Physiological and nutritional approaches to alleviate heat stress
The University of Sydney
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Project code: PRJ-000264
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Project stage: Closed
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Project start date: Wednesday, May 2, 2007
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Project completion date: Monday, February 28, 2011
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National Priority: CME-Priority 4-Ensuring food safety of Australian chicken meat
Summary
The project aims to develop practical management strategies that can be easily applied in commercial sheds to improve broiler performance and thermo-tolerance under summer conditions, particularly prior to marketing, as the susceptibility to heat stress increases with age.
Program
Chicken Meat
Research Organisation
The University of Sydney
Objective Summary
The project aims to develop practical management strategies that can be easily applied in commercial sheds to improve broiler performance and thermo-tolerance under summer conditions, particularly prior to marketing, as the susceptability to heat stress increases with age.