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
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