Please use this identifier to cite or link to this item:
|Title:||Thermal comfort thresholds for Japanese quails based on performance and egg quality|
Thermal Environment evaluation indices
|Citation:||CASTRO, J. de O. et al. Thermal comfort thresholds for Japanese quails based on performance and egg quality. International Journal of Biometeorology, [S.l.], v. 67, p. 265-274, 2023.|
|Abstract:||Knowledge of the effects of thermal stress on Japanese quails helps support decision-making regarding the management of climate control systems. Thus, the objective of this study was to evaluate the performance and egg quality of Japanese quails subjected to different air temperatures (tair) and to propose thresholds for the temperature-humidity index (THI), the Black globe humidity index (BGHI), and enthalpy (H). Two experiments (21 days each) were conducted in four climate-controlled wind tunnels. In the first experiment, tair was 20, 22, 24, and 26 °C, and in the second, tair was 20, 28, 30, and 32 °C. The relative humidity (RH) and air velocity were 60% and 0.3 ms−1, respectively. To define the comfort thresholds, the productive performance of the birds, water intake, and egg quality were evaluated. No differences were observed (p > 0.05) for the performance-related variables, except for feed intake, which decreased (p < 0.05) as tair increased, and water intake, which increased (p < 0.5) by 15.9% starting at 28 °C. For experiments 1 and 2, with tair at 20 °C (tair,obs = 20.8 and 21.3 °C, respectively), there was evidence of cold stress. The shell thickness, Haugh unit, and internal quality unit were negatively influenced (p < 0.05) by tair starting at 28 °C. Japanese quails were able, within certain limits, to adapt to continuous thermal stress. The Japanese quails thermal comfort intervals recommended for THI, BGHI, and H are 68.4 to 76.2, 69.1 to 77.2, and 50.5 to 67.2 kJ kgdry air−1, respectively.|
|Appears in Collections:||DEG - Artigos publicados em periódicos|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.