Estresse térmico durante o pré-abate em frangos de corte

摘要: The chicken meat chain in Brazil is an important sector of agribusiness, accounting for the third largest world's production and first place exports. To meet this demand, it essential to minimize management problems, which cause appearance physiological problems. intensive genetic selection used obtain faster growth rates broilers contributed current improved strains become very susceptible heat stress. When environment temperature rises above thermoneutrality zone, bird submitted a stress condition, can generate acute hyperthermia, respiratory alkalosis, electrolyte imbalance, reduction food consumption, lower rate, increased mortality rate even negative effects on quality due incidence pale dark other cases, interfering properties such as industrial yield, water holding capacity, color tenderness. results evaluation parameters observed literature showed that stress, chronic or acute, suffered by broiler chickens, generates consequences functional meat. Further studies with research line should be conducted, mainly Brazil, being tropical country high temperatures summer order understand, prevent overcome extent intensity avoiding problems damages chain.