Effect of changes in dietary energy intake and environmental temperature on heat tolerance in the fowl

The improvement in heat tolerance acquired during the acclimatization of laying hens to intermittent heat stress was lost or considerably reduced when energy intake increased following the addition of maize oil to the diet. The oxygen consumption (VO2) of acclimatised hens increased after the addition of maize oil to the diet. Reducing the environmental temperature (Ta) from 30 degrees to 10 degrees C prevented the development of acclimatization if the heat stress commenced soon after the change of Ta; if the heat stress commenced 5 weeks after the change of Ta acclimatization took place normally. Reducing the Ta from 30 degrees to 10 degrees C resulted in an increased VO2 and food intake. The administration of triiodothyronine increased VO2 and reduced the heat tolerance of acclimatised hens. It is concluded that heat tolerance, despite being reinforced by regular exposure to heat stress, remains susceptible to changes in energy metabolism brought about by dietary or environmental means.     

Acclimatization of the fowl to intermittent acute heat stress

The acclimatization of poultry to a hot, dry climate was assessed by studying changes in rectal temperature (Tr) during regular daily exposure to an ambient temperature of 38 degrees C and 26% RH. Laying hens of two strains, young chicks, growing broilers and broiler breeders were able to acclimatise, in varying degrees, to these conditions. Acclimatization was characterised by a progressive reduction in the rate of increase in Tr over the period of exposure and the ability to survive conditions that initially would have been fatal. Laying hens could acclimatise if prevented from displaying their normal postural responses to heat stress. Acclimatization was accompanied by a decrease in oxygen consumption when measured at either the acclimatization temperature or at a thermoneutral temperature.     

Food intake of the laying hen following crop loads of maize oil and other nutrients

The metabolisable energy (ME) of the diet of laying hens at an ambient temperature (Ta) of 20 degrees C was abruptly changed from 10.9 MJ/kg to 12.9 MJ/kg, or vice versa. Food intake during the next 14 d was significantly reduced by the low ME diet and was increased by the high ME diet, that is, the expected compensatory changes in food intake did not occur. Laying hens given the same change of diet as above but kept at 32 degrees C did not show any change in food intake within 14 d. Thus ME intake increased with the high ME diet and decreased with the low ME diet. Daily doses of 10 ml maize oil/kg body weight given directly into the crop of laying hens at a Ta of 20 degrees C, resulted in an immediate, significant, reduction of food intake such that total ME intake remained the same as with normal feeding. Daily doses of 3 ml maize oil/kg, given as before, resulted in an immediate, significant, reduction in food intake at a Ta of 20 degrees C but at a Ta of 32 degrees C food intake remained unchanged; consequently daily ME intake increased. Loading the crop with glucose or sucrose, at Ta 20 degrees C, in quantities which provided a similar ME as 3 ml maize oil/kg, reduced food intake but the adjustment was less precise and daily ME intake increased. Loading with glycerol or protein hydrolysate decreased both food and ME intake. Crop loads of starch were as effective as maize oil in bringing about a significant and compensatory reduction of food intake. Similar volumes of water or liquid paraffin placed in the crop did not affect food or ME intake. A similar weight or cellulose placed in the crop reduced food and ME intake.     

Effects of ambient temperature on heat increment of feeding and energy retention in growing broilers maintained at different food intakes

Zero-activity heat production (HP), body temperature (Tb) and energy retention were measured in growing broilers maintained at 5 ambient temperatures (Ta) (14 degrees , 17 degrees , 22 degrees , 27 degrees and 32 degrees C) and at 5 feeding rates (ad libitum intake and 75%, 50%, 25% and 0% (fasting) of ad libitum). Zero-activity HP increased with decreasing Ta and increasing food intake. However, at 14 degrees C, zero-activity HP in birds fed ad libitum and 75% did not show further increase, but those in birds fed less than 75% of ad libitum increased rapidly. Results of the regression of zero-activity HP on Ta ranging from 32 degrees to 17 degrees C indicated that the slope was affected little by food intake, but the intercept decreased with decreasing food intake. Tb increased significantly with increasing food intake. There was little variation with Ta but, at and above 27 degrees C, a slightly increased Tb was observed only in birds fed ad libitum. Overall effects of Ta and food intake on HIF (% TME intake) were not found, but HIF tended to increase with decreasing food intake at 14 degrees C. Total energy retention and energy retention as fat decreased with decreasing Ta and food intake, although energy retention as protein decreased only with decreasing food intake. Results obtained here suggest that availability of TME is affected little by Ta ranging from 32 degrees to 17 degrees C and that HIF is utilised, in part, to maintain Tb at any Ta.     

