Effect of feed restriction on broiler performance under heat stres

1. By
Dr. Mohammed Abo Gabal
FEED RESTRICTION
&
BROILER
UNDER HEAT STRESS

2. ‫ال‬ ‫عنوان‬‫رسالة‬
‫تأثير‬‫اإلجه‬ ‫ظروف‬ ‫تحت‬ ‫اللحم‬ ‫دجاج‬ ‫أداء‬ ‫على‬ ‫الغذاء‬ ‫تحديد‬‫اد‬
‫الحرارى‬
Effect of feed restriction on broiler
performance under heat stress

3. Introduction

4. Heat stress
‫الحرارى‬ ‫اإلتزان‬Body Heat balance
H=E±R±C±K±S
Intensive Selection
Decreased broiler ability to cope with heat
stress

5. 1- Heat stress in tropic and subtropics countries
Such as Egypt
2- Continuous intensive selection for fast growth:
- Decreased broiler ability to cope with heat stress
- Increased body fat
- Increased mortality %
- Increased metabolic diseases (SDS, Ascites &
Heart disease)
- Increased Skeletal disorders & leg abnormalities
Problem statement

6. Methods to reduce Heat stress:
1- Behavioral & Physiological Responses
2- House design, Housing method & Equipments
3- Management & nutritional practices

7. Nutritional practices
 Increase dietary protein
 Essential amino acids
 Increase dietary fats
 Feeding calcium carbonate
 Supplements such as minerals and
vitamins
Feeding management
 Introduce good quality of feed
 Feed should not be stored for longer time
 Encourage eating at cooler times of the day
 Dim the lights to reduces activity and
reduces heat load
 Remove feed for 4 to 6 hours
(Yalcin et al., 2005 and Daghir, 2008)

8. Aim of the study

9. This study was planned to:
Examine some managerial methods to alleviate
the negative effects of
Heat Stress
as well as to
overcome of some problems resulting from the
Rapid Growth
during the early ages in broiler chicks

10. Early Acclimation method:
- Repeated & Short
- daily
- exposure to a hot
- &
- humid climate
- (e.g., 35 – 37 C, 60 % RH)
Early Heat Acclimation (EHA)

11. - Feed Restriction defination.
- Methods of FR:
1. Quantitative feed restriction
1. Physical F.R.
2. Lighting
2. Qualitative feed restriction
1. Diet dilution
2. Low-nutrient density
3. Feed texture
4. Chemical methods
Feed Restriction (FR)

12. 1- Reduce heat stress and its bad effects
2- Reduce feed intake, feed cost & maximize the profit of the production
3- Improve feed conversion
4- Decrease metabolic Diseases (SDS, Ascites, Heart disease, Leg abnormalities ...... etc).
5- Reducing abdominal fats & blood lipids
6- Improve carcass quality
7- Reduce death losses (mortality)
8- Improve birds activity (motivation).
9- ............................ , etc.
Feed restriction advantages

13. Materials and Methods

14. This present study was carried
out at
Poultry Research Station,
Animal Production
Department, Faculty of
Agriculture, Al-Azhar
University, Nasr City, Cairo,
Egypt.
This study was performed
during the summer months
(from June to September)
under Egyptian conditions.
Location and duration of the study

15.  Total number of 500 Cobb500
 1 day old
 Unsexed
 Experimental diets
(Starter & Finisher)
Birds and diets

16. Table(1):Compositionandanalysisofexperimentaldietsofbroilerchicks
Ingredients
Diets
Starter
(7-28 days)
Finisher
( 29-42 days)
Ground yellow corn (8.5%).
Soybean meal (48.0%).
Gluten meal (60%)
Di-Calcium phosphate (CaHPO4)
Calcium carbonate (Caco3).
Sodium chloride (Nacl).
Sun flower oil.
Pre-mix*
DL-Methionine
L-Lysine(Hcl)
Anti tox.
Anti cocci.
60.41
22.0
12.6
2.0
1.29
0.3
-
0.3
0.2
0.3
0.3
0.3
66.45
18.8
8.0
0.1
2.2
0.1
3.4
0.25
0.07
0.03
0.3
0.3
Total (Kg) 100 100
Calculated diet composition:
Crude protein (%).
Metabolizable energy (Kcal .ME/Kg).
Lysine (%).
Methinine %.
Methionine + Cystine(%).
Calcium %.
Available phosphorus (%).
23.09
3007
1.30
0.86
0.90
1.0
0.48
19.01
3236
0.87
0.58
0.92
0.93
0.41
Analyzed:
Crude protein%.
Crude fat %.
Crude fiber %.
Price of diet (LE/kg).
22.96
2.79
4.51
3.75
19.00
6.24
3.82
3.60

17. This experiment was carried to
evaluate the effect of different treatment
HS, EHA & different FR periods
on
Productive, Economic and Physiological Performance
of
Broiler Chickens
under
Chronic Heat Stress
First Experiment: Chronic Heat Stress

18. Experimental design
Treatment Feeding systems
Fasting
(hrs.)
Feed
restriction
period
(days)
Refeeding
Period
(days)
T1 Control Fed ad-libitum - - -
T2 EHA Early heat acclimation - - -
T3 FR4W1 Fasting 4 h daily from 8th to 14th days 4 7 28
T4 FR4W2 Fasting 4 h daily from 8th to 21st days 4 14 21
T5 FR4W3 Fasting 4 h daily from 8th to 28th days 4 21 14
T6 FR6W1 Fasting 6 h daily from 8th to 14th days 6 7 28
T7 FR6W2 Fasting 6 h daily from 8th to 21st days 6 14 21
T8 FR6W3 Fasting 6 h daily from 8th to 28th days 6 21 14
Total number of experimental birds 480

19. EnvironmentalData
 Dry and wet bulb ambient
temperatures
 Ambient Temperatures and RH %
were recorded daily every 6 hrs.
The THI equations:
THIbroilers = 0.85 Tdb + 0.15 Twb
Where: THI = temperature-humidity index, °C
Tdb = dry-bulb temperature, °C
Twb = wet-bulb temperature, °C

20.  Live body weight (LBW).
 Body weight gain (BWG).
 Feed intake (FI).
 Feed conversion ratio (FCR).
 Mortality rate (%)
Recorded every week
 Economic efficiency
 European Production Efficiency
Index (EPEI)
GrowthPerformance

21. • Respiration Rate (RR)
• Rectal temperature (RT)
• Skin temperature (ST)
Measured every week from 1 - 6
wks. of age at the same day
Twice a day
at 2 a.m and 2 p.m
Thermoregulation

22. Slaughtertest&ChemicalAnalysis
Slaughter test
was done at 42 day old
6 Birds
(2 birds/Rep./Treatment)
Chemical Analysis
(meat & liver)
Moisture, Crude protein,
Ether extract and Ash
Association of Official Analytic Chemists
(A.O.A.C, 2000).

