This is the complete NewsRx® article.By a News Reporter-Staff News Editor at Agriculture Week -- Current study results on Science - Poultry Science have been published. According to news reporting originating in Saskatoon, Canada, by VerticalNews journalists, research stated, “The influence of hot conditions on 12-week-old turkey hens and 16-week-old toms while crated at transport density was evaluated. Forty-eight hens and 48 toms (8 birds per flock x 3 flocks x 2 humidity levels) were used in neutral treatments (trt; 20 degrees C), and 16 hens and 16 toms (8 birds per flock x 1 flock x 2 humidity levels) were used in the hot trt (35 degrees C).”
The news reporters obtained a quote from the research from the University of Saskatchewan, “Birds were placed in crates at a transport stocking density of approximately 83 kg/m(2), then inside a pre-conditioned chamber for 8 hours. Live shrink, core body temperature (CBT), heterophil/lymphocyte (H/L) ratio, and breast and thigh pH and color were recorded. Differences were declared significant at P<= 0.05. Live shrink after exposure to the 35 degrees C trt (4.92%) was greater (P < 0.0001) than when birds were exposed to 20 degrees C (1.48%). The 35 degrees C trt (P < 0.0001) had higher. CBT (final minus initial) compared to the 20 degrees C trt. The 35 degrees C trt also caused higher (P < 0.0001) H/L ratio, 4.07 vs. 1.57 for the 20 degrees C trt. Breast (P = 0.0110) and thigh pH levels (P < 0.0001) measured 27 h postmortem were lower for the 35 degrees C trt at 5.64 and 5.73 compared to the 20 degrees C trt at 5.70 and 5.92, respectively. Breast meat from birds exposed to 35 degrees C was darker (P < 0.0001), while the color of thigh meat was unaffected. Toms quickly became distressed in the hot conditions, forcing those tests to be aborted. Only CBT data were analyzed. The CBT increased at a mean rate of 0.09. C/min for hens at both RH levels, while the CBT of toms increased at 0.12 and 0.18 degrees C/min when exposed to 35 degrees C, 30%; and 35 degrees C, 80%, respectively. Exposure to hot temperatures caused higher CBT, greater live shrink, and greater H/L ratio.”
According to the news reporters, the research concluded: “Toms were more greatly affected than hens to the hot trt, with CBT increasing at a greater rate.”
For more information on this research see: Influence of hot exposure on 12-week-old turkey hen physiology, welfare, and meat quality and 16-week-old turkey tom core body temperature when crated at transport density. Poultry Science , 2017;96(11):3836-3843. Poultry Science can be contacted at: Oxford Univ Press, Great Clarendon St, Oxford OX2 6DP, England.
Our news correspondents report that additional information may be obtained by contacting C.J. Vermette, University of Saskatchewan, Dept. of Mech Engn, Saskatoon, SK S7N 5A9, Canada. Additional authors for this research include Z.A. Henrikson, K.V. Schwean-Lardner and T.G. Crowe.
The direct object identifier (DOI) for that additional information is: https://doi.org/10.3382/ps/pex220. This DOI is a link to an online electronic document that is either free or for purchase, and can be your direct source for a journal article and its citation.
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CITATION: (2017-12-28), New Poultry Science Findings Has Been Reported by Investigators at University of Saskatchewan (Influence of hot exposure on 12-week-old turkey hen physiology, welfare, and meat quality and 16-week-old turkey tom core body temperature when ...), Agriculture Week, 241, ISSN: 1938-1794, BUTTER® ID: 014906310
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