Thermal manipulations during broiler chick embryogenesis: effects of timing and temperature

Yahav, S.; Collin, Anne; Shinder, D.; Picard, Michel

doi:10.1093/ps/83.12.1959

Cited by 141 publications

(114 citation statements)

References 15 publications

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“…This result was consistent with the results of both long-term hightemperature, environment-treated studies (Piestun et al, 2008;Akşit et al, 2010;Yalçin et al, 2010) and short-term high-temperature, environment-treated studies (Moraes et al, 2004;Yahav et al, 2004a and2004b;Collin et al, 2007). By contrast, there are few studies suggesting that the high temperature applied during incubation has an effect on the hatching weight in broilers.…”

Section: Discussionsupporting

confidence: 88%

“…However, some researchers (Collin et al, 2005;Yahav and Tzschentke, 2006;Halle and Tzschentke, 2011) suggested Thermal manipulations during chicken embryogenesis that this situation can vary depending on the degree of temperature, the application time and the period. Yahav et al (2004a), who applied 39.5°C and 65% relative humidity on the 16 to 18th day of incubation, reported that the hatchability was 97.88% and this rate was 5.39% higher than the C group. The researchers suggested that a short-term high-temperature environment application has a positive effect on hatchability.…”

Section: Discussionmentioning

confidence: 97%

“…It has been known that high-temperature applications in poultry embryos can cause low hatchability (Yahav et al, 2004a). However, some researchers (Collin et al, 2005;Yahav and Tzschentke, 2006;Halle and Tzschentke, 2011) suggested Thermal manipulations during chicken embryogenesis that this situation can vary depending on the degree of temperature, the application time and the period.…”

Section: Discussionmentioning

confidence: 99%

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Effects of thermal manipulations during embryogenesis of broiler chickens on developmental stability, hatchability and chick quality

Narinç

Erdoğan

Tahtabiçen³

et al. 2016

Animal

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Stress based on high temperature and humidity reduces the production performance of fast-growing broilers and causes high mortality. Temperatures higher than optimum have been applied to broilers in the embryonic period in order to overcome thermal stress. This study was conducted to investigate the effects of exposure to two long-term high-thermal environments on the developmental stability of embryonic growth, hatchability and chick quality. For this purpose, 600 broiler eggs were incubated. Treatments consisted of eggs incubated at 37.8°C at 55% relative humidity throughout (control), heated to 39.6°C at 60% relative humidity for 6 h daily from 0 to 8th day, and heated to 39.6°C at 60% relative humidity for 6 h daily from the 10 to 18th day. Embryo weights and lengths of face, wing, femur, tibia and metatarsus were measured daily between the 10th and 21st day of the experiment. Daily relative asymmetry values of bilateral traits were estimated. The hatchability, the weight of the 1-day-old chicks and chick quality were determined. In conclusion, no negative effects of the treatments of the long-term high-thermal environment in the early and late stages of incubation for epigenetic adaptation were determined on the embryo morphology, development stability and weight of the chick. Moreover, regressed hatchability of embryos that were exposed to a long-term high-thermal environment was detected. Especially between the 10 and 18th day, the thermal manipulation considerably reduced the quality of the chicks. Acclimation treatments of high temperature on the eggs from cross-breeding flocks should not be made long term; instead, short-term treatments should be made by determining the stage that generates epigenetic adaptation.Keywords: epigenetic adaptation, heat stress, broiler, relative asymmetry, chick quality ImplicationsThe current study was performed to determine the effects of thermal manipulation on the developmental stability of the embryo, hatchability and chick quality. Negative effects of treatments of a long-term high-thermal environment in incubation were not determined on the embryo characteristics, but this treatment negatively affected both hatchability and chick quality. IntroductionAs a result of the long-term genetic improvement studies, the performance of broiler chickens has reached the current position (Baéza et al., 2012;Shaddel Telli et al., 2012). However, this development has led to an increase in sensitivity of the broilers to environmental factors, and has led to the weakening of their adaptability to adverse conditions (Uni and Yahav, 2010). The main environmental factors that cause loss of productivity and high mortality rates in poultry is heat stress, which is caused by high environmental temperature and humidity (Terim Kapakin et al., 2013). The feed consumption decreases in birds that are exposed to heat stress, and yield losses are experienced accordingly (Yalçin et al., 1997). In order to fight against heat stress, resistant genotypes should be developed through breeding, or the ...

