mgt of heat stress through nutrition

7/28/2019 Mgt of Heat Stress Through Nutrition

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Introduction

H e a t P r o d u c t i o n a n d

Dissemination

P ou lt ry is s ub je ct t o m ul ti pl e

e n v i ro n m en t a l f a c t or s ( Ta b l e 1 ) .

No ne of th es e fa ct or s ar e

c o mp l et e ly c o ns t an t a n d a r e a l l

i n t e r r e l a t e d . T h e s e f a c t o r s

c ou nt er ac t/ re in fo rc e t he i mp ac t

e a c h o n e h a s o n t h e b i r d .

A c cl i ma t iz a ti o n t e nd s t o a l l ow

poul try to with stan d sudd en

s h o r t - t e r m e x c u r s i o n s f r o m

normal (NRC 1981).

h e a t i n c r em e n t a r e r e l ea s e d a s h e a t A t t e m p e r a t u r e s l e s s t h a n t h e

i n t o t h e e n v i r o n m e n t . T h e t he rm on eu tr al z on e, b i rd s h av e t o

proportion of feed energy that is i nc re as e e ne rg y p ro du ct io n s o a s t o

deposited or converted to product pr od uc e he at to mai nt ai n bo dy

i s a s ma ll f ra ct io n of i ng es te d t e m pe r a t ur e . A t t e mp e r at u r e s a b o v e

e n e rg y a n d t h e r e m ai n i n g p o rt i o n the thermoneutral zone, birds also have

r e p re s e nt s t h e e n e rg y r e q ui r e me n t t o i n c r e a s e e n e r g y p r o d u c t i o n t o

f o r m a i n t e n a n c e a n d h e a t d i ss i pa t e h e at . I n th e l a tt e r ca s e, t h eT e m p e r a t u r e i s o n e o f t h ei n c r e m e n t ( F i g 1 ) . P o u l t r y i s a d d i t i o n a l e n e r g y p r o d u c e d i si m p o r t a n t f a c t o r s , a f f e c t i n g

h om eo th er ms i .e . m ai nt ai n s am epoultry production. Most parts of d i s si p a t e d a s h e a t . T h e T h e rm o n eu t r a lI n d i a a r e t r o p i c a l , a n d t h e body temperature irrespective of z on e d ec re as es , as t he a ge o f th e b ir dt e mp e ra t ur e i n s o me p a rt s o f t h e t h e s u rr o un d in g t e m pe r at u re . I n a i n c re a s e s ( Ta b l e 2 ) .

oy e ar e x ce e ds 3 5 C . H ea t s t re s s i s a narrow environmental temperature Heat Loss: H e at f ro m t h e b i rd s i s l o st

problem with broilers from 4 z o n e k n o w n a s t h e r mo n e u tr a l z o n e t o t he s ur ro un di ng s e it he r b y s en si bl eweeks age onwards and with ( Ta b l e 2 ) , t h e e n e rg y re q u i re d (a n d m e a n s ( c o n d u c t i o n , c o n v e c t i o n ,l a y e rs a n d b r e ed e r s i n p r o d uc t i o n.

so the heat produced) for essential r a d i at i o n ) o r b y i ns e n si b l e o r l a t en tH ea vi er b ir ds a re a ff ec te d m or e

m e an s ( e va p or a ti v e h e at l o ss ) ( Ta b lephysiological metabolic reactionst h a n t h e l i g h t w e i gh t e d o n e s . T he

3). Poultry have no sweat glands.t o s u rv i v e ( b a sa l m et a b o l is m ) i sphysiology of heat productionA t hi gh t emp er at ur es , t he h ea t l os sm i n i mu m a nd t h e b i r d ne e d n ota nd d is si pa ti on , t he e ff ec ts o f t h r o u g h e v a p o r a t i o n e x c e e d s t h e

a l t e r t h e b e h a v i o r p a t t e r n. I n t h ehigh ambient temperature and thesensible heat loss (Table 4; Fig 2;

t h e r m o n e u t r a l z o n e , t h e h e a ts t ra t eg i es t o m i ni m iz e t h e e ff e ct sWiernusz, 1998). At temperatures

o f h e at s t re s s a r e m e nt i on e d p r od u ct i on e q ua l s t o h e at l o ss .

briefly.

B i r d s r e q u i r e e n e r g y f o r

maintenance and production. The

me ta bo li c r ea ct io ns a ss oc ia te d

w i t h d i g e s t i o n , a b s o r p t i o n ,

u t i l i z a t i o n o f n u t r i e n t s f o r

production (tissue production:

d e p o s i t i o n o f p r o t e i n , f a t ,

c a r b o h y d r a t e s , m i n e r a l s ,

v i t a m i n s a n d w a t e r ) a n d

e x cr et i on o f w a s t e p r od u ct s a l so

r eq ui re e ne rg y. Th is e ne rg y is

w a st a ge f o r t h e b i rd a n d i s k n ow n

a s h ea t i nc re me nt . T he e ne rg y

a f t e r m e e ti n g t h e r e q u ir e m en t s

f o r m a i n te n a n ce a n d t h e e n e rg y o f

Table 1. Environmental factors influ-encing poultry production (NRC,1981)

2) Humidity

3) Light (Length/Intensity)

1) Temperature

4 ) A l t i t u de ( A i r p r e s s u re& p a rt i al p r es s ur e o f Oxygen/Carbon dioxide)

5 ) W i nd v e l o ci t y(Air m ove m e nt)

6) Solar energy

7 ) Q u a li t y o f a i r a n d w a te r

8 ) De n s i t y o f population

A P RI L - 2 0 0 8

Fig 1. Feed energy partitionwithin theanimal (afterYoung, 1975; SeeNRC, 1981).

