Effect of Eggshell Colour on Incubation Performance in Broiler Breeders

Abstract

In this study, the effect of hatching eggshell colour on some incubation performance characteristics in broiler breeders were investigated. In the study, a total of 2400 hatching eggs obtained from two Ross 308 meat breeder flocks of the same age (29 weeks) and from different houses were used and these eggs were divided into two groups as brown (control) and white (Experimental) according to their shell colours and incubated. At the end of the incubation period, the rates of losses such as embryo deaths, discards, broken chicks, contamination, brain bursts, etc. were compared with basic performance traits such as fertility, hatchability and hatchability by means of breaking analysis. As a result of the study, lower mid-term embryo mortality, higher fertility rate, hatchability of fertile eggs and hatchability values were obtained in the control group (p<.05). In contrast, early and late embryo mortality, the number of broken and discarded chicks, and the rates of eggs with contamination, transfer error, brain burst and fungus were similar (p>.05). As a result, it was determined that better incubation performance was obtained in brown-shelled eggs in terms of hatchability and therefore hatchability. It is thought that more attention should be paid to breeder poultry health for a higher and sustainable incubation performance and that similar studies including other poultry animals are needed.

Keywords

• Broiler breeder
• Egg jell colour
• Hatchability
• Hatching egg
• Incubation

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