Effect of the colour of feeders and drinkers on development of some maintenance behaviors in newly hatched chicken

Colors of long wave lengths and color contrast can increase the responsiveness of chicken to stimuli. This study was designated to assess the effect of feeders and drinkers colors and their contrast on ingestion rate and development of some maintenance behaviors. This study includes z Experiment I: effect of different colors of feeders and drinkers on rates feeding rates and water intake during 6 weeks rearing period was examined in Ross broiler chicken. Experiment II: assessment of the effect of color contrast of feeders and drinkers with the floor on development of maintenance behaviors in newly hatched chicken. The results indicated that red colored feeders and drinkers increased the feed and water intake rates during the first week post hatching [P < 0.05]. But no such effect was observed in older ages. In addition, the presence of color contrast feeders and drinkers with the floor enhanced the appearance of certain behaviors necessary for survival in newly hatched chicks. Red colored feeders and drinkers attracted chicks, increased ingestion rate and color contrast accelerated the development of some maintenance behaviors and decreased distress calls. Thus using red colors and presence of contrast environment could enhance the development of maintenance behaviors in newly hatched chicken

Estimation of sensible heat loss in capsaicin- desensitized chicken after exposure to disruption of thermal homeostasis

Thermal conditioning in newly hatched chicken is of great importance. Induction of thermotolerance to cold, heat and disrupted thermal balance is one of the most important managemental tools used to improve survival in chicken. It is well known that chicken is in sensitive to capsaicin [main ingredient of hot chilli peppers] due to insensitivity of transient membrane potential of vanilloid subtype-1 [TRPV1] receptors to capsaicin. These receptors are responsible for perception of pain burning sensation and thermoregulation in mammals. Owing to the capsaicin's availability as an rodent repellent function in poultry ration and its preference by many birds, we investigated the mechanism of thermoregulation of capsaicin in chicken. To interpret the phenomenon of thermotolerance in capsaicin [CAP] desensitized chicken and to study its effect on sensible heat loss mechanisms in newly hatched chicks. In this study, chicken were treated intravenously [IV] in wing vein once with CAP [10 mg/kg, body weight] at 1[st], 2[nd] and 3[rd] days of age. Then after one week from CAP- pretreated chicken were exposed to cold [8°C], heat [38°C] or injected with lipopolysacharide [LPS; outer memebrane of Gram negative bacteria]. LPS at a low dose [1 mg/kg, body weight, IV] induce fever or at a high dose [10 mg/kg, IV] to induce hypothermia. Surface [skin of back] and colonic temperatures were measured to calculate heat loss index [HLI] as an indicator to the sensible heat loss. The HLI was 0.95 in control non-treated chicken at ambient temperature [Ta 25°C]. In CAP-desensitized chicken HLI was increased to a maximum of 0.97 at Ta 38°C and up to 0.99 at climax of fever induced by LPS. The controversial finding was observed in chicken exposed to cold; HLI in CAP-desensitized chicken was not increased but reduced to 0.94, however no such effect of capsaicin at nadir of hypothermia induced by high dose of LPS. CAP-sensitive receptor [Transient membrane potential of vanilloid subtype-l;TRPVl]-independent pathway may exert a thermoregulatory role during heat and cold exposure, and in LPS-induced fever in part through affecting sensible heat loss in chicken