Effects of ambient temperatures on blood viscosity and plasma protein concentration of broiler chickens (Gallus domesticus)

被引：15
|
作者：
Zhou, WT [1 ]
Fujita, M [1 ]
Yamamoto, S [1 ]
机构：
[1] Hiroshima Univ, Fac Appl Biol Sci, Higashihiroshima 7398528, Japan
来源：
JOURNAL OF THERMAL BIOLOGY | 1999年 / 24卷 / 02期
关键词：
blood viscosity; broiler chicken; plasma protein concentration; ambient temperature;
D O I：
10.1016/S0306-4565(98)00045-X
中图分类号：
Q [生物科学];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
This paper describes the effects of ambient temperatures on whole blood viscosity and plasma protein concentration in broiler chickens. Whole blood viscosity and haematocrit, compared at 7 and 20 degrees C, decreased significantly at or above 25 degrees C of ambient temperature. However, no marked difference were found between 7 and 20 degrees C or between the temperatures of 25, 30 and 35 degrees C. The heat-induced decrease of whole blood viscosity was found after exposure for 1 h. These results suggest that the heat-induced decrease in blood viscosity is only a level change, which occurs between thermoneutral and high ambient temperature. (C) 1999 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：105 / 112
页数：8
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