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

页码：105 / 112

页数：8

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