A note on the effects of heat stress on carcass composition and adipose tissue cellularity of ducklings

Abstract

1. The effects of heat exposure (36 °C) from 14 or 18 to 28 d of age on ducklings were assessed by comparison with pair‐fed or ad libitum‐fed controls at 22 °C. From 28 d all groups were fed ad libitum at normal temperature until samples were killed at 41 or 54 d. 2. At 28 d performance was similar in heat‐exposed and respective pair‐fed controls, but poorer than in ad libitum‐fed controls. Food intake and gain were less for heat‐exposed than for pair‐fed birds at 41 and 54 d (data combined). 3. Proportional fat pad size, adipose cell volume and number were less for all groups than for ad libitum‐fed controls at 41 d, but these differences largely disappeared by 54 d. Carcass fat varied little between groups. 4. Carcass moisture was less in heat‐exposed than in pair‐fed birds at 54 d and carcass protein greater at 41 d.