Effects of high incubation temperature on the body weight and yolk consumption of two commercial broiler strain
Ozaydn, TugbaCelik, Ilhami
Background: Temperature is the most important factor controlling embryonic development. Hyper- and hypothermic effects depend on the degree of temperature, duration of exposure and the stage of the development. From the middle of incubation period, embryo temperature is greater than air temperature of the incubator because of the increased metabolic activity. Thus elevated temperature especially in the second half of incubation has a major impact on hatchability and chick quality. The aim of this work was to investigate and compare the effects of high incubation temperature applied from the 10th day to the end of incubation on the body weight and yolk consumption of Ross 308 and Hybro embryos.Materials, Methods & Results: In the experiment, a total of 500 eggs, 250 fertile eggs from each of Hybro and Ross 308 broiler strains were used. The eggs of each strain were weighed and then divided into 2 groups as control and high incubation temperature exposed (heat-stress) groups. The control eggs of both strains were maintained under optimal conditions (incubation temperature: 37.8o C) during the whole incubation period, whereas heat stress imposed eggs were maintained under 37.8o C until the 10th day of incubation and then continuously exposed to high temperature (38.8o C) in the incubator. Other environmental conditions were standardized. At the 11, 13, 15, 18, 20 and 21st days...(AU)
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