Table 2. Thermoneutral zone(TNZ) for chicken

Age(week)

Broilero

CP ulleto

CLayero

C

1

2

3

4

5

6

7

32-33

30-31

27-29

24-27

18-22

34-35

31-32

28-30

27-29

26-28

25-27

19-22

Faeces (FE )Digest ibleE n e r gy ( D E )

M et abolizableE n e r gy ( M E )

E nergyA vailable f orP roduct ion

Ret ainedP roduct s

(t issue)RE )

I nt ake E nergy (I E )

Com bust ibleG a s e s ( G E )Urine (UE )

B asal M et abolism

A ct ivit y anda

Obt aining Nut rient s

Com bat ingE xt ernal S t ress

Heat of P roduct ion

E xpelled P roduct s(eggs, concept us, m ilk, pelage)

Ta b l e 3 . M e t h od s o f h e a t d i s si p a t io n i n c h i c k en

1A . S e ns i bl e H e at l o ss ( H e a t l o s s d e p en d s o n t h e r m a l g r a di e n t )

1 . C o n du c t i onH e a t f l ow s t h r ou g h a s o l i d me d i um(between objects in physical contact)

B . L a t e nt H e a t ( E v a p or a t i ve h e a t l o s s)(Vapor/Pressure gradient)Heat flows by conversion of liquid to gas

Heat flow (T hermal energy) fromhigher to lower temperature

(between objects in physical contact)

2 . C o n ve c t i onH e a t f l o ws t h r ou g h a f l u i d m ed i u m ( e .g . a i r ) Heat flow (T hermal energy) from

higher to lower temperature

3 . R a d i at i o nHeat flows w ithout the a id of media All surfaces r adiate e nergy.

T h e n e t h e a t f l ow ( T h e rm a l e n e rg y )from higher to lower temperature

Heat (E nergy) transfer influencedby relative humidity, T emperature,and air movement

1E f f e ct i v e w h e n e nv i r o nm e n t a l te m p e ra t u r e i s b e l o w o r w i t h in T N Z.

P r o p or t i o n o f h ea t f l o w d e p e nd s o n t h e t e m p e ra t u r e d i f f e re n c e b e t w e en b i r d a n d e n vi r o n me n t .0

W h e n en v i r on m e n ta l t e m pe r a t u r e e x c e e ds 2 5 - 2 6 C , e v a po r a t i ve h e a t l os s s t a r t s.

Modified from Anderson and Carter, 1993.

The Management of Heat Stress Through Nutrition


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A t hi g h am b i e nt t em p e ra t u re , b i r d s

m a k e p o s t ur a l a d j u st m e n ts t o in c r ea s e

s u r f a c e a r e a f o r h e a t d i s s i p a t i o n .

V a s o d i l a t i o n o f p e r i p h e r a l v e s s e l s

f a c i l i t a t e s h e a t d i s s i p a t i o n d u e t o

t e mp e ra t ur e g r ad i en t b et w ee n t h e b i rd

a nd th e s ur ro un di ng s a nd r es pi ra to ryr a t e t h a t f a c i li t a t es h e a t d i s s em i n a ti o n

t h r o u g h v a p o r i z a t i o n o f w a t e r

( Wi e r n us z , 1 99 8 ) . W it h t h e p e r ip h e r al

v a s o d i l a t i o n , t h e b l o o d s u p p l y t o

gastrointestinal and reproductive parts

d e c r ea s e s b y a b o u t 5 0 - 7 0% re s u l ti n g i n

r ed uc ed d ig es ti on a n d a bs or pt io n o f

n u t r ie n t s a n d r e d uc e d e g g p r od u c t i on

e f fi c i e nc y ( M i l es , 2 0 0 5 ).

a b o v e t h e t h e r m o n e u t r a l z o n e , between expired and poultry house( a bo v e 3 2 C a n d 5 0 % r e la t iv e a ir is s im il ar. He at st re ss i nd exh u m i d i t y ) t h e b i r d r e s o r t s t o n u m b er i s a n u m er i c a l t h a t c o mb i n e sE v a p o r a t i v e c o o l i n g . E n e r g y i s

t e mp e ra t ur e a n d r e la t iv e h u mi d it yr e qu i re d f o r e v a po r at i ve c o ol i ng o

[ a ir te m pe ra t ur e ( F ) + Re l at i ve( p a n ti n g ) an d t h u s h e a t i s l o s t to t h e

h u mi d it y ( % ) ], w h ic h i n d i ca t es t h ee n v i ro n m en t ( Ta b l e 5 ) . H i g h r a te o f d e g r ee o f c o m fo r t / d i s c o mf o r t f or

r e s p ir a t i on a l s o m a r ke d l y i n c r ea s e P o u l tr y ( Ta b l e 6 ) . A t h e at s t r es st h e h e a t l o a d t h r o u g h h i g h e r

index number of 170, high mortalitymetabolic activity.

m a y b e n o t i ce d .R e l a t i v e

h u m i d i t y c a n m a r k e d l y a f f e c t

e v a p o r a t i v e c o o l i n g p o t e n t i a l

d u ri n g he a t st r es s . A s t h e r el a ti v eThe effects of high ambient temperature

h u m i di t y ri s e s , t h e e a s e w i t h wh i c ha r e g i v en i n Ta b l e 7 , 8 a n d F ig 2 . H i gh

t he b ir d c an e va po ra te w at er by a mb ie nt t e mp er at ur e a ff ec ts p ou lt rye x h a l i n g d e c l i n e s ( r e s p i r a t i o n production adversely. Relative humiditye f f i c i e n c y d e c l i n e s ) a n d b o d y complicates the problem further.

t em pe ra tu re i nc re as es u nl es s h ea t H e at st r es s d e cr e as e s f e ed in t ak e .production is reduced. At above Encouraging broilers to increase

f e ed i nt a ke i n cr e as e s b o dy w ei g ht7 0 % r e l at i v e h u m i di t y, i t i s a l m os t

but results in increased mortality.i mp os si bl e f or th e b ir d t o l os e a

significant amount of heat through

panting as the moisture gradient

A d a p t a t i o n t o h e a t s t r e s s i s a

physiological mechanism for survival.

I t m a y t a ke u p to a bo u t 1 5 da y s f o r a d a p t a t i o n d e p e n d i n g o n t h e

t e m pe r a t ur e a n d d u r a t io n o f h e a t s t r e s s.

M os t o f t he r es ea rc h o n t he e ff ec ts o f

h e at s t re s s o n p o ul t ry i s b a se d o n t he

d at a i n t em pe ra te c ou nt ri es . I n t he se

R e l a t i v e H u m i d i t y :

E f f e c t s o f H i g h A m b i e n t

Temperature

S t r at e g i e s t o M i n i mi z e t h e E f f e ct s

of Heat Stress

Ta b l e 4 . H e a t L os s b y R e s pi r a t or y, C u t a ne o u s a n d E va p o r at i v e r o u te s a t D i f f e re n tEnvironmental Temperatures from W hite Leghorn

Temp

0C

10

20

30

35

40

Kg

1.70

1.66

1.69

1.67

1.65

Kcal/h

0.166

0.201

0.323

0.597

0.995

BWHeat

Production

Evaporation

Cutaneous

kcal/h

6.55

5.09

4.43

5.27

5.33

kcal/h

0.251

0.277

0.482

1.561

3.443

kcal/h

0.417

0.478

0.805

2.158

4.438

Respiratory Total

A dapted from van K ampen, 1974. NRC 1981.

