Journal of Animal Health and Production
J. Anim. Health Prod. 5(1): 1-4
Adnan Yousaf, Adnan Jabbar, Yasir Allah DittaSadiq Poultry (Pvt.) Limited, Chakri Hatchery Rawalpindi, Pakistan, 2Department of Animal Nutrition, University of veterinary and Animals Sciences Lahore
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 pre-warming 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 post-hatch performance of broilers.
Keywords | Pre-Warming, Hatchability, Performance, Broiler Chicks