Embryonic thermal manipulation and dietary fat source during acute heat stress: 1. effect on hatchability and broiler performance

Abstract

Modern broilers have been selected for rapid growth but demonstrate reduced heat tolerance toward market age. As the poultry industry expands globally, strategies must be developed to support broiler performance in challenging climates. The objective of this study was to evaluate the effect of embryonic thermal manipulation ( TM ) and dietary fat source during the finisher period on broiler performance during acute heat stress ( AHS ) close to market age. The cyclic exposure to high temperatures during mid-incubation used in TM has been demonstrated to improve broiler tolerance to heat stress. However, high incubation temperatures can be detrimental to embryonic development and impair posthatch broiler performance. Embryos were exposed to 39.5°C for 12 h daily from incubation day 7 to 16 to assess the impact of TM on hatching and broiler performance. Dietary fat is commonly added to poultry diets during heat stress and it was theorized that differences in fat source may further impact bird performance. Finisher diets were supplemented with soya oil, poultry fat, or olive oil at 4.5% each. Broilers were exposed to a period of AHS at 43 d. Embryo mortality was increased, and hatchability was reduced by TM. Broiler performance was also decreased for the TM birds, but mortality during AHS was markedly reduced. Dietary fat source did not influence bird performance but was shown to interact with incubation treatment. Overall, the present data suggest optimal performance in modern broiler strains may be at odds with improved heat tolerance.