Effects of environmental temperature on heat production associated with food intake and on abdominal temperature in laying hens.

An experiment was carried out to verify the relationship between the heat production associated with food intake and environmental temperature. Four laying hens were trained to eat two meals per day and were kept under artificial illumination with dark, dim and light periods. 2. Metabolic heat production was measured using two open-circuit respiratory chambers. Abdominal temperatures were measured, using thermocouples, at environmental temperatures of 12, 16, 20, 24, 28, 32 and 36 degrees C and at food intakes of 90, 60, 30 and 0 g/d. 3. The rate of heat production was dependent on both environmental temperature and food intake. Increasing environmental temperature resulted in a decrease in total metabolic rate at any food intake, indicating that heat production associated with food intake was not directly linked with thermoregulation at low environmental temperatures. 4. Abdominal temperature varied little with either food intake or environmental temperature below 28 degrees C. Above 28 degrees C, abdominal temperature increased with both environmental temperature and quantity of food, indicating that the heat production associated with food intake adds to the heat load at high environmental temperatures. 5. Both heat production and abdominal temperature declined with decreasing light intensity and increased before feeding time. These effects were considered to result from changes in physical activity.     

Rehydration fluid temperature affects voluntary drinking in horses dehydrated by furosemide administration and endurance exercise

To determine whether temperature of rehydration fluid influences voluntary rehydration by horses, six 2-3-year-old horses were dehydrated (4-5% body weight loss) by a combination of furosemide administration and 30 km of treadmill exercise. For the initial 5 min following exercise, horses were offered a 0.9% NaCl solution at 10, 20, or 30 degrees C. Subsequently, after washing and cooling out, voluntary intake of water at 10, 20, or 30 degrees C from 20 to 60 min after exercise was measured. Fluid intake (FI) during the first 5 min of recovery was 9.8+/-2.5,12.3+/-2.1 and 9.7+/-2.0L (p>0.05) for saline at 10, 20, and 30 degrees C, respectively. Although not a significant finding, horses offered 0.9% NaCl at 20 degrees C tended to take fewer (p=0.07), longer drinks than when saline at either 10 or 30 degrees C was offered. Between 20 and 60 min of recovery, intake of water at 20 degrees C (7.7+/-0.8L) and 30 degrees C (6.6+/-1.2L) was greater (p<0.05) than that at 10 degrees C (4.9+/-0.5L). Thus, total FI was 14.7+/-2.5,19.9+/-2.5, and 16.3+/-2.4L for rehydration fluids at 10, 20, and 30 degrees C, respectively (p<0.05, value for 20 degrees C water greater than that for 10 degrees C water). Although the amount of metabolic heat transferred to the initial saline drink was correlated with the decrease in core temperature during the initial 5 min of recovery, heat transfer to ingested fluid was most likely responsible for the dissipation of, at most, 5% of the heat generated during endurance exercise. In conclusion, following exercise these dehydrated-normothermic horses voluntary drank the greatest amount of fluid at near ambient (20 degrees C) temperature. Although not determined in this study, greater satiation of thirst by oropharyngeal cooling may have contributed to lesser intake of colder (10 degrees C) fluid.     

Effect of high ambient temperature and naked neck genotype on performance of dwarf brown-egg layers selected for improved clutch length

1. Two experimental lines of dwarf brown-egg layers selected on clutch length were reciprocally crossed. In total, 288 hens, from three genotypes: L1, purebred normally feathered (121 hens), F1, crossbred and heterozygous for the NA mutation (99 hens) or L2, purebred homozygous for NA (68 hens) were housed in three climatic rooms at 22 degrees C and three climatic rooms at 32 degrees C. 2. Body weight, daily egg production records, feed intake and some anatomical and physiological traits were recorded. Canonical discriminant analysis was used to examine the relationships among all measured traits and to compare the experimental groups as defined by genotype and temperature. 3. Heterosis effects were observed on body weight, feed intake, egg mass and some anatomical traits at 22 degrees C, but were negligible for most of the traits measured at 32 degrees C except for body weight at 34 weeks, clutch length and some anatomical traits. 4. Genotype by temperature interactions were observed for egg production, egg mass and feed intake. The temperature stress was severe, with a marked decrease in egg production. The naked neck gene could limit the negative effect of long-term heat stress. Egg weight was increased by the NA gene, as usually observed in layers. 5. The first three canonical variates explained altogether 97.4% of the variance. The first canonical variate was associated almost exclusively with ambient temperature. The second was associated with genotype. The third was associated with heterozygous genotype for NA mutation and genotype by temperature interaction. Stepwise discriminant analysis indicated that 12 traits out of 20 were effective at detecting the differences among the genotype and temperature combinations.     

