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Vertical temperature profiles at bird level in broiler houses
F M Boshouwers1, F G Davelaar, W J Landman
1Laboratory of Physiology, Department of Veterinary Basic Sciences, University of Utrecht, The Netherlands.
British Poultry Science
|March 1, 1996
Summary
Commercial broiler chickens experienced temperatures significantly lower than setpoints initially, then higher, impacting growth. Ambient temperatures during the finishing period exceeded optimal levels for broiler performance.
Area of Science:
- Animal Science
- Agricultural Engineering
Background:
- Broiler house temperatures are critical for chick development and growth.
- Understanding the microenvironment temperature experienced by broilers is essential for optimizing production.
Purpose of the Study:
- To investigate the actual ambient temperature experienced by commercial broilers in relation to the setpoint temperature throughout their rearing period.
- To analyze temperature deviations and their implications for broiler welfare and performance.
Main Methods:
- Continuous monitoring of temperature in the immediate vicinity of broilers.
- Comparison of measured temperatures with programmed setpoint temperatures across different growth stages.
- Analysis of temperature data in relation to heat generation and fluxes within broiler houses.
Main Results:
- Initial temperatures were 2.0°C below setpoint, rising to 1.7°C above by the first week.
- Temperatures reached a mean difference of 4.0°C above setpoint by 18 days, remaining constant thereafter.
- Actual brooding temperature was around 30°C, declining to 26°C during rearing and exceeding optimal levels in the finishing period.
Conclusions:
- Broiler microenvironment temperatures deviate significantly from setpoints throughout rearing.
- Finishing period temperatures are suboptimal for feed intake and growth, potentially due to heat accumulation.
- Further research into heat management strategies in broiler houses is warranted.