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Section: Discussionsupporting

confidence: 88%

Section: Discussionmentioning

confidence: 97%

Section: Discussionmentioning

confidence: 99%

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Effects of thermal manipulations during embryogenesis of broiler chickens on developmental stability, hatchability and chick quality

Narinç

Erdoğan

Tahtabiçen³

et al. 2016

Animal

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“…A main advantage is that the embryonic development can be easily manipulated. Different endogenic factors with an impact on the avian embryogenesis have been investigated including the oxygen concentration (LeonVelarde and Monge, 2004;Chan and Burggren, 2005; -E-mail: Carsten.Werner@tiho-hannover.de Mortola and Labbe, 2005), the light colour (Rozenboim et al, 2003;Halevy et al, 2006) or the temperature around the brooding eggs (Christensen et al, 2001;Gauly et al, 2001;Von Blumroder and Tonhardt, 2002;Maltby et al, 2004;Tonhardt et al, 2004;Yahav et al, 2004a and2004b;Lourens et al, 2005;Collin et al, 2007;Hammond et al, 2007;Piestun et al, 2009). Direct manipulations include the in-ovo injection of growth hormones or factors (e.g.…”

Section: Introductionmentioning

confidence: 99%

“…embryonic day (ED) 4 to 7, ED 8 to 12, ED 8 to 10, ED 16 to 18) and sampling times before and after hatch of the animals (e.g. ED 18, 4 day, 25 day and 35 day post-hatch) (Maltby et al, 2004;Yahav et al, 2004a and2004b;Collin et al, 2007;Hammond et al, 2007;Piestun et al, 2009). Considering these publications -especially of this Maltby et al (2004) who showed that higher incubation temperatures between ED 9 and 12 in turkeys increases the MFN, the aim of this study was to investigate, how a higher incubation temperature between ED 7 and 10 -an important period of primary (embryonic) and secondary (foetal) myotube formation (Miller and Stockdale, 1986) -influences muscle development and/or structure in broiler post-hatch.…”

Section: Introductionmentioning

confidence: 99%

Increasing the incubation temperature between embryonic day 7 and 10 has no influence on the growth and slaughter characteristics as well as meat quality of broilers

Werner

Wecke

Liebert

et al. 2010

Animal

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Avian embryogenesis can be manipulated by alteration of the temperature during incubation of the brooding egg. Investigations in turkeys showed that a higher temperature during early embryogenesis positively affects the myogenesis accompanied with a higher muscle fibre number (MFN). The aim of this study was to transfer this result to broiler and to investigate if an alteration of the temperature also affects the meat quality after slaughter of the birds. Therefore brooding eggs of the Cobb 500 broiler genetic were either incubated at 37.5°C during the whole incubation period (at normal temperature (NT)), or at 38.5°C during embryonic day (ED) 7 to 10 (at high temperature (HT)). After hatch the chicks were sexed and reared up to an age of 36 days in an experimental stable. Growth and feed conversion properties were determined during this period. After slaughter different meat quality characteristics as well as the muscle microstructure were analysed. The hatch rate and chick weight did not differ between the broiler of the NT and HT group. After 36 days the final body weights and the cumulative feed conversion rates were not different in the NT and HT groups. No differing results were obtained with regard to the slaughter, breast and leg weights of the NT and HT animals. Considering the gender of the animals no differences in the slaughter characteristics could be determined although the carcass and breast weights of the HT cocks were tendentially higher. The muscle fibre areas and MFNs in the breast muscles of the NT and HT cocks did not differ significantly and were in the range of the HT hens. Only the NT hens had significantly larger muscle fibres and less MFN than the other animals. With regard to the meat quality characteristics no clear differences of the pH, electrical conductivity (EC) and colour (L*a*b*) values were found. The L*a*b* values in the investigated breast muscles of all broilers usually increased during ageing. The increase of the incubation temperature had no impact on the hatch, growth, slaughter and meat quality characteristics of the broiler except for the tendentially higher carcass and breast weights of the HT cocks. However, the decrease of the fibre areas in the HT hens is an interesting effect of using a higher incubation temperature, which needs to be considered when implicating further investigations.

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Responses of Poultry to Environmental Challenges

Brake

Yahav²

2012

Environmental Physiology of Livestock

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Thermal manipulations during broiler chick embryogenesis: effects of timing and temperature

Cited by 141 publications

References 15 publications

Effects of thermal manipulations during embryogenesis of broiler chickens on developmental stability, hatchability and chick quality

Effects of thermal manipulations during embryogenesis of broiler chickens on developmental stability, hatchability and chick quality

Increasing the incubation temperature between embryonic day 7 and 10 has no influence on the growth and slaughter characteristics as well as meat quality of broilers

Responses of Poultry to Environmental Challenges

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