Influence of a Commercial Hatchery Thermal Environmental on the Heat Loss of Fertile Broiler Eggs

Abstract

The objectives of this study were to monitor the thermal environment of different hatchery locations during the transfer of fertile eggs from the setter and to the hatcher, to measure egg heat loss, and to determine its effects on hatchery results. In total, 1,728 fertile eggs of Cobb broiler breeders were divided into two treatments. In treatment 1 (T1), after 19 days of incubation, eggs were removed from the incubator and transferred to the hatcher in aninsulated box, and in treatment 0 (T0), eggs were transferred with no thermal insulation (T0). The duration of egg transfer was 10 minutes. Eggs were photographed using a thermographic camera at the exit of the setter, arrival at and exit from the candling room, and arrival at the hatcher. Based on the thermographic images, egg heat loss between these locations was calculated. At hatch, total hatchability, hatchability of fertile eggs, and hatchling weight were recorded and compared between T0 and T1. The temperature and relative humidity of the corridor between the setter and the candling room, of the candling room, of the corridor between candling roomand the hatcher were monitored using data loggers. The results indicated that T1 eggs lost 0.15 kJ less heat than T0 eggs during transfer. However, hatchability and hatchling weight were not affected by transfer treatment during the studies period.

Improvement in Productivity of Incubation of Thermal Handling of Eggs of Distinct Light Matrix Weights

“…With thermal manipulation protocol during the last phase in the incubator and in the hatchery [5], reported effects on hatching productivity as improvements of 1.5% hatch rate. Thus, forms of changes in the hatching process must be researched to develop improvements and make the process more efficient in the embryonic development as in the productive life of the bird [19]; [18]; [20].…”