Broiler Incubation. 1. Effect of Elevated Temperature During Late Incubation on Body Weight and Organs of Chicks

Abstract

Three experiments were conducted to investigate the effect of increased egg temperature during the final third of incubation on BW, yolk sac, heart, and digestive organs of broiler chicks at hatching. Egg temperatures were found to be approximately 1.0 to 1.5°C higher than incubator air temperature. Elevated egg temperature (39.5°C) after embryonic day 14 generally accelerated hatching time but decreased the relative weight of the heart in all 3 experiments, whereas BW and relative weights of the gizzard, proventriculus, and small intestines were significantly smaller in 2 of 3 experiments as compared with the control (∼38.2°C). Relative weights of the yolk sac or liver were significantly larger due to elevated egg temperature in single experiments only. A striking feature of the chicks that developed at an elevated egg temperature was their white color as compared with the yellow color of chicks from eggs incubated at more normal temperatures.