measured every week from 1 - 6
wks. of age at the same day
Twice a day at 2 a.m and 2 p.m
Thermoregulation
Slaughter test & Chemical Analysis
Slaughter testwas done at 42 day old
6 Birds(2 birds/Rep./Treatment)
Chemical Analysis(meat & liver)
Moisture, Crude protein, Ether extract and Ash
Association of Official Analytic Chemists (A.O.A.C, 2000).
At 42 day blood samples collected• Total Protein (TP)• Albumin (Alb.) • Globulin (Glob.)• A/G ratio• Triglycerides (Tri-G)• Cho.• HDL and LDL• ALT and AST• Potassium and Sodium • PCVUsing suitable kits.
Blood Analysis
Histologywas done at 42 day old
6 tissue samples from jejunum (2 birds/Rep./Treatment)
Tissues were:Fixed , Washing , Dehydration , Embedded ,
Sectioning , Stained and Photographic.
Using an image capture and analysis system IT3
Villi height, villi width, crypt depth and muscularis layer thickness
Were measured in jejunum sections
Histo-morphological observations
Data were analyzed by usingSPSS program for Win.7 ( SPSS 2007 )
Model:Yij= M + αi + ℮ij
Duncan’s multiple rang test (Duncan, 1955).
Statistical analysis
Results
First Experiment:
Chronic Heat Stress
Metrological Data
Ambient Temperature ( oC )
Relative Humidity (RH %)
Temperature Humidity Index
( THI )
During
Experimental Period
Period
Ambient temperature (oC) RH
%
Temperature Humidity Index
Mini. Max. MeanTHI
8 a.mTHI
14 p.mTHI
20 p.mTHI
2 a.mMini THI
Max THI
Mean THI
1 Week 26.34 34.79 28.50 51.31 77.39 79.49 73.89 76.59 70.80 79.70 76.83
2 Week 25.70 34.44 29.13 51.57 76.61 79.16 77.37 75.56 75.90 78.70 77.17
3 Week 27.04 36.16 30.66 49.54 77.47 81.21 79.51 77.04 77.90 79.70 78.81
4 Week 27.37 36.51 30.77 53.36 78.66 81.49 80.74 77.19 78.20 81.10 79.53
5 Week 26.54 35.36 27.54 54.97 77.83 81.89 73.60 77.39 70.80 79.40 76.60
6 Week 27.03 36.14 30.54 55.46 79.11 81.09 79.96 78.44 77.80 83.00 79.67
Table ( 4 ): Metrological data during experimental period :
Figure (1): Ambient Temperature during experimental period:
Figure (2): Temperature Humidity Index (THI) during experimental period :
Effect of different treatment ) HS , EHA and FR(
Live body weight (LBW)
Body weight gain (BWG)
Feed intake (FI)
Feed conversion (FCR)
DuringChronic Heat Stress
(CHS)
Table (5): Live Body Weight at different ages (1 - 6 wks.):
Parameter
Treatment
Body Weight 1 week 2 week 3 week 4 week 5 week 6 week
T1: Control 173.25a±2.53 435.83a±4.89 848.00a±8.70 1350.00a±14.12 1852.20ab±25.15 2230.63bc±32.75
T2: EHA 172.38a ±2.28 425.28ab±3.95 831.75ab±8.14 1336.95ab±14.26 1862.80a±24.33 2268.37ab±25.64
T3: FR4W1 172.50a±2.16 432.08ab±5.82 845.83a±7.05 1341.98a±13.79 1873.88a±22.59 2318.19a±30.34
T4: FR4W2 172.05a±2.40 434.18ab±4.26 832.54ab±7.24 1328.98ab±13.91 1855.59ab±24.00 2243.02ab±28.21
T5 : FR4W3 172.82a±1.99 433.47ab±4.97 834.32ab±10.53 1318.67ab±12.38 1837.46ab±23.58 2201.56bc±27.98
T6: FR6W1 172.42a±2.04 421.72b±4.39 809.75bc±8.23 1295.68bc±17.22 1818.19ab±23.53 2188.78bc±25.87
T7: FR6W2 172.62a±1.74 423.61b±4.69 804.67c±7.17 1268.77cd±13.55 1789.34cd±20.92 2152.06cd±21.83
T8: FR6W3 173.15a±2.65 425.74b±3.81 804.51c±7.01 1242.79d±12.44 1750.00d±20.80 2094.27d±32.22
Figure (1): Live body weight (g) of broiler at 1st week of age:
150
155
160
165
170
175
T1 T2 T3 T4 T5 T6 T7 T8
Wei
ght (
gm)
Treatments
Live body weight at 1st week
LBW
Table ( 6 ): Body weight gain, feed intake and feed conversion:
Parameter
Treatment
Body weight gain, feed intake and feed conversion
Initial BW Final BW BWG Total FI FCR
