Published by Basic Research Journal of Agricultural Science and Review Basic Research Journal of Agricultural Science and Review ISSN 2315-6880 Vol. 4(3) pp. 078-088 March 2015 Available online http//www.basicresearchjournals.org Copyright ©2015 Basic Research Journal Full Length Research Paper Assessing the impacts and mitigations of heat stress in Japanese quails (Coturnix coturnix japonica) Radi A. Mohamed 1 *, Mohamed F. Abou Elazab 2 , Nagwan M. El-habashi 3 , Mabrouk R. Elsabagh 4 , Mahmoud M. Eltholth 5 1 Department of Hygiene and Preventive Medicine (Animal Behaviour and Welfare), Faculty of Veterinary Medicine, Kafrelsheikh University, Egypt. 2 Department of Clinical Pathology, Faculty of Veterinary Medicine, Kafrelsheikh University, Egypt. 3 Department of Pathology, Faculty of Veterinary Medicine, Kafrelsheikh University, Egypt. 4 Department of Nutrition and clinical nutrition, Faculty of Veterinary Medicine, Kafrelsheikh University, Egypt. 5 Department of Hygiene and Preventive Medicine (Animal, Poultry and Environmental Hygiene), Faculty of Veterinary Medicine, Kafrelsheikh University, Egypt. *Corresponding author email: radiali_2007@yahoo.co.uk; Tel: +201004255067 Accepted 12 February, 2015 ABSTRACT The aim of this study was to assess the impacts and potential mitigations of heat stress (HS) in Japanese quails. In the first experiment, 75 birds were allocated into a control group (CG) and four experimental (HS) groups. The CG was offered a basal diet and kept at 22 °C. The heat stressed birds were offered the basal diet plus either 5% onion (G1), 5% garlic (G2), or 2.5% garlic and 2.5% onion (G3) and the basal diet (G4) and kept at 34°C for 8 h/day for four weeks. In the second experiment, 60 birds were allocated into CG and three HS groups. The CG was kept at 22°C and reared under white light (WL). The HS birds were offered the basal diet and reared under WL (G1), basal diet and subjected to blue light (BL) (G2), basal diet, 5% garlic and BL (G3) and kept at 34°C for 8 h/day for four weeks. There was a significant decrease of tonic immobility and respiratory rate, WBCs and an increase in RBCs, Hb, PCV and MCHC in CG, G1, G2, and G3 in the first experiment and CG, G2 and G3 in the second experiment. Pathological changes that have been noticed in HS birds were alleviated almost completely in birds feed on diet with garlic and partially in birds feed diet with onion. In conclusion, HS in quails could be mitigated by adding garlic and/or onion to the diet, available and cheaper than other feed additives, and rearing under BL. Keywords: Heat stress, garlic, monochromatic light, onion, quail welfare INTRODUCTION In the last few decades global warming becomes one of the major factors affecting production systems and animal welfare (Konca et al., 2008). In poultry, heat stress (HS) is one of the major causes that results in production losses in terms of decreases in weight gain, feed intake and feed efficiency and increased mortality (Sahin et al., 2003, Sahin et al., 2004, Sahin et al., 2007, Sahin et al., 2010). Heat stress in poultry not only affects health status and welfare, but also declines survivability as well as product quality (Mashaly et al., 2004, Bogin et al., 1996, Sandercock et al., 2001). During summer season, heat stress is considered as a major distress in poultry husbandry and welfare especially in the hot regions of the world. Behavioural and physiological changes associated with HS may lead to changes in broilers performance and reactivity (Geraert et al., 1996).