Impact of Heat Stress on Broiler Chicken Production

Abstract

Poultry farmers need to consider making adaptations now to help reduce cost, risk, and concern in the future; the industry’s high and unstable input costs, which result in losses, need to incentivize manufacturers to concentrate on efficient management, welfare, and health improvements, thereby creating premium and value-added products. Heat stress, a significant concern, particularly affects broiler chicken, which is vital for global meat supply in the dynamic field of poultry farming. Despite advances in breeding and management, these pressures have a negative influence on avian development, well-being, and overall health, threatening the poultry industry’s long-term viability. This study investigates the physiological reactions and production consequences of various heat conditions in the chicken business. It thoroughly investigates the complicated implications of heat stress, which has a negative impact on broiler performance and causes economic losses. This article investigates various dietary techniques, such as antioxidants, probiotics, amino acid balance, and vitamin supplementation, with the goal of improving chicken thermotolerance as part of a comprehensive stress reduction strategy. This assessment emphasizes the industry’s continuous commitment to sustainable practices by highlighting the need for more research to enhance methodology, investigate creative tactics, and address regional variances in heat stress.