T1: Control 173.25a ±2.53 2230.63bc±32.75 2057.09ab±52.14 4078.00a±35.01 1.98a±0.03
T2: EHA 172.38a±2.28 2268.37ab±25.64 2097.48ab±53.38 4051.67a±14.43 1.95a±0.06
T3: FR4W1 172.50a±2.16 2318.19a±30.34 2142.21a±39.34 3889.67b±49.16 1.82b±0.04
T4: FR4W2 172.05a±2.40 2243.02ab±28.21 2072.76ab±40.64 3776.00c±19.16 1.82b±0.03
T5 : FR4W3 172.82a±1.99 2201.56bc±27.98 2027.60abc±19.82 3678.33c±24.17 1.81b±0.01
T6: FR6W1 172.42a±2.04 2188.78bc±25.87 2017.00abc±26.74 3648.00d±33.13 1.81b±0.02
T7: FR6W2 172.62a±1.74 2152.06cd±21.83 1979.48bc±43.93 3607.33d±16.51 1.82b±0.04
T8: FR6W3 173.15a±2.65 2094.27d±32.22 1921.05c±37.88 3436.67e±12.72 1.79c±0.03
Fig. (9): Feed conversion ratio of broiler during the experiment period (1-6 week):
Figure (8): Total feed intake (g) of broiler during the experiment period (1-6 week):
3250335034503550365037503850395040504150
T1 T2 T3 T4 T5 T6 T7 T8
Wei
ght (
gm)
Treatments
Total Feed Intake
FI
Effect of different treatment ) HS , EHA and FR(
Mortality Rate
(%)
DuringChronic Heat Stress
(CHS)
Table ( 7 ): Mortality rate during chronic heat stress:
Parameters
Treatments
No. of birds/treatment
No. of dead birds
Mortality% Livability%
T1: Control 60 4.0 6.67a±1.67 93.33c±1.67
T2: EHA 60 2.0 3.33b±1.67 96.67b±1.67
T3: FR4W1 60 1.0 1.67c±1.67 98.33a±1.67
T4: FR4W2 60 0.0 0.00c±0.00 100.00a±0.00
T5 : FR4W3 60 0.0 0.00c±0.00 100.00a±0.00
T6: FR6W1 60 1.0 1.67c±1.67 98.33a±1.67
T7: FR6W2 60 0.0 0.00c±0.00 100.00a±0.00
T8: FR6W3 60 0.0 0.00c±0.00 100.00a±0.00
Figure (18): Mortality (%) of broiler during the experiment period (1-6 week):
012345678
T1 T2 T3 T4 T5 T6 T7 T8
%
Treatments
Mortality %
Effect of different treatment ) HS , EHA and FR(
Economic Efficiency( REE )
&
European Production Number ( EPEI % )
DuringChronic Heat Stress
(CHS)
Table ( 8 ): Economic efficiency during CHS: Treatment
Item
T1: Control
T2: EHA
T3: FR4W1 T4: FR4W2
T5 : FR4W3
T6: FR6W1 T7: FR6W2 T8: FR6W3
Total FI (g) 4078.0a±35.0 4051.6a±14.4 3889.6b±49.1 3776.0c±19.1 3678.3c±24.1 3648.0d±33.1 3607.3d±16.5 3436.67c±12.7
Price of feed (L.E) 3.75 3.75 3.75 3.75 3.75 3.75 3.75 3.75
Cost of FI 15.29a±0.13 15.29a±0.05 14.58b±0.18 14.16c±0.07 13.79d±0.09 13.68d±0.12 13.52d±0.06 12.88c±0.04
LBW (kg) 2.23ab±0.05 2.27ab±0.05 2.31a±0.04 2.25ab±0.02 2.20abc±0.03 2.19abc±0.04 2.15bc±0.04 2.09c±0.02
Price of 1 kg meat (L.E) 12.00 12.00 12.00 12.00 12.00 12.00 12.00 12.00
Income of market meat 26.76ab±0.62 27.24ab±0.64 27.78a±0.48 26.94ab±0.51 26.41abc±0.23 26.27abc±0.31 25.82bc±0.45 25.13c±0.54
Cost of chick + management 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00
Total cost 20.29a±0.13 20.19a±0.05 19.59b±0.18 19.16c±0.07 18.79d±0.09 18.68d±0.12 18.53d±0.06 17.89e±0.05
Total income 26.76ab±0.62 27.24ab±0.64 27.78a±0.48 26.94ab±0.51 26.41abc±0.23 26.27abc±0.31 25.82bc±0.45 25.13c±0.54
Net income (L.E) 6.47b±0.49 6.95ab±0.69 8.19a±0.51 7.78ab±0.42 7.62ab±0.15 7.59ab±0.26 7.30ab±0.53 7.24ab±0.41
E. Efficiency 0.32c±0.02 0.34bc±0.03 0.43a±0.02 0.41ab±0.02 0.41ab±0.01 0.41ab±0.01 0.40ab±0.02 0.39ab±0.01
Relative E.E% 100.00 c 107.56 bc 133.84 a 127.46 ab 127.17 ab 127.60 ab 125.87 ab 123.27 ab
Fig. (11): Cost of feed intake (L.E) of broiler during the experiment period (1-6 week):
Fig. (13): Price of meat (L.E) of broiler:
Figure (17): Relative Economic Efficiency (%) of broiler:
9095100105110115120125130135140
T1 T2 T3 T4 T5 T6 T7 T8
%
Treatments
Relative Economic Efficiency
(L.E)
Table (9): European production number EPEI % of broiler.
