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Fig. 1 | Journal of Animal Science and Biotechnology

Fig. 1

From: Transcriptome analysis reveals the mechanism of chronic heat stress on meat quality of broilers

Fig. 1

The body surface temperature of broilers. A, B, C The Infrared thermal image (After 14 d of heat stress) from the NC, HS and PF groups. D Body surface temperature of broilers in three groups in different times. The result represents the mean value ± standard deviation (SD) (n = 6). NC, normal control group; HS, heat stress group; PF, pair-fed group.a,bDifferent letters represent significant differences (P < 0.05)

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