Effects of acute and chronic heat stress on the performance, egg quality, body temperature, and blood gas parameters of laying hens

dc.contributor.author Barrett, Nathaniel
dc.contributor.author Rowland, Kaylee
dc.contributor.author Schmidt, Carl
dc.contributor.author Lamont, Susan
dc.contributor.author Rothschild, Max
dc.contributor.author Ashwell, Chris
dc.contributor.author Persia, Michael
dc.contributor.department Department of Animal Science
dc.date 2020-09-15T01:30:35.000
dc.date.accessioned 2021-02-24T21:11:07Z
dc.date.available 2021-02-24T21:11:07Z
dc.date.copyright Tue Jan 01 00:00:00 UTC 2019
dc.date.issued 2019-12-01
dc.description.abstract <p>The goal of this experiment was to measure the physiological response of individual laying hens exposed to heat stress (HS). Performance, egg quality, body temperature (BT), and blood chemistry of laying hens were individually recorded before and after various intervals of daily cyclic HS. In total, 407 18-week-old W-36 parent-line laying hens (Hy-Line International, Dallas Center, IA) were housed individually in battery cages. After an acclimation period, baseline data were collected from 22 to 24-wk before the hens were subjected to a daily cyclic HS consisting of 7 h at 35°C returning to 30°C for the remaining 17 h/D from 24 to 28-wk of age. Eggs were collected and individually weighed daily. Feed intake (FI), egg production (EP), egg weights, egg mass, BW, and feed efficiency (FE) (g egg/kg FI) were calculated over 2-wk time periods. Eggs were collected for quality assessment the day before HS began, the 2nd day of HS, and on a weekly basis throughout the 4-wk HS. Blood was collected and BT measured the day before heat HS was initiated, on the first day of HS, and again at 2 and 4-wk of HS. Blood PCO2 and iCa decreased, and blood pH increased within 4 to 6 h of HS (<em>P</em> ≤ 0.01). Shell weights decreased with acute HS, possibly due to the reduction in blood iCa (<em>P</em> ≤ 0.01). After 4-wk of HS the blood pH returned to pre-HS levels but iCa remained decreased (<em>P</em> ≤ 0.01). Shell weights remained low and Haugh units decreased after 2 and 4-wk of HS (<em>P</em> ≤ 0.01). Feed efficiency was increased and FI, EP, and BW decreased by 2-wk of HS and remained low through 4-wk (<em>P</em> ≤ 0.01). The cyclic HS had a significant effect on the performance, egg quality, and blood chemistry over the 4-wk HS.</p>
dc.description.comments <p>This article is published as Barrett, Nathaniel W., Kaylee Rowland, Carl J. Schmidt, Susan J. Lamont, Max F. Rothschild, Chris M. Ashwell, and Michael E. Persia. "Effects of acute and chronic heat stress on the performance, egg quality, body temperature, and blood gas parameters of laying hens." <em>Poultry Science</em> 98, no. 12 (2019): 6684-6692. DOI: <a href="https://doi.org/10.3382/ps/pez541" target="_blank">10.3382/ps/pez541</a>. Posted with permission.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/ans_pubs/558/
dc.identifier.articleid 1555
dc.identifier.contextkey 19356111
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath ans_pubs/558
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/93313
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/ans_pubs/558/2019_LamontSusan_EffectsAcute.pdf|||Sat Jan 15 00:56:19 UTC 2022
dc.source.uri 10.3382/ps/pez541
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.disciplines Poultry or Avian Science
dc.subject.keywords heat stress
dc.subject.keywords performance
dc.subject.keywords laying hen
dc.subject.keywords blood chemistry
dc.subject.keywords egg quality
dc.title Effects of acute and chronic heat stress on the performance, egg quality, body temperature, and blood gas parameters of laying hens
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isAuthorOfPublication 5dee3d24-aa7a-4fe1-abf6-f0bb615bfe24
relation.isAuthorOfPublication a5915699-0c8a-411e-a601-1564d7090ab9
relation.isOrgUnitOfPublication 85ecce08-311a-441b-9c4d-ee2a3569506f
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