Effect of heat treatment on pre-stocking of Turkey eggs and its impact on incubation and hatching

The objective of this study was to determine whether heat treatment (37.5 °C) prior to incubation would improve hatching rates. We also determined the heat-exposure time necessary to improve productivity. We stored 5,376 Nicholas pedigree eggs, aged between 40 and 51 weeks, for seven days. These eggs were distributed in three groups: groups 1 and 2 received 4 and 6 h of heat treatment, respectively; group 3 was used as control (no heat treatment, remaining at 17 °C). After heat treatment, the eggs were stored for 7 days at 17 °C, together with eggs from the control group. We found significant variation in the cumulative dispersion of birds born during the hatch window; greater numbers of birds were born in group 1 that underwent the 4-h heat treatment with a 24-h hatch window and in group 3 that underwent the 6-h heat treatment with a 12-h hatch window. Hatch rate, yolk retention and the relationship between average chick weight/average egg weight did not differ between treatments. These data suggest that heat treatment modulates the hatch window; nevertheless, the treatment did not influence the average weight the chicks, the number of chicks born, the percentage of hatching or yolk retention.
Source: Journal of Thermal Biology - Category: Biology Source Type: research