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- Estimating the impact of environmental conditions on hatching results using multivariable analysis
- Universidade Estadual de Campinas (UNICAMP)
- Universidade Estadual Paulista (UNESP)
- Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
- Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
- Hatching results are directly related to environmental and biological surroundings. This research study aimed at evaluating the influence of incubation environmental conditions on hatchability and one-day-old chickling quality of five production flocks using multivariable analysis tool. The experiment was carried out in a commercial hatchery located in the state of São Paulo, Brazil. Environmental variables such as dry bulb temperature, relative humidity, carbon dioxide concentration, and number of colony forming units of fungi were recorded inside a broiler multi-stage setter, a hatcher after eggs transference, and a chick-processing room. The homogeneity of parameter distribution among quadrants inside the setter, the hatcher, and the chick room was tested using the non-parametric test of Kruskal-Wallis, and the fit analysis was applied. The multivariate analysis was applied using the Main Component Technique in order to identify possible correlations between environmental and production parameters. Three different groups were identified: the first group is represented by temperature, which was positively correlated both with good hatchability and good chick quality; the second group indicates that poor chick quality was positively correlated with air velocity and relative humidity increase. The third group, represented by carbon dioxide concentration and fungi colonies forming units, presented strong positive association with embryo mortality increase.
- Revista Brasileira de Ciência Avícola. Fundação APINCO de Ciência e Tecnologia Avícolas, v. 10, n. 4, p. 215-222, 2008.
- Fundação APINCO de Ciência e Tecnologia Avícolas
- Broiler chick
- chick quality
- incubation conditions
- Acesso aberto
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