23. At 42 day blood samples collected
• Total Protein (TP)
• Albumin (Alb.)
• Globulin (Glob.)
• A/G ratio
• Triglycerides (Tri-G)
• Cho.
• HDL and LDL
• ALT and AST
• Potassium and Sodium
• PCV
Using suitable kits.
BloodAnalysis

24. Histology
was done at 42 day old
6 tissue samples from jejunum
(2 birds/Rep./Treatment)
Tissues were:
Fixed , Washing , Dehydration , Embedded ,
Sectioning , Stained and Photographic.
Using an image capture and
analysis system IT3
Villi height, villi width, crypt depth and
muscularis layer thickness
Were measured in jejunum sections
Histo-morphological
observations

25.  Data were analyzed
by using
SPSS program for Win.7
( SPSS 2007 )
 Model:
Yij= M + αi + ℮ij
 Duncan’s multiple rang test
(Duncan, 1955).
Statisticalanalysis

26. Results

27. First Experiment:
Chronic Heat Stress

28. Metrological Data
Ambient Temperature ( oC )
Relative Humidity (RH %)
Temperature Humidity Index
( THI )
During
Experimental Period

29. Period
Ambient temperature
(oC) RH
%
Temperature Humidity Index
Mini. Max. Mean
THI
8 a.m
THI
14 p.m
THI
20 p.m
THI
2 a.m
Mini
THI
Max
THI
Mean
THI
1 Week 26.34 34.79 28.50 51.31 77.39 79.49 73.89 76.59 70.80 79.70 76.83
2 Week 25.70 34.44 29.13 51.57 76.61 79.16 77.37 75.56 75.90 78.70 77.17
3 Week 27.04 36.16 30.66 49.54 77.47 81.21 79.51 77.04 77.90 79.70 78.81
4 Week 27.37 36.51 30.77 53.36 78.66 81.49 80.74 77.19 78.20 81.10 79.53
5 Week 26.54 35.36 27.54 54.97 77.83 81.89 73.60 77.39 70.80 79.40 76.60
6 Week 27.03 36.14 30.54 55.46 79.11 81.09 79.96 78.44 77.80 83.00 79.67
Table ( 4 ): Metrological data during experimental period :

30. Figure (1): Ambient Temperature during experimental period :
Figure (2): Temperature Humidity Index (THI) during experimental period :

31. Effect of different treatment
( HS , EHA and FR )
Live body weight (LBW)
Body weight gain (BWG)
Feed intake (FI)
Feed conversion (FCR)
During
Chronic Heat Stress
(CHS)

32. Table (5): Live Body Weight at different ages (1 - 6 wks.):
Parameter
Treatment
Body Weight
1 week 2 week 3 week 4 week 5 week 6 week
T1: Control 173.25a±2.53 435.83a±4.89 848.00a±8.70 1350.00a±14.12 1852.20ab±25.15 2230.63bc±32.75
T2: EHA 172.38a ±2.28 425.28ab±3.95 831.75ab±8.14 1336.95ab±14.26 1862.80a±24.33 2268.37ab±25.64
T3: FR4W1 172.50a±2.16 432.08ab±5.82 845.83a±7.05 1341.98a±13.79 1873.88a±22.59 2318.19a±30.34
T4: FR4W2 172.05a±2.40 434.18ab±4.26 832.54ab±7.24 1328.98ab±13.91 1855.59ab±24.00 2243.02ab±28.21
T5 : FR4W3 172.82a±1.99 433.47ab±4.97 834.32ab±10.53 1318.67ab±12.38 1837.46ab±23.58 2201.56bc±27.98
T6: FR6W1 172.42a±2.04 421.72b±4.39 809.75bc±8.23 1295.68bc±17.22 1818.19ab±23.53 2188.78bc±25.87
T7: FR6W2 172.62a±1.74 423.61b±4.69 804.67c±7.17 1268.77cd±13.55 1789.34cd±20.92 2152.06cd±21.83
T8: FR6W3 173.15a±2.65 425.74b±3.81 804.51c±7.01 1242.79d±12.44 1750.00d±20.80 2094.27d±32.22

33. Figure (1): Live body weight (g) of broiler at 1st
week of age:
150
155
160
165
170
175
T1 T2 T3 T4 T5 T6 T7 T8
Weight(gm)
Treatments
Live body weight at 1st week
LBW

34. Table ( 6 ): Body weight gain, feed intake and feed conversion:
Parameter
Treatment
Body weight gain, feed intake and feed conversion
Initial BW Final BW BWG Total FI FCR
T1: Control 173.25a ±2.53 2230.63bc±32.75 2057.09ab±52.14 4078.00a±35.01 1.98a±0.03
T2: EHA 172.38a±2.28 2268.37ab±25.64 2097.48ab±53.38 4051.67a±14.43 1.95a±0.06
T3: FR4W1 172.50a±2.16 2318.19a±30.34 2142.21a±39.34 3889.67b±49.16 1.82b±0.04
T4: FR4W2 172.05a±2.40 2243.02ab±28.21 2072.76ab±40.64 3776.00c±19.16 1.82b±0.03
T5 : FR4W3 172.82a±1.99 2201.56bc±27.98 2027.60abc±19.82 3678.33c±24.17 1.81b±0.01
T6: FR6W1 172.42a±2.04 2188.78bc±25.87 2017.00abc±26.74 3648.00d±33.13 1.81b±0.02
T7: FR6W2 172.62a±1.74 2152.06cd±21.83 1979.48bc±43.93 3607.33d±16.51 1.82b±0.04
T8: FR6W3 173.15a±2.65 2094.27d±32.22 1921.05c±37.88 3436.67e±12.72 1.79c±0.03

35. Fig. (9): Feed conversion ratio of broiler during the experiment period (1-6 week):
Figure (8): Total feed intake (g) of broiler during the experiment period (1-6 week):
3250
3350
3450
3550
3650
3750
3850
3950
4050
4150
T1 T2 T3 T4 T5 T6 T7 T8
Weight(gm)
Treatments
Total Feed Intake
FI