Table 5. Energy required for evaporative cooling

Latent heat of vaporization of water

Heat absorbed by warmingconsumed water to body temp

(See Summers, 2006)

Cal/ml

574o

( A t 4 1 C )

20

RespiratoryR a t e N o . /m i n

25

260( a c ut e s t r e ss )

Ta b l e 6 . H ea t s tr e s s I n d e x N u m b er so

A i r Te m p ( F ) + R H ( % )

150 or < No problem with heat stressor heat Prostration.

155 Borderline of beginning tol o s e P e r f o rm a n ce

160 Reduce f eed intake

I n c r e as e w a t e r i n t a keL ower performance

165 Mortality beginsD a ma g e t o l u ng s a n dcardiovascular system

170 Mortality rises drastically

Barnwell and Rossi, 2002

T a b l e 7 . E f f e c t s o f h i g h a m b i e n ttemperature

High Bird's heat load increases.ambient E nvironmental heat gain.temp High energy required for

heat dissipation.

Heat Postural adjustments toDissipation i n cr e as e s u rf a ce a r ea

vasodilation, increased

water intake, respiration rate(25 to 250).

Respiration Water evaporation - a criticalr o u t e f o r d i s s i p a ti o n .E vaporative cooling only

partially compensates for thediminished heat loss.

Wiernusz , C. 1998

Table 8.Adverse effects of Heat stress

F e e d i n t a ke

Growth

Body weight

Meat quality

E ggProduction

E gg weight

Shell quality

E gg: InternalQuality

FCR

Immunity

Susceptibilityto Diseases

BodyTemperature

Mortality

Layers

Reduced

Loss

L owered

Decreased

Poor

L owered

L owered

Decreased

Increased

Rises

Increased

Broilers

Reduced

Poor

Loss

L owered

L owered

Decreased

Increased

Rises

Increased

Fig 2.Ambient Temperature andHeat

ExchangeWiernusz. 1998

Co ld S tre ss TN Heat St ress

Environment al Temperat ure

HeatExchange

Co re B o d y Te mpo rat u re

He at P ro d u c t io n

No n e v ap e rat iv e

He at Lo ss

Ev ap o rat iv e He at Lo ss


3/6

c ou nt ri es , h ea t s tr es s m ea ns t he B. Nutritional Management treated with sanitiser and acidifierso t o m i n i mi z e m i cr o or ga n is m s i n t h et em pe ra tu re o f ab ou t 3 0- 32 C a nd 1 . D ri nk in g Wa te r

o gut.r ar el y ab ov e 3 2 C . In Tr op i ca l a. A v a i l a b i l i t y o f c o o l2 . E n er g y a n d Pr ot e in i n Fe e dcountries (e.g. India), environmental drinking water:

o S t i mu l a t i on o f f e e d i n t a k e i n h e a t s t r e sst em pe ra tu re s o f 3 5 C a nd a bo ve Wa t e r i s t h e i m p o rt a n t m e d i a f o r improves weight gain but mortality also( u n co m f or t a b le f o r c h i c ke n ) , a r e heat loss. About 70-80% of the

i n c re a s e s. I n c r e a s in g t h e M E c o n t e n t o f r ec or de d fo r ma ny d ay s i n a y ea r. bird's heat production duringf e e d a l s o i m p ro v e s e n e rg y i n ta k e . T h eTh e h ig h t emp era tu re i s c ou pl ed h ea t s tr es s i s d is si pa te d v iai nc re as ed e ne rg y i nt ak e r es ul ts i nw it h h ig h r el a ti v e h u mi d it y at panting (evaporative cooling).improved growth but also in increasedc e r ta i n t i m e s o f t h e y e a r. A de qu at e w at er p ro vi si on i s af at i n t h e c a rc a ss a n d al s o t h e m o rt a li t ym u s t a s w a t e r r e s t ri c t i on e v e n(Table 10; See Summers, 2006)f o r a s h or t pe r io d i s d i sa s tr o us

for poultry in hot weather.

Reduction of water temperature

a n d ad d i t i on o f s a l t s a r e h e l p fu lA . H o us i ng M a n ag e me n t

in improving water intake.B . N u tr i ti o na l M a na g em en t

b. R e d u c t i o n o f w a t e r1 . D r i n ki n g Wa t e r

temperature:2 . E n e rg y a n d Pr o t e in i n F e e d

O v e r h e a d w a t e r t a n k s a r e3 . Vi t a m in s i n F e ed a n d Wa t e r

exposed to constant heat in4 . E l e c t ro l y t e s i n F e e d a n d

summer months. Location of Water

w at er ta nk s i n sh ad ed a re a o r S e v e r a l r e v i e w s ( O j a n o - D e r a i n ,5 . F o rm o f Fe e d provision of shade over waterWa l d r ou p , 2 0 0 2 ; Fu r l a n e t a l . , 2 0 0 4;6 . T im e o f F e ed i ng t a n k s k e e p s w a t e r c o o l .G o us a n d M o rr i s, 2 0 05 ; A f ta b et a l .,

7 . F e ed A d di t iv e s t o i m pr o ve I n s ul a t i o n o f w a t e r t a n k s a n d2 0 0 6 ; G o n z a l es - E sq u e r ra a n d L e e s o n ,

provision of sprinkling water onHealth and Immunity 2 0 0 6 ; Li n e t a l ., 2 0 0 6 ) a n d r e s ea r c ht o th e w at er ta nk s w it h w at er 8 . A n ti c oc c id i al s publications, on the diet protein andr e ta i n in g m a te r i al ( l ay e r s o f a m i n o ac i d s , i nd i c a t e t h a t h e at s t r e ss

