Broiler Cage Temperature Change and Management

The key to the success of broiler rearing is the management of Broiler Cage temperature, which consists of three parts: the overall cooling and heating moderation, the spatial temperature difference, and the time-temperature difference. Among them, the problem of time temperature difference is the most difficult to find and the most difficult to control reasonably. Its secret lies in the ventilation technology and ventilation method.

Here is the content list:

• l The broiler cage temperature will change

• l Broiler cage temperature management

The broiler cage temperature will change

First of all, the temperature setting and ventilation volume of broilers are related to humidity. Generally, the temperature of broilers decreases by about 4.2 to 4.4 °C in the first week, 1.8 to 2.1 °C in the second week due to grouping, and 2.0～2.2℃in in the third week. The growth rate is very fast in the fourth week, which is the immune blank period, and the temperature drops by 2.5-2.7℃. The fifth week is the physiological turning period, and the growth rate is 2.2-2.5℃. Regularly check the temperature difference of each layer and column and the temperature difference between inside and outside the cage. You can use facial perception or an infrared thermometer to check the temperature difference between the inside and outside of the Broiler Cage. Don’t just look at the sensor data, but check the difference between the temperature collected by the sensor and the actual temperature. When the Broiler Cage is ventilated When the amount increases, and the temperature difference inside and outside the cage decreases.

Broiler cage temperature management

Temperature management should also pay attention to the outdoor temperature, indoor temperature, sensor temperature, and temperature difference. Especially in high humidity summer, pay special attention to the hot air in the Broiler Cage. For example, the suitable temperature before loading the chicks in the transport vehicle is 26°C, the temperature during transportation should not exceed 28°C, and the optimum temperature is 25-27°C. The temperature when the chicks are placed should be 2-3°C lower than the target temperature, and it should be adjusted according to the health of the chicks.

In addition, we should also pay attention to the somatosensory temperature. The somatosensory temperature is the exogenous cold and heat index of broilers to the external environment, involving several main factors such as temperature, humidity, airflow, chicken weight, feather status, etc. The somatosensory temperature is the management of the caged broilers core.

Finally, it is necessary to understand the characteristics of body temperature and thermoregulation of broilers. For example, chicks have almost no thermoregulation ability at 1 to 5 days of age, until 21 days of age, the thermoregulation ability is established. At 34 to 35 days of age, they have strong resistance. The younger the age, the higher the sensitivity to temperature, the body temperature for 1 to 3 days is 39.5 to 40.9 ℃, and the temperature for 4 to 7 days gradually begins to establish between 41 to 42 ℃, which is susceptible to Broiler Cage temperature. In short, the body temperature of broilers is a necessary condition to maintain normal life activities such as environmental stability, circulation, metabolism, neuroendocrine, and enzyme systems in chickens.

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