Parameter
Treatment
European production number EPEI % Meaning of
EPEIBW (kg) P.P . FCRMortality
%Livability
% EPEI%
T1: Control 2.230ab±0.05 42 1.98a±0.03 6.67a±1.67 93.33c±1.67 250.09d±10.72 Weak
T2: EHA 2.270ab±0.05 42 1.95a±0.06 3.33b±1.67 96.67b±1.67 268.78c±10.91 Accept
T3: FR4W1 2.314a±0.04 42 1.82b±0.04 1.67c±1.67 98.33a±1.67 292.13a±5.68 Very good
T4: FR4W2 2.245ab±0.04 42 1.82b±0.03 0.00c±0.00 100.00a±0.00 293.56a±9.76 Very good
T5 : FR4W3 2.200abc±0.02 42 1.81b±0.01 0.00c±0.00 100.00a±0.00 288.84a±3.55 Very good
T6: FR6W1 2.189abc±0.03 42 1.81b±0.02 1.67c±1.67 98.33a±1.67 283.62a±9.82 Very good
T7: FR6W2 2.152bc±0.04 42 1.82b±0.04 0.00c±0.00 100.00a±0.00 286.99a±6.58 Very good
T8: FR6W3 2.094c±0.04 42 1.79c±0.03 0.00c±0.00 100.00a±0.00 278.86b±9.46 Good
Fig. (20): European production number (EPEI %):
Fig. (19): Livability (%) of broiler during the experiment period (1-6 week):
Effect of different treatment ) HS , EHA and FR(
Carcass Traits
Absolute weight (gm)&
Relative weight (%)
DuringChronic Heat Stress
(CHS)
Table (10): Absolute weight (g) of broiler carcass and organs:
Parameter
Treatment
Absolute weight of body parts
LBW carcass Giblets Edible parts Inedible parts A. Fat
T1: Control 2240.0ab±41.31 1538.1ab±30.66 97.8a±5.98 1636.0ab±29.65 534.3ab±20.5 46.3a±1.99
T2: EHA 2285.0ab±59.54 1563.0ab±35.12 88.6ab±3.05 1651.6ab±37.74 548.8ab±22.2 42.6ab±2.43
T3: FR4W1 2363.3a±55.40 1621.0a±37.00 92.4ab±3.11 1713.4a±37.73 590.1a±19.79 37.6bc±2.33
T4: FR4W2 2285.0ab±42.37 1566.8ab±29.96 88.8ab±2.39 1655.7ab±30.08 534.6a±9.41 35.8c±1.54
T5 : FR4W3 2241.6ab±48.63 1564.3ab±39.05 86.1ab±1.21 1650.5ab±39.94 506.3b±9.46 34.0cd±1.81
T6: FR6W1 2297.5a±62.71 1555.3ab±36.81 90.7ab±4.27 1651.1ab±36.15 555.1ab±26.9 33.1cd±2.41
T7: FR6W2 2221.6ab±34.15 1533.3ab±31.87 87.5ab±4.14 1620.8ab±32.57 504.8b±11.54 33.3cd±1.65
T8: FR6W3 2135.8c±38.48 1468.3b±23.84 84.3b±3.01 1552.6b±23.19 516.0b±17.96 28.8d±2.30
Figure (31): Carcass weight (g) of broiler:
1400
1450
1500
1550
1600
1650
T1 T2 T3 T4 T5 T6 T7 T8
Wei
ght (
gm)
Treatments
Carcass weight
Carcass
Figure (33): Abdominal fat weight (g) of broiler:
20253035404550
T1 T2 T3 T4 T5 T6 T7 T8
Wei
ght (
gm)
Treatments
Abdominal Fat weight
A. Fat
Table (11): Relative weight (%) of broiler carcass and organs :
Parameter
Treatment
Relative weight of body parts
LBW carcass Giblets Edible parts Inedible parts A. Fat
T1: Control 2240.0ab±41.1 68.69ab±0.93 4.37a±0.27 73.05a±0.84 23.81ab±0.72 2.05a±0.13
T2: EHA 2285.0ab±59.4 68.44ab±0.54 3.87ab±0.7 72.31a±0.55 23.90ab±0.47 1.82ab±0.09
T3: FR4W1 2363.3a±55.40 68.60ab±0.27 3.92ab±0.5 72.52a±0.31 24.82a±0.30 1.54bc±0.12
T4: FR4W2 2285.0ab±42.7 68.58ab±0.33 3.88ab±0.2 72.46a±0.35 23.40abc±0.5 1.55bc±0.11
T5 : FR4W3 2241.6ab±48.3 69.76a±0.52 3.77b±0.04 73.54a±0.49 22.48bc±0.33 1.37c±0.08
T6: FR6W1 2297.5a±62.71 67.73b±0.67 4.17ab±0.1 71.91a±0.62 24.13ab±0.61 1.47bc±0.08
T7: FR6W2 2221.6ab±34.5 68.98ab±0.40 3.94ab±0.0 72.92a±0.43 24.01ab±0.69 1.42bc±0.09
T8: FR6W3 2135.8c±38.48 67.77b±0.39 3.97ab±0.7 72.73a±0.41 21.86c±0.67 1.26c±0.10
Figure (37): Carcass relative weight (%) of broiler:
6565.566
66.567
67.568
68.569
69.5
T1 T2 T3 T4 T5 T6 T7 T8
Wei
ght(
%)
Treatments
Carcass Relative weight
Carcass
