This course focuses on the impact of heat stress on poultry and offers comprehensive strategies to mitigate its effects. It is divided into four main sections. First, it explains how high temperatures influence poultry physiology, including reduced feed intake, lower egg production, and weakened digestion and metabolism. Second, it introduces nutritional regulation measures, such as adjusting energy and protein levels, balancing electrolytes, and enhancing the diet with essential nutrients. Third, it discusses the importance of supplementing vitamins, minerals, and functional feed additives to support poultry health under stress. Finally, it outlines key management practices, including environmental control, ventilation improvement, and appropriate housing conditions, to reduce heat exposure. Through these four aspects, the course aims to support poultry producers in maintaining flock health, welfare, and productivity during periods of high temperature.

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