Effect of chick body temperature during post-hatch handling on broiler live performance

Poultry Science
A Hamissou MamanO Elibol

Abstract

The current study investigated the effect of chick body (rectal) temperature during the post-hatch handling period on body weight (BW) loss, yolk sac utilization, organ weights, and broiler live performance. Hatching eggs were obtained from a commercial flock of Ross 308 broiler breeders at 44 wk of age. A total of 384 chicks were separated into 3 groups during the 12 h post-hatch handling period: control, high and low temperature groups, with average body temperatures of 40.0, 42.6, and 38.1°C, respectively. Residual yolk sac weight was not affected by temperature group, whereas the weights of organs such as the heart, gizzard, proventriculus, and bursa of Fabricius were significantly lower in the high body temperature group than in the control and low body temperature groups. BW was significantly lower at placement in chicks in the high temperature group than in chicks in the control and low body temperature groups due to greater weight loss during the post-hatch handling period (P ≤ 0.05). Lower BW was maintained in the chicks in the high body temperature group than in the chicks in the other 2 groups until the end of the experiment at 35 d (P ≤ 0.05) because chicks in the high temperature group consumed less feed throughout...Continue Reading

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