DOI: https://doi.org/10.5513/JCEA01/27.1.4800
Original scientific paper
Improving hatching performance and chick quality in egg-type layers by modulating the incubation temperature
2026, 27 (1) p. 42-56
Abstract
This study investigated the effects of variations in incubation temperature on hatchability and early post-hatch performance in Prelux-G laying hens. During the first 18 days of incubation, eggs were exposed to one of five temperature regimes: Group A (37.5 °C for six days, then 37.0 °C), Group B (37.5 °C followed by 38.0 °C), Group C (37.0 °C followed by 37.5 °C), Group D (38.0 °C followed by 37.5 °C) and Control Group K (constant 37.5 °C). In the last three days of incubation, all groups were kept at a uniform temperature of 37.2 °C. A total of 3040 eggs were used, and incubation parameters were evaluated with both individually marked and group-monitored eggs. Lower incubation temperatures (groups A and C) resulted in significantly higher egg weight loss (P<0.001), with group A experiencing the greatest loss. Group A also had the longest incubation period, while group D had the shortest (P<0.001). The chicks in groups B and D had a significantly higher body weight at hatching (P<0.001). Longer egg storage (eight to nine days) had a negative effect on hatchability (P<0.05), with the lowest hatch rates observed after eight days. Notably, initial exposure to 38.0 °C (Group D) partially counteracted this decline, improving hatchability to 79.2%. Embryonic mortality and sex ratio were not significantly affected (P>0.05). Although differences in body temperature and chick length were already observed on the first day (P<0.05), these did not persist after days 12 and 27. Early thermal manipulation, especially with initially higher temperatures, can improve hatchability and chick quality in commercial hatcheries.
Keywords
incubation temperature, hatchability, chick development, egg storage, embryonic metabolism, poultry production
Download Find similar journal articles