Research to continuously improve chick quality
Research to continuously improve chick quality, and the global poultry chain as a whole, is an ongoing process
In order to continuously improve chick quality, HatchTech invests a lot of time and effort in scientific research. PhD projects are an important and extremely valuable part of these research activities. Recently, another PhD project funded by HatchTech was successfully completed.
On Friday 8 July, Dr Conny Maatjens successfully defended her thesis entitled ‘Effects of temperature and CO2 during late incubation on broiler chicken development’ at Wageningen University in the Netherlands.
Dr Conny Maatjens studied 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 will indicate whether these effects also lead to improvements in later life.
Research to continuously improve chick quality, and the global poultry chain as a whole, is an ongoing process. HatchTech has recently funded the appointment of two new PhD students from Wageningen University who are investigating two more crucial incubation subjects.