The effect of dietary Glutamine supplementation on performance and blood parameter, carcass characteristics, quality and characteristics meat of broiler chickens under continuous heat stress condition

Published on: 03/07/2019
Author/s : Mustafa Ayazi / Department of Animal Science, Faculty of Agriculture Urmia University. P.O. Box 165 Urmia, Iran.

Introduction Heat stress is one of the major problems of poultry in heat areas of the world including Iran, especially in summer, leading to reduced performance, the production, feed intake, growth rates and effective use of the feed (Sahin ., 2009). In general, birds have a thermal comfort zone, which ranges between 18 to 22 ° C and no problem for the physiological regulation of body tempe...

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March 7, 2019

Good work, with seemingly coherent results. There is a single issue where I would like to make a consideration, regarding the fact that the performance of the birds in the phase from 0 to 21 days, contrary to what happened in the 22 to 42 days, was not influenced by the levels of glutamine. I believe that this variation of results would be related to the fact that the temperature of 32 º represents a lower intensity of stress when applied in the phase of 0 to 21 days, compared to the phase of 22 to 42 days.

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Youssef Attia Youssef Attia
Professor
March 9, 2019

Based on the author's conclusion, it was concluded that although dietary Glutamine consumption can improve the performance of broiler chickens during the grower and whole period under heat stress, but it doesn’t affect the performance during starter period or blood parameter at week 6 of age. Thus, the lack of significant effect during the starter period may be due to high temperature requirements for broilers (34-32) compared to the grower period (~28ºC) after 3 weeks of age. Thus, the critical or broken point for heat stress in broilers in greater than 29ºC after 3 weeks of age.

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March 9, 2019

I understand that the report of Prof. Youssef is consistent with my considerations.

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