EFFECTS OF AMBIENT TEMPERATURE ON BROILERS PHYSIOLOGY. PERFORMANCE AND MEAT QUALITY

The freeding environment has become the most important factor restricting the production efficiency of livestock and poultry. At the same time, the community demand more animal protein is increasing every year. The answer to this question can be the broiler meat. But the intensive production of broiler meat puts increased demands on both growing technologies and conditions of their keeping. The purpose of our research is to study various environmental parameters that may have different effects on poultry growth and health, among which temperature is one of the main factors affecting poultry meat quality. Studies have shown that cold stress leads to a significant increase in CRH mRNA levels, a significant decrease in TRH mRNA levels, and a decrease in the body's antioxidant status. Cold stress causes edema, congestion, hemorrhage and epithelial damage in the intestinal mucosa of broilers, which significantly increases the incidence and severity of poultry necrotizing enteritis lesions (P<0.05), causing pH and cavitation in the cecum Clostridium counts increased significantly (P<0.05). The heat is also stress, after the occurrence of heat stress, the plasma creatine kinase activity and uric acid concentration of broilers increased, blood volume and oxygen carrying capacity of chickens changed, and hematocrit increased. Studies have shown that the long-term relatively low temperature environment reduces the contents of SFA, PUFA, MUFA, and EFA in the breast muscles of broilers, thereby reducing the flavour and meat quality of broiler breast muscles. Heat stress significantly increased the malondialdehyde (MDA) content in the pectoral muscle tissue (P <0.05), and the selenium content was significantly reduced (P <0.05). Heat stress can also lead to pale and exudative meat characteristics of chicken, namely PSE meat. Ambient temperature stress can lead to reduced feed consumption, indigestion, impaired metabolism, decreased immunity, and even death of broilers. Accordingly on this article we are summarizes the effects of cold and heat stress on physiology, performance and meat quality of broilers, with a view to improve the quality of chicken, maximize the production performance of broilers, increase the economic benefits of farms, and provide theoretical references for the healthy freeding of broilers.