The Assessment of Hatch Window, Hatchability and Quality of Broiler Chicks Obtained from Different Breeder Strains in a Commercial Hatchery

Authors : Arda Sözcü, Merve Gündüz, Özgün Yilmaz, Engin Erbay, Turgay Cengiz, Bircan Özkan, Aydın Ipek

Pages : 10-15

Doi:10.34233/jpr.1059700

View : 27 | Download : 12

Publication Date : 2021-12-31

Article Type : Research

Abstract :The objective of this study was to assess the hatch window, hatchability and quality of broilers` chick obtained from different breeder strains in a commercial hatchery. A total of 57 600 hatching eggs (28 800 hatching eggs per strain) were collected from commercial flocks of Cobb 500 and Ross 308 broiler breeder parent stocks at 60-61 weeks of age. Each strain was randomly coded as A strain and B strain. The mean value of eggshell temperature was found to be higher in eggs obtained from Strain A (101.05 ⁰F) than the other eggs of Strain B (100.98 ⁰F, P<0.01). The percentage of hatched chicks at 486 h of incubation period was found to be as 82.1% and 62.6% of Strain A and Strain B eggs respectively, whereas 84.9% and 67.7% of Strain A and Strain B eggs at 498 h of incubation period (P<0.01). The relative chick weight was found to be higher in the chicks obtained from Strain B (67.5%), compared to the Strain A (65.9%; P<0.01). These findings could be instructive for commercial hatcheries about the requirements of the hatching eggs obtained from different breeder strains at particular age and contribute the optimization of eggs` management and processing.
Keywords : Broiler chicks, hatch window, eggshell temperature, chick quality