Effect of pre-warming profile on hatchability and chick quality
Presented on IPE Atlanta, January 2009, by Inge Reijrink1
I.A.M. Reijrink1*, D. Berghmans2, R. Meijerhof1, B. Kemp2 and H. van den Brand2
1HatchTech Incubation Technology B.V., PO Box 256, 3900 AG Veenendaal, The Netherlands;
2 Adaptation Physiology Group, Wageningen Institute of Animal Sciences, Wageningen university, PO Box 338, 6700 AH
Wageningen, The Netherlands
Pre-warming of hatching eggs prior to incubation is to prevent condensation and to reduce variation in egg temperatures. The pre-warming profile might affect embryo viability, as it might affect cell death especially when cell viability is reduced after prolonged storage. The aim of this research was to investigate the effect of storage time and pre-warming profile on hatchability and chick quality. Eggs from a Ross broiler breeder flock with an age of 41 to 50 weeks were used. The experiment was a 2*3 factorial design: 2 storage times (4 and 14 d), and 3 pre-warming profiles (in 30 minutes, 4 h, or 24 h from 17°C to 37.8°C). All eggs were stored at 17°C. Eggs pre-warmed in 30 min were warmed in a water bath with water of 37.8°C. The other eggs were pre-warmed during 4 and 24 h in air. During incubation egg shell temperature was maintained at 37.8°C in all treatment groups. Infertility and embryonic mortality was determined macroscopically. Chick quality was evaluated 12 h after hatch by measuring chick length and yolk free body mass. No interaction was found between storage time and pre-warming profile for hatchability and chick quality. Although no significant interaction was found, there was a numerical difference in first week embryonic mortality between 24 h of pre-warming and 30 min and 4 h of pre-warming in eggs stored for 14 d (3.4%, 11.1%, and 9.4%, respectively, P=0.34).
Storage time and pre-warming profile did not affect hatchability. Pre-warming profile did not affect chick quality. Fourteen days storage resulted in 0.1 cm shorter chick length (P=0.003) and 0.4 g lower yolk free body mass (P=0.006) compared with 4 d storage. In this experiment no effect of pre-warming profile on hatchability or chick quality was found.
Key words: storage time, pre-warming profile, hatchability, chick quality
© Copyright 2009 HatchTech B.V., The Netherlands. HatchTech B.V. reserves the right to alter or modify the article without prior notice. No part of this article may be copied or reproduced without the written permission of HatchTech B.V.
Saturday, February 6, 2010
Friday, February 5, 2010
Big eggs give big chicks, don’t they…
Dr. Ron Meijerhof, HatchTech Incubation Technology
Introduction
In the field we often see that the chick quality coming from old breeder flocks is not as good as we would like it to see. Although the chicks are big, we see problems with viability of the chicks, yolk sac absorption, unhealed navels etc. Together with that, we can also see a decreased hatch of fertiles,and then especially by an increase in late deads.
If we think about it, it’s a bit strange why bigger eggs from older flocks should give more problems.Genetically the embryos are identical to the embryos the same flock produced 20 weeks ago. Weshould expect the embryos to develop more or less in the same way, as they probably will not notice that they are in a bigger egg until the end of incubation, when they fill up the entire egg. An issue could
be the decreasing shell quality of older flocks, but even flocks with good shell quality tend to give more problems with chick quality when the breeders get older.
Influence of temperature
One of the problems we are facing with bigger eggs is the actual temperature of the egg duringincubation.The optimum development for an embryo takes place at a very specific temperature inside the egg.This temperature (measured on the egg shell with an infra-red ear thermometer) is optimal between100.0 and 100.5°F, and should not exceed 101°F. If the temperature inside the egg is too high (and as
a consequence the temperature of the shell gets above 100-100.5°F)
When embryos are experiencing higher temperature in the egg, they have more problems with usingthe yolk and converting it into body tissue. The yolk residue remains big, and the “real” chick (chick without the yolk) is relatively small. If we weigh the chicks, we do not notice this effect, as we are weighing chicks including their residual yolk sac. If we take out the yolk and then weigh the chick, or if HATCHTECH INCUBATION TECHNOLOGY l BIGG EGGS GIVE BIG CHICKS, DON’T THEY?we measure the length of the chick as an indicator for its development, we see that bigger eggs give
bigger total chick weight, but that a lot of the weight is contributed by the yolk. The actual real chick(without the yolk) is not as big as we expect and is sometimes even smaller than the chick from a breeder flock 10 or 20 weeks younger.
Small chicks with large residual yolks have more problems closing their navels over that big yolk,resulting in bad navels and navel-yolk sac infection. The late deads are increasing, as the hightemperatures will kill some of the embryos. The embryos that were not killed had at least a hard timeduring the last days, resulting in a reduced vitality.
