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Elevated Egg Holding-Room Temperature of 74°F (23°C) Does Not Depress Hatchability or Chick Quality

D. V. Bourassa^*, R. J. Buhr and J. L. Wilson^*

^* Poultry Science Department, The University of Georgia, Athens, Georgia 30602
Poultry Processing and Meat Quality Research Unit, Richard B. Russell Agricultural Research Center, USDA, ARS, P. O. Box 5677, Athens, Georgia 30604-5677

Correspondence: R. J. Buhr, E-mail: jbuhr{at}saa.ars.usda.gov

A series of experiments was conducted to determine the effect of holding broiler hatching eggs on the farm at 74°F (23°C) for 1 to 4 d prior to transport to the hatchery. After collection on each of 4 consecutive d, hatching eggs were distributed into two groups that were held at 66 or 74°F (19 to 23°C) and approximately 70% RH. On Day 5, all eggs were transported 10 miles to simulate transportation from the farm to the hatchery. Eggs were then placed into the hatchery egg cooler at 66°F (19°C), held overnight, and set the following morning after being allowed to warm at room temperature for 4 h. After 21 d of incubation, normal hatched chicks were counted, abnormal chicks were noted, and the hatch residue was opened and recorded. Additional eggs for each temperature group were set and opened after 48 h of incubation to determine if embryo somite count (an indication of embryonic development rate) was influenced by the egg holding temperatures. Somite counts after 48 h of incubation were the same for both temperature groups at 20.6 somites. Hatchability of fertile eggs differed between temperature groups by less than 0.1% [90.1% at 66°F (19°C) and 90.2% at 74°F (23°C)]. Elevating the farm holding-room temperature by 8°F (4°C) for broiler breeder eggs would conserve energy on the farm and reduce the potential for egg sweating during transport to the hatchery.

Key Words: broiler hatching egg • egg holding-room temperature • hatchability • somites