A review of heat stress in broilers and the role of nutritional factors and additives in its control

Document Type : Scientific-Extensional Article

Authors

1 B.Sc. Animal Science, Department of Animal Science, Faculty of Agriculture at the University of Tabriz, Tabriz, Iran

2 Ph.D. Student of Poultry Nutrition, Department of Animal Science, Faculty of Agriculture at the University of Tabriz, Tabriz, Iran

Abstract

Heat stress as one of the risk factors in the poultry industry reduces growth, causes losses and consequently reduces productivity. Extensive studies and research have been conducted on the effects of heat stress on poultry welfare and productivity. The negative consequences of heat stress on different types of poultry include a decrease in growth rate, appetite, feed intake and a negative impact on laying and reduced meat and egg quality. Poultry breeders can reduce the adverse effects of these stresses by using various methods, such as the use of feeding strategies and management methods. In this article, we have tried to explain some nutritional factors such as dietary restrictions, dietary protein changes, dietary electrolyte balance and the use of supplements such as Selenium, vitamin C and betaine, as well as supplements to create electrolyte balance and additives to control heat stress.

Keywords

References

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