Use of limited daily access to food in measuring the heat production associated with food intake in laying hens

1. Two experiments were carried out to determine the heat production associated with food intake in laying hens allowed access to food for one (experiment 2) or two hours (experiment 1) daily. 2. In experiment 1, heat production in the fed state was measured for two successive days after 46 h of food deprivation. The rate of heat production in the fasting state was measured from 47 to 69 h after feeding. 3. In experiment 2, heat production was measured at 4 fixed food intakes: 100, 70, 40 and 0 g/bird. Heat production associated with food intake, eating activity, net availability of ME and maintenance ME requirement was estimated. 4. Heat production after 46 h of food deprivation did not differ from that after 22 h of deprivation. In the hens receiving 100 g of food, heat production reached the pre-feeding level by 20 h after eating; the hens with lower food intakes reached the pre-feeding level more rapidly. It is suggested that the heat production associated with feeding had been eliminated by 22 h after eating. 5. Heat production associated with feeding was 16% of ME intake. Because the total energy cost of eating activity was only 0.8% of ME intake, the heat production associated with food intake in the limited-access hens came mainly from the effects of digestion, absorption and metabolism of the ingesta. 6. The net availability of ME was estimated to be 0.84. The estimated maintenance ME requirement was 569.6 kJ/kgW0.75 d.     

Thermoregulation in naked neck chickens subjected to different ambient temperatures

1. Heterozygous (Na/na) naked neck chickens and their normally feathered (na/na) sibs, were exposed to constant ambient temperatures (Ta) ranging between 15 and 35C and 12h: 12h diurnal high:low temperatures of 15C:35C. 2. No significant effect of genotype was obtained in weight gain and food intake. However, the naked neck birds tended to gain somewhat more weight at high Ta and consume more food at low Ta. 3. At 35C Na birds showed better regulation of body temperature (Tb) and demonstrated considerably higher radiation from the neck. 4. The greater food intake of the naked neck chickens at 15C was associated with significantly higher packed cell volume, haemoglobin concentration, heart and liver size. These appear to involve both higher heat production and haemodynamic changes to accommodate the higher oxygen demands of the naked neck chickens at low Ta. 5. The results indicate the ability of the naked neck chickens, on the one hand to thermoregulate at low Tas and, on the other their slightly better capacity to maintain Tb at high Tas. However, no genotype advantage was obtained under diurnal cyclic temperature conditions.     

Relative humidity at moderate ambient temperatures: its effect on male broiler chickens and turkeys

1. The effect of relative humidity (RH, 40% to 75%) at moderate ambient temperatures (Ta, 28 degrees and 30 degrees C) on the performance and thermoregulation of male broiler chickens and turkeys was studied at the age of 4 to 8 weeks. 2. Weight gain and food intake of male broiler chickens were significantly higher at 60% to 65% RH but food conversion efficiency was not affected by RH. In male turkeys, no effect of RH on performance was recorded. 3. Both chickens and turkeys controlled body temperature at normothermic levels during exposure to the experimental environmental conditions. 4. The rate of panting estimated from blood pH and pCO2 was lower in chickens exposed to 28 degrees C than to 30 degrees C. In turkeys, the rate was lower than that recorded in chickens at both Ta(s). 5. Plasma T3 was positively and significantly correlated with food intake. 6. It may be concluded that RH plays a role in the performance of chickens exposed to 30 degrees and 28 degrees C. whereas male turkeys must respond to RH at Ta >30 degrees C.     

