In this class, we will be exploring the impact of heat stress on poultry and various nutritional strategies that can be implemented to mitigate its negative effects. We will begin by examining the causes of heat stress, which include environmental factors, metabolic heat production, and poor ventilation. Then, we will dive into the various nutritional regulation measures that can be taken, such as adjusting nutrient levels in feed, maintaining proper electrolyte balance, supplementing with vitamins, minerals, and feed additives, and employing broiler feeding and management technology. Lastly, we will discuss the importance of broiler selection to maximize the effectiveness of the implemented strategies. Through discussions, case studies, and practical scenarios, we will develop a comprehensive understanding of how to provide optimal care for poultry in the face of heat stress, promoting their health, performance, and welfare.

This course is part of a series of tehcnique training focusing on vegetale cultivation and poultry feeding,  offered under the Country Pilot Project titled "Sustainable Agriculture and Value Chain Development SSTC Cities Project Pilot Initiative in Nepal".