The hot summer months are a real challenge for those producing poultry, either on a commercial scale or in backyard flocks. Chickens can tolerate a cold environment much better than a hot one. For this reason, it is commonly recognized that during the summer we must provide an ample supply of cool, fresh water and places for birds to get out of the sun. However, little attention has been given to the fact that hot, humid summer conditions also create problems for feed quality.
Most people recognize the inverse relationship between food stability and temperature.
The higher the temperature, the more rapidly we expect food to deteriorate. Humans instinctively know that food quality can be preserved for longer periods of time at low temperatures. The introduction of refrigeration technology in this century has largely replaced traditional preservation techniques such as drying and salting. Chemical reactions proceed more rapidly at higher temperatures. The poultry producer should make every effort to keep feed in a place where temperatures do not become excessive.