Lack of response of laying hens to relative humidity at high ambient temperature

1. The effects of relative humidity (rh=40% to 70%) at high ambient temperature (Ta) on the performance of laying hens at different ages (8 to 10 months, Trial 1; and 16 to 18 months, Trial 2) was evaluated. Laying hens were exposed to 25 degrees C (control) for 3 weeks and thereafter acclimated for 1 week to 35 degrees C and 4 different rh. 2. Body weight declined significantly in young and older hens exposed to 60% or 70% and 70% rh, respectively: Food intake declined with increasing Ta, except in the case of older hens exposed to 60% rh, for which it remained relatively constant. Water consumption, however, increased with increasing Ta but the increase was significant in young hens exposed to 70% rh only. 3. Egg production was not affected by the changes in Ta. However, a decrease in egg production was observed in older hens exposed to 60% rh. 4. Egg weight (EW), shell weight (SW) and shell thickness (ST) were significantly reduced by exposure to elevated Ta, whereas % breakage significantly increased. In young hens, a response to rh was exhibited in ST which was significantly higher in hens exposed to the low rh (40% to 45%) than in those exposed to the highest rh (70% to 75%). 5. It can be concluded that Ta is the main environmental factor affecting young and older laying hens while the effect of rh is minor.     

Effects of food intake regulation on the energy metabolism of hens and cockerels of a layer strain

1. Indirect calorimetry was used to study the effects on the energy metabolism of cockerels and hens after peak lay of a hybrid layer strain of regulating food or energy intake to 80% of ad libitum for an extended period of time. 2. Regulation of food intake decreased fasting and fed heat productions per bird and per unit metabolic body weight (kg0.75). 3. Maintenance energy requirements (per kg0.75) of both sexes were reduced about 20% by regulation; maintenance requirements of cockerels were about 30% lower per kg0.75 than hens on the same treatments. 4. Reducing the intake of all nutrients by 20% had the same effect on the energy metabolism of cockerels as restricting energy alone by the same amount. 5. Gross efficiency of egg production, in terms of both mass and energy, was higher when intake was regulated. During weeks 21 to 52 of restriction, daily egg mass output was significantly higher in hens fed ad libitum. 6. After 52 weeks of food regulation, restricted hens weighed 20% less and their total carcass energy was 36% less than hens fed ad libitum; similar effects were found in the cockerels.     

Effects of water temperature on short-term water intake and medullary neuronal responses in the hen

1. The daily water intake of adult Brown Leghorn hens was measured at water temperatures of 0, 10, 20, 30, 40 and 45 degrees C. The electrical activity of neurones in the nucleus ventro-lateralis anterior solitarii (NVLAS) of the medulla was also measured when the mouth was stimulated with water at the same temperatures. 2. There was a significant decrease in water intake when the temperature of the water was 10 or 45 degrees C. 3. There was an increase in activity of some of the NVLAS neurones with decreasing water temperature and this activity was in response to specific "cold" receptors. 4. Some NVLAS neurones were identified which showed an increase in activity at temperatures of 45 degrees C and more; it was concluded that these represented responses to thermal pain. 5. It is concluded that the effects of temperature on water intake may in part be explained by the behaviour of the oral receptors.     

Effect of long-term heat exposure on peripheral concentrations of heat shock protein 70 (Hsp70) and hormones in laying hens with different genotypes

1. The effect of long-term, moderate heat stress (30 to 32 degrees C) on heat shock protein 70 (Hsp70) concentration in mononuclear blood cells and plasma concentrations of 3,5,3'-triiodothyronine (T3) and corticosterone in laying hens was investigated. 2. Three groups of 48 hens each (Ethopian line [Angete Melata, Na], New Hampshire [NH], F1 cross [Na x NH]) were divided into an experimental group (24 each) and a control group (24 each, ambient temperature 18 to 20 degrees C), respectively. All hens were kept in individual cages up to an age of 68 weeks and performance data were recorded. 3. Blood samples were taken from the wing vein of 12 hens from each group at weeks 22, 38, 51 and 65 (12 hens x 3 lines x 2 treatments). Mononuclear blood cells were isolated and Hsp70 concentrations were determined by Western Blot analysis with a monoclonal anti-Hsp70 antibody. T3 and corticosterone were measured with commercially available ELISA and RIA kits, respectively. 4. The moderate heat stress caused significantly increased Hsp70 levels compared with the control groups in weeks 51 and 65. However, the responses of the lines were not uniform at different ages. 5. In contrast, T3 levels were significantly decreased in stressed birds regardless of line and age. There was no effect of treatment and line on corticosterone levels during the experimental period. 6. Our results indicate that Hsp70 and T3 levels are affected by mild heat stress applied over a long period but are both involved in independent mechanisms of acquisition of thermotolerance. Further investigations are necessary to clarify whether the observed differences in Hsp70 response between the genotypes are indicators for differences in thermotolerance.     