Big vs small eggs
If we set all eggs, big or small, at the same machine temperature, the bigger eggs will experience a higher temperature inside the egg, above the optimum.
The reason for that is that the temperature inside the egg is the result of the balance between heat production on one side and heat loss on the other side. Bigger eggs containing bigger embryos will produce more heat, simply because there is more embryo mass in there. On the other side, bigger eggs have more problems of loosing that heat. Eggs loose heat from the surface of the shell to the environment, like the radiator in a car. Bigger eggs have more total shell surface, but per gram of egg
the shell surface is reduced, making it more difficult for the eggs to loose heat.
Besides that, bigger eggs are more “packed together” in an incubator, especially when they are in a turned position. This blocks the air flow over the eggs, and air flow is one of the most important aspects in cooling the eggs.
Due to this, bigger eggs normally have a higher temperature, especially when the temperature of the machine is not adjusted but set on an “average” egg size.
Adjusting incubation to egg size
To overcome these problems, we must give the embryos in the bigger eggs the same temperature asthe embryos in the smaller eggs. If we incubate all the eggs at the same machine temperature, bigger eggs will have a higher temperature resulting in a reduced quality. To control this, we have to adjust the temperature profiles, giving embryos in bigger eggs the same temperature inside the shell as smaller eggs. That means that we have to increase the heat loss from bigger eggs in the second half
of the incubation period, either by dropping the temperature more severe or by increasing the air flow over the eggs.
If we incubate in a single stage machine, the starting temperature of the eggs, until about 8-10 days of age, is identical for big and small eggs (young and old breeder flocks). Until that moment, eggs do not produce a lot of heat and the temperature in the egg will be close to the temperature of the shell. And as embryos need a similar temperature in the egg, regardless of the egg size, big eggs and small
eggs need the same air temperature at the start, when no heat is produced inside the egg yet.
If the incubation process continues, eggs will produce more heat, and temperature has to be dropped.Because bigger eggs produce more heat and have more problems loosing that heat, the temperature has to be dropped more severe on these eggs. This means that if the temperature of small eggs is dropped from approximately 99.7°F at 10 days to 99.2°F at 18 days, we have to drop the temperature in the machine with the big eggs more. It’s a bit difficult to say how much, as this will depend as well
on the actual size of the egg as on the type of machine used, but dropping to at least half a degree lower then for small eggs is the minimum. That means that if small eggs end their air temperature at 99.2°F at 18 days, big eggs should drop to at least 98.7°F at 18 days. At the same time, it might be necessary for the big eggs to start dropping the temperature also a bit earlier, for instance at 9 or 8
days instead of 10 days. It’s important to start dropping the temperature early enough, because ones eggs are overheated, it’s almost impossible to repair the damage. Once the chicks are overheated,they slow down in development and heat production. Then the drop in temperature later in incubation has to be done more moderate and careful, to prevent undercooling.
Field situations
In the field we normally use a straight line for dropping the temperature.
This means that if we start for small eggs at 10 days wit 99.7 and we end at 18 days with 99.2, we actually drop the temperature in a straight line over 8 days to the desired temperature.If for the big eggs we want to drop to 98.7 at 18 days and we start with that from day 8 onwards, we drop 1 degree in 10 days, so 0.1 per day.
Checking the incubation process
How do we know if we dropped the temperature enough?
To get a good feeling if the actual temperature scheme is correct, we must systematically check the chick quality. This can be done by checking the yolk residue, the quality of the navel and by checking the length of the day old chick.
If a drop in temperature results in a better developed, longer chicks with less residual yolk and better navel quality, it was the right choice to do. However, checking chick quality and adjusting temperature profiles never stops.
Dr. Ron Meijerhof, HatchTech Incubation Technology
Introduction
In the field we often see that the chick quality coming from old breeder flocks is not as good as we would like it to see. Although the chicks are big, we see problems with viability of the chicks, yolk sac absorption, unhealed navels etc. Together with that, we can also see a decreased hatch of fertiles,and then especially by an increase in late deads.
If we think about it, it’s a bit strange why bigger eggs from older flocks should give more problems.Genetically the embryos are identical to the embryos the same flock produced 20 weeks ago. Weshould expect the embryos to develop more or less in the same way, as they probably will not notice that they are in a bigger egg until the end of incubation, when they fill up the entire egg. An issue could
be the decreasing shell quality of older flocks, but even flocks with good shell quality tend to give more problems with chick quality when the breeders get older.
