The effects of eggshell temperature manipulations (ıntermittent vs. constant) during the hatching period on broiler final performance and slaughter yield

Abstract

This study was carried out to determine the effects of eggshell temperatures during the hatching period on incubation results and broiler performance. A total of 1800 eggs with an average of 55-65 g was obtained from 42 weeks of broiler breeder flock. The eggs were randomly divided into three groups for temperature applications and placed in an incubator with the same conditions as 37,2°C temperature and 54% relative humidity during the first 18 days of incubation. After transfer to the hatcher, three different temperature manipulations were applied between 19 and 21 days of incubation: 1- Control group: (36,8-37,0˚C), 2- Intermittent; high-temperature application for 3 hours daily (38,8 - 39,0°C), 3- Constant; continuously high-temperature application (38,8 - 39,0˚C). On hatching day, the chicks were weighed individually. To determine the effects of temperature manipulations during the hatching period on broiler performance, the chicks were reared under the same conditions. At the end of the experiment, body weight and body weight gain were found to be significant (P<0.001). A higher body weight and body weight gain were found in the control group (2709.8 g and 2665.3 g) respectively. Also, the feed conversion ratio was calculated as 1.78, 2.05, and 2.13 in the control, intermittent eggshell temperature, and constant eggshell temperature manipulation groups, respectively (P<0.01). In the comparison of slaughter weight and carcass weight, a total of 20 broilers (10 male/10 female) from each group were randomly slaughtered. There was no significant difference between the groups for slaughter weight and carcass weight (P>0.05).