Newly hatched chicks do not have true feathers and are not yet able to regulate their body temperature. To maximize broiler performance, it is important to regulate house temperature and humidity from day one. Hypothermia leads to weakened immunity, decreased survival, and increased feed consumption. Overheating disrupts physiological reactions and slows down weight gain
Temperature Optimum
Broiler chickens are less active and poorly oriented in space, unlike egg-bred chicks, so they need good lighting. To prevent children from wasting a lot of energy in search of warmth, a heater is installed in the center of the cage.
For chicks in their first days of life, it is recommended to maintain the temperature in the brooder in the range of 33–35°C. With the appearance of the first real feathers, it can be lowered to 30°C. The permissible litter temperature is 28–30°C. On day 10, 26°C is enough for chicks, and starting from 2 weeks of age, broilers feel comfortable at a temperature of 24°C. At 3 weeks of chicks’ life, the temperature should be 24–22°C. At the age of 21–28 days, you can reduce the room temperature to 20°C and leave lighting only in the area of the dispenser and drinking water.
Relative humidity should be maintained between 60-70%. In ventilated rooms, the airflow speed should be 0.15 m/sec. In rooms with low relative humidity, steam generators should be used or additional drinkers should be installed. At high humidity, chickens’ thermoregulation deteriorates. Birds begin to tolerate both cold and overheating worse. To compensate for this, ventilation must be adjusted.
Chicks are placed around a heat source and protected by moving a screen. Gradually, as you grow, this space can be increased.
Consequences Of Microclimate Disturbances
When the air temperature in the room drops significantly, condensation forms, dangerous microorganisms actively spread, and mold may appear. Because of this, the risk of livestock morbidity with various pathologies, including coccidiosis, increases. This disease is highly contagious and leads to the death of a large number of chickens. For older chicks with fully formed plumage, low temperatures are not so dangerous, but normal thermoregulation requires increased food consumption. As a result, production profitability decreases.
Overheating is no less dangerous. In chickens, respiratory function and appetite deteriorate, and enzyme production is disrupted. As a result, average daily weight gain decreases.
Devices For Ensuring Microclimate In The Poultry House
A brooder replaces the brooder for broiler chickens (from the English brood – to breed offspring). The device is a cage with artificial lighting, heating, feeders, and drinkers. A standard brooder is designed for 50 chicks and is equipped with:
- litter tray,
- bunker-type feeder,
- nipple drinkers,
- electrical wiring for connecting a heating lamp,
- thermostat and hygrometer,
- dimmer,
- a canister with a fitting for supplying water to drinking bowls.
The brooder floor is removable, making it easy to keep clean and change the bedding. After 2 weeks, the grown-up chickens are released into the main house. Proper insulation in a room helps maintain a certain temperature level. If these indicators exceed the set value, the fans will start working and the airflow inside will increase, causing a windmill effect. In young birds, even in hot weather, excessive ventilation leads to hypothermia.
Even with a low density of chicks, it is important to ensure an even distribution of chicks over the entire area. If birds are congregated in one area due to uneven environmental microclimate, access to feed and water will be impaired, resulting in reduced productivity. This can be a particular problem if tunnel ventilation is used, since in hot conditions birds tend to migrate toward the inlet.
When using bedding, it is not recommended to reduce its depth below 5 cm. It must be deep enough to absorb liquid well. The water in the drinking bowls is changed 2-3 times a day. For disinfection, add a solution of vinegar (6 or 9%) in the amount of 1 tbsp. for 2 liters of water.
During the first week, it is important to constantly monitor the chicks’ behavior as it is a major indicator that the birds are comfortable. If the chicks are evenly distributed over the area, then the environment is optimal for them. If they huddle together and huddle in a corner, this is a signal that the temperature is too low. If the chicks are sitting with their wings outstretched and breathing rapidly, this indicates overheating.
The Influence Of Diet On Thermoregulation
It is important to use high-quality protein sources. The digestibility of amino acids should be increased, not the density. Amino acids must be balanced to minimize excess protein. Providing energy to your diet through fats rather than carbohydrates will be more beneficial. Fats contain more energy and are better absorbed by the body, so they produce less unnecessary heat.
In starter feeds, it is advisable to use fats containing a higher percentage of unsaturated fats. In finishing feeds, the amount of unsaturated fat should be limited (no more than 1% linoleic acid) to prevent obesity in broilers.
The addition of sodium bicarbonate reduces the effects of heat stress in broilers, which negatively affects growth performance. Potassium carbonate may also help improve dietary electrolyte balance and thermoregulation. In hot weather, chicks may reduce their feed intake. During this period, it is useful to increase the level of sodium in the diet (up to 0.23%), as well as vitamins E, D, A, C, and niacin.
Advantages Of Feeding Broilers With Products
Feed mixtures for broiler chickens from the Bryukhovetsky feed mill have a balanced composition and fully meet the nutritional needs of broilers at various stages of cultivation: start, growth, and finish. They are made from high-quality raw materials grown in the Kuban and are thoroughly tested for compliance with GOST standards. In combination with the correct temperature conditions in the poultry house, compound feed helps to maximize the genetic potential of broilers. The increase in slaughter weight is 5–15%.