36. Effect of different treatment
( HS , EHA and FR )
Mortality Rate
(%)
During
Chronic Heat Stress
(CHS)

37. Table ( 7 ): Mortality rate during chronic heat stress:
Parameters
Treatments
No. of
birds/treatment
No. of dead
birds
Mortality % Livability %
T1: Control 60 4.0 6.67a±1.67 93.33c±1.67
T2: EHA 60 2.0 3.33b±1.67 96.67b±1.67
T3: FR4W1 60 1.0 1.67c±1.67 98.33a±1.67
T4: FR4W2 60 0.0 0.00c±0.00 100.00a±0.00
T5 : FR4W3 60 0.0 0.00c±0.00 100.00a±0.00
T6: FR6W1 60 1.0 1.67c±1.67 98.33a±1.67
T7: FR6W2 60 0.0 0.00c±0.00 100.00a±0.00
T8: FR6W3 60 0.0 0.00c±0.00 100.00a±0.00

38. Figure (18): Mortality (%) of broiler during the experiment period (1-6 week):
0
1
2
3
4
5
6
7
8
T1 T2 T3 T4 T5 T6 T7 T8
%
Treatments
Mortality %

39. Effect of different treatment
( HS , EHA and FR )
Economic Efficiency
( REE )
&
European Production Number
( EPEI % )
During
Chronic Heat Stress
(CHS)

40. Table ( 8 ): Economic efficiency during CHS:
Treatment
Item
T1:
Control
T2:
EHA
T3:
FR4W1
T4:
FR4W2
T5 :
FR4W3
T6:
FR6W1
T7:
FR6W2
T8:
FR6W3
Total FI (g) 4078.0a±35.0 4051.6a±14.4 3889.6b±49.1 3776.0c±19.1 3678.3c±24.1 3648.0d±33.1 3607.3d±16.5 3436.67c±12.7
Price of feed (L.E) 3.75 3.75 3.75 3.75 3.75 3.75 3.75 3.75
Cost of FI 15.29a±0.13 15.29a±0.05 14.58b±0.18 14.16c±0.07 13.79d±0.09 13.68d±0.12 13.52d±0.06 12.88c±0.04
LBW (kg) 2.23ab±0.05 2.27ab±0.05 2.31a±0.04 2.25ab±0.02 2.20abc±0.03 2.19abc±0.04 2.15bc±0.04 2.09c±0.02
Price of 1 kg meat (L.E) 12.00 12.00 12.00 12.00 12.00 12.00 12.00 12.00
Income of market meat 26.76ab±0.62 27.24ab±0.64 27.78a±0.48 26.94ab±0.51 26.41abc±0.23 26.27abc±0.31 25.82bc±0.45 25.13c±0.54
Cost of chick + management 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00
Total cost 20.29a±0.13 20.19a±0.05 19.59b±0.18 19.16c±0.07 18.79d±0.09 18.68d±0.12 18.53d±0.06 17.89e±0.05
Total income 26.76ab±0.62 27.24ab±0.64 27.78a±0.48 26.94ab±0.51 26.41abc±0.23 26.27abc±0.31 25.82bc±0.45 25.13c±0.54
Net income (L.E) 6.47b±0.49 6.95ab±0.69 8.19
a±0.51 7.78ab±0.42 7.62ab±0.15 7.59ab±0.26 7.30ab±0.53 7.24ab±0.41
E. Efficiency 0.32c±0.02 0.34bc±0.03 0.43
a±0.02 0.41ab±0.02 0.41ab±0.01 0.41ab±0.01 0.40ab±0.02 0.39ab±0.01
Relative E.E % 100.00
c 107.56
bc 133.84
a 127.46
ab 127.17
ab 127.60
ab 125.87
ab 123.27
ab

41. r Fig. (11): Cost of feed intake (L.E) of
broiler during the experiment period (1-6
week):
r Fig. (13): Price of meat (L.E) of broiler:

42. Figure (17): Relative Economic Efficiency (%) of broiler:
90
95
100
105
110
115
120
125
130
135
140
T1 T2 T3 T4 T5 T6 T7 T8
%
Treatments
Relative Economic Efficiency
(L.E)

43. Table (9): European production number EPEI % of broiler.
Parameter
Treatment
European production number EPEI % Meaning of
EPEIBW (kg) P.P. FCR
Mortality
%
Livability % EPEI %
T1: Control 2.230ab±0.05 42 1.98a±0.03 6.67a±1.67 93.33c±1.67 250.09d±10.72 Weak
T2: EHA 2.270ab±0.05 42 1.95a±0.06 3.33b±1.67 96.67b±1.67 268.78c±10.91 Accept
T3: FR4W1 2.314a±0.04 42 1.82b±0.04 1.67c±1.67 98.33a±1.67 292.13a±5.68 Very good
T4: FR4W2 2.245ab±0.04 42 1.82b±0.03 0.00c±0.00 100.00a±0.00 293.56a±9.76 Very good
T5 : FR4W3 2.200abc±0.02 42 1.81b±0.01 0.00c±0.00 100.00a±0.00 288.84a±3.55 Very good
T6: FR6W1 2.189abc±0.03 42 1.81b±0.02 1.67c±1.67 98.33a±1.67 283.62a±9.82 Very good
T7: FR6W2 2.152bc±0.04 42 1.82b±0.04 0.00c±0.00 100.00a±0.00 286.99a±6.58 Very good
T8: FR6W3 2.094c±0.04 42 1.79c±0.03 0.00c±0.00 100.00a±0.00 278.86b±9.46 Good

44. Fig. (20): European production number
(EPEI %):
Fig. (19): Livability (%) of broiler during
the experiment period (1-6 week):

45. Effect of different treatment
( HS , EHA and FR )
Carcass Traits
Absolute weight (gm)
&
Relative weight (%)
During
Chronic Heat Stress
(CHS)

46. Table (10): Absolute weight (g) of broiler carcass and organs:
Parameter
Treatment
Absolute weight of body parts
LBW carcass Giblets Edible parts
Inedible
parts
A. Fat
T1: Control 2240.0
ab±41.31 1538.1
ab±30.66 97.8
a±5.98 1636.0
ab±29.65 534.3
ab±20.5 46.3
a±1.99
T2: EHA 2285.0
ab±59.54 1563.0
ab±35.12 88.6
ab±3.05 1651.6
ab±37.74 548.8
ab±22.2 42.6
ab±2.43
T3: FR4W1 2363.3
a±55.40 1621.0
a±37.00 92.4
ab±3.11 1713.4
a±37.73 590.1
a±19.79 37.6
bc±2.33
T4: FR4W2 2285.0
ab±42.37 1566.8
ab±29.96 88.8
ab±2.39 1655.7
ab±30.08 534.6
a±9.41 35.8
c±1.54
T5 : FR4W3 2241.6
ab±48.63 1564.3
ab±39.05 86.1
ab±1.21 1650.5
ab±39.94 506.3
b±9.46 34.0
cd±1.81
T6: FR6W1 2297.5
a±62.71 1555.3
ab±36.81 90.7
ab±4.27 1651.1
ab±36.15 555.1
ab±26.9 33.1
cd±2.41
T7: FR6W2 2221.6
ab±34.15 1533.3
ab±31.87 87.5
ab±4.14 1620.8
ab±32.57 504.8
b±11.54 33.3
cd±1.65
T8: FR6W3 2135.8
c±38.48 1468.3
b±23.84 84.3
b±3.01 1552.6
b±23.19 516.0
b±17.96 28.8
d±2.30

