Acid-base balance, plasma electrolytes and production performance of adult turkey hens under conditions of increasing ambient temperature.
Turkey hens were exposed to stepwise increases in ambient temperature from 21 degrees C. to 25 degrees C. to 30 degrees C. to 35 degrees C. at two-week intervals. Dietary calcium levels to 1.54, 2.01 and 2.48 percent were fed. Acid-base balance, plasma electrolytes and production performance were studied. The temperature increase caused a significant (P less than 0.05) decrease in plasma sodium, calcium, and magnesium, and in egg production, shell thickness and egg weight and a significant (P less than 0.05) increase in plasma potassium. There was no significant change in the acid-base balance of the blood as measured by blood PO2, PCO2 and pH. Egg production was not significantly correlated to blood gas activitelated to plasma calcium and magnesium levels. Dietary calcium levels had no influence on the parameters measured.
Acid-base balance, plasma electrolytes and production performance of adult turkey hens under conditions of increasing ambient temperature. Turkey hens were exposed to stepwise increases in ambient temperature from 21 degrees C. to 25 degrees C. to 30 degrees C. to 35 degrees C. at two-week intervals. Dietary calcium levels to 1.54, 2.01 and 2.48 percent were fed. Acid-base balance, plasma electrolytes and production performance were studied. The temperature increase caused a significant (P less than 0.05) decrease in plasma sodium, calcium, and magnesium, and in egg production, shell thickness and egg weight and a significant (P less than 0.05) increase in plasma potassium. There was no significant change in the acid-base balance of the blood as measured by blood PO2, PCO2 and pH. Egg production was not significantly correlated to blood gas activitelated to plasma calcium and magnesium levels. Dietary calcium levels had no influence on the parameters measured.