Effect of warming profile at the onset of incubation on early embryonic mortality in long stored broiler eggs

In 6 experiments, it was investigated whether the pattern of warming from storage temperature to incubation temperature affects early embryonic mortality in broiler eggs. The warming profile (WP) from 21°C to the final incubation temperature of 37.8°C was divided into 2 equal parts (above and below 29.4°C) and the duration of warming in both parts was varied (3 to 17 h). In all experiments, eggs were stored for 13 to 16 d at a storage temperature of 18±2°C. In experiment 1, embryo morphology was evaluated at several time points during a linear warming curve of 24 h from 21°C to an eggshell temperature (EST) of 37.8°C. Results from experiment 1 showed that during the 24 h of warming, embryos did not advance in morphological stage (P = 0.74).Results of experiment 2 and 3 showed that the duration of the WP below 29.4°C (3 to 17 h) had no effect on early embryonic mortality (P ≥ 0.77). Experiment 4 and 6 showed that in eggs from prime breeders, a slow WP (>12 h) above 29.4°C resulted in lower embryonic mortality during the first 2 d of incubation (on average 5.0%) compared to a fast WP of 3 to 6 h (on average 11.3%). In experiment 6, an interaction was found between WP and breeder flock age for embryonic mortality till day 7 of incubation (P = 0.002). Warming profile did not affect embryonic mortality during the first 7 d of incubation in eggs from the young breeder flock. However, in eggs from the prime breeder flock, a WP of 12 h in the first part of warming, followed by 17 h in the second part of warming (WP12-17) had 6.2% lower embryonic mortality in the first 7 d of incubation compared to WP12-3. It can be concluded that a slower WP above 29.4°C reduces early embryonic mortality in long stored eggs, especially those of prime breeder flocks. At this moment, it remains unclear which mechanisms are involved in this phenomenon.</p

Effect of warming profile at the onset of incubation on early embryonic mortality in long stored broiler eggs

In 6 experiments, it was investigated whether the pattern of warming from storage temperature to incubation temperature affects early embryonic mortality in broiler eggs. The warming profile (WP) from 21°C to the final incubation temperature of 37.8°C was divided into 2 equal parts (above and below 29.4°C) and the duration of warming in both parts was varied (3 to 17 h). In all experiments, eggs were stored for 13 to 16 d at a storage temperature of 18±2°C. In experiment 1, embryo morphology was evaluated at several time points during a linear warming curve of 24 h from 21°C to an eggshell temperature (EST) of 37.8°C. Results from experiment 1 showed that during the 24 h of warming, embryos did not advance in morphological stage (P = 0.74).Results of experiment 2 and 3 showed that the duration of the WP below 29.4°C (3 to 17 h) had no effect on early embryonic mortality (P ≥ 0.77). Experiment 4 and 6 showed that in eggs from prime breeders, a slow WP (>12 h) above 29.4°C resulted in lower embryonic mortality during the first 2 d of incubation (on average 5.0%) compared to a fast WP of 3 to 6 h (on average 11.3%). In experiment 6, an interaction was found between WP and breeder flock age for embryonic mortality till day 7 of incubation (P = 0.002). Warming profile did not affect embryonic mortality during the first 7 d of incubation in eggs from the young breeder flock. However, in eggs from the prime breeder flock, a WP of 12 h in the first part of warming, followed by 17 h in the second part of warming (WP12-17) had 6.2% lower embryonic mortality in the first 7 d of incubation compared to WP12-3. It can be concluded that a slower WP above 29.4°C reduces early embryonic mortality in long stored eggs, especially those of prime breeder flocks. At this moment, it remains unclear which mechanisms are involved in this phenomenon.</p

Effect of relative humidity during incubation at a set eggshell temperature and brooding temperature posthatch on emryonic mortality and chick quality