A. Housing ManagementG un ny et c) r ed uc es t he w at er r e d u c e s f e e d i n t a k e , p r o d u c t i v eM a i n ta i n i n g c o o l n es s i n t h e p o u l t ry

performance and protein deposition intemperature further. Water pipesh o u s e i s a n i m p o rt a n t m a n ag e m en t t he b od y. T he r es ea rc h c on du ct ed o nmust run under ground and anyo p t i o n. It st a r t s w i t h t h e p l a n n in g o f protein and amino acid nutrition ine x p o s e d p i p e s h a v e t o b eh o u s e d e s i g n a n d a l s o t h e s tr at eg ie s t o m in im iz e t he e ff ec ts o f covered to prevent heating of them a na g em e nt o f t h e h o us e a n d t h e h ea t st re ss i s i nc on si st en t an d al so

p i p e s . W h e n t h e w a t e rbirds after the house construction. c o n t ro v e rs i a l . I t a p pe a r s t h a t th e r e i s n oo

t em pe ra tu re i s l es s t ha n 2 8 C a ti n t e r a c t i o n b e t w e e n e n v i r o n m e n t a lO n l y a m e n t io n i s b e i n g m a d e o n t h e

b i r d l e v e l , a n i m p r o v e d t e m p e r a t u r e a n d d i e t a r y n u t r i e n tme th od s t o ma in ta in t he p ou lt ryp e r f o r m a n c e o f b i r d s i s c o n c en t r at i o n . I n c r ea s e d p r o t ei n i n d i e thouse cool. Broiler or layer houses,observed. cannot increase protein deposition, and

i n o ur c ou n t r y, a re m o s tl y o pe nc. Water Treatment: proves harmful. The heat increment

s i d e d h o u s es . T he p o u l t ry h o u se s

with protein (amino acid) catabolism isW a t e r m a y c o n t a i n m i c r o -m a y b e d e s i g n e d a s f o l l o w sm o r e t h a n t h a t o f c ar b o h yd r a te s a n d f a t.o r g an i s m s a n d h e n c e m a y b e( Ta b l e 9 ) Reduction in protein in diet to reduce

h e at i n c re me n t i nc r ea s es f e ed i n ta k e,

d ue t o t he d ef ic ie nc y o f a mi no a ci ds .

L e ss p r ot e in i n d i e t a ls o r e du c es w a te r

i n ta k e, a d i sa d va n ta g e i n s t ra t eg i es t o

m i n i mi z e t h e e f fe c t s o f h ea t s t re s s . T h e

i n fl u en c e o n t h e e ff e ct o f h e at s t r es s o n

a b so r pt i on o f a mi n o a c id s i s n o t c l ea r

a nd s o th e i de al a mi no a c id p at te rn

n ee ds t o b e f ol lo we d i n p ra ct ic al d i e ts .

I n d ie ts w it h a f ix ed M E: pr ot ei n r at io ,h i g h e r e n e r g y d i e t s u n d e r s u p p l y

protein relative to net energy, which

leads to all the effects reported as

c on se qu en ce s o f i nc re as in g n ut ri en t

d e n s it y. S u c h e ff e c t s a r e n o t c o n f in e d t o

h i gh t e mp e ra t ur e c o nd i ti o ns o n ly ( S ee

H e a t s t r e s s h a s t o b e

m a n a g e d b y a c o m bi n a t io n of

management methods.

Ta b l e 1 0 . D i e t e n e r g y d e n s i ty o n b r o i le rp e r f or m a n ce ( 4 - 7 w e e k s) s u b j ec t e d t ot herm oneut ral ( TN) and heat st resse n v i ro n m en t s ( H D )

Dietenergy

kcal/kg

Selected and rearranged data from Teeter 1994

(See Summers, 2006).

2826

3200

3574

Weightgain

g

Ene rgyinta ke

kc a l

Carcassfat

%

Mortality%

TN HD TN HD TN HD TN HDc

7498 d6452e

12. 2 d13. 0a

2. 0 ab8. 0a

1151c

947

b1294

d998

b8420

e7152

c13. 1

c13. 7

a3. 0

c4. 0

b1301

d997

a10571 f 8079

a14. 2 ab14.9

ab5. 0

d20. 0

1 Width max 6-8 meters

2 Height Side min 3 meters

3 Height - Side min 0.5 meters

Wall

4 Roof Sloping

R i d ge v e n ti l a t i on

Sprinklers

5 Inside Fogger s and fans

C o o li n g p a d s a n d

exhaust fans

6 S to ck in g To b e r ed uc ed

density

I n h o u s es w i t h b r oi l e r s o r l a y e r s, s p r i n k le r s ,

f o g ge r s a n d f a ns m a y b e o p e ra t e d d ep e n di n g

o n t h e n e c e ss i t y. A r r a ng e m e nt c a n b e m a d e t o

g e t t h e w a t e r f r o m s pr i n k le r s t o f a l l o n t o t h e

gunnies hanging from the roof edges. Inthese

houses, ventilation takesaway the exhaled air

and also the water vapor. (Foggers: L ittle

v a l ue w h e n R H e x c e e d s 7 0 % .

Wo r k w e l l t o re d u c e t e m pe r a t ur e . I n su c h

houses, bird density can be increased.

Reduced stocking density results in less heat

production in the house and better heat

dissipation from the birds

Table 9. Poultry house design : Maintaining poultry in summer


4/6

G o u s a n d M o r ri s , 2 0 0 5 ). A l t e ra t i o n Vi t a m in E c a n b e s u p p le m e nt e d t o v i t a mi n s u p p le m e nt a t i o n. C a r ca s s f a t ,

i n ME: pr ot ei n i s ha vi ng a g en er al b ro il er di et s (2 50 mg /k g) a s a as e st ima te d b y sp eci fi c gr av it y a nd fa t

a p pl i c ab i l it y on t h e n u t ri t i on a l p ro te ct iv e m an ag em en t p ra ct ic e t o p ad w er e s ig ni fi ca nt ly i nc re as ed b y t he

performance of poultry. In hot reduce the negative effects of stress lack of vitamin supplementation.

weather, alteration of ME:protein and to result in optimal performance4 . E l ec t ro l yt e s i n F e e d a nd Wa t er

does not i mprove the performance (Sahi n et al., 2002).A d d i ti o n o f v a r i ou s s a l t s t o w a t e r a l t er s

of poultry. Vitamin C (250 mg/kg) and fol ict h e b i rd ' s o s mo t ic b a la n ce , r e s ul t in g i nU n d e r t h e r m o n e u t r a l z o n e o f a c i d ( 1 m g / kg ) s u p p l em e n t a ti o ni n c r e a s e d w a t e r c o n s u m p t i o n ,

t e m p e r a t u r e s , r e d u c i n g d i e t a r y a r re s ts d e cl i ne i n p e rf o rm an c e a n di n f l u en c i n g w a t er b a l a n c e d u r i ng h e a t

protein did not bring any beneficial antioxidant status caused by heats t re s s. N o g r ow t h r e sp o ns e h a s b e en

e f f e c t s . U n d e r h e a t s t r e s s s tr es s. S up pl em en ta l d ie ta ry v it am ino b s e rv e d b y a dd i n g s al t s t o d r i nk i n g

conditions, feed formulation based C (200 mg) and vitamin E (250-500water for non-heat stressed birds.

