Impact of heat stress on poultry production: Feed intake, water homeostasis, gut integrity, and meat quality

Abstract

Heat stress (HS) is a major challenge to the poultry industry, especially as global temperatures continue to rise due to climate change. Heat stress has a negative effect on poultry by disrupting production sustainability, water homeostasis, gut integrity, and meat quality, leading to economic losses and welfare concerns. This review consolidates current research on these issues and explores potential strategies to mitigate the adverse effects of HS. Nutritional interventions, environmental modifications, e.g., ventilation systems and cooling techniques, as well as genetic approaches are discussed as promising solutions to improve poultry resilience to HS. Moreover, this article emphasizes the importance of adopting sustainable and innovative practices to enhance poultry farming’s long-term viability, ensuring that production systems remain both efficient and environmentally friendly. As climate change continues to intensify, the development of holistic and effective solutions becomes critical to support the global poultry industry and meet the growing demand for high-quality protein sources in a sustainable manner.