Figure (39): Abdominal fat relative weight (%) of broiler:
11.21.41.61.82
2.2
T1 T2 T3 T4 T5 T6 T7 T8
Wei
ght (
%)
Treatments
Abdominal Fat Relative weight
A. Fat
Table ( 12 ): Lymph organs (Absolute weight, g ):Parameter
Treatment
Absolute weight of lymph organs
LBW Bursa Thymus Cecal tonsil Spleen
T1: Control 2240.00ab±41.31 1.20a±0.19 7.00a±0.75 0.53a±0.06 1.83b±0.25
T2: EHA 2285.00ab±59.54 1.56a±0.35 8.15a±0.49 0.57a±0.06 2.13ab±0.22
T3: FR4W1 2363.33a±55.40 1.41a±0.22 7.98a±0.36 0.52a±0.07 1.96ab±0.08
T4: FR4W2 2285.00ab±42.37 1.30a±0.13 7.21a±0.85 0.53a±0.04 2.13ab±0.23
T5 : FR4W3 2241.67ab±48.63 1.34a±0.24 7.86a±0.58 0.47a±0.08 2.54a±0.24
T6: FR6W1 2297.50a±62.71 1.74a±0.60 8.78a±1.42 0.62a±0.09 2.68a±0.23
T7: FR6W2 2221.67ab±34.15 1.38a±0.44 9.41a±0.99 0.66a±0.09 2.23ab±0.30
T8: FR6W3 2135.83c±38.48 1.31a±0.28 6.95a±0.50 0.59a±0.07 2.08ab±0.12
Effect of different treatment ) HS , EHA and FR(
Meat and liver
Chemical Composition
DuringChronic Heat Stress
(CHS)
Table ( 13 ): Chemical composition of broiler meat: Parameter
Treatment
Meat chemical composition
Moisture Dry matter C.P. E.E Ash
T1: Control 66.79b±0.66 33.21a±0.66 18.78c±0.52 10.90a±0.88 1.46a±0.09
T2: EHA 67.82ab±0.60 32.18ab±0.60 19.50ab±0.60 9.72a±0.67 1.54a±0.08
T3: FR4W1 68.12ab±0.75 31.88ab±0.75 19.76ab±0.64 8.57ab±1.01 1.55a±0.10
T4: FR4W2 69.47a±0.30 30.53b±0.30 20.05ab±0.49 7.76b±0.67 1.55a±0.05
T5 : FR4W3 68.55ab±0.88 31.45ab±0.88 20.72a±0.46 7.57c±0.94 1.56a±0.08
T6: FR6W1 67.88ab±0.82 32.12ab±0.82 20.49a±0.52 8.40b±0.92 1.71a±0.12
T7: FR6W2 67.64ab±0.81 32.36ab±0.81 21.10a±0.76 8.18b±0.69 1.63a±0.12
T8: FR6W3 68.00ab±0.37 32.00ab±0.37 21.20a±0.50 7.49c±0.49 1.75a±0.07
Fig. (22): Crude protein (%) of broiler meat: Fig. (23): Ether extract (%) of broiler meat:
Table ( 14 ): Liver chemical composition of broiler:
Parameter
Treatment
Liver chemical composition Moisture Dry matter C.P. E.E Ash
T1: Control 69.67ab±0.52 30.33ab±0.52 14.53b±1.54 13.14a±1.21 1.03c±0.06
T2: EHA 70.64ab±0.59 29.37ab±0.59 15.44b±0.46 11.13ab±0.59 1.17bc±0.03
T3: FR4W1 69.23ab±0.26 30.77ab±0.26 16.21ab±0.90 11.40ab±0.88 1.35a±0.04
T4: FR4W2 69.91ab±0.63 30.09ab±0.63 16.43ab±1.34 10.69b±0.80 1.31ab±0.06
T5 : FR4W3 70.39ab±0.52 29.61ab±0.52 16.52ab±0.83 10.20b±0.52 1.46a±0.07
T6: FR6W1 68.75b±0.92 31.25a±0.92 17.70a±0.83 10.64b±0.55 1.30ab±0.03
T7: FR6W2 70.00ab±0.73 30.00ab±0.73 17.97a±0.86 9.59bc±0.29 1.16bc±0.05
T8: FR6W3 71.18a±0.55 28.82b±0.55 17.15ab±0.33 9.04c±0.55 1.37a±0.04
Fig. (27): Crude protein (%) of broiler liver: Fig. (28): Ether extract (%) of broiler liver:
Effect of different treatment ) HS , EHA and FR(
Serum Blood constitution
During
Chronic Heat Stress(CHS)
Table ( 15 ): Serum blood analysis:
Parameter
Treatment
Total protein fractions Total lipids fractions
Total proteins
( g/dl)Albumin
( g/dl)Globulin
( g/dl ) A/G RatioCholesterol
(mg/dl)Tri-G
(mg/dl)HDL
(mg/dl)LDL
(mg/dl )
T1: Control 5.68b±0.12 2.45bc±0.06 3.23ab±0.15 0.77a±0.05 262.43a±6.21 171.12a±3.25 70.58b±2.41 149.63a±3.30
T2: EHA 6.04a±0.11 2.57a±0.04 3.47a±0.13 0.75a±0.04 242.89b±4.82 162.60ab±3.31 71.66b±1.81 138.71ab±4.94
T3: FR4W1 5.72b±0.11 2.55ab±0.03 3.17ab±0.11 0.81a±0.03 231.65bc±5.83 159.35bc±4.69 75.24ab±2.66 124.54bc±5.20
