C. M. Maatjens*†, I. A. M. van Roovert-Reijrink*, I. van den Anker†, R. Molenaar‡, C. W. van der Pol*†, B. Kemp†, H. van den Brand†
*HatchTech B.V., P.O. Box 256, 3900 AG Veenendaal, the Netherlands; †Adaptation Physiology Group, Wageningen University, P.O. Box 338, 6700 AH Wageningen, the Netherlands; ‡Turi Foods, Devon Meadows, Australia.
The hatching phase is characterized by physiological and metabolic processes, which can be influenced by eggshell temperature (EST) and CO2 concentration. Eggs (n = 600) were incubated at EST 37.8°C until d 19 of incubation (E19). From E19, embryos were incubated at low (36.7°C), normal (37.8°C), or high (38.9°C) EST and at low (2,000 ppm) or high (10,000 ppm) CO2 concentration. Download the entire article via the button below.
