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Commercial broilers are increasingly being subjected to environmental temperatures that are above their comfort zone. This is mainly because birds are growing faster than before and are therefore larger at any given age, but also because broiler production is being introduced as a farming system in environments that are unsuitable for such production. It is not economic for most producers to modify the environment within the broiler house to account for these problems and so it would be useful to know of nutritional strategies that could be used to reduce the effects of heat on broilers in the finishing stage.Nutritional strategies discussed in this paper include the use of feeds with a high ratio of net energy to metabolisable energy, feeds whose amino acid composition is closer to that required by the birds, feeds with additional salts or vitamins and the use of pelleted feed and timed feeding. However, dietary …