Continuous measuring of heat production during the course of the day in fully grown rats at different nutrition levels and different environmental temperatures

The heat production of 4 rats was measured by means of indirect calorimetry over 20 h/d at intervals of 4 min at ambient temperatures of 30, 25, 20 and 15 degrees C and feed intakes of 0, 4, 8 and 12 g/d. When the rats were hungry, their heat production was reduced by between 8 and 44 kJ/kg LW0.75.d. Feed intake increased heat production by between 54 and 102%. In the temperature range between 20 and 30 degrees C the rats required 0.36 kJ or 2.4% resp. of the metabolizable energy for the intake of 1 g feed. At 15 degrees C the corresponding values were 0.48 kJ or 3.2% resp. The activity-conditioned quota of heat production was estimated as 31 +/- 10%. In the temperature range of between 30 and 25 degrees C thermoregulatory heat production amounted to 5 and that in the temperature range between 25 and 15 degrees C to 20 kJ/kg LW0.75.d.K. No compensation of thermoregulatory heat by heat from increase of energy intake could be proved in the temperature range between 15 and 30 degrees C.     

Optimal dietary concentration of vitamin E for alleviating the effect of heat stress on egg production in laying hens.

1. The effects of different dietary concentrations of vitamin E (alpha-tocopherol acetate) were investigated on laying hens exposed to chronic heat stress at 32 degrees C from 26 to 30 weeks of age. 2. Diets containing 5 dietary concentrations of vitamin E (a control diet containing 10 mg alpha-tocopherol/kg or this diet supplemented to contain 125, 250, 375 and 500 mg alpha-tocopherol/kg) were fed to 335 birds. Half of the birds received the supplemented diets for only 4 weeks before the heat stress period (short supplementation duration, SSD) and were fed on the control diet for a further 12 weeks. The remaining birds were fed on the supplemented diets throughout the experiment, 4 weeks before, 4 weeks during and 8 weeks after the heat stress period (long supplementation duration, LSD). 3. Egg production was significantly higher during (80-6 vs 68.9%, P<0.02) and after (75.3 vs 62.7%, P<0.02) the period of stress in the LSD group fed on the diet containing 250 mg vitamin E/kg compared with the group fed on the control diet. LSD birds given 375 and 500 mg vitamin E/kg also had higher egg production than control birds during heat stress but the differences failed to reach significance (74.6 vs 68.9% and 77.1 vs 68.9% respectively). In the SSD groups, mean egg production of the birds given the diets supplemented with 125 mg vitamin E/kg or more was significantly different from the control group after heat stress (70.3 vs 62.7%, P<0.05). Egg weight and food intake were similar in all the groups. 4. Plasma and liver vitamin E concentrations were proportional to the vitamin E intake before the stress period, dropped during heat stress in the SSD groups but were maintained at concentrations closer to those observed before heat stress in the LSD groups. 5. It is concluded that a dietary supplement of 250 mg vitamin E/kg provided before, during and after heat stress is optimum for alleviating, at least in part, the adverse effects of chronic heat stress in laying hens.     

Effect of diurnal or nocturnal heat stress on egg formation.

1. Mature laying hens were subjected to ambient temperatures sufficient to maintain body temperature of 43 degrees C for periods of 6 to 7 h during the day (eight periods) or the night (five periods). This did not reduce total daily food consumption. 2. The effect of heat stress during the day was mostly on egg-shell quality, being adverse and significant. During the night heat stress caused a significant decrease in egg production, its effect during the day was less marked in this respect. 3. Heat stress thus seems mostly to affect the early stages of shell formation, while its effect on egg production seems to depend on the time at which it occurs in relation to ovulation. 4. These results suggest that egg production is directly affected by heat stress; prolonged heat stress probably also acts indirectly, by suppression of food intake.     