T4: FR4W2 5.60b±0.09 2.52abc±0.03 3.08b±0.10 0.82a±0.03 221.75c±6.27 152.07cd±2.62 76.38ab±1.80 114.95c±7.30
T5 : FR4W3 5.47b±0.12 2.47abc±0.02 2.99b±0.11 0.83a±0.03 216.66c±5.70 149.75cd±2.39 78.74a±1.47 107.97c±6.45
T6: FR6W1 5.67b±0.09 2.51abc±0.03 3.16ab±0.11 0.80a±0.04 228.44bc±6.97 155.48bc±3.69 76.95ab±2.39 120.39bc±6.27
T7: FR6W2 5.54b±0.10 2.46abc±0.02 3.08b±0.11 0.81a±0.03 221.34c±5.88 151.76cd±3.29 80.04a±1.44 110.95c±6.97
T8: FR6W3 5.51b±0.12 2.43c±0.03 3.08b±0.12 0.79a±0.03 216.13c±5.41 144.63c±2.98 79.31a±1.95 107.89c±5.70
Cont. Table ( 15 ): Serum blood analysis:
Parameter
Treatment
Liver function enzymes Sodium and Potassium Packed Cell Volume
(P.C.V)%
ALT(Iu/ml)
AST(Iu/ml )
Sodium(mEq/L)
Potassium(mmol/L)
T1: Control 37.14a±2.41 86.14a±3.47 162.33a±4.93 4.03b±0.06 19.67d±1.51
T2: EHA 35.29ab±2.56 77.29ab±3.90 142.82b±4.40 4.42a±0.10 22.52cd±1.25
T3: FR4W1 30.14c±1.06 73.71ab±4.07 146.18b±3.67 4.48a±0.06 24.47bc±1.43
T4: FR4W2 30.29c±1.89 72.43b±3.15 142.14b±4.52 4.44a±0.04 24.38bc±1.18
T5 : FR4W3 28.14c±1.18 71.29b±5.18 141.58b±6.27 4.47a±0.05 26.94ab±0.85
T6: FR6W1 31.86bc±1.01 76.57ab±3.35 146.43b±2.79 4.55a±0.05 25.68abc±0.54
T7: FR6W2 30.71bc±1.41 73.14b±2.68 148.24b±3.20 4.57a±0.07 24.85bc±1.33
T8: FR6W3 29.14c±1.50 73.00b±3.82 145.15b±4.30 4.50a±0.08 28.42a±0.64
Fig. (50): Blood total cholesterol of broiler: Fig. (51): Blood tri-glyceride of broiler:
Fig. (52): Blood HDL of broiler: Fig. (52): Blood LDL of broiler:
Fig. (52): Blood GPT of broiler: Fig. (53): Blood GOT of broiler:
Fig. (54): Blood potassium of broiler: Fig. (55): Blood sodium of broiler:
Fig. (56): Blood P.C.V of broiler:
Effect of different treatment ) HS , EHA and FR(
ThermoregulationRespiration Rate (RR)
&Body and Skin Temperature
(Tc & Ts)
DuringChronic Heat Stress
(CHS)
Table (16): Thermoregulation : Respiration Rate (RR)Parameter
Treatment
Respiration Rate at 2a.m. Respiration Rate at 2 P.m. ±
2 Wks 3 Wks 4 Wks 5 Wks 2 Wks 3 Wks 4 Wks 5 Wks
T1: Control 68.0a±0.90 70.9a±1.10 67.6a±2.21 63.2a±1.82 87.0a±1.90 89.5a±3.64 75.2a±3.79 75.7a±2.86
T2: EHA 66.3ab±1.29 66.6bc±1.34 59.3b±1.55 58.3b±1.31 82.4a±4.21 87.7a±2.80 71.5ab±2.97 71.7ab±1.64
T3: FR4W1 65.1ab±0.73 68.3abc±1.06 61.7ab±1.57 59.6ab±1.67 62.2b±1.86 83.6ab±3.86 74.0a±2.79 70.1ab±2.25
T4: FR4W2 65.8ab±0.90 69.5ab±0.94 62.8ab±2.06 59.5ab±1.91 58.0b±4.81 74.6bc±2.45 75.9a±3.60 71.6ab±1.93
T5 : FR4W3 65.4ab±0.54 66.1c±0.80 63.2ab±2.01 58.7b±1.10 61.7b±1.39 74.0bc±1.55 70.3ab±1.96 72.5ab±2.52
T6: FR6W1 65.8ab±1.09 66.9bc±0.78 66.0a±0.93 63.3a±1.09 63.8b±1.49 82.1ab±3.10 70.2ab±2.84 71.6ab±1.86
T7: FR6W2 65.2ab±0.71 67.6abc±1.11 58.6b±1.13 57.9b±0.74 62.1b±2.02 72.0c±2.47 70.7ab±3.76 67.3b±2.61
T8: FR6W3 64.5b±0.90 66.3c±0.69 59.3b±1.12 56.3c±1.49 59.2b±1.42 69.7c±1.47 64.2b±0.98 71.0ab±2.10
Fig. (58): Respiration rate of broiler at 2nd week of age:
Fig. (59): Respiration rate of broiler at 3rd week of age:
Fig. (60): Respiration rate of broiler at 4th week of age:
Fig. (61): Respiration rate of broiler at 5th week of age:
Table (17): Thermoregulation: Rectal Temperature(Tc)Parameter
Treatment
Rectal Temperature at 2 a.m. Rectal Temperature at 2 P.m. ±
2 Wks 3 Wks 4 Wks 5 Wks 2 Wks 3 Wks 4 Wks 5 Wks
T1: Control 40.8a±0.07 40.9a±0.05 41.8a±0.13 41.5a±0.15 42.3a±0.48 41.3a±0.12 42.2a±0.12 42.6a±0.20
