The effects of different eggshell temperatures on embryonic development, hatchability, chick quality, and first-week broiler performance

Abstract

The aim of the current study was to determine the effects of different eggshell temperatures (EST) during 10 to 18 d of incubation on embryonic development, hatchability, chick quality, first-week broiler performance. The EST were maintained within the temperature ranges of 33.3 to 36.7, 37.8 to 38.2, and 38.9 to 40.0 degrees C for the low, control, and high EST treatments, respectively. From d 15 to 18, embryo weight and relative embryo weight were found to be similar in the low and high EST groups. Salable chicks and hatchability of total eggs was found to be higher in the control EST group. Between d 10 and 17 of incubation, embryonic mortality in low, control, and high EST groups was determined to be 1.6, 0.8, and 2.0%, respectively. From d 18 to hatch, embryonic mortality and rate of dead and cull chicks were found to be significantly different. Hatching in high EST group was completed 26 h early, although hatching in low EST group was completed 10 h later than the control EST group. On the of hatching day, chick weight and length were found to be 39.5, 41.0, and 42.5 g, and 18.5, 21.4, and 19.1 cm in low, control, and high EST groups, respectively. The highest residual yolk sac weight and relative residual yolk sac weight were observed in high EST group as 7.7 g and 18.7%. Yolk-free chick weight and relative yolk-free chick weight were highest in the control EST group. At 1 wk of age, the BW in low, control, and high EST groups were determined as 131.1, 140.0, and 140.8 g, respectively. No significant difference was found for feed intake and feed conversion among treatments for wk 1. The mortality during the first week did not differ among groups; however, a higher mortality rate was observed numerically in the high EST group. In conclusion, embryo development, incubation parameters, chick quality, and the first week performance are affected by small changes in the EST.