o n t he d ig es ti bl e a mi no a ci ds a nd m g) o ff er s a g oo d m an ag eme ntI n c re a s e d w a t e r c o n s u mp t i o n b e n e fi t s

n o t b y p r o t e i n m i n i m i z e s t h e p r a c ti c e t o r e d uc e h e a t s t r es s r e l at e dt h e b i rd by ac t in g a s a h e at re c ep t or as

c a t ab o l i sm o f a m i no a c i d s f o r d e c r e a s e s i n p e r f o r m a n c e o f w e ll a s i n cr e as i ng t h e a m ou n t o f h e at

e l i m i n a t i o n a n d r e d u c e s h e a t J a pa n es e q u ai l s ( S a h in e t a l ., 2 0 02 ) .d i s s i p a t e d p e r b r e a t h . S u c h

produ ction associ ated with the Higher levels of vitamin D (35003 t he rm ob al an ce e ff ec ts a re p ri nc ip al lye l i m in a t i o n o f e x c es s a m i n o a c id s . I U / k g) a n d v it a m in C ( 2 0 0 or 4 0 0 o b s e rv e d w h e n w a t e r t em p e ra t u r e f a l l sH i g h e n e r g y a n d h i g h p r o t e i n m g / k g ) c a n i m p r o v e e g g s h e l l

below 28C. Birds in positive wateri n gr e di e nt s w i th m o re d i ge s ti b il i ty q u a l i t y ( F a r i a e t a l . , 2 0 0 1 ) . balance are better off in maintainingand the commercially available Supplemental vitamin C, vitamin E, n or ma l b od y t em pe ra tu re . T hi s h asa m i n o a c i d s ( l y si n e , m e t h i on i n e a n d o r g an i c z i n c a n d s e l e n i um i m p r o v ed special significance for the commercialthreonine) may be considered in diet t he p er fo rm an ce o f b ro il er s d ue t o broiler as heat stress increases urineformulation to meet the amino acid lower feed intake resulting in better- prod uct ion, inde pend ent of wat err e q u ir e m en t s r a t h er t h a n t h e p r o t ei n f e e d c on v e r si o n , i n d e p en d e n t ly o n i nt ake , t hu s fo rci ng b ir ds t o su st ai nr e q u ir e m en t s . T h i s r e d uc e s p r o t ei n theenvironment(Laganaet al., 2007). h i g h er w a t e r c o n s um p t i on l e v e l s t h a nc o nt e nt o f t h e d i et f r o m th e v a lu e s S u pp l em e nt a l v it a mi n A ( 1 50 0 0 r e q u ir e d t o s i m pl y r e p l ac e w a t e r l os s

practiced in other seasons by about I U / k g ) a n d z i n c ( 3 0 m g / k g ) d u e t o e v a p o r a t i v e c o o l i n g ( S e e5 - 1 0 % o f t h e o r i g i n a l v a l u e . i m p r o v e s t h e p e r f o r m a n c e a n d Summers, 2006).S u p p le m e nt a l f a t ( p r oh i b i t iv e c o s t c a r c a s s t r a i t s i n b r o i l e r s , a n d T h e r e a r e s i g n i f i c a n t i n t e r a c t i o n sf o r l a y e r) ma y a l s o b e c o n s id e r ed a t d e cr e as e s a b do m in a l fa t p ad . A between adding salt to drinking waterl e as t f o r s h or t er p e ri o ds a s a h i gh - c o m bi n a t i on o f v i t am i n A ( 1 5 00 0 a n d w a t e r t e m p e r a t u r e . I f t h eenergy ingredient. I U / kg ) a n d z i n c ( 3 0 mg / k g ) o ff e r a t em pe ra tu re o f t he d ri nk in g w at er i s

potential protective management3 . V it a m in s i n F e ed an d Wa t er below that of the bird's body, then only,practice in preventing heat-stress-Vitamin A, D, E, C and folic acid are a d d i n g p o t a s s i u m c h l o r i d e w i l lrelated depression in performance of k n ow n t o r ed u ce t h e e ff e ct s o f h e at i n cr e as e c o ns u mp t io n . L o we r in g t h e

broiler chickens (Kucuk et al., 2003).s t r es s . I t i s w e l l k n o w n t h a t v i t a mi n t e m p er a t ur e o f t h e w a t e r, w i t h n o s a l tElimination of vitamin fortificationC e n ha n ce s a n ti o xi d an t a c ti v it y o f a d di t io n , a l so i m pr o ve s w a te r i n ta k e.f r om th e d i et s o f b r oi l er s f r om 22 dv it am in E . I n d e e d w a t e r t e m p e r a t u r e a n da g e e x po s ed t o h e at s t r es s r e su l ts i nS u p pl e m e nt a l d i e t ar y a s c o rb i c a c i d p o t a ss i u m c h l o ri d e e f fe c t s a p p e ar t o b es i gn i fi c an t r e du c ti o ns i n l i ve b i rd(vitamin C) limit s and alleviates the additive. Such responses a re g iven i na n d c a rc a ss p e rf o rm an c e. T h e d a tam e t a b o l i c s i g n s o f s t r e s s a n d T a b l e 1 2 ( S e e S u m m e r s , 2 0 0 6 ) .(Table 11) suggest that trace minerali m p r o v e s t h e p e r f o r m a n c e , P ot as si um c hl or id e e ve n a t 0 .2 % g iv es

s u p p l e m e n t a t i o n m a y b ei m m u n o l o g i c a l c o m p e t e n c e a n d b e n e fi c i a l r e s ul t s i n i n c re a s i ng w a t e r responsible for a further reduction inbe ha vi or of bi rd s. Op ti mu m intake of laying hens (Table 13, Dai and

bird performance via oxidation ofresponses in growth, feed efficiency Bessei, 2007). During heat stresst h e v i ta m in s a l re a dy p r es e nt . B o dya nd /o r l iv ab il it y i n b ro il er s u nd er m in er al e xc re ti on v ia t he u ri ne a ndw e i g ht , F / G a n d s u r v iv a b i li t y w e r eh e at s t re s s s e em t o o c cu r w i th f e ce s i s i n cr e as e d. W he t he r s p ec i fi cadversely affected by the absence of suppleme nts of about 250 mg benefits with mineral supplementation

vitamin C/kg feed. Laying hens

h a v e a l s o s h o w n r e s p o n s e s t o

s u p p l e m e n t a l a s c o r b i c a c i d

( 2 5 0 - 4 0 0 m g / k g ) i n t e r m s o f

i m pr o ve m en t s i n l i v a bi l i ty, f e e d

i n ta k e, e g g p r od u ct i on a n d e g g

q u a l i ty w i t h di e t a ry a s c or b i c a c i d( W h i t e h e a d a n d K e l l e r , 2 0 0 3 ) .