Previous studies have shown that RH during incubation of chicken eggs influences water loss from the egg and embryonic mortality. In those studies, eggshell temperatures (EST) were not monitored or controlled. Because RH influences the egg’s heat loss through evaporation, EST might have been different between RH treatments, influencing embryonic mortality and development. To eliminate the effect of EST, in the current study eggs were incubated at an EST of 37.8°C from embryonic d (E) 0 until E18 and at a high (55 to 60%) or low (30 to 35%) RH from E2 until hatch. Embryonic mortality, hatch curve, and several chick quality characteristics (length, weight, navel quality, organ weights, and DM of the yolk free body mass and yolk) were determined on E18 and at hatch. Low RH increased egg weight loss between E0 and E18 (+3.0%) and third week embryonic mortality (+3.0% of fertile eggs) and decreased hatch of fertile eggs (-2.9% of fertile eggs) compared with high RH. Hatch duration and chick quality characteristics did not differ between RH treatments. To assess the effect of RH during incubation on posthatch performance under suboptimal conditions, hatchlings were brooded at a normal (35.0°C at d 0, decreasing to 27.0°C at d 4) or cold (27.8°C at d 0, decreasing to 25.6°C at d 4) temperature until 4 d posthatch. Incubation RH and brooding temperature significantly interacted with posthatch growth but not development. Both low and high RH × cold brooding temperature resulted in lower (-6.9 and -6.0 g, respectively) BW than high RH × normal brooding temperature at 4 d of age. The cold brooding temperature resulted in lower daily feed intake (-1.3 g/chick) than the normal brooding temperature. In conclusion, incubating eggs at a low RH compared with a high RH and maintaining the EST at 37.8°C decreased hatch of fertile eggs, but had little effect on chick quality or posthatch performance

Effect of relative humidity during incubation at a set eggshell temperature and brooding temperature posthatch on emryonic mortality and chick quality

Previous studies have shown that RH during incubation of chicken eggs influences water loss from the egg and embryonic mortality. In those studies, eggshell temperatures (EST) were not monitored or controlled. Because RH influences the egg’s heat loss through evaporation, EST might have been different between RH treatments, influencing embryonic mortality and development. To eliminate the effect of EST, in the current study eggs were incubated at an EST of 37.8°C from embryonic d (E) 0 until E18 and at a high (55 to 60%) or low (30 to 35%) RH from E2 until hatch. Embryonic mortality, hatch curve, and several chick quality characteristics (length, weight, navel quality, organ weights, and DM of the yolk free body mass and yolk) were determined on E18 and at hatch. Low RH increased egg weight loss between E0 and E18 (+3.0%) and third week embryonic mortality (+3.0% of fertile eggs) and decreased hatch of fertile eggs (-2.9% of fertile eggs) compared with high RH. Hatch duration and chick quality characteristics did not differ between RH treatments. To assess the effect of RH during incubation on posthatch performance under suboptimal conditions, hatchlings were brooded at a normal (35.0°C at d 0, decreasing to 27.0°C at d 4) or cold (27.8°C at d 0, decreasing to 25.6°C at d 4) temperature until 4 d posthatch. Incubation RH and brooding temperature significantly interacted with posthatch growth but not development. Both low and high RH × cold brooding temperature resulted in lower (-6.9 and -6.0 g, respectively) BW than high RH × normal brooding temperature at 4 d of age. The cold brooding temperature resulted in lower daily feed intake (-1.3 g/chick) than the normal brooding temperature. In conclusion, incubating eggs at a low RH compared with a high RH and maintaining the EST at 37.8°C decreased hatch of fertile eggs, but had little effect on chick quality or posthatch performance

Effects of incubation temperature pattern on broiler performance

During incubation, development of embryos is affected by eggshell temperature (EST). A constant EST of 37.8°C has been considered so far to result in most optimal embryo development. However, it can be hypothesized that a higher EST in week 2 in combination with a lower EST in week 3 stimulates embryo development and subsequent grow-out performance. In this study, 468 eggs of a 44-week-old Ross 308 breeder flock were incubated at different incubation temperature patterns in a 2 × 2 factorial arrangement. In week 2, EST was either 37.8°C or 38.9°C, and in week 3, EST was either 37.8°C or 36.7°C. At hatch, chick quality was determined. Thereafter, 320 broilers were grown in 32 pens (8 replicates/treatment) for 6 wk. Weekly BW and ADFI were determined, and at day 40, slaughter yield from 128 broilers (4 per pen) was determined. Results showed that EST in week 2 did not interact with EST in week 3 for any variable. An EST of 38.9°C in week 2 resulted in a 1 mm longer chick length (P < 0.001) and 0.4 mmol/L lower blood glucose level (P = 0.04) at hatch than an EST of 37.8°C. Grow-out performance was not affected by EST in week 2 of incubation. An EST of 36.7°C in week 3 resulted in a 1 mm shorter chick length (P = 0.02), 1.0 mmol/L higher blood glucose level (P < 0.001), and higher relative heart (P = 0.01) and stomach weights (P = 0.03) at hatch than an EST of 37.8°C. Additionally, an EST of 36.7°C in week 3 resulted in lower BW, ADG, and ADFI on slaughter age (all P < 0.03) than an EST of 37.8°C. In conclusion, no interaction between EST in week 2 and 3 of incubation was found for any variable. A higher EST in week 2 had minor effects at hatching and during rearing, whereas a lower EST in week 3 seemed to result in better organ development, but resulted in lower grow-out performance.</p