47. Figure (31): Carcass weight (g) of broiler:
1400
1450
1500
1550
1600
1650
T1 T2 T3 T4 T5 T6 T7 T8
Weight(gm)
Treatments
Carcass weight
Carcass
Figure (33): Abdominal fat weight (g) of broiler:
20
25
30
35
40
45
50
T1 T2 T3 T4 T5 T6 T7 T8
Weight(gm)
Treatments
Abdominal Fat weight
A. Fat

48. Table (11): Relative weight (%) of broiler carcass and organs :
Parameter
Treatment
Relative weight of body parts
LBW carcass Giblets Edible parts
Inedible
parts
A. Fat
T1: Control 2240.0
ab±41.1 68.69
ab±0.93 4.37
a±0.27 73.05
a±0.84 23.81
ab±0.72 2.05
a±0.13
T2: EHA 2285.0
ab±59.4 68.44
ab±0.54 3.87
ab±0.7 72.31
a±0.55 23.90
ab±0.47 1.82
ab±0.09
T3: FR4W1 2363.3
a±55.40 68.60
ab±0.27 3.92
ab±0.5 72.52
a±0.31 24.82
a±0.30 1.54
bc±0.12
T4: FR4W2 2285.0
ab±42.7 68.58
ab±0.33 3.88
ab±0.2 72.46
a±0.35 23.40
abc±0.5 1.55
bc±0.11
T5 : FR4W3 2241.6
ab±48.3 69.76
a±0.52 3.77
b±0.04 73.54
a±0.49 22.48
bc±0.33 1.37
c±0.08
T6: FR6W1 2297.5
a±62.71 67.73
b±0.67 4.17
ab±0.1 71.91
a±0.62 24.13
ab±0.61 1.47
bc±0.08
T7: FR6W2 2221.6
ab±34.5 68.98
ab±0.40 3.94
ab±0.0 72.92
a±0.43 24.01
ab±0.69 1.42
bc±0.09
T8: FR6W3 2135.8
c±38.48 67.77
b±0.39 3.97
ab±0.7 72.73
a±0.41 21.86
c±0.67 1.26
c±0.10

49. Figure (37): Carcass relative weight (%) of broiler:
65
65.5
66
66.5
67
67.5
68
68.5
69
69.5
T1 T2 T3 T4 T5 T6 T7 T8
Weight(%)
Treatments
Carcass Relative weight
Carcass
Figure (39): Abdominal fat relative weight (%) of broiler:
1
1.2
1.4
1.6
1.8
2
2.2
T1 T2 T3 T4 T5 T6 T7 T8
Weight(%)
Treatments
Abdominal Fat Relative weight
A. Fat

50. Table ( 12 ): Lymph organs (Absolute weight, g ):
Parameter
Treatment
Absolute weight of lymph organs
LBW Bursa Thymus Cecal tonsil Spleen
T1: Control 2240.00ab±41.31 1.20a±0.19 7.00a±0.75 0.53a±0.06 1.83b±0.25
T2: EHA 2285.00ab±59.54 1.56a±0.35 8.15a±0.49 0.57a±0.06 2.13ab±0.22
T3: FR4W1 2363.33a±55.40 1.41a±0.22 7.98a±0.36 0.52a±0.07 1.96ab±0.08
T4: FR4W2 2285.00ab±42.37 1.30a±0.13 7.21a±0.85 0.53a±0.04 2.13ab±0.23
T5 : FR4W3 2241.67ab±48.63 1.34a±0.24 7.86a±0.58 0.47a±0.08 2.54a±0.24
T6: FR6W1 2297.50a±62.71 1.74a±0.60 8.78a±1.42 0.62a±0.09 2.68a±0.23
T7: FR6W2 2221.67ab±34.15 1.38a±0.44 9.41a±0.99 0.66a±0.09 2.23ab±0.30
T8: FR6W3 2135.83c±38.48 1.31a±0.28 6.95a±0.50 0.59a±0.07 2.08ab±0.12

51. Effect of different treatment
( HS , EHA and FR )
Meat and liver
Chemical Composition
During
Chronic Heat Stress
(CHS)

52. Table ( 13 ): Chemical composition of broiler meat:
Parameter
Treatment
Meat chemical composition
Moisture Dry matter C.P. E.E Ash
T1: Control 66.79b±0.66 33.21a±0.66 18.78c±0.52 10.90a±0.88 1.46a±0.09
T2: EHA 67.82ab±0.60 32.18ab±0.60 19.50ab±0.60 9.72a±0.67 1.54a±0.08
T3: FR4W1 68.12ab±0.75 31.88ab±0.75 19.76ab±0.64 8.57ab±1.01 1.55a±0.10
T4: FR4W2 69.47a±0.30 30.53b±0.30 20.05ab±0.49 7.76b±0.67 1.55a±0.05
T5 : FR4W3 68.55ab±0.88 31.45ab±0.88 20.72a±0.46 7.57c±0.94 1.56a±0.08
T6: FR6W1 67.88ab±0.82 32.12ab±0.82 20.49a±0.52 8.40b±0.92 1.71a±0.12
T7: FR6W2 67.64ab±0.81 32.36ab±0.81 21.10a±0.76 8.18b±0.69 1.63a±0.12
T8: FR6W3 68.00ab±0.37 32.00ab±0.37 21.20a±0.50 7.49c±0.49 1.75a±0.07

