Reduced EST during final week of incubation improves chick development
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. The most recent study was on 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. Read the summary here.
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