An automatic calorimeter, based on gravimetric principles, for studies on the energy metabolism of the fowl, with simultaneous recording of the physical activity, is described. In order to reduce errors in the determination of heat production to below 3% a three hour experimental period is necessary. The length of this period in comparison to that of the Pettenkofer system is discussed. The relation between heat production and physical activity shows a good fit in a linear regression equation, from which resting heat production is derived. Up to 25% of the total heat production is related to physical activity, mainly during the day-time.

1. The influence of the flicker frequency on physical activity and energy expenditure of broilers was studied using commercially available high-frequency (HF) and low-frequency (LF) fluorescent lamps in a 23L:1D lighting schedule. 2. Broilers were reared under and adapted to HF. They were alternately subjected to HF and LF during measurement of activity and energy expenditure. 3. In comparison with HF, LF inhibited activity (number and intensity of movements), but did not influence energy expenditure. 4. It was concluded that the 100 Hz flickering of low-frequency light is detected by broilers and has measurable behavioural effects upon them. 5. The results were discussed in relation to current knowledge of human and birds' critical flicker frequency and perception.

The influence of light intensity using incandescent bulbs in a 16L:8D day:night schedule on the number and strength of movements and on total, resting and activity-related energy expenditure was investigated. Movements were classified into 10 activity levels of progressively increasing vigour. The number of movements at all activity levels was significantly positively correlated with the logarithm of the light intensity. Movements of low activity strength were less affected by increasing light intensities than vigorous movements. Activity-related energy expenditure was highly significant and positively affected by light intensity. A decrease of the light intensity from 120 to 1 lux may reduce total energy expenditure by 18%. A decrease in energy expenditure by 9% may be achieved by reducing the light intensity to about 15 lux, measured perpendicular to the main axis of radiation.

1. The influence of fluorescent and incandescent artificial lighting in a 16L:8D day/night schedule on number and intensity of movements, and on total, resting and activity-related energy expenditure was investigated. 2. Fluorescent light showed the same positive correlation between light intensity and physical activity at all activity levels as was found previously for incandescent light. 3. Light-dependent physical activity under fluorescent light was higher than under incandescent light at illuminances of 5 lux and above, indicating the fowl's ability to perceive qualitative light differences. 4. Total and activity-related energy expenditure were positively associated with illuminance; resting energy expenditure was not influenced. 5. Total, resting and activity-related energy expenditure were not statistically significantly different between light sources. 6. The results are discussed in relationship to Teichmüller's concept of adequate lighting and the characteristics of the fowl's visual system.

1. The temperature in the close vicinity of commercial broilers was studied in relation to the setpoint temperature throughout the rearing period. 2. Mean temperature in the immediate environment of the chicks was 2.0 degrees C lower than the setpoint of 1 d of age. During the first week this initial temperature difference gradually rose to l.7 degrees C above setpoint. At 18 d of age a further rise to a mean difference of 4.0 degrees C above setpoint was measured. The difference then remained constant from 32 d of age until the end of the fattening period. 3. It was concluded that the chickens were actually brooded at 30 degrees C. During the rearing period the ambient temperature in the close vicinity of the broilers gradually declined to 26 degrees C. 4. During the finishing period, ambient temperature around the broilers was far above the value recommended for optimal food intake and growth. 5. These results are discussed in relation to heat generation and heat fluxes in the broiler houses.