Influence of temperature
One of the problems we are facing with bigger eggs is the actual temperature of the egg duringincubation.The optimum development for an embryo takes place at a very specific temperature inside the egg.This temperature (measured on the egg shell with an infra-red ear thermometer) is optimal between100.0 and 100.5°F, and should not exceed 101°F. If the temperature inside the egg is too high (and as
a consequence the temperature of the shell gets above 100-100.5°F)
When embryos are experiencing higher temperature in the egg, they have more problems with usingthe yolk and converting it into body tissue. The yolk residue remains big, and the “real” chick (chick without the yolk) is relatively small. If we weigh the chicks, we do not notice this effect, as we are weighing chicks including their residual yolk sac. If we take out the yolk and then weigh the chick, or if HATCHTECH INCUBATION TECHNOLOGY l BIGG EGGS GIVE BIG CHICKS, DON’T THEY?we measure the length of the chick as an indicator for its development, we see that bigger eggs give
bigger total chick weight, but that a lot of the weight is contributed by the yolk. The actual real chick(without the yolk) is not as big as we expect and is sometimes even smaller than the chick from a breeder flock 10 or 20 weeks younger.
Small chicks with large residual yolks have more problems closing their navels over that big yolk,resulting in bad navels and navel-yolk sac infection. The late deads are increasing, as the hightemperatures will kill some of the embryos. The embryos that were not killed had at least a hard timeduring the last days, resulting in a reduced vitality.
Big vs small eggs
If we set all eggs, big or small, at the same machine temperature, the bigger eggs will experience a higher temperature inside the egg, above the optimum.
The reason for that is that the temperature inside the egg is the result of the balance between heat production on one side and heat loss on the other side. Bigger eggs containing bigger embryos will produce more heat, simply because there is more embryo mass in there. On the other side, bigger eggs have more problems of loosing that heat. Eggs loose heat from the surface of the shell to the environment, like the radiator in a car. Bigger eggs have more total shell surface, but per gram of egg
the shell surface is reduced, making it more difficult for the eggs to loose heat.
Besides that, bigger eggs are more “packed together” in an incubator, especially when they are in a turned position. This blocks the air flow over the eggs, and air flow is one of the most important aspects in cooling the eggs.
Due to this, bigger eggs normally have a higher temperature, especially when the temperature of the machine is not adjusted but set on an “average” egg size.
Adjusting incubation to egg size
To overcome these problems, we must give the embryos in the bigger eggs the same temperature asthe embryos in the smaller eggs. If we incubate all the eggs at the same machine temperature, bigger eggs will have a higher temperature resulting in a reduced quality. To control this, we have to adjust the temperature profiles, giving embryos in bigger eggs the same temperature inside the shell as smaller eggs. That means that we have to increase the heat loss from bigger eggs in the second half
of the incubation period, either by dropping the temperature more severe or by increasing the air flow over the eggs.
If we incubate in a single stage machine, the starting temperature of the eggs, until about 8-10 days of age, is identical for big and small eggs (young and old breeder flocks). Until that moment, eggs do not produce a lot of heat and the temperature in the egg will be close to the temperature of the shell. And as embryos need a similar temperature in the egg, regardless of the egg size, big eggs and small
eggs need the same air temperature at the start, when no heat is produced inside the egg yet.
If the incubation process continues, eggs will produce more heat, and temperature has to be dropped.Because bigger eggs produce more heat and have more problems loosing that heat, the temperature has to be dropped more severe on these eggs. This means that if the temperature of small eggs is dropped from approximately 99.7°F at 10 days to 99.2°F at 18 days, we have to drop the temperature in the machine with the big eggs more. It’s a bit difficult to say how much, as this will depend as well
on the actual size of the egg as on the type of machine used, but dropping to at least half a degree lower then for small eggs is the minimum. That means that if small eggs end their air temperature at 99.2°F at 18 days, big eggs should drop to at least 98.7°F at 18 days. At the same time, it might be necessary for the big eggs to start dropping the temperature also a bit earlier, for instance at 9 or 8
days instead of 10 days. It’s important to start dropping the temperature early enough, because ones eggs are overheated, it’s almost impossible to repair the damage. Once the chicks are overheated,they slow down in development and heat production. Then the drop in temperature later in incubation has to be done more moderate and careful, to prevent undercooling.
Field situations
In the field we normally use a straight line for dropping the temperature.
This means that if we start for small eggs at 10 days wit 99.7 and we end at 18 days with 99.2, we actually drop the temperature in a straight line over 8 days to the desired temperature.If for the big eggs we want to drop to 98.7 at 18 days and we start with that from day 8 onwards, we drop 1 degree in 10 days, so 0.1 per day.
Checking the incubation process
How do we know if we dropped the temperature enough?
To get a good feeling if the actual temperature scheme is correct, we must systematically check the chick quality. This can be done by checking the yolk residue, the quality of the navel and by checking the length of the day old chick.
If a drop in temperature results in a better developed, longer chicks with less residual yolk and better navel quality, it was the right choice to do. However, checking chick quality and adjusting temperature profiles never stops.
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