Temperature has a great influence on chicken production performance. The suitable production temperature of laying hens is 13-23°C, and the temperature exceeds 30°C. The egg production rate drops obviously. If the temperature exceeds 35°C, some chickens will suffer from heatstroke. At the same time, high temperatures cause the quality of the eggs to decrease, and soft shell eggs and shelled eggs increase. High temperatures are also detrimental to the growth of broiler chickens, resulting in reduced feed intake, reduced weight gain, and reduced meat quality.
The low temperature will increase the maintenance requirements, increase the feed intake, the ratio of material to egg and the ratio of meat to meat, so the winter temperature should not be less than 7°C. Many chicken farmers only consider feeding the diet that meets the breeding standards according to the breeding requirements of the breed, and often do not consider seasonal and temperature changes, and cannot adjust feed formulas in time, resulting in wastage of feed.
The chick's body temperature regulation ability is poor, and the range of adaptation to the ambient temperature is relatively small. Therefore, the temperature of the chick within 7 days is required to be controlled at 32-35°C, and the temperature is gradually reduced thereafter. If the temperature is too high or too low, it will affect the diet, activity and rest of the chicks, resulting in poor absorption of the yolk of the chicks, decreased resistance to disease, retarded growth, and even death.
Because adult chicken lacks sweat glands, it has poor tolerance to high temperatures. When the ambient temperature is between 42-45°C, adult chickens show mouth breathing, respiratory rate is accelerated, appetite is abolished, drinking water is excessive, leech is excreted, and the wings are outreached and restless. If it exceeds 45°C, respiratory failure or even death may occur.
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