author(s)
Jadhao GM, Sawai DH and Kedare GM

abstract
Heat stress is one of the most important environmental stressors challenging poultry production worldwide. The detrimental effects of heat stress on broilers and laying hens range from reduced growth and egg production to decreased poultry and egg quality and safety. Much information has been published on the effects of heat stress on productivity and immune response in poultry. A number of methods to reduce heat stress on poultry production are presented along with various management considerations, including water management, dietary adjustments, increasing heat tolerance through the process of acclimation, designing mineral drinking water supplementation and designing rations for correcting the acid-base imbalance. The beneficial effects of supplemental anti-stress agents (e.g., ascorbic acid) in reducing heat stress are also noted. Nutritional approaches like use of proper concentration of energy, protein, amino acid, electrolyte and vitamin-A, E and C can minimize detrimental effect of heat stress.