T2: EHA 40.6b±0.08 40.9a±0.04 41.3ab±0.09 41.2ab±0.13 41.4b±0.12 41.3a±0.13 42.2a±0.11 41.9b±0.12
T3: FR4W1 40.5b±0.06 40.8a±0.08 41.7a±0.11 41.1ab±0.10 40.8b±3.02 41.2a±0.14 42.1ab±0.16 42.2ab±0.19
T4: FR4W2 40.5b±0.04 40.8ab±0.13 41.3ab±0.11 41.0ab±0.11 40.7b±0.06 40.9b±0.08 42.2a±0.13 42.5ab±0.19
T5 : FR4W3 40.6b±0.06 40.5c±0.05 41.4ab±0.09 41.1ab±0.15 40.7b±0.04 40.4b±0.09 41.7c±0.12 42.2ab±0.19
T6: FR6W1 40.5b±0.05 40.6bc±0.06 41.7a±0.13 41.3ab±0.11 40.8b±0.05 41.3a±0.11 42.3a±0.17 42.0ab±0.17
T7: FR6W2 40.6b±0.06 40.5c±0.03 41.4ab±0.11 41.0ab±0.11 40.4b±0.05 40.8b±0.08 42.0abc±0.1 42.1ab±0.16
T8: FR6W3 40.5b±0.04 40.5c±0.04 41.1b±0.11 41.1ab±0.09 40.7b±0.04 40.7b±0.05 41.8b±0.11 42.3ab±0.25
Fig. (63): Rectal temperature of broiler at 2nd week of age:
Fig. (64): Rectal temperature of broiler at 3rd week of age:
Fig. (65): Rectal temperature of broiler at 4th week of age:
Fig. (66): Rectal temperature of broiler at 5th week of age:
Table (18): Thermoregulation: Skin Temperature (Ts)Parameter
Treatment
Skin Temperature at 2 a.m. Skin Temperature at 2 P.m. ±
2 Wks 3 Wks 4 Wks 5 Wks 2 Wks 3 Wks 4 Wks 5 Wks
T1: Control 40.3a±0.07 39.6bc±0.05 41.0a±0.13 40.9a±0.17 41.1a±0.05 40.3a±0.10 41.4a±0.09 41.4a±0.17
T2: EHA 40.2b±0.08 39.8a±0.05 40.8b±0.09 40.3ab±0.11 41.0a±0.09 40.1a±0.23 41.2ab±0.12 41.3ab±0.08
T3: FR4W1 40.2b±0.04 39.6bc±0.09 40.9ab±0.10 40.4ab±0.07 40.2b±0.11 40.1a±0.20 41.3a±0.10 41.2ab±0.19
T4: FR4W2 40.1b±0.02 39.8a±0.06 40.9ab±0.11 40.3ab±0.09 40.3b±0.04 40.1a±0.14 41.2ab±0.10 41.1ab±0.16
T5 : FR4W3 40.2b±0.03 39.5c±0.07 40.9ab±0.10 40.4ab±0.15 40.4b±0.04 39.6ab±0.11 40.8c±0.12 41.1ab±0.13
T6: FR6W1 40.2b±0.05 39.8ab±0.05 41.1a±0.11 40.5ab±0.08 40.3b±0.05 40.0a±0.10 41.2ab±0.16 41.1ab±0.13
T7: FR6W2 40.1b±0.04 39.5c±0.06 40.8b±0.08 40.3ab±0.08 40.3b±0.05 39.6ab±0.11 40.9abc±0.08 41.1ab±0.14
T8: FR6W3 40.1b±0.03 39.5c±0.05 40.8b±0.11 40.1b±0.07 40.3b±0.02 39.4b±0.10 40.9bc±0.10 41.0b±0.18
Fig. (68): Skin temperature of broiler at 2nd week of age:
Fig. (69): Skin temperature of broiler at 3rd week of age:
Fig. (70): Skin temperature of broiler at 4th week of age:
Fig. (71): Skin temperature of broiler at 5th week of age:
Effect of different treatment ) HS , EHA and FR(
Histomorphological Observations
Villi height & width
Crypt depth
Muscular layer
DuringChronic Heat Stress
(CHS)
Table ( 19 ): Histomorphology of intestine: Parameter
Treatment
No. of VilliVilli height Villi width Villi space
Crypt depth
)μm( )μm( (mm2) )μm(
T1: Control 51.4 a±1.69 355.2 f±10.6 44.6 a±1.4 16.03 ab±0.80 49.0 c±1.7
T2: EHA 54.8 a±2.08 363.2 de±4.3 42.4 ab±1.8 15.36 bc±0.64 50.1 c±1.6
T3: FR4W1 56.0 a±2.45 366.4 de±5.5 38.1 c±1.4 13.90 c±0.50 53.8 b±1.7
T4: FR4W2 56.6 a±2.64 375.3 cd±4.4 41.9 abc±1.2 15.76 ab±0.53 54.6 b±1.6
T5 : FR4W3 53.2 a±1.02 406.7 ab±5.3 42.9 ab±1.4 17.41 a±0.55 54.2 b±1.2
T6: FR6W1 53.4 a±1.36 391.7 bc±3.9 40.8 abc±1.0 15.96 ab±0.42 52.4 bc±1.2
T7: FR6W2 55.4 a±1.21 417.6 a±7.2 39.4 bc±1.2 16.63 ab±0.69 61.3 a±2.4
T8: FR6W3 54.4 a±1.25 420.5 a±3.7 41.7 abc±1.0 17.57 a±0.48 61.8 a±1.5
Fig. (76): Villi height of broiler intestine: Fig. (77): Villi width of broiler intestine:
Histo-morphological observations of intestine as affected by different treatment.
