Climate Change Impact on Immune …
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seasons (spring and autumn) compared to the other seasons in year, where growth
rates are clearly lower during the summer.
The efficiency of the birds is also different depending on the composition of
the temperature and humidity. We find a decrease in the weight of the birds raised
in areas with high temperature and humidity, as in Egypt, compared to other high
temperature and low humidity. Also, the continuity of high and constant temperature
for long periods has a serious role in the deterioration of growth rates and low
conversion efficiency of food, and increase the mortality rate when compared to
fluctuating temperature (cycling). The latter allows the bird to recover and increase
its consumption of feed during periods of moderate heat, and the occurrence of hot
flashes during the early stages of broiler is less dangerous than in the advanced stages,
especially before marketing.
3.2.1 Meat Quality
It is known that the bird’s under cold weather conditions needs more energy to
maintain its body temperature. In the case of high temperature, this energy decreases
and increases in the ratio of solids, fats and energy in the carcass, while the percentage
of protein decreases. Unsaturated fatty acids such as oleic, linoleic, linolenic, in the
fat of the carcass are high in ambient temperature, which means high saturated
fatty acids in the carcasses intended for marketing. This increase was found to be
higher in females than in males during high temperature. High temperatures also
caused a decrease in the aminoity of glycine and proline in carcass tissues, especially
the muscles of the breast. Early finishing of broilers from the viewpoint of fatty
acid composition because the polyunsaturated fatty acid to saturated fatty acid ratio
declines significantly with age, regardless of temperature.
The symptoms of heat stress on the carcasses in the form of weakness of coloration and roughness of the skin, dry muscles, increase blood density and color
density and then the value of carcasses. The heat stress has been found bad effect on
the ratio of reflux and the amount of meat eaten and the proportion of breast muscles.
Broilers may be exposed to a variety of stressors during transport from the production farms to the processing facilities, including thermal challenges of the transport
microenvironment, acceleration, vibration, motion, impacts, fasting, withdrawal of
water, social disruption, and noise. As part of this complex combination of factors,
thermal stress, in particular heat stress, plays a major role. The adverse effects of
these factors and their combinations range from mild discomfort to death. In fact,
heat stress during transport has been associated with higher mortality rate, decreased
meat quality, and reduced welfare status.
489
seasons (spring and autumn) compared to the other seasons in year, where growth
rates are clearly lower during the summer.
The efficiency of the birds is also different depending on the composition of
the temperature and humidity. We find a decrease in the weight of the birds raised
in areas with high temperature and humidity, as in Egypt, compared to other high
temperature and low humidity. Also, the continuity of high and constant temperature
for long periods has a serious role in the deterioration of growth rates and low
conversion efficiency of food, and increase the mortality rate when compared to
fluctuating temperature (cycling). The latter allows the bird to recover and increase
its consumption of feed during periods of moderate heat, and the occurrence of hot
flashes during the early stages of broiler is less dangerous than in the advanced stages,
especially before marketing.
3.2.1 Meat Quality
It is known that the bird’s under cold weather conditions needs more energy to
maintain its body temperature. In the case of high temperature, this energy decreases
and increases in the ratio of solids, fats and energy in the carcass, while the percentage
of protein decreases. Unsaturated fatty acids such as oleic, linoleic, linolenic, in the
fat of the carcass are high in ambient temperature, which means high saturated
fatty acids in the carcasses intended for marketing. This increase was found to be
higher in females than in males during high temperature. High temperatures also
caused a decrease in the aminoity of glycine and proline in carcass tissues, especially
the muscles of the breast. Early finishing of broilers from the viewpoint of fatty
acid composition because the polyunsaturated fatty acid to saturated fatty acid ratio
declines significantly with age, regardless of temperature.
The symptoms of heat stress on the carcasses in the form of weakness of coloration and roughness of the skin, dry muscles, increase blood density and color
density and then the value of carcasses. The heat stress has been found bad effect on
the ratio of reflux and the amount of meat eaten and the proportion of breast muscles.
Broilers may be exposed to a variety of stressors during transport from the production farms to the processing facilities, including thermal challenges of the transport
microenvironment, acceleration, vibration, motion, impacts, fasting, withdrawal of
water, social disruption, and noise. As part of this complex combination of factors,
thermal stress, in particular heat stress, plays a major role. The adverse effects of
these factors and their combinations range from mild discomfort to death. In fact,
heat stress during transport has been associated with higher mortality rate, decreased
meat quality, and reduced welfare status.