53. Fig. (22): Crude protein (%) of broiler meat: Fig. (23): Ether extract (%) of broiler meat:

54. Table ( 14 ): Liver chemical composition of broiler:
Parameter
Treatment
Liver chemical composition
Moisture Dry matter C.P. E.E Ash
T1: Control 69.67ab±0.52 30.33ab±0.52 14.53b±1.54 13.14a±1.21 1.03c±0.06
T2: EHA 70.64ab±0.59 29.37ab±0.59 15.44b±0.46 11.13ab±0.59 1.17bc±0.03
T3: FR4W1 69.23ab±0.26 30.77ab±0.26 16.21ab±0.90 11.40ab±0.88 1.35a±0.04
T4: FR4W2 69.91ab±0.63 30.09ab±0.63 16.43ab±1.34 10.69b±0.80 1.31ab±0.06
T5 : FR4W3 70.39ab±0.52 29.61ab±0.52 16.52ab±0.83 10.20b±0.52 1.46a±0.07
T6: FR6W1 68.75b±0.92 31.25a±0.92 17.70a±0.83 10.64b±0.55 1.30ab±0.03
T7: FR6W2 70.00ab±0.73 30.00ab±0.73 17.97a±0.86 9.59bc±0.29 1.16bc±0.05
T8: FR6W3 71.18a±0.55 28.82b±0.55 17.15ab±0.33 9.04c±0.55 1.37a±0.04

55. Fig. (27): Crude protein (%) of broiler liver: Fig. (28): Ether extract (%) of broiler liver:

56. Effect of different treatment
( HS , EHA and FR )
Serum Blood
constitution
During
Chronic Heat Stress
(CHS)

57. Table ( 15 ): Serum blood analysis:
Parameter
Treatment
Total protein fractions Total lipids fractions
Total proteins
( g/dl)
Albumin
( g/dl)
Globulin
( g/dl)
A/G Ratio
Cholesterol
(mg/dl)
Tri-G
(mg/dl)
HDL
(mg/dl)
LDL
(mg/dl)
T1: Control 5.68b±0.12 2.45bc±0.06 3.23ab±0.15 0.77a±0.05 262.43
a±6.21 171.12
a±3.25 70.58
b±2.41 149.63
a±3.30
T2: EHA 6.04a±0.11 2.57a±0.04 3.47a±0.13 0.75a±0.04 242.89b±4.82 162.60ab±3.31 71.66b±1.81 138.71ab±4.94
T3: FR4W1 5.72b±0.11 2.55ab±0.03 3.17ab±0.11 0.81a±0.03 231.65bc±5.83 159.35bc±4.69 75.24ab±2.66 124.54bc±5.20
T4: FR4W2 5.60b±0.09 2.52abc±0.03 3.08b±0.10 0.82a±0.03 221.75c±6.27 152.07cd±2.62 76.38ab±1.80 114.95c±7.30
T5 : FR4W3 5.47b±0.12 2.47abc±0.02 2.99b±0.11 0.83a±0.03 216.66c±5.70 149.75cd±2.39 78.74a±1.47 107.97c±6.45
T6: FR6W1 5.67b±0.09 2.51abc±0.03 3.16ab±0.11 0.80a±0.04 228.44bc±6.97 155.48bc±3.69 76.95ab±2.39 120.39bc±6.27
T7: FR6W2 5.54b±0.10 2.46abc±0.02 3.08b±0.11 0.81a±0.03 221.34c±5.88 151.76cd±3.29 80.04a±1.44 110.95c±6.97
T8: FR6W3 5.51b±0.12 2.43c±0.03 3.08b±0.12 0.79a±0.03 216.13
c±5.41 144.63
c±2.98 79.31
a±1.95 107.89
c±5.70

58. Cont. Table ( 15 ): Serum blood analysis:
Parameter
Treatment
Liver function enzymes Sodium and Potassium Packed Cell
Volume
(P.C.V %)
ALT
(Iu/ml)
AST
(Iu/ml)
Sodium
(mEq/L)
Potassium
(mmol/L)
T1: Control 37.14a±2.41 86.14a±3.47 162.33a±4.93 4.03b±0.06 19.67d±1.51
T2: EHA 35.29ab±2.56 77.29ab±3.90 142.82b±4.40 4.42a±0.10 22.52cd±1.25
T3: FR4W1 30.14c±1.06 73.71ab±4.07 146.18b±3.67 4.48a±0.06 24.47bc±1.43
T4: FR4W2 30.29c±1.89 72.43b±3.15 142.14b±4.52 4.44a±0.04 24.38bc±1.18
T5 : FR4W3 28.14c±1.18 71.29b±5.18 141.58b±6.27 4.47a±0.05 26.94ab±0.85
T6: FR6W1 31.86bc±1.01 76.57ab±3.35 146.43b±2.79 4.55a±0.05 25.68abc±0.54
T7: FR6W2 30.71bc±1.41 73.14b±2.68 148.24b±3.20 4.57a±0.07 24.85bc±1.33
T8: FR6W3 29.14c±1.50 73.00b±3.82 145.15b±4.30 4.50a±0.08 28.42a±0.64

59. Fig. (50): Blood total cholesterol of broiler: Fig. (51): Blood tri-glyceride of broiler:
Fig. (52): Blood HDL of broiler: Fig. (52): Blood LDL of broiler:

60. Fig. (52): Blood GPT of broiler: Fig. (53): Blood GOT of broiler:
Fig. (54): Blood potassium of broiler: Fig. (55): Blood sodium of broiler:

61. Fig. (56): Blood P.C.V of broiler:

62. Effect of different treatment
( HS , EHA and FR )
Thermoregulation
Respiration Rate (RR)
&
Body and Skin Temperature
(Tc & Ts)
During
Chronic Heat Stress
(CHS)

63. Table (16): Thermoregulation : Respiration Rate (RR)
Parameter
Treatment
Respiration Rate at 2a.m. Respiration Rate at 2 P.m. ±
2 Wks 3 Wks 4 Wks 5 Wks 2 Wks 3 Wks 4 Wks 5 Wks
T1: Control 68.0a±0.90 70.9a±1.10 67.6a±2.21 63.2a±1.82 87.0a±1.90 89.5a±3.64 75.2a±3.79 75.7a±2.86
T2: EHA 66.3ab±1.29 66.6bc±1.34 59.3b±1.55 58.3b±1.31 82.4a±4.21 87.7a±2.80 71.5ab±2.97 71.7ab±1.64
T3: FR4W1 65.1ab±0.73 68.3abc±1.06 61.7ab±1.57 59.6ab±1.67 62.2b±1.86 83.6ab±3.86 74.0a±2.79 70.1ab±2.25
T4: FR4W2 65.8ab±0.90 69.5ab±0.94 62.8ab±2.06 59.5ab±1.91 58.0b±4.81 74.6bc±2.45 75.9a±3.60 71.6ab±1.93
T5 : FR4W3 65.4ab±0.54 66.1c±0.80 63.2ab±2.01 58.7b±1.10 61.7b±1.39 74.0bc±1.55 70.3ab±1.96 72.5ab±2.52
T6: FR6W1 65.8ab±1.09 66.9bc±0.78 66.0a±0.93 63.3a±1.09 63.8b±1.49 82.1ab±3.10 70.2ab±2.84 71.6ab±1.86
T7: FR6W2 65.2ab±0.71 67.6abc±1.11 58.6b±1.13 57.9b±0.74 62.1b±2.02 72.0c±2.47 70.7ab±3.76 67.3b±2.61
T8: FR6W3 64.5b±0.90 66.3c±0.69 59.3b±1.12 56.3c±1.49 59.2b±1.42 69.7c±1.47 64.2b±0.98 71.0ab±2.10

