Changing the incubation temperature during embryonic myogenesis influences the weight performance and meat quality of male and female broilers

Eggs of broilers were initially incubated at 37.8°C, then at 38.8°C (group H) and 36.8°C (group L) between embryonic days 7 to 10 (time A) and days 10 to 13 (time B) and further incubated at 37.8°C until hatching. The chicks were fattened until day 35 and then slaughtered. The effect of treatment, t...

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Bibliographic Details
Published in:Poultry science 2015-10, Vol.94 (10), p.2581-2588
Main Authors: Janisch, S., Sharifi, A. R., Wicke, M., Krischek, C.
Format: Article
Language:English
Subjects:
Animals
Body Weight
Chick Embryo
Chickens - growth & development
Chickens - physiology
Female
Male
Meat - analysis
Muscle Development
Ovum
Pectoralis Muscles - physiology
Temperature
Weight Gain
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Summary:Eggs of broilers were initially incubated at 37.8°C, then at 38.8°C (group H) and 36.8°C (group L) between embryonic days 7 to 10 (time A) and days 10 to 13 (time B) and further incubated at 37.8°C until hatching. The chicks were fattened until day 35 and then slaughtered. The effect of treatment, time, and sex and their interactions on carcass and meat quality traits were determined. No significant impact of the “treatment time” was analysed, but “treatment” and “sex” and their interactions influenced (P < 0.05) the different parameters. After hatching, group L broilers were heavier (P < 0.05), followed by slower growth compared to group H chicken. At slaughter day, body, carcass, and leg weights of group H broiler were higher (P < 0.05) and yield results lower (P 
ISSN:0032-5791
1525-3171
DOI:10.3382/ps/pev239