Nutritional manipulation to combat heat stress in poultry - A comprehensive review
| Autor: | Abdelkawy A. El-Ghoul, Tarek A. Ebeid, Raafat El-Sayed Khidr, Noura M. Mesalam, Salah A. Gabr, Magda M. Wakwak, Nashaat S. Ibrahim, Ahmed M. Elbaz, Vinod Kumar Paswan, Abdelrazeq M. Shehata, Sami Ali Aldhumri, Abdel-Moneim Eid Abdel-Moneim, Mohamed A. Elsayed |
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| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Meat Physiology 030310 physiology Drinking Heat Stress Disorders 010603 evolutionary biology 01 natural sciences Biochemistry Feed conversion ratio Poultry Toxicology 03 medical and health sciences Production (economics) Animals Intestinal Mucosa Productivity Poultry Diseases 0303 health sciences Global temperature business.industry Stressor Global warming Poultry farming Diet Gastrointestinal Microbiome Oxidative Stress Environmental science Livestock General Agricultural and Biological Sciences business Heat-Shock Response Developmental Biology |
| Zdroj: | Journal of thermal biology. 98 |
| ISSN: | 0306-4565 |
| Popis: | Global warming and climate change adversely affect livestock and poultry production sectors under tropical and subtropical conditions. Heat stress is amongst the most significant stressors influencing poultry productivity in hot climate regions, causing substantial economic losses in poultry industry. These economic losses are speculated to increase in the coming years with the rise of global temperature. Moreover, modern poultry strains are more susceptible to high ambient temperature. Heat stress has negative effects on physiological response, growth performance and laying performance, which appeared in the form of reducing feed consumption, body weight gain, egg production, feed efficiency, meat quality, egg quality and immune response. Numerous practical procedures were used to ameliorate the negative impacts of increased temperature; among them the dietary manipulation, which gains a great concern in different regions around the world. These nutritional manipulations are feed additives (natural antioxidants, minerals, electrolytes, phytobiotics, probiotics, fat, and protein), feed restriction, feed form, drinking cold water and others. However, in the large scale of poultry industry, only a few of these strategies are commonly used. The current review article deliberates the different practical applications of useful nutritional manipulations to mitigate the heat load in poultry. The documented information will be useful to poultry producers to improve the general health status and productivity of heat-stressed birds via enhancing stress tolerance, oxidative status and immune response, and thereby provide recommendations to minimize production losses due to heat stress in particular under the growing global warming crisis. |
| Databáze: | OpenAIRE |
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