TUCKER, Ga. — Spring is here, and summer is just around the corner. Higher temperatures present challenges when transporting poultry from farms to processing plants. Heat stress can cause heavy loses, especially during the summer. However, there are common management practices that can ensure welfare and help maintain yield and meat quality.
A broiler chicken’s and a turkey’s normal body temperature ranges from 105 degrees Fahrenheit to 107 degrees Fahrenheit. A body temperature of around 115 degrees Fahrenheit can become lethal to these particular birds. Not much room to play with when managing heat stress in poultry.
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