64. Fig. (58): Respiration rate of broiler at 2nd
week of age:
Fig. (59): Respiration rate of broiler at
3rd
week of age:
Fig. (60): Respiration rate of broiler at 4th
week of age:
Fig. (61): Respiration rate of broiler at
5th
week of age:

65. Table (17): Thermoregulation: Rectal Temperature(Tc)
Parameter
Treatment
Rectal Temperature at 2 a.m. Rectal Temperature at 2 P.m. ±
2 Wks 3 Wks 4 Wks 5 Wks 2 Wks 3 Wks 4 Wks 5 Wks
T1: Control 40.8a±0.07 40.9a±0.05 41.8a±0.13 41.5a±0.15 42.3a±0.48 41.3a±0.12 42.2a±0.12 42.6a±0.20
T2: EHA 40.6b±0.08 40.9a±0.04 41.3ab±0.09 41.2ab±0.13 41.4b±0.12 41.3a±0.13 42.2a±0.11 41.9b±0.12
T3: FR4W1 40.5b±0.06 40.8a±0.08 41.7a±0.11 41.1ab±0.10 40.8b±3.02 41.2a±0.14 42.1ab±0.16 42.2ab±0.19
T4: FR4W2 40.5b±0.04 40.8ab±0.13 41.3ab±0.11 41.0ab±0.11 40.7b±0.06 40.9b±0.08 42.2a±0.13 42.5ab±0.19
T5 : FR4W3 40.6b±0.06 40.5c±0.05 41.4ab±0.09 41.1ab±0.15 40.7b±0.04 40.4b±0.09 41.7c±0.12 42.2ab±0.19
T6: FR6W1 40.5b±0.05 40.6bc±0.06 41.7a±0.13 41.3ab±0.11 40.8b±0.05 41.3a±0.11 42.3a±0.17 42.0ab±0.17
T7: FR6W2 40.6b±0.06 40.5c±0.03 41.4ab±0.11 41.0ab±0.11 40.4b±0.05 40.8b±0.08 42.0abc±0.1 42.1ab±0.16
T8: FR6W3 40.5b±0.04 40.5c±0.04 41.1b±0.11 41.1ab±0.09 40.7b±0.04 40.7b±0.05 41.8b±0.11 42.3ab±0.25

66. Fig. (63): Rectal temperature of broiler at
2nd
week of age:
Fig. (64): Rectal temperature of broiler
at 3rd
week of age:
Fig. (65): Rectal temperature of broiler at
4th
week of age:
Fig. (66): Rectal temperature of broiler
at 5th
week of age:

67. Table (18): Thermoregulation: Skin Temperature (Ts)
Parameter
Treatment
Skin Temperature at 2 a.m. Skin Temperature at 2 P.m. ±
2 Wks 3 Wks 4 Wks 5 Wks 2 Wks 3 Wks 4 Wks 5 Wks
T1: Control 40.3a±0.07 39.6bc±0.05 41.0a±0.13 40.9a±0.17 41.1a±0.05 40.3a±0.10 41.4a±0.09 41.4a±0.17
T2: EHA 40.2b±0.08 39.8a±0.05 40.8b±0.09 40.3ab±0.11 41.0a±0.09 40.1a±0.23 41.2ab±0.12 41.3ab±0.08
T3: FR4W1 40.2b±0.04 39.6bc±0.09 40.9ab±0.10 40.4ab±0.07 40.2b±0.11 40.1a±0.20 41.3a±0.10 41.2ab±0.19
T4: FR4W2 40.1b±0.02 39.8a±0.06 40.9ab±0.11 40.3ab±0.09 40.3b±0.04 40.1a±0.14 41.2ab±0.10 41.1ab±0.16
T5 : FR4W3 40.2b±0.03 39.5c±0.07 40.9ab±0.10 40.4ab±0.15 40.4b±0.04 39.6ab±0.11 40.8c±0.12 41.1ab±0.13
T6: FR6W1 40.2b±0.05 39.8ab±0.05 41.1a±0.11 40.5ab±0.08 40.3b±0.05 40.0a±0.10 41.2ab±0.16 41.1ab±0.13
T7: FR6W2 40.1b±0.04 39.5c±0.06 40.8b±0.08 40.3ab±0.08 40.3b±0.05 39.6ab±0.11 40.9abc±0.08 41.1ab±0.14
T8: FR6W3 40.1b±0.03 39.5c±0.05 40.8b±0.11 40.1b±0.07 40.3b±0.02 39.4b±0.10 40.9bc±0.10 41.0b±0.18

68. Fig. (68): Skin temperature of broiler at
2nd
week of age:
Fig. (69): Skin temperature of broiler at
3rd
week of age:
Fig. (70): Skin temperature of broiler at
4th
week of age:
Fig. (71): Skin temperature of broiler at
5th
week of age:

69. Effect of different treatment
( HS , EHA and FR )
Histomorphological
Observations
Villi height & width
Crypt depth
Muscular layer
During
Chronic Heat Stress
(CHS)

70. Table ( 19 ): Histomorphology of intestine:
Parameter
Treatment
No. of Villi
Villi height Villi width Villi space
Crypt depth
(μm) (μm) (mm2) (μm)
T1: Control 51.4 a±1.69 355.2 f±10.6 44.6 a±1.4 16.03 ab±0.80 49.0 c±1.7
T2: EHA 54.8 a±2.08 363.2 de±4.3 42.4 ab±1.8 15.36 bc±0.64 50.1 c±1.6
T3: FR4W1 56.0 a±2.45 366.4 de±5.5 38.1 c±1.4 13.90 c±0.50 53.8 b±1.7
T4: FR4W2 56.6 a±2.64 375.3 cd±4.4 41.9 abc±1.2 15.76 ab±0.53 54.6 b±1.6
T5 : FR4W3 53.2 a±1.02 406.7 ab±5.3 42.9 ab±1.4 17.41 a±0.55 54.2 b±1.2
T6: FR6W1 53.4 a±1.36 391.7 bc±3.9 40.8 abc±1.0 15.96 ab±0.42 52.4 bc±1.2
T7: FR6W2 55.4 a±1.21 417.6 a±7.2 39.4 bc±1.2 16.63 ab±0.69 61.3 a±2.4
T8: FR6W3 54.4 a±1.25 420.5 a±3.7 41.7 abc±1.0 17.57 a±0.48 61.8 a±1.5

71. Fig. (76): Villi height of broiler intestine: Fig. (77): Villi width of broiler intestine:
Fig.(78): Crypt depth and Muscular layer Fig.(79): Villi height/Crypt depth (VH:CD ratio)

72. Histo-morphological observations of intestine as affected by different treatment.
T1 Control T2 EHA T3 FR4W1 T4 FR4W2

73. T5 FR4W3 T6 FR6W1 T7 FR6W2 T8 FR6W3
Histo-morphological observations of intestine as affected by different treatment.

