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The effects of reduced EST in the final week of incubation

June 09, 2016

Providing superior chick quality is fundamental to HatchTech’s business. Driven by our ongoing curiosity in animal physiology, we continuously invest in PhD studies at Wageningen University. Conny Maatjens studied the effects of reduced egg shell temperature (EST) in the final week of incubation, compared to the currently accepted optimum EST of 100°F (37.8°C).

The study came to the surprising conclusion that ESTs of 96°F (35.6°C) and 98°F (36.7°C) both result in an improvement in embryo development, organ growth, and growth performance in the first week after hatching. Further research should indicate whether these effects also lead to improvements in later life.

On the occasion of Conny Maatjens’ PhD defence, a seminar on ‘The transition from eggs to hatchlings’ will be held a day earlier, on 7 July in Wageningen. Admission to the seminar is free, please register by email.

Interested? Visit the seminar to learn more about the study.

You can read the entire programme here.

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