Relationship of Diet Composition to Survival Time of Chicks When Subjected to High Temperature.

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Abstract
Summary Two experiments were conducted to test the effect of diet composition on heat tolerance. The addition of 12% animal fat to the diet significantly reduced the survival time of chicks when they were exposed to 40.8 ± 0.3°C and 75 ± 5% relative humidity. The level of protein in the diets had no effect. The birds used had been previously selected for either a high or low tolerance to heat. In Experiment 2, the differences between runs and the run X diet interaction were both highly significant. The interaction obscured the main effect of diet which was not significant. This population which was unselected with regard to heat tolerance had such great variation that large numbers of birds would be required to test effects of diet on heat tolerance.

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