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Are genetically lean broilers more resistant to hot climate?

1993; Taylor & Francis; Volume: 34; Issue: 4 Linguagem: Inglês

10.1080/00071669308417623

1466-1799

Pierre‐André Geraert, Solange Guillaumin, B. Leclercq,

Effects of Environmental Stressors on Livestock

Abstract 1. Genetically lean (LL) or fat (FL) male chickens were exposed to either high (32°C) or control (22°C) ambient temperature up to 9 weeks of age. They were fed on one of two isoenergetic diets differing in protein content: 190 or 230 g/kg. 2. At 22°C, weight gain of LL broilers was the same as in FL chickens, but at the high temperature LL birds grew to a greater weight than FL ones. 3. Food conversion efficiency was not affected by ambient temperature in LL chickens but was depressed in FL ones at 32°C. 4. Increasing dietary protein content did not alleviate heat‐induced growth depression irrespective of the genotype. 5. Gross protein efficiency was higher in LL chickens and was less depressed at 32°C than in FL birds. 6. Fat deposition decreased with increasing protein concentration at normal temperature in both genotypes; at high temperature, high protein content enhanced fatness, particularly in LL chickens. 7. Thus, genetically lean broilers demonstrated a greater resistance to hot conditions: this was indicated by enhanced weight gain and improved food and protein conversion efficiencies.