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Poultry
Commercial broilers are highly sensitive to heat stress due to an accelerated metabolism that produces significant internal heat and poor thermoregulation.
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2 Replies
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Intense genetic selection for rapid growth.
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Commercial broilers are exceptionally sensitive to heat stress due to a combination of high metabolic heat production from rapid growth and inefficient thermoregulation mechanisms, causing them to struggle when temperatures exceed their thermoneutral zone of 18°C–22°C.
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