74. Second Experiment:
Acute Heat Stress

75. Experiment was designed
to investigate the effect of different treatment
HS, EHA & FR
on
Productive, Economic and Physiological Performance
of
Broiler Chickens
under
Acute Heat Stress
Second Experiment: Acute Heat Stress

76. Age of birds 40 day
10 Birds/Treatment
Ambient temperature
increased gradually
( from 32 oC to 42 oC)
Acute heat stress remained
from 10:00 a.m to 4:00 p.m
or until 50 % of the control
group died from heat stress.
Procedure

77. Thermoregulation:
• Rectal temperature (RT)
• Respiration Rate (RR)
Measured
before, during and after
AHS
Productive Performance:
• Mortality rate (%)
• Economic efficiency
• European Production Efficiency
Index (EPEI %)
were calculated
after AHS
Acute Heat Stress
Parameters

78. Effect of different treatment
( HS , EHA and FR )
Thermoregulation
Respiration Rate (RR)
&
Body Temperature (Tc)
During
Acute Heat Stress
(AHS)

79. Table (20): Thermoregulation during Acute heat stress
Parameter
Treatment
Respiration Rate
P.
Rectal temperature
P.
Before AHS During AHS After AHS Before AHS During AHS After AHS
T1: Control 71.30a±1.67 120.67a±6.79 88.67a±4.41 * 41.34a±0.14 44.78a±0.34 43.00a±0.15 *
T2: EHA 67.64bc±0.92 103.78b±11.87 83.88b±9.20 * 41.51a±0.14 43.89b±0.61 42.71b±0.67 *
T3: FR4W1 70.73ab±1.62 96.44b±7.58 81.90b±8.86 * 41.35a±0.09 43.88b±0.97 42.19b±0.15 *
T4: FR4W2 68.82bc±1.34 87.00b±7.43 82.30b±8.70 * 41.21a±0.09 43.56b±0.01 42.36b±0.17 *
T5 : FR4W3 67.36bc±1.64 85.40b±7.21 79.50b±8.23 * 41.25a±0.21 43.54b±0.95 42.59b±0.73 *
T6: FR6W1 68.55bc±1.63 91.44b±7.70 79.00b±8.30 * 41.35a±0.14 43.47b±0.94 42.11b±0.14 *
T7: FR6W2 67.64bc±1.47 87.60b±7.00 78.40b±7.98 * 41.19a±0.08 43.29b±0.92 42.50b±0.73 *
T8: FR6W3 65.27c±1.54 83.80b±7.10 78.00b±8.02 * 41.24a±0.05 43.47b±0.24 42.73b±0.75 *

80. Figure (74): Respiration rate of broiler at acute heat stress:
Figure (75): Rectal temperature of broiler at acute heat stress:
50
60
70
80
90
100
110
120
130
T1 T2 T3 T4 T5 T6 T7 T8
(breath/min.)
Treatments
Respiration Rate at Acute Heat Stress
Before AHS
During AHS
After AHS
39
40
41
42
43
44
45
46
T1 T2 T3 T4 T5 T6 T7 T8
(oC)
Treatments
Rectal temperature at Acute Heat Stress
Before AHS
During AHS
After AHS

81. Effect of different treatment
( HS , EHA and FR )
Livability
&
Mortality
(%)
During
Acute Heat Stress
(AHS)

82. Table ( 21 ): Mortality rate during acute heat stress:
Parameters
Treatments
Total numbers
of birds in each
treat.
No. of dead
birds
Mortality % Livability %
T1: Control 10 7 70.0 30.0
T2: EHA 10 3 30.0 70.0
T3: FR4W1 10 1 10.0 90.0
T4: FR4W2 10 0 0.0 100.0
T5 : FR4W3 10 0 0.0 100.0
T6: FR6W1 10 1 10.0 90.0
T7: FR6W2 10 0 0.0 100.0
T8: FR6W3 10 0 0.0 100.0

83. Figure (73): Mortality (%) and of broiler after Acute Heat stress:
0
10
20
30
40
50
60
70
80
T1 T2 T3 T4 T5 T6 T7 T8
%
Treatments
Mortality %
Figure (74): Livability (%) and of broiler after Acute Heat stress:
0
20
40
60
80
100
120
T1 T2 T3 T4 T5 T6 T7 T8
%
Treatments
Livability %
Fig. (76): Mortality % of broiler after acute heat stress:
Fig. (77): Livability % of broiler after acute heat stress:

84. Effect of different treatment
( HS , EHA and FR )
Economic Efficiency
( REE )
&
European Production Number
( EPEI % )
During
Acute Heat Stress
(AHS)

85. Table ( 22 ): Economic efficiency after acute heat stress:
Treatment
Item
T1:
Control
T2:
EHA
T3:
FR4W1
T4:
FR4W2
T5 :
FR4W3
T6:
FR6W1
T7:
FR6W2
T8:
FR6W3
Total FI (g) 4078 4077 3889 3776 3678 3648 3607 3436
Price of feed 3.75 3.75 3.75 3.75 3.75 3.75 3.75 3.75
Cost of FI (L.E) 15.29 15.29 14.58 14.16 13.79 13.68 13.53 12.89
LBW (kg) 2.23 2.27 2.31 2.24 2.20 2.18 2.15 2.09
Livability % 30.00 70.00 90.00 100.00 100.00 90.00 100.00 100.00
Price of 1 kg meat (L.E) 12.00 12.00 12.00 12.00 12.00 12.00 12.00 12.00
Income of market meat 802.80 1906.80 2494.80 2688.00 2640.00 2354.40 2580.00 2508.00
Cost of chick +
management
5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00
Total cost 2029.25 2028.88 1958.38 1916.00 1879.25 1868.00 1852.63 1788.50
Total income 802.80 1906.80 2494.80 2688.00 2640.00 2354.40 2580.00 2508.00
Net income (L.E) - 1226.45 - 122.08 536.43 772.00 760.75 486.40 727.38 719.50
E. Efficiency - 0.60 - 0.06 0.27 0.40 0.40 0.26 0.39 0.40
Relative E.E % 100.00 237.56 322.01 354.62 355.10 318.59 352.01 354.46

