Effectiveness of Novel Methods to Reduce Heat Stress in Broilers: Chilled and Carbonated Drinking Water
2003
Okelo, P. O. | Carr, L. E. | Harrison, P. C. | Douglass, L. W. | Byrd, V. E. | Wabeck, C. W. | Schreuders, P. D. | Wheaton, F. W. | Zimmermann
The broiler industry is seeking effective and economical methods to minimize production heat losses. Poultry exposed to heat stress pant and experience reduced blood carbon dioxide concentration, suggesting that supplementing birds with carbon dioxide would be beneficial. Chilled drinking water also has a potential to reduce heat stress. The present studies seek to determine the effectiveness of offering carbonated or reduced–temperature water to two broiler flocks raised to 42 days of age. Bird production performance data obtained from the two studies were combined since environmental temperatures during both studies were mild with little heat stress activity, except for a sudden increase in environmental temperatures on day 38 in the second study. There were no significant differences in live weight, cumulative mortality, and feed–to–gain ratio at harvest when data obtained from the two studies were combined. Birds provided chilled drinking water showed a 1.2 L/bird greater cumulative drinking water use than those provided tap water at ambient temperature. Ambient air temperatures were between 29. C and 37.C during the hottest periods in either study. Reduced–temperature carbonated drinking water had better retention of dissolved carbon dioxide, as indicated by significantly lower pH (p < 0.001, at . = 0.050) when compared with ambient–temperature carbonated drinking water.
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