Effects of feather wear and temperature on prediction of food intake and residual food consumption

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Abstract
1. Heat production, which accounts for 0.6 of gross energy intake, is insufficiently represented in predictions of food intake. Especially when heat production is elevated (for example by lower temperature or poor feathering) the classical predictions based on body weight, body‐weight change and egg mass are inadequate. 2. Heat production was reliably estimated as [35.5‐environmental temperature (°C)] × [Defeathering (=%IBPW) + 21]. Including this term (PHP: predicted heat production) in equations predicting food intake significantly increased accuracy of prediction, especially under suboptimal conditions. 3. Within the range of body weights tested (from 1–1 kg in brown layers to 2'8 kg in dwarf broiler breeders), body weight as an independent variable contributed little to the prediction of food intake; especially within strains its effect was better included in the intercept. 4. Significantly reduced absolute values of residual food consumption were obtained over a wide range of conditions by using predictions of food intake based on body‐weight change, egg mass, predicted heat production (PHP) and an intercept, instead of body weight, body‐weight change, egg mass and an intercept.
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