Experiments with the Bio-mittent lighting system for laying hens

1. Two experiments are described in which a system of intermittent lighting (15 min light followed by 45 min dark for 15 h, then 15 min light, 30 min dark, 15 min light and 8 h dark) was applied to laying pullets from 37 to 72 weeks of age. A step-up lighting programme was used as a control treatment (8L:16D from 0 to 18 weeks, photoperiod increased by 20 min each week from 18 to 41 weeks, 16L:8D from 41 to 72 weeks of age). 2. Food consumption was reduced by about 5% when intermittent lighting was in use and by 3.8% for the period from 18 to 72 weeks. 3. Rate of lay and egg weight were similar for intermittent lighting and the control treatment, provided that protein content of the diet was adjusted to maintain an adequate amino acid intake. 4. In the second trial 2 stocks, 2 stocking densities confounded with 2 temperatures and 2 types of food trough were used. Each of these factors affected food intake and it was found that more food was saved by intermittent lighting when intake was high and less when it was low. The proportion saved was approximately 5%. 5. Mortality was slightly but not significantly lower in both experiments where intermittent lighting was used. This may indicate that caged pullets are under less stress when intermittent lighting is used.     

Influence of high dietary vitamin E supplementation on egg production and plasma characteristics in hens subjected to heat stress

1. The effects of different dietary concentrations of vitamin E (alpha-tocopherol acetate) were investigated in 2 experiments on laying hens exposed to chronic heat stress at 32C. 2. In the first experiment, egg production and plasma concentrations of calcium and egg yolk precursors were measured in 24 hens before, during and after a stress period of one week and fed on diets containing 10 or 500 mg vitamin E/kg. 3. In the second, larger experiment, egg production and food intake were measured in 300 hens housed in 2 temperature-controlled rooms and fed on diets containing 10, 125 or 500 mg vitamin E/kg. Birds in room 1 were stressed from 24 to 28 weeks of age and those in room 2 from 32 to 36 weeks. 4. In experiment 1, egg production and egg weight were significantly higher (72.6 vs 51.2%, P < 0.05 and 66.6 vs 63.1 g, P < 0.005 respectively) during and after the period of stress in the group given 500 mg vitamin E/kg. Plasma concentrations of calcium, vitellogenin (zinc) and VLDL (triglyceride) were also higher in this group. 5. In experiment 2, egg production was significantly higher (65.4 vs 56.2%, P < 0.05) during and after the period of heat stress in birds in room 1 fed on the diet containing 500 mg vitamin E/kg. Egg production was also higher (49.9% vs 44.7%) on this treatment during the stress period in room 2, though the difference was not significant (P < 0.10). Egg weight and food intake were unaffected by treatment in either room. 6. It is concluded that dietary supplementation with extra vitamin E can, at least in part, alleviate the adverse effects of chronic heat stress in laying hens, perhaps by maintaining the supply of egg precursors in plasma.     

Thermoregulatory ability of beef heifers following intake of endophyte-infected tall fescue during controlled heat challenge

Consumption of endophyte-infected tall fescue during summer months can result in severe hyperthermia in cattle. Six heifers (296+/-8.3 kg BW) were used to determine changes in body temperature control that occur with consumption of an endophyte-infected tall fescue diet during controlled heat challenge. All animals were exposed in five separate periods to a step increase in ambient temperature (Ta) from 21 to 31 degrees C while fed E+ (5 microg ergovaline x kg(-1) x d(-1)) or endophyte-free (E-) diets. Core body temperature (Tcore) was monitored continuously using implanted, telemetric temperature transmitters. Heat production and heat loss were also measured at selected times to identify primary effects of E+ on thermal balance. Pretreatment Tcore exhibited a diurnal rhythm at a constant Ta of 21 degrees C, with high and low values at 2300 and 1300, respectively. An increase in daily averaged Tcore (P < 0.001) occurred with an increase in Ta from 21 to 31 degrees C. Likewise, all phases of the daily cycle increased equally during this challenge. This increase at 31 degrees C was associated with higher levels of respiration rate, skin temperature, respiratory vaporization, and skin vaporization (P < 0.05) and lower blood levels of thyroxine (P < 0.05). Intake of the E+ diet further elevated Tcore in heifers during the short-term heat challenge (2 d), and the effect was most pronounced at 0000 to 0300 and declined thereafter. The increase in Tcore during E+ treatment was associated with an increase in respiration rate (P < 0.05), whereas metabolic heat production, skin temperature, skin vaporization and respiratory vaporization were unaffected. These results show that consumption of an E+ diet during continuous heat challenge results in a marked increase in core body temperature, especially during nighttime exposure to heat stress, due primarily to a reduction in cutaneous heat transfer, with no effect on heat production or other measured avenues of heat loss.