In summer, maintaining the health and productivity of broiler chickens requires a comprehensive approach. The key is to focus on three main strategies: "three down" — cooling, lowering energy, and reducing density; "three guarantees" — water, feed, and ventilation; and "three defenses" — disease prevention, moisture control, and pest management.
First, it's essential to implement effective cooling measures. Since chickens don’t have sweat glands, they rely solely on respiration to dissipate heat, making them highly sensitive to high temperatures. When the temperature exceeds 25°C, installing a curtain at the air inlet can help cool incoming air, reducing the internal temperature by 4–5°C for 6–8 hours. If the temperature goes above 30°C, using misting nozzles to spray cold water on the roof or directly on the birds can lower the temperature by 6–8°C every 3 hours, providing much-needed relief.
Next, adjusting the feeding strategy is crucial. High temperatures reduce feed intake, so it’s advisable to lower the energy content of the feed while increasing protein levels by 10–15%. Using plant-based proteins instead of animal-based ones can improve digestion and reduce greasy food consumption. Offering granulated feed enhances palatability and encourages higher intake. Feeding at night, when it's cooler, can also be beneficial. From 10 PM to 6 AM, setting up lights and feeding 4–5 times can stimulate activity and maintain appetite. Additionally, using dry river sand as litter helps with cooling and allows the chickens to take dust baths, aiding in digestion and comfort.
Reducing stocking density is another important step. For broilers in summer, the ideal density varies by age: 30–25 per square meter for 1–2 weeks, 25–15 for 3–4 weeks, and 10–5 for 5 weeks and older. Keeping groups around 300 birds and separating them with fences improves air circulation and reduces stress.
Second, ensuring proper water supply, nutrition, and ventilation is vital. Adequate drinking water must always be available, especially during hot weather when evaporation increases. Clean, fresh water should be accessible at all times. Providing juicy green feeds not only improves taste but also helps keep the birds hydrated and cool. Good ventilation is essential to remove excess carbon dioxide and other harmful gases, so doors, windows, and exhaust fans should be used regularly.
Finally, implementing strong disease and pest control measures is necessary. High temperatures weaken the immune system, making broilers more prone to diseases like coccidiosis. Regular disinfection using broad-spectrum, non-toxic agents like sodium hypochlorite helps prevent infections. Maintaining dry conditions is also key, as high humidity promotes microbial growth and increases the risk of disease. Ensuring the chicken house and surrounding areas are clean, free of weeds, and properly drained reduces the chances of pests like mosquitoes and flies from entering. Regular spraying and screen installation can create a healthier, safer environment for the flock.
In terms of design, pellet ovens usually use advanced temperature control systems and automatic feeding mechanisms, which can accurately control the cooking temperature, and continuously and stably supply fuel without manual frequent addition, greatly simplifying the operation process and improving the convenience of cooking. Its wide grill net and adjustable grill design make it easy to handle barbecue, grilled fish, grilled vegetables, baked bread, pizza and other delicacies to meet different tastes and cooking needs.
In addition, the pellet oven also has the characteristics of rapid preheating, which can reach the ideal cooking temperature in a short time, shorten the waiting time and improve the cooking efficiency. At the same time, its well-sealed furnace body design helps to lock the original flavor of food, so that the baked food is burnt outside and tender inside, and the taste is excellent.
Pellet ovens, as an efficient, environmentally friendly and versatile cooking equipment, have gained widespread popularity in outdoor barbecue, home cooking and even commercial kitchens in recent years. It cleverly uses biomass pellets as fuel, often pressed from wood, crop residues or other renewable resources, which not only burn efficiently, but also produce far less smoke and harmful gases during combustion than traditional charcoal or coal, realizing the concept of green cooking.
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