Supplemental vitamin C influences

e n e rg y s t o r e s, t h a t a r e u s e d d u r in g

periods of reduced energy intake

(Mckee et al., 1997).

Table 11. Effects of Elimination of Vitamin

and/or Trace Mineral Supplement from

Broiler Diets DuringHeatStress

Supplement

Vitamin TM

We ightG a i n

g

F/G Sur-vivabi-

l it y %

FatPad

%

Car cassdensity

Yes

No

Yes

No

P-Valu e

Yes

Yes

No

No

P


5/6

e x is t , i n de p en d en t o f t h ei r e ff e ct o n c o ns e qu e nc e o f r es p ir a to r y a l ka l os i s w a te r c a rb o na t io n o r s u pp l em e nt a ti o n

w at er i nt ak e, i s n ot k no wn . I t w ou ld i s r e d u c e d f e e d i n t a k e . T h e w it h a ci ds s uc h a s N H c l o r H cl ,4appear that potassium based salt respiratory alkalosis may start at s u gg e st i ng t h at a c id - ba s e b a la n ce i s

om ix tu re s a re s up er io r t o s od iu m 3 5 C a nd b ec om es s ev er e w it h r is e critical for maximizing weight gain.when added to drinking water. in temperature. However, these W hi l e a n u mb e r of a d di t iv e s h a ve b e en

e f fe c t s o f a lt e r ed a c id - b as e b a l a nc e u s e d t o t ry a n d a l t e r a c i d /b a s e b a l a nc ea r e , a t p r e s e n t , l i t t l e u n d e rs t o o d a ll s ee m to a ct b y i nc re as in g wa te r

i n ta k e. T h us , w h il e w a te r i n ta k e i s a n

i m p or t a n t c o n s id e r at i o n t h e r e i s a l s o a n

a c i d -b a s e b a l a nc e e f fe c t , w h i c h m u s t b e

c on si de re d. H ig h DE B h ad a d ir ec t

r e l at i o n s hi p o n w a t e r i n t a ke , w h i c h i n

turn on survivability.

C o mm e rc i al e l ec t ro l yt e m i xt u re s a r eSupplemental broiler grower diet (4-a v a i l a b l e a n d u s e d w i t h m a n y6 weeks age) with 1.0% KCl or 1.0%e n c o ur a g i ng r e s ul t s b y p o u l t r y f ar m e rsE l ec t ro l y te s m a in t a in io n i c a n d NaHCO or 0.5% NH Cl + 0.5%3 4

t o r ed uc e h ea t s tr es s a nd t o in cr ea sew at er b al an ce i n t he b od y. B ro il er K C l + 0 . 5 % N a HC O h a d b e n ef i c i al3w a te r in t ak e . S o me o f th e c o mm er c ia lg r ow t h i s a ff e ct e d w h en b l o od p H i s e ff e ct s o n t h e g r ow t h p e rf o rm a nc e

preparations contain vitamins, citratesbelow 7.2 and above 7.3. During

u n d e r h i g h e n v i r o n m e n t a l a n d p h o s p ha t e s i n a d d i t i o n t o c h l o ri d e s ,h e a t s t r e ss e l e ct r o l y te s a r e l o s t f r o m t e m p er a t ur e d u r i ng s u m me r s e a s o nbicarbonates and other salts. The effectt he b od y. T he l os s o f e le ct ro ly te s i n u n c o n t r o l l e d b r o i l e r h o u s e so f el e ct r ol y te s m a y b e b a se d o n bl o odca n b e p re ven te d b y i nt ak e o f ( 3 0 . 19 - 3 2 .9 0 C a n d 4 8. 0 8 - 51 . 0 3 %

pH, water intake, respiratory rate andelectrolytes in feed and water. RH) (Osman, 2000). Supplementalproductive parameters.I nc re as ed re sp ir at i on r at e d ur in g n o nc h lo r id e s o di u m s a lt s ( so d iu m

h e at s t re s s a l so r e su l ts i n c a rb o n bicarbonate, sodium carbonate and 5 . F o rm o f F e edd i o x i d e l o s s a n d a c i d - b a s e s o d i um s u l p h a te ) t o b r o i l er d i e t s i n a . C ru mb le s a n d Pe ll et s

a lt er at io ns ( Bo tt je a nd H ar ri so n, oM o st f ee d u s ed i n c o mm e rc i alh e at s t r es s c o nd i ti o ns ( 2 9. 3 t o 3 8 C )

1 9 85 ; Te e te r e t a l. , 1 9 85 ) . T h ebroiler production is in the form ofi n c e a s e d w a t e r i n t a k e , r e d u c e d

various drinking water supplementsc r u m b l e s o r p e l l e t s . S o m emortality, improved body weight

may act through increased wateri n te g ra t or s u s e m a sh f e ed i n s t ar t er a n d yi e ld o f ca r ca s s a n d pa r ts .

intake of birds (Wiernusz, 1998).a n d o r f i n i sh e r p er i o d t o r ed u c e t h eS o d i um b i c ar b o n at e w a s b e t t er t h a n

F av or ab le b ro il er r es po ns es w er e f ee d co st . O n p el le te d fe ed , le sst h e o t h e r s od i u m s a lt s ( A h ma d e t a l . ,o b s e r v e d t h r o u g h t h e

e n er gy i s r e qu i re d f or f ee d i n ta k e2006).s u p p le m e n ta t i o n o f v a r io u s s a l t s t o

( Ta bl e 1 7; J en se n e t al ., 1 96 2)D i et a ry e l ec t ro l yt e b a la n ce ( D EB ) ,t h e d r in k in g w a te r ( Ta b le 1 4, See

( a bo u t 6 7 % r ed u ct i on i n t h e e n er gyunder practical considerations, isLin et al., 2006) + r e q u ir e d f o r t a k i ng f ee d ; S e e G o u sc o n s i d e r e d w i t h s o di u m ( Na ) ,

