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Characteristics of Eggs, Embryos, and Chicks from Broiler Breeder Hens Selected for Growth or Meat Yield

Department of Poultry Science, Auburn University, Auburn, Alabama 36849-5416

E. T. Moran, Jr., E-mail: moranet{at}auburn.edu

The purpose of this study was to determine if genetic selection among 3 commercial broiler crosses had affected egg, embryo, and chick quality characteristics. It was thought that different selection strategies had affected the development of the chick embryo. Eggs were obtained from 3 maternal strains mated to a common sire strain, and all were similar in flock age (ca. 41 wk). Strains A and B were selected for growth rate and live BW, and strain C was selected for high breast-meat yield. Strain B produced larger eggs with proportionately more shell than strains A and C, whereas yolk and albumen did not differ by strain. Following incubation, hatchability and the distribution of dead germs were similar among hen sources. Chick weight was significantly higher for strain B, which was likely a function of egg weight; however, of the sample chicks dissected, BW, yolk sac, liver, and breast weights were similar for each strain. At 1 wk of age, strains A and B were heavier than strain C, whereas the proportions of bone-in breast and mortality were not affected by hen source. Effects attributed to the maternal strains were minimal initially but later evolved during the first week after hatch.

Key Words: broiler • maternal strain • hatchability • chick quality

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