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Background and Environment Affect Phenotype

Background and Environment Affect Phenotype

Although the genetic makeup of an organism plays a major role in determining the phenotype, there are also several environmental factors, such as temperature, oxygen availability, presence of mutagens, that can alter an organism’s phenotype.
An example of how genetic background affects phenotype can be seen in horses. The Extension gene in horses is responsible for their coat color. A wild-type gene (EE) produces black pigment in the coat, while a mutant gene (ee) produces red pigment. A...

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The viability and performance under hot conditions of featherless broilers versus fully feathered broilers.

Y Azoulay¹, S Druyan, L Yadgary

¹The Hebrew University of Jerusalem, Faculty of Agriculture, Food and Environment, Rehovot, Israel.

Poultry Science

|December 24, 2010

Summary

Featherless broilers show improved heat tolerance and performance in hot conditions. This genetic trait offers a sustainable approach to broiler production, enhancing livability and meat yield in warmer climates.

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Area of Science:

Animal Science
Poultry Science
Thermoregulation

Background:

Elevated ambient temperatures (AT) reduce heat loss, increasing body temperature (BT) and mortality in broilers.
Chronic heat stress leads to reduced feed intake, impacting growth rate and meat yield.
Breeding for heat tolerance is a sustainable alternative to costly environmental control practices.

Purpose of the Study:

To reevaluate the heat tolerance of featherless broilers compared to feathered siblings under varying heat conditions.
To assess the impact of the featherless phenotype on broiler livability, growth, and carcass characteristics in hot environments.

Main Methods:

Experiment 1: Featherless and feathered broilers reared at warm AT, exposed to moderate and acute heat waves.
Experiment 2: Featherless broilers compared with feathered siblings and commercial broilers at control (25°C) and hot (35°C) AT.
Measured traits included body temperature, growth, body weight, and carcass part weights.

Main Results:

Featherless broilers maintained normal BT during heat waves, with significantly lower mortality (1 bird) compared to feathered siblings (34% mortality).
At hot AT (35°C), featherless broilers exhibited higher body weight and maintained normal BT, unlike feathered broilers.
Featherless broilers demonstrated higher breast meat yield (approx. 20%) and lower skin weight.

Conclusions:

The featherless phenotype significantly enhances broiler livability and performance under hot conditions.
Introducing the featherless trait into commercial broiler stocks can facilitate efficient and low-cost meat production in warm climates.
Featherless broilers represent a promising genetic avenue for sustainable poultry farming in the face of climate change.