The use of infrared thermography in the identification of surface temperatures in fast- and slow-growing broiler chickens

Year 2024, Volume: 9 Issue: 3, 395 - 402, 31.12.2024

Solmaz Karaarslan , Ahmet Nazlıgül

https://doi.org/10.24880/meditvetj.1544695

Abstract

This study aimed to identify through infrared thermal imaging technology the surface temperature of the eye, beak, head, trunk, leg, and body of fast- and slow-growing broiler chickens at 2, 4, and 6 weeks of age. A total of 140 1-day-old broiler chicks were used in the study. Two treatments were included: fast-growing (Ross 308) and slow-growing (Hubbard JA57), with two replicates for each treatment. Thirty-five broiler chickens were placed in each pen. Beak and leg surface temperatures were consistently higher in fast-growing broiler chickens during the 2nd, 4th, and 6th weeks. Except for the 4th week, the surface temperature differences in the eyes and other feathered areas between fast- and slow-growing broiler chickens were not statistically significant. Eye surface temperature was not influenced by age in either genotype. In both genotypes, the beak and head surface temperatures increased with age, while the body and trunk surface temperatures decreased. Additionally, leg surface temperatures increased with age in fast-growing broiler chickens. The litter surface temperature was consistently higher in pens housing the fast-growing genotypes across all measured weeks. As a result, age and genotype were determined to affect the surface temperatures of broiler chickens and litter. It is thought that using infrared cameras in poultry house systems can improve the welfare of broiler chickens.

Keywords

Infrared thermography, surface temperature, fast-growing, slow-growing, broiler chickens

Ethical Statement

This experiment was implemented under the approval of the Animal Ethics Committee of Aydın Adnan Menderes University (64583101/2024/28).

Supporting Institution

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Project Number

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Thanks

For the infrared surface temperature measurements taken in this study, broiler chickens raised as part of a project supported by the Aydın Adnan Menderes University Scientific Research Projects Directorate (Project Code: VTF-23040) were used. The thermal camera used in this study was kindly provided by Prof. Dr. Güneş ERDOĞAN, to whom our sincere thanks are extended.

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