Body temperature and plasma arginine vasotocin in fowls adapted to high‐ and low‐Nacl diets

Abstract

The effects of high- and low-NaCl diets on body temperature, plasma osmolality, plasma electrolytes and arginine vasotocin (AVT) were studied in the domestic fowl. Body temperature as a function of time increased or decreased significantly in the high- and low-NaCl groups respectively. Plasma osmolality, sodium and chloride concentrations and AVT concentration were significantly higher in the high-NaCl adapted group. An overall significant correlation was found between body temperature and plasma sodium-to-calcium ratio (r = 0.62). These findings support the concept of an altered hypothalamic thermoregulatory set-point, induced by changes in plasma sodium-to-calcium ratio.

Associations between body weight and rectal temperature in turkey poults

“…Other means may be invoked to reduce heat production or to remove body heat. Arad and Skadhauge (1986) found that body temperature of chickens increased or decreased with diets of high-and low-sodium chloride, respectively, and was associated with changes in plasma osmolality and arginine vasotocin. Simulated cool rainfall lowered the body temperature of heat-stressed turkeys (Jones and Barnett, 1971).…”