Reduced EST during final week of incubation improves chick development

23 Sep 2017

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Providing superior chick quality is fundamental to our business. A recent study from Wageningen University 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.

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Looking to invest in poultry farms or have queries about our products and services? Find out how you and your business can benefit from Annyalla Chicks experience, please contact us.

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