Effect of Pre-Warming on Broiler Breeder Eggs Hatchability and Post-Hatch Performance

Abstract

Hatchability and early chick mortality are regarded as the parameters of assessment of a hatchery. The hatchery’s key aim is to provide an even and uniform start of growth for all embryos placed in incubator. The prewarming process directly influences embryo capability and avoid condensation. In current study, three experimental groups each consist of 4, 03,920 eggs were pre-heated at 82oF for 5 hours (Group A), 82oF for 3 hours (Group B) or without pre-heat treatment (control, Group C) were selected to investigate the effect of pre-warming on hatchability and post-hatch performance. Each treatment group consists of fifteen hatch records of commercial hatchery. Results showed that significant differences (P <0.01) were documented in hatchability percentage between A and C groups (1.339±0.066) as compared to A and B (0.621± 0.059), or B and C groups (0.71±0.072). Mortality was reduced significantly (P<0.05) in A (3.18±0.77) and B (3.97±0.63) groups as compared to control (5.39±0.02). Weight gain was increased (P<0.01) in A (1955.66±21.82) and B (1896±83.97) groups than control group (1668.33±32.14). Feed conversion ratio were found significantly better (P<0.002) in A (1.49±0.06) and B (1.72±0.02) groups than C group (1.91±0.05). However, feed intake was not affected (P> 0.05) by the pre-warming regimen of eggs. These results suggested that pre-warming of eggs is a beneficial regimen, which may be used to enhance the hatchability and posthatch performance of broilers.