The effects of temperature on broilers: Interactions between temperature and feeding regime

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Abstract
1. Three experiments were carried out with Ross 1 broilers each using four temperatures during the finisher phase. In each experiment there were 64 plots of 100 birds per plot. Temperatures used ranged from 15 to 27 °C. Finisher diets of four nutrient concentrations were fed, (13.3, 12.9, 12.4 and 11.7 MJ ME/kg at 199, 197, 195 and 188 g protein/kg respectively). 2. Cumulative food consumption and body weight at 42, 49 and 56 d decreased with increasing temperature. 3. There were no interactions between temperature and dietary nutrient concentration.