86. Figure (78): Price of total marketing meat (L.E)
of broiler :
Figure (79): Total Cost (L.E) of broiler:

87. Figure (80): Total revenue (L.E) of broiler : Figure (81): Net revenue (L.E) of broiler :
Figure (89): Relative Economic Efficiency (%) of broiler:

88. Table (23): European production number EPEI % after acute heat stress:
Parameter
Treatment
European Production Efficiency Index
LBW (kg)
Production
period
FCR
Mortality
%
Livability
%
EPEI %
Meaning of
EPEI
T1: Control 2.230ab±0.05 42 1.98a±0.03 70.0 30.00 80.43
Very Very
Weak
T2: EHA 2.270ab±0.05 42 1.95a±0.06 30.0 70.00 194.02 Weak
T3: FR4W1 2.314a±0.04 42 1.82b±0.04 10.0 90.00 271.98 Good
T4: FR4W2 2.245ab±0.04 42 1.82b±0.03 0.0 100.00 293.04 Excellent
T5 : FR4W3 2.200abc±0.02 42 1.81b±0.01 0.0 100.00 289.40 Very good
T6: FR6W1 2.189abc±0.03 42 1.81b±0.02 10.0 90.00 258.09 Good
T7: FR6W2 2.152bc±0.04 42 1.82b±0.04 0.0 100.00 281.27 Very good
T8: FR6W3 2.094c±0.04 42 1.79c±0.03 0.0 100.00 278.00 Good

89. Figure (90): Mortality (%) of broiler during
acute heat stress:
Figure (91): Livability (%) of broiler during
acute heat stress:
Figure (92): European production number (EPEI %) after acute heat stress:

90. Conclusion and Recommendations

91. Short period of feed restriction appear to be beneficial in
improving productive, economic performance and carcass quality.
Feed restriction of heat stressed broilers is responsible for
increase heat resistance and improves the heat tolerance of
growing broilers especially when exposed to acute heat waves.
Long period of feed restriction are not only responsible for poor
performance and reduce final body weight, but also, it improves
the survivability of growing broilers when exposed to hot waves
during summer season.

92. Long period of feed restriction may be:
Reduced weight gain
Longer growing period
Delay the marketing age
But also it:
Reduced mortality during acute heat stress
Therefore, the producer has to weigh the benefits of
Faster growth rate
vs.
Greater mortality risk

93. Feed Restriction during the hottest hours of the
day could be
the best method for application in
broiler farms
as a common practice
to alleviate the negative effects of
chronic & acute heat stress
especially in tropic and subtropic countries

95. ‫هللا‬ ‫أشكر‬‫العلى‬‫وهدايته‬ ‫توفيقه‬ ‫على‬ ‫القدير‬
‫ل‬ ‫وإعانته‬‫ى‬‫فى‬‫هذا‬ ‫إتمام‬‫البحث‬‫ب‬ ً‫ا‬‫واعتراف‬ ‫بالفضل‬ ً‫ا‬‫وعرفان‬‫الجميل‬
‫عليه‬ ‫هللا‬ ‫صلى‬ ‫هللا‬ ‫رسول‬ ‫بقول‬ ً‫ال‬‫وعم‬‫وسلم‬
"‫الناس‬ ‫يشكر‬ ‫ال‬ ‫من‬ ‫هللا‬ ‫يشكر‬ ‫ال‬"
‫فإنى‬‫بخالص‬ ‫أتوجه‬‫وتقديرى‬ ‫شكرى‬‫وعظيم‬‫و‬ ‫عرفانى‬‫إ‬‫متنانى‬‫إ‬‫لى‬
‫العظيم‬ ‫أستاذى‬‫األستاذ‬‫الدكتور‬/‫شما‬ ‫عبدالعزيز‬ ‫طريف‬
‫و‬‫الدكتور‬ ‫األستاذ‬/‫خليفة‬ ‫حسين‬ ‫هشام‬
‫و‬‫الدكتور‬ ‫األستاذ‬/‫الشافعى‬ ‫أحمد‬ ‫عبدالرفيع‬
‫منى‬ ‫فلهم‬‫وبالغ‬ ‫الشكر‬ ‫جزيل‬‫ا‬‫إل‬‫متنان‬
‫وجزاهم‬‫تعالى‬ ‫هللا‬‫عن‬‫ى‬‫الجزاء‬ ‫خير‬‫ومتعهم‬‫الصحة‬ ‫بموفور‬‫والعاف‬‫ي‬‫ة‬.

96. ‫الشكر‬ ‫آيات‬ ‫بأسمى‬ ‫أتوجه‬ ‫كما‬‫وا‬‫إل‬‫متنان‬
‫إلى‬‫الدكتور‬ ‫األستاذ‬/‫عامر‬ ‫عامر‬ ‫عبدالهادى‬
‫وكذلك‬‫األستاذ‬‫ة‬‫الدكتور‬‫ة‬/‫محمد‬ ‫رسمى‬ ‫فاطمة‬
‫على‬‫الرسالة‬ ‫هذه‬ ‫قراءة‬ ‫عناء‬ ‫تحملهما‬
‫واالشتراك‬‫مشاغلهما‬ ‫رغم‬ ‫عليها‬ ‫الحكم‬ ‫لجنة‬ ‫في‬‫الكثيرة‬
‫فكم‬‫يشرفنى‬‫يعطر‬ ‫أن‬‫ب‬‫إ‬‫سميهما‬‫جبين‬‫هذه‬ ‫رسالتى‬
‫ت‬ ‫من‬ ‫به‬ ‫سيتفضالن‬ ‫بما‬ ‫الكريمين‬ ‫شخصيهما‬ ‫من‬ ‫طيف‬ ‫ويكسوها‬‫وجيه‬
‫ونقد‬ ‫وتصحيح‬‫وتقييم‬
‫فلسيادتهما‬‫من‬‫ى‬‫الشكر‬ ‫كل‬‫واإلحترام‬‫هللا‬ ‫وجزاهما‬‫عنى‬‫الجز‬ ‫خير‬‫اء‬
‫الصحة‬ ‫بموفور‬ ‫ومتعهما‬‫والعافية‬.

98. WELCOME
WITH YOUR
QUESTIONS ?