Abstract
Turkey hens were exposed to stepwise increases in ambient temperature from 21°C. to 25°C. to 30°C. to 35°C. at two-week intervals. Dietary calcium levels of 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 < 0.05) decrease in plasma sodium, calcium, and magnesium, and in egg production, shell thickness and egg weight and a significant (P < 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 activities or feed consumption but was significantly (|R| > 0.50, P < 0.01) correlated to plasma calcium and magnesium levels. Dietary calcium levels had no influence on the parameters measured.
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