Heat stress and an immune challenge influence turkey meat quality, but conspecific-directed pecking behavior does not

HIGHLIGHTS

• who: Melissa Davis et al. from the Aviagen [25]Poults were brooded at a temperature of , ◦ C, which was gradually adjusted to a final temperature of , ◦ C by week, . At , weeks of age, the turkeys were moved to the Purdue University Veterinary Animal Isolation Building (VA2). Birds that were housed together previously continued to be housed together in the new building. Each room had its own separate temperature and lighting controls, but each room was set to a lighting schedule of , to , with an average temperature (±SD) of, ., ±, ., ◦ C. At , weeks of age, the turkeys were individually . . .
  

   

  

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