This study investigated the effects of variations in incubation temperature on hatchability and early post-hatch performance in Prelux-G laying hens. During the first 18 days of incubation, eggs were exposed to one of five temperature regimes: Group A (37.5 °C for six days, then 37.0 °C), Group B (37.5 °C followed by 38.0 °C), Group C (37.0 °C followed by 37.5 °C), Group D (38.0 °C followed by 37.5 °C) and Control Group K (constant 37.5 °C). In the last three days of incubation, all groups were kept at a uniform temperature of 37.2 °C. A total of 3040 eggs were used, and incubation parameters were evaluated with both individually marked and group-monitored eggs. Lower incubation temperatures (groups A and C) resulted in significantly higher egg weight loss (P0.05). Although differences in body temperature and chick length were already observed on the first day (P<0.05), these did not persist after days 12 and 27. Early thermal manipulation, especially with initially higher temperatures, can improve hatchability and chick quality in commercial hatcheries.
Dušan Terčič (Thu,) studied this question.