Non-invasive monitoring of avian embryo heart rate

Non-invasive monitoring of the heart rate allowsmeasuring the condition of the chick embryo in the incubationprocess without negative consequences for the future chick.The optical method for registering heartbeats is available to awide range of incubation specialists and enables theregistration of the heart rhythm of a developing embryodirectly in an incubator. Long-term monitoring of the heartrate allows determining temperature regime compliance ofincubation and adjusting the egg cooling duration. Theexperimental results demonstrate the availability of themethod to a wide range of specialists. The results found in thepresent study reveal the possibilities of monitoring the heartrhythm of the developing chick embryo. A technique forspectral analysis of the waveforms of the embryo's heartactivity is proposed.(AU)

Non-invasive monitoring of avian embryo heart rate

Non-invasive monitoring of the heart rate allowsmeasuring the condition of the chick embryo in the incubationprocess without negative consequences for the future chick.The optical method for registering heartbeats is available to awide range of incubation specialists and enables theregistration of the heart rhythm of a developing embryodirectly in an incubator. Long-term monitoring of the heartrate allows determining temperature regime compliance ofincubation and adjusting the egg cooling duration. Theexperimental results demonstrate the availability of themethod to a wide range of specialists. The results found in thepresent study reveal the possibilities of monitoring the heartrhythm of the developing chick embryo. A technique forspectral analysis of the waveforms of the embryo's heartactivity is proposed.

Comparison of Three Temperatures for the Hatching Phase in the Artificial Incubation of Red-legged Partridge (Alectoris rufa) Eggs

This study aimed at investigating the effects of three incubation temperatures during the hatching period on egg weight loss, hatchability, chick weight at hatching and length of the incubation period of red-legged partridge (Alectoris rufa) under artificial incubation. One hundred and fifty eggs obtained from a red-legged partridge game farm were randomly allocated to three batches of 50 eggs each. Eggs were incubated at 37.8ºC during the first 20 days, and subsequently at 37.0, 37.4 or 37.8ºC until hatching. Fertility was 74.7% and a good hatching performance was obtained, characterized by 85.7% hatchability, 9.1% egg weight loss after 20 days of incubation, 13.8±0.1 g chick weight at hatching, and 23.2±0.1 days incubation length. Hatchability, egg weight loss after 20 days of incubation, and length of the incubation period were not affected by incubation temperature during the hatching period. However, hatching synchrony improved when the incubation temperature was increased from 37.0 to 37.8°C (p 0.05). Thus, hatching distribution became very leptokurtic and very positively skewed with the increase in incubation temperature during the hatching phase. In conclusion, higher hatching synchrony can be achieved in A. rufa when setting temperatures within the range 37.0 to 37.8ºC to incubate eggs during the hatching period. Consequently, incubation temperature management during the hatching phase may have a direct impact on hatching synchrony and hatchling management.

Comparison of Three Temperatures for the Hatching Phase in the Artificial Incubation of Red-legged Partridge (Alectoris rufa) Eggs

This study aimed at investigating the effects of three incubation temperatures during the hatching period on egg weight loss, hatchability, chick weight at hatching and length of the incubation period of red-legged partridge (Alectoris rufa) under artificial incubation. One hundred and fifty eggs obtained from a red-legged partridge game farm were randomly allocated to three batches of 50 eggs each. Eggs were incubated at 37.8ºC during the first 20 days, and subsequently at 37.0, 37.4 or 37.8ºC until hatching. Fertility was 74.7% and a good hatching performance was obtained, characterized by 85.7% hatchability, 9.1% egg weight loss after 20 days of incubation, 13.8±0.1 g chick weight at hatching, and 23.2±0.1 days incubation length. Hatchability, egg weight loss after 20 days of incubation, and length of the incubation period were not affected by incubation temperature during the hatching period. However, hatching synchrony improved when the incubation temperature was increased from 37.0 to 37.8°C (p 0.05). Thus, hatching distribution became very leptokurtic and very positively skewed with the increase in incubation temperature during the hatching phase. In conclusion, higher hatching synchrony can be achieved in A. rufa when setting temperatures within the range 37.0 to 37.8ºC to incubate eggs during the hatching period. Consequently, incubation temperature management during the hatching phase may have a direct impact on hatching synchrony and hatchling management.(AU)

Effects of high incubation temperature on the body weight and yolk consumption of two commercial broiler strain

Background: Temperature is the most important factor controlling embryonic development. Hyper- and hypothermic effects depend on the degree of temperature, duration of exposure and the stage of the development. From the middle of incubation period, embryo temperature is greater than air temperature of the incubator because of the increased metabolic activity. Thus elevated temperature especially in the second half of incubation has a major impact on hatchability and chick quality. The aim of this work was to investigate and compare the effects of high incubation temperature applied from the 10th day to the end of incubation on the body weight and yolk consumption of Ross 308 and Hybro embryos.Materials, Methods & Results: In the experiment, a total of 500 eggs, 250 fertile eggs from each of Hybro and Ross 308 broiler strains were used. The eggs of each strain were weighed and then divided into 2 groups as control and high incubation temperature exposed (heat-stress) groups. The control eggs of both strains were maintained under optimal conditions (incubation temperature: 37.8o C) during the whole incubation period, whereas heat stress imposed eggs were maintained under 37.8o C until the 10th day of incubation and then continuously exposed to high temperature (38.8o C) in the incubator. Other environmental conditions were standardized. At the 11, 13, 15, 18, 20 and 21st days...(AU)

Effects of high incubation temperature on the body weight and yolk consumption of two commercial broiler strain

Background: Temperature is the most important factor controlling embryonic development. Hyper- and hypothermic effects depend on the degree of temperature, duration of exposure and the stage of the development. From the middle of incubation period, embryo temperature is greater than air temperature of the incubator because of the increased metabolic activity. Thus elevated temperature especially in the second half of incubation has a major impact on hatchability and chick quality. The aim of this work was to investigate and compare the effects of high incubation temperature applied from the 10th day to the end of incubation on the body weight and yolk consumption of Ross 308 and Hybro embryos.Materials, Methods & Results: In the experiment, a total of 500 eggs, 250 fertile eggs from each of Hybro and Ross 308 broiler strains were used. The eggs of each strain were weighed and then divided into 2 groups as control and high incubation temperature exposed (heat-stress) groups. The control eggs of both strains were maintained under optimal conditions (incubation temperature: 37.8o C) during the whole incubation period, whereas heat stress imposed eggs were maintained under 37.8o C until the 10th day of incubation and then continuously exposed to high temperature (38.8o C) in the incubator. Other environmental conditions were standardized. At the 11, 13, 15, 18, 20 and 21st days...