直肠温度的变化作为评估的耐热性和敏感性的手段
Ricky A Poku1, Ebenezer Agyemang-Duah1, Sheila Donkor1
1Department of Animal Science, University of Ghana, Legon, Ghana.
Tropical animal health and production
|November 22, 2024
概括
肉肉肉 肉 肉 肉
科学领域:
- 动物科学动物科学
- 禽畜科学 禽畜科学 禽畜科学
- 环境生理学环境生理学
背景情况:
- 高环境温度和湿度会对家禽的生长和生产产生负面影响.
- 禽类的温度调节对于平衡维护和性能的能量至关重要.
- 个体的耐热度不同,影响对环境热应激的反应.
研究的目的:
- 调查表面面积调整后直肠温度的变化是否可以测量肉的耐热性.
- 探索耐热性,体重增加和环境条件之间的关系.
- 为了确定热耐受性的潜在遗传基础.
主要方法:
- 在12小时内每小时测量肉直肠温度,环境温度和相对湿度.
- 温度湿度指数 (THI) 的计算.
- 对直肠温度对表面积的校正和与体重增加的相关性.
主要成果:
- 温度-湿度指数 (THI) 在下午达到峰值.
- 直肠温度最初上升,然后稳定下降之前.
- 表面积调整后的直肠温度变化与体重增加有负相关性,这表明耐热度的个体变化.
结论:
- 耐热度的个体差异,可能与营养/能量分区有关,会影响肉在热应激下表现.
- 表面积调整后的直肠温度变化可以作为热敏度的指标.
- 对耐热性遗传基础的进一步研究可以帮助开发耐热的品种.
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