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Effects of heat stress on broiler meat quality

Published online by Cambridge University Press:  02 December 2015

D.J. SONG  and
A.J. KING
D.J. SONG
Affiliation:
College of Animal Science and Technology, Southwest University, Beibei, Chongqing, People Republic of China
A.J. KING*
Affiliation:
Department of Animal Science, University of California, Davis, California, United States of America
*
Corresponding author: ajking@ucdavis.edu
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Abstract

With the continued increases in broilers production, the negative impact of environmental conditions on birds has attracted increasing public awareness and concern. Heat stress is one of the most important environmental stressors challenging broiler production world-wide. The detrimental effects of heat stress on broilers range from reduced growth to decreased quality of broiler products. This review focuses on the available scientific evidence for the impact of heat stress in broiler production, with emphasis on performance, physiological and biochemical effects, muscle oxidation, and meat quality.

Keywords

heat stressbroilersproductionphysiological and biochemical effectsmuscle oxidationmeat quality
Type
Reviews
Information
World's Poultry Science Journal , Volume 71 , Issue 4 , December 2015 , pp. 701 - 709
Copyright
Copyright © World's Poultry Science Association 2015 

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