+ - and Morris., 2005). Pelleting has nopotassium (K ) and chloride (Cl )e f fe c t o n M E c o n t en t o f f e e d . T he(Mongin, 1981) (Table 16).energy sparing effect of pellets, dueD E B ( m E q / k g F e e d )t o r e du c e d a c t i v it y f o r f e e d in g i s= ( ( % N a / A t w t ( 2 3 ) + % K / A ta b o u t 6 % ( Mc K i n ne y a n d Te e t e r,wt(39.1)-%Cl/At wt(35.5) )x10000)2 00 3) . T he a dv an ta ge o f p el le ts

w o u l d be l o s t w he n p e ll e t q u al i t y i s

poor (Fines more than 10%) (Jensen,

2000).A c id ba s e b a la n ce i s i n fl u en c ed by

t h e d e g re e a n d d u r a ti o n o f t h e r ma l A D EB o f 2 40 -25 0 mEq /k g fe eds t r e ss a n d a c c li m a ti z a t i on . D u r i ng a p pe a rs t o b e a d eq u at e f o r b r oi l er s ,

pan ti ng (in cre ase d nu mbe r of under normal and heat stressedr e s p i r a t i o n s ) e x c e s s i v e l o s s o f c on di ti on s ( Bo rg es e t al ., 2 0 04 ;c a r b on d i o x i d e ( CO ) o c c u r s,2 A h m ad a n d S a r w a r, 2 0 0 6 ) . D E B c a nresulting in reduced partial pressure be varied with supplemental NH Cl,4o f ca r bo n d io x id e ( CO ) i n b lo o d2 N a H C O a n d C h l o r i d e . T h e3

plasma. The bicarbonate buffer r e l at i o n s hi p ( ( K +C l ) / Na > 1 ) h a s t ob. Wet Mashs y s t em l o w e rs t h e c o n c en t r a ti o n o f be maintained always. High DEBW e t m a s h f e e d i n g r e s u l t s i nh y d r og e n i o n , i n c r ea s e s p l a s ma p H ( e . g . 3 4 0 ) r e s u l t s i n m e t a b o l i ci n c r ea s e d f e ed i n t a k e a n d i m p ro v e da n d p l a s m a b i c a r b o n a t e l e v e l s a lk al os is a nd lo w D EB ( e. g. 0 ) i n

performance, mediated by more(Table 15). This is known as m et ab ol ic a ci do si s. E xt re me D EB sw a t e r i n t a k e . H o w e v e r ,r e s p i r a t o r y a l k a l o s i s . M o r e a re t o b e a vo id ed ( Ah ma d a nda p p l i c a b i l i t y f o r c o m m e r c i a lbicarbonate is excreted through Sarwar, 2006).

+ practices on large scale is notk i d n e y wh i l e r e t ai n i n g H . A Weight gain has been enhanced with

feasibl e. If the feeders are not

A c i d -B a s e B a l a nc e :

Table 14. Supplemental electrolytes indrinking water

Drinking watersupplement

Ammoniumchloride

Potassiumchloride

Sodiumbicarbonate

Re fe re nc e

Te e te r a nd Sm ith,1 9 8 6

Ait-Boula hse ne t a l, 1995

Ha ya t e t a l 1999

Dose

0.2%

0.15%

0.2%

NH Cl4

KCl

NaHCO3

Lin et al., 2006

Ta b l e 1 3 . Wa t e r i n t a ke ( m l / b/ d ) o f l a yi n gh e n s w i t h s u p p l e m e n t a l p o t a s s i u mchloride (KCl) in drinking water

KCl(% in water)

0

0.2

0.4

289

355

345

315

379

385

311

405

396

299

398

387

296

409

399

301

408

388

2day

3day

Dai and Bessei, 2007.

4day

5day

6day

7day

1day

291

404

399

Ta b l e 1 5 . Bi c a r bo n a te b u f f e r s y s t em

P l a s ma b i c ar -bonate (HCO )3

P l a sm a p H

Increases

Increases

Chloride(Cl)

Decreases

Decreases

SodiumChloride

(NaCl)

L i t t le e f f ec t

L i t t le e f f ec t

Sodium(Na)

Table 16.Calculation ofDEB in poultry feed

Sodium

Potassium

Chloride

Na

K

Cl

23.0

39.1

35.5

0.18

0.85

0.20

240

A t o mi c w t )% i n d ie t

D E B m E q/ k g

Ta b l e 1 7 . Fe e d i ng p a t te r n of c h i c ks o nmash and pellet diets

Chicks 21-28 d

M e al s /d , N o

E a t i n g t i m e , m i n

T i m e/ m e a l , m i n

F e e d c o n s um e d , g

J e ns e n e t a l ., 1 9 62

Mash Pellets

35 27

103 34

2.9 1.3

38 37


6/6

c l e a n e d p r o p e r l y , f u n g a l (Wiernusz and Teeter, 1995). It may a lt er s t he b ir d' s o sm ot ic b a l an c e ,

i nf es ta ti on a nd t ox in p ro du ct io n b e a vo id ed i n h ot w ea th er, e ve n i n m ai n ta i ns a ci d b as e ba l an c e an d

are the major problems. c o m b i n a t i o n w i t h o t h e r i n c r e a s e s w a t e r c o n s u m p t i o n

6 . T im e o f F ee d in g anticoccidials. influencing w ater balance b eneficially

Heat increment is associated from during heat stress.

t h e t i m e o f f e e d in g u p t o a b o u t 4 - 6 O n p e l l et e d f e e d, l e s s e n e rg y i s r e q u ir e dTe m pe r at u re i s o n e o f t he i m po r ta n t

hours after feeding. Survivability of for feed intake (about 67% reduction ine n v i r o n m e n t a l f a c t o r s , a f f e c t i n gthe bird will increase by feeding the t he energy required for taking feed).

poultry production. The proportionbirds during night and withdrawing The advantage of pellets would be lost

o f f e e d e ne r g y t ha t i s d e p o si t e d o r the feed from about 4-6 hours before i f pel let quality is p oor (Fines m ore

c on ve rt ed t o pr od uc t is a s ma llt h e i n i t i at i on o f h e at s t re s s. t h an 1 0 %) . S u rv i va b il i ty o f t h e b i rd s

fraction of ingested energy. The7 . Fe e d A d di t iv e s t o Im p ro v e c a n b e i n cr e as e d b y r e du c in g c h an c es

r e m a i n i n g p o r t i o n u s e d f o r Heath and Immunity of heat increment in hot periods

m a i n te n a n ce a n d h e a t i n c r em e n t, i sP o ul t r y f e ed s a r e s u pp l e me n te d ( f ee d in g t h e b i rd d u ri n g c o ol e r p a rt s o f

r e l e a s e d a s h e a t i n t o t h ew i th t r ac e m i ne r al s , v i ta mi n s a n d t h e d a y a n d w i th d ra w in g t h e f e ed f r om

e n v i ro n m en t . A t h i g h t e m pe r a t ur e scoccidiostats. In heat st ress, the about 4-6 hours before the initiation of o