T1 Control T2 EHA T3 FR4W1 T4 FR4W2
T5 FR4W3 T6 FR6W1 T7 FR6W2 T8 FR6W3
Histo-morphological observations of intestine as affected by different treatment.
Second Experiment:
Acute Heat Stress
Experiment was designed to investigate the effect of different treatment
HS, EHA & FR on
Productive, Economic and Physiological Performance of
Broiler Chickens under
Acute Heat Stress
Second Experiment: Acute Heat Stress
Age of birds 40 day
10 Birds/Treatment
Ambient temperature increased gradually
( from 32 oC to 42 oC)
Acute heat stress remained from 10:00 a.m to 4:00 p.m or until 50 % of the control group died from heat stress.
Procedure
Thermoregulation: • Rectal temperature
(RT)• Respiration Rate
(RR) Measured
before, during and after AHS
Productive Performance:• Mortality rate (%)• Economic efficiency• European Production
Efficiency Index (EPEI %)were calculated
after AHS
Acute Heat Stress Parameters
Effect of different treatment ) HS , EHA and FR(
ThermoregulationRespiration Rate (RR)
&Body Temperature (Tc)
DuringAcute Heat Stress
(AHS)
Table (20): Thermoregulation during Acute heat stress Parameter
Treatment
Respiration Rate P.
Rectal temperature
P.Before AHS During AHS After AHS Before AHS During AHS After AHS
T1: Control 71.30a±1.67 120.67a±6.79 88.67a±4.41 * 41.34a±0.14 44.78a±0.34 43.00a±0.15 *
T2: EHA 67.64bc±0.92 103.78b±11.87 83.88b±9.20 * 41.51a±0.14 43.89b±0.61 42.71b±0.67 *
T3: FR4W1 70.73ab±1.62 96.44b±7.58 81.90b±8.86 * 41.35a±0.09 43.88b±0.97 42.19b±0.15 *
T4: FR4W2 68.82bc±1.34 87.00b±7.43 82.30b±8.70 * 41.21a±0.09 43.56b±0.01 42.36b±0.17 *
T5 : FR4W3 67.36bc±1.64 85.40b±7.21 79.50b±8.23 * 41.25a±0.21 43.54b±0.95 42.59b±0.73 *
T6: FR6W1 68.55bc±1.63 91.44b±7.70 79.00b±8.30 * 41.35a±0.14 43.47b±0.94 42.11b±0.14 *
T7: FR6W2 67.64bc±1.47 87.60b±7.00 78.40b±7.98 * 41.19a±0.08 43.29b±0.92 42.50b±0.73 *
T8: FR6W3 65.27c±1.54 83.80b±7.10 78.00b±8.02 * 41.24a±0.05 43.47b±0.24 42.73b±0.75 *
Figure (74): Respiration rate of broiler at acute heat stress:
Figure (75): Rectal temperature of broiler at acute heat stress:
5060708090100110120130
T1 T2 T3 T4 T5 T6 T7 T8
(bre
ath/
min
.)
Treatments
Respiration Rate at Acute Heat Stress
Before AHS
During AHS
After AHS
3940414243444546
T1 T2 T3 T4 T5 T6 T7 T8
(o C)
Treatments
Rectal temperature at Acute Heat Stress
Before AHS
During AHS
After AHS
Effect of different treatment ) HS , EHA and FR(
Livability&
Mortality (%)
DuringAcute Heat Stress
(AHS)
Table ( 21 ): Mortality rate during acute heat stress:Parameters
Treatments
Total numbers of birds in each
treat.No. of dead
birdsMortality% Livability%
T1: Control 10 7 70.0 30.0T2: EHA 10 3 30.0 70.0
T3: FR4W1 10 1 10.0 90.0T4: FR4W2 10 0 0.0 100.0
T5 : FR4W3 10 0 0.0 100.0
T6: FR6W1 10 1 10.0 90.0T7: FR6W2 10 0 0.0 100.0
T8: FR6W3 10 0 0.0 100.0
Figure (73): Mortality (%) and of broiler after Acute Heat stress:
01020304050607080
T1 T2 T3 T4 T5 T6 T7 T8
%
Treatments
Mortality %
Figure (74): Livability (%) and of broiler after Acute Heat stress:
020406080100120
T1 T2 T3 T4 T5 T6 T7 T8
%
Treatments
Livability %
Fig. (76): Mortality % of broiler after acute heat stress:
Fig. (77): Livability % of broiler after acute heat stress:
Effect of different treatment ) HS , EHA and FR(
Economic Efficiency( REE )
&
European Production Number ( EPEI % )
DuringAcute Heat Stress
(AHS)
Table ( 22 ): Economic efficiency after acute heat stress:
Treatment
Item
T1: Control
T2: EHA
T3: FR4W1 T4: FR4W2
T5 : FR4W3
T6: FR6W1 T7: FR6W2 T8: FR6W3
Total FI (g) 4078 4077 3889 3776 3678 3648 3607 3436Price of feed 3.75 3.75 3.75 3.75 3.75 3.75 3.75 3.75
Cost of FI (L.E) 15.29 15.29 14.58 14.16 13.79 13.68 13.53 12.89LBW (kg) 2.23 2.27 2.31 2.24 2.20 2.18 2.15 2.09
Livability% 30.00 70.00 90.00 100.00 100.00 90.00 100.00 100.00 Price of 1 kg meat (L.E) 12.00 12.00 12.00 12.00 12.00 12.00 12.00 12.00