Temperature during the last week of incubation. III. Effects on chicken embryo physiology

We investigated effects of eggshell temperature (EST) of 35.6, 36.7, 37.8, or 38.9°C applied from d of incubation (E) 15, E17, or E19 onward on chicken embryo physiology. A total of 2,850 first-grade eggs of a 43-week-old Ross 308 broiler breeder flock were incubated at an EST of 37.8°C until E15. From E15, E17, or E19 onward, eggs were incubated at an EST of 35.6, 36.7, 37.8, or 38.9°C. Plasma glucose, uric acid, and lactate concentrations, and hepatic glycogen amount and concentration were measured at E15, E17, E19, internal pipping (IP), external pipping (EP), and hatch.An EST of 38.9°C applied from E15 onward decreased the amount of hepatic glycogen from E19 to IP and resulted in a lower glycogen amount at IP compared to all other EST. At EP, when oxygen (O2) becomes largely available, an EST of 38.9°C resulted in a higher glycogen amount and concentration compared to IP, which suggests that plasma glucose between IP and EP might be used for building up hepatic glycogen reserves. However, hepatic glycogen levels remained considerably lower at IP, EP, and hatch at an EST of 38.9°C, compared to an EST of 35.6 and 36.7°C.Opposite to an EST of 38.9°C, from IP onward, an EST of 35.6°C resulted in a higher glycogen amount and concentration compared to all other EST, which might be caused by the higher O2 availability relative to the lower metabolic rate, which provided time to build up glycogen stores from excessive glucose. A higher availability of hepatic glycogen might contribute to an improved physiological status of the broiler chicken embryo toward hatch. Hepatic gluconeogenesis is crucial for developing embryos, as glucose is the major energy source from IP until hatch. At hatch, no effect of EST was found for glucose, uric acid, or lactate.Results of this study emphasize that EST of 35.6 and 36.7°C from E15 onward appear to be beneficial for chicken embryo physiology.<br/

Effects of late incubation temperature and moment of first post-hatch feed access on neonatal broiler development, temperature preference, and stress response

Early life experiences are known to be of great importance for later life. For instance, exposure to stress during early life can increase fearfulness at later age. In broilers, delayed feeding after hatch may cause metabolic stress. Besides, delayed feeding after hatch may affect neonatal broiler development and thermogenesis and consequently preferred ambient temperature. Moreover, these effects of feeding strategy may be dependent on late incubation temperature. To study this, eggs (n = 1,338) from a 54-wk-old Ross broiler breeder flock were incubated at 37.8°C (control) or 36.7°C (lower) eggshell temperature (EST) during late incubation (≥ embryonic d 17). At hatch, two feeding strategies were applied (direct access (early feeding) or 51 to 54 h delayed access (delayed feeding)). Broilers (n = 960) were equally divided over 32 pens and grown for 3 wk. Stress was assessed by determination of corticosterone in blood at 0 h, 48 h, 96 h and d 21 after hatch. Fearfulness was assessed by tonic immobility at d 13. Temperature preference was assessed at d 2 and d 12. Broiler development was determined at 0 h, 48 h, and 96 h after hatch. There was no EST × feeding strategy interaction for any parameter (P ≥ 0.07). Early feeding resulted in a 2.5× lower plasma corticosterone concentration at 48 h (P < 0.01) and a 2.2°C and 2.0°C lower preference temperature for d 2 and d 12 respectively (P = 0.01) compared to delayed feeding. Tonic immobility was not affected. In conclusion, early feeding reduces exposure to stress in the short term and stimulates thermoregulatory ability of broilers in the longer term