Thermal Manipulation: Embryonic Development, Hatchability, and Hatching Quality of Broiler Chicks

Abstract

Here, PRISMA guidelines were utilized to systematically evaluate the publications reporting the effect of thermal manipulation during embryogenesis on incubation performance, hatchability, and hatching quality of broiler chicks. The search and selection of eligible publications was through databases web of science, PubMed, and Scopus. Publications written in English between 2015 and September 2021 were considered. It is evidenced that during TM, key considerations include duration and strength of TM besides stage of embryonic development. The moderate elevation in incubation temperature (38.5–39.5°C) intermittently (3–18 h/d) between E07 and E18 improves the chick’s thermoregulation capacity and reduces any adverse effect of TM on hatchability, and chick quality (e.g., hatch weight and chick length) compared with continuous TM. In addition, high temperature TM (38.5–39.5°C) between E7 and E18 has no significant effect on embryo mortality, hatchability, and chick quality compared to standard incubation temperature (37.8°C). TM above 39.5°C significantly increases and decreases embryo mortality and hatchability, respectively compared with standard incubation temperature. In conclusion, the results of TM studies on embryogenesis, hatchability and hatching quality of broiler chicks are still contradicting, which is a possible limitation for its commercial use.

Optimization of embryonic thermal programming confirms increased liver fattening in mule ducks and changes in lipid metabolism

“…Since then, this method used in different avian species have shown that a change in temperature during the critical period of embryogenesis can result in various phenotypes during the later life of the animal, known as a programming indicator. In chicken, the timing, the duration and the intensity of the thermal manipulation had to be accurately chosen according to the purpose of the programming and to avoid deleterious effects ( Piestun et al, 2009 ; Loyau et al, 2015 ; Al-Rukibat et al, 2016 ; Tainika, 2022 ). This concept of embryonic thermal programming has been used in broiler field to improve their thermoregulation and resistance to heat shock during the rearing period ( Yahav and McMurtry, 2001 ; Loyau et al, 2015 ; Tainika, 2022 ).…”

“…In chicken, the timing, the duration and the intensity of the thermal manipulation had to be accurately chosen according to the purpose of the programming and to avoid deleterious effects ( Piestun et al, 2009 ; Loyau et al, 2015 ; Al-Rukibat et al, 2016 ; Tainika, 2022 ). This concept of embryonic thermal programming has been used in broiler field to improve their thermoregulation and resistance to heat shock during the rearing period ( Yahav and McMurtry, 2001 ; Loyau et al, 2015 ; Tainika, 2022 ). It was also shown that this type of programming could improve other performances such as meat production in broiler ( Piestun et al, 2011 ) or more recently foie gras production in mule duck.…”