Income of market meat 802.80 1906.80 2494.80 2688.00 2640.00 2354.40 2580.00 2508.00Cost of chick +
management 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00
Total cost 2029.25 2028.88 1958.38 1916.00 1879.25 1868.00 1852.63 1788.50Total income 802.80 1906.80 2494.80 2688.00 2640.00 2354.40 2580.00 2508.00
Net income (L.E) -1226.45 -122.08 536.43 772.00 760.75 486.40 727.38 719.50E. Efficiency -0.60 -0.06 0.27 0.40 0.40 0.26 0.39 0.40
Relative E.E% 100.00 237.56 322.01 354.62 355.10 318.59 352.01 354.46
Figure (78): Price of total marketing meat (L.E) of broiler :
Figure (79): Total Cost (L.E) of broiler:
Figure (80): Total revenue (L.E) of broiler : Figure (81): Net revenue (L.E) of broiler :
Figure (89): Relative Economic Efficiency (%) of broiler:
Table (23): European production number EPEI % after acute heat stress:
Parameter
Treatment
European Production Efficiency Index LBW (kg) Production
period FCRMortality
%Livability
% EPEI% Meaning of EPEI
T1: Control 2.230ab±0.05 42 1.98a±0.03 70.0 30.00 80.43 Very Very Weak
T2: EHA 2.270ab±0.05 42 1.95a±0.06 30.0 70.00 194.02 Weak
T3: FR4W1 2.314a±0.04 42 1.82b±0.04 10.0 90.00 271.98 Good
T4: FR4W2 2.245ab±0.04 42 1.82b±0.03 0.0 100.00 293.04 Excellent
T5 : FR4W3 2.200abc±0.02 42 1.81b±0.01 0.0 100.00 289.40 Very good
T6: FR6W1 2.189abc±0.03 42 1.81b±0.02 10.0 90.00 258.09 Good
T7: FR6W2 2.152bc±0.04 42 1.82b±0.04 0.0 100.00 281.27 Very good
T8: FR6W3 2.094c±0.04 42 1.79c±0.03 0.0 100.00 278.00 Good
Figure (90): Mortality (%) of broiler during acute heat stress:
Figure (91): Livability (%) of broiler during acute heat stress:
Figure (92): European production number (EPEI %) after acute heat stress:
Conclusion and Recommendations
General Conclusion Short period of feed restriction appear to be beneficial in improving productive, economic performance and carcass quality.
Feed restriction of heat stressed broilers is responsible for increase heat resistance and improves the heat tolerance of growing broilers especially when exposed to acute heat waves.
Long period of feed restriction are not only responsible for poor performance and reduce final body weight, but also, it improves the survivability of growing broilers when exposed to hot waves during summer season.
Long period of feed restriction may be:Reduced weight gain
Longer growing period Delay the marketing age
But also it:Reduced mortality during acute heat stress
Therefore, the producer has to weigh the benefits of Faster growth rate
vs. Greater mortality risk
Under the conditions of these studies it could be recommended:
Feed Restriction during the hottest hours of the day could be
the best method for application in broiler farms
as a common practice to alleviate the negative effects of
chronic & acute heat stress especially in tropic and subtropic countries
وهدايته توفيقه على القدير العلى الله أشكرل بالفضل ىوإعانته ً وعرفانا البحث هذا إتمام فى
عليه الله صلى الله رسول بقول ً وعمال بالجميل ً واعترافاوسلم
الناس " يشكر ال من الله يشكر " العرفانى وعظيم وتقديرى بخالصشكرى أتوجه فإنى
العظيم إو أستاذى إلى الدكتور / متنانى األستاذشما عبدالعزيز طريف
الدكتور / و خليفة األستاذ حسين هشامالدكتور /و الشافعى األستاذ أحمد عبدالرفيع
ا وبالغ الشكر جزيل منى متنان إلفلهمعن تعالى الله بموفور ىوجزاهم ومتعهم الجزاء خير
والعافي .ةالصحة
وا الشكر آيات بأسمى أتوجه متنانإلكما/ إلى الدكتور عامر األستاذ عامر عبدالهادى
محمد / ة الدكتور ةاألستاذوكذلك رسمى فاطمةالرسالة هذه قراءة عناء تحملهما على
الكثيرة مشاغلهما رغم عليها الحكم لجنة في واالشتراكب يعطر أن يشرفنى هذه إفكم رسالتى جبين سميهما
سيتفضالن بما الكريمين شخصيهما من طيف ويكسوهاوتقييم ونقد وتصحيح توجيه من به
من عنى ىفلسيادتهما الله وجزاهما واإلحترام الشكر كل. والعافية الصحة بموفور ومتعهما الجزاء خير
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