EFFECT OF DURATION OF HATCHING PERIOD ON QUALITY CHICKS ON THE QUALITY AND PERFORMANCE AHEAD OR NOT HEAT STRESS

• Grant number: 12/14428-0
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: September 01, 2012
• End date: February 29, 2016
• Field of knowledge: Agronomical Sciences - Animal Husbandry - Animal Production
• Principal Investigator: Isabel Cristina Boleli
• Grantee: João Batista Matos Junior
• Host Institution: Faculdade de Ciências Agrárias e Veterinárias (FCAV). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil
• Associated scholarship(s): 14/23665-0 - Effect of length of period hatching on the quality of chicks and its performance under heat stress, BE.EP.DR

Abstract

In the present study will investigate the effect of duration of hatching period on the quality and performance chicks ahead or not to heat stress. For this, three experiments will be performed. In experiment 1, fertile eggs of broilers (Cobb ®) will be incubated at 37.5 ° C and 60% RH up to 12 days. From the 13th day of incubation to hatching incubators two will be maintained at 37.5 ° C incubator and two have its temperature raised to 39.0 ° C. In the pre-and post-hatching shall be assessed the characteristics of the eggshells, and the hatching of the birds will be assessed the quality of chicks, incubation duration, and characteristics of the blood and lung of chicks. In experiments 2 and 3, the incubation is carried out as in experiment 1. In experiment 2, after hatching, the area is determined thermoneutral poultry according to the incubation temperature (37.5 ° C and 39 ° C), which consists in a preference test temperature and a thermal challenge, which will be held on the 1st, 7th, 14th, 21st, 28th and 35th days of life and in subsequent days, respectively. In experiment 3, soon after hatching, chicks from each treatment incubation (37.5 ° C and 39 º C) will be placed in growth chambers under controlled environment and maintained at three different temperatures thermoneutral recommended for the strain, thermal preference (determined from data from experiment 2) and warm in relation to thermal preference. At 42 days old will analyze the performance characteristics, carcass, blood, meat quality, and hypertrophy and hyperplasia of muscle fibers. The data will be checked as to the presence of outliers, normality of errors (test-Cramer-Von Mises) and homogeneity of variances (Levene test). After verified the compliance with the assumptions of the model, the data will be submitted to analysis of variance, using SAS ® and in case of difference, will apply the test of Tukey (5%) to compare means.

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

MATOS JUNIOR, JOAO BATISTA; VICENTINI, TAMIRIS IARA; ALMEIDA, AYLA ROSA; MORITA, VIVIANE DE SOUZA; SGAVIOLI, SARAH; BOLELI, ISABEL CRISTINA. Hatching phase influences thermal preference of broilers throughout rearing. PLoS One, v. 15, n. 7, JUL 6 2020. (12/14428-0)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

MATOS JUNIOR, João Batista. Hatching duration and incubation temperature on the quality of chicks, its performance and meat quality. 2016. Doctoral Thesis - Universidade Estadual Paulista (Unesp). Faculdade de Ciências Agrárias e Veterinárias. Jaboticabal Jaboticabal.