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001-es BibID:	BIBFORM070449
Első szerző:	Babinszky László (agrár)
Cím:	Climate change and non-ruminant nutrition: Eliminating the harmful effect of heat stress by nutrition tools / László Babinszky, Márta Horváth
Dátum:	2017
Megjegyzések:	The aim of the presentation is to show how the adverse effects of heat-stress on pig and broiler production can be alleviated by reasonable feeding strategies. Since a close relationship exists between feed intake and the heat production of animals, any alteration of the voluntary feed intake and/or the energy density of the feed consumed will alter the heat production of the animal as well. It is also well known that intensive breeds of pig and poultry are highly sensitive to changes in the ambient temperature and can only achieve their genetic potential in a thermoneutral environment meeting their requirements. Otherwise the adaptation to the adverse effects of the environment is associated with energy losses and in consequence with a loss of production. If the harsh environmental factors are lasting and intense, they can lead to a decline of immune resistance and finally to disease.Management of heat stress requires multiple strategies. The presentation discusses options for alleviating and/or eliminating the non-desirable effects of heat-stress through feed formulation and using new feeding strategies in order to produce high quality and safe animal food products. Based on the scien?tific literature findings and own research data discussed in this presentation, the following conclusions can be drown:1. Feeding strategies can be applied at the time of heat stress, which: a) reduce the heat production of the animals (e.g. increasing fat content of the diet, feeding low protein diets with crystalline amino acids according to the ideal protein concept, and adding dietary betaine);b) compensate for the lower nutrient supply (e.g. feed more concentrated diets with high levels of easily digestible nutrients); c) alleviate heat stress induced metabolic changes (e.g. enhancing the oxidative defense or alleviate the shift in electrolyte balance within the body. Several micronutrients possess direct or indirect anti-oxidative properties: vitamin C, E and A, zinc, chromium and selenium as well as methionine).2. Using the above mentioned strategies we should not expect the negative effect of heat-stress on the production and product quality.
Tárgyszavak:	Agrártudományok Állattenyésztési tudományok előadáskivonat pig broiler feeding heat stress
Megjelenés:	BIT's 5th World Congress of Agriculture-2017, Shenyang : Conferance Abstract Book. - p. 46.
További szerzők:	Horváth Márta (1987-) (állattenyésztő mérnök)
Internet cím:	Intézményi repozitóriumban (DEA) tárolt változat
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