( ab ov e 3 2 C a nd r el at iv e h um id it yresistance of the bird to infections is h e a t s t r e s s ) . N i c a r b a z i n , a n

5 0 % ) , t h e h e a t l o s s t h r o u g hreduced. Several feed additives are anticoccidial, may be avoided in hot

e va po ra ti on e xc ee ds t he s en si bl eavailable to improve the resistance weather.

h ea t l o ss ( co nd uc ti on , c on ve ct io nof the birds to infecti ons. Besides A n t i o x i d a n t s , g u t a c i d i f i e r s ,a n d r a d i a ti o n ) . A t h e a t s t r e s s i n d e x

v i ta m in E a n d v i ta m in C m en t io n ed e m ul s if i er s , o rg a ni c t r ac e m i ne ra l s,o f 1 70 , h ig h m or ta li ty m ay b e

earlier, t he following feed additives liver protectives, enzymes, pre andnoticed.

may be considered to improve p r o b i o t i c s , a m m o n i a b i n d e r s ,H ea t s tr es s h as t o b e m an ag ed by a

immunity and resist the i nfections nucleosides, phytobiotics and flavor c o m b i n a t i o n o f m a n a g e m e n t

( Ta b le 1 8 ). e n h a n c e r s m a y r e d u c e m i c r o b i a lme th od s i ncl ud in g Hou se a nd

A t h i g h e n v i r o n m e n t a l cont amination, improve the resistanceNutrition management.

temperatures fungal infestations are of the birds to infecti ons, improves feedProtein and amino acid nutrition in

common, particularly when relative intake and increases performance.h e a t s t r e s s i s n o t c l e a r . F e e d

h u mi d it y i s h i gh . S t or a ge o f f e ed D r in k in g w a te r m a y b e t r ea t ed w i thf o r mu l a t i on m ay b e b a s ed o n th e

i n g r e d i e n t s t o r e d u c e f u n g a l s an it iz er a nd a ci di fi er s t o m in im iz ed i g e s t i b l e a m i n o a c i d b a s i s ,

infestation, supplemental fungistats microorganisms in the gut.

following ideal amino acid profilet o f ee d i ng re di en ts a nd fe ed s t o ( r e d u c i n g t h e i m b a l a n c e s ,minimize fungal contamination and

m i n i m i z i n g t h e e x c e s s e s ) ,t ox in bi nd er s t o b in d t he t ox in s

considering high energy and highpresent in the feeds are important in

pro tei n in gre die nts wit h mor eheat stress.

d i g e st i b i l it y an d th e a m i n o a c i d s

a v a i l a b l e c o m m e r c i a l l y ( l y s i n e ,

m e t h i o n i n e a n d t h r e o n i n e ) .

S u pp l em e nt a l f u ng i s ta t s t o fe e d

i n gr ed i en t s a n d f ee d s t o mi n im i ze

fungal contamination and toxin

binders to bind the toxins present in

t h e f e e ds a r e i m p or t a n t i n h e a t s t re s s .

S u p pl e m e nt a l d i e t a r y a s c o r bi c a c i d

( 2 5 0 -4 0 0 mg / k g ), v i t a mi n E ( 2 5 0

m g / k g ) , f o l i c a c i d ( 1 m g / k g ) ,

vitamin D3 (3500 IU/kg), vitamin A

( 15 00 0 I U/ kg ), or ga ni c z in c a nd

s e l en i u m a r e b e n e fi c i a l i n h e a t8. Anticoccidials stress.T h e t o xi c it y o f N i ca r ba z in ( an A d d i ti o n o f v a r i o u s s a l t s ( p o t as s i u me f f e c t i v e a n t i c o c c i d i a l ) , i n h o t c h l o r i d e ( 0 . 2 - 0 . 5 % ) , a m m o n i u mw ea th er, ap pe ar s t o b e r el at ed to chloride(0.2%),sodium bicarbonateincreased heat production (0.2%) and a combination of these

Summary

References:

R e fe r en c es a re a v ai l ab l e w i th t hea u t ho r a n d c a n b e m a d e a v a i l ab l eon request.

Ta b l e 1 8 . F e e d A d d i ti v e s t o b e s u p pl e m e nt e d

A n tio x id an ts

V i t am i n E ( M e n t io n e d e a r l i e r )

V i t am i n C ( M e n t io n e d e a r l i e r )

G u t a c i d i fi e r s

Emu lsif ier s

O r g an i c t r a c e m i n e ra l s

Liv er p r o tectiv es

En zy mes

P r e a n d p r o bi o t i c s

To x in b in d er s

A m m on i a b i n d er s

N u cleo sid es

Ph y to b io tics

Ma i nt a i ns i nt e st i na l i nt e gri t y

Im prove s a bsorpt i on

Im prove s i m m uni t y

Prot e c t s a nd st i m ul a t e s l i ve r

Im prove s di ge st i on

Ma i nt a i ns i nt e st i na l i nt e gri t y

Bi nds t oxi ns

Re duc e s a m m oni a i n i nt e st i ne s

Im prove s growt h

Cont rol / re gul a t e m i c rofl ora

R e d u c e s o x i d a t i v e d a m a g e

D r. V R am asu bb a R ed dy, Retd.

P r of es s or f ro m A N GR A U h a s m o re

t h a n 3 0 Ye a r s o f p r ac t i c a l ex p e r ie n c e

i n t h e f i e l d o f l i v e st o c k n u t r it i o n a n d is

p re se n tl y wo rk i ng as Ge n er al

Manager (Nutrition) in Avitech.

G P - 5 1 , U d yo g Vi h ar, S ec t or - 1 8, G u rg a on - 12 2 00 1 , H ar y an a , I n di aP h o n e . : + 9 1 - 1 2 4 - 4 0 1 1 1 47 , 4 2 7 8 5 1 1 - 1 2 , Fax : + 91-124 - 4013620

E - m a i l : i n f o @ a v i t e c h n u t r i t i o n . c o m , Website : w w w . a v i t e c h n u t r i t i o n . c o m

( A n I S O 9 0 0 1 : 2 0 0 0 C o m p a n y )

mgt of heat stress through nutrition

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