What challenges are faced by today’s hatching chicks?

Changes in genetics may mean that today’s hatching chicks may face greater stresses than their counterparts 20 years ago, but what are these challenges and how can they be addressed?

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Ramzi Hachicho | Dreamstime.com
Ramzi Hachicho | Dreamstime.com

Traditional hatcheries may be causing challenges for hatching chicks due to changes in poultry genetics, says Joost ter Heert, commercial director at HatchTech.

Speaking at the 2021 International Production & Processing Expo (IPPE) Marketplace TECHTalks, he noted that today’s genetics generate a lot more heat when compared with hatching eggs of 20 years ago and, if hatcheries do not adapt, the hatched chick will suffer dehydration, affecting its subsequent performance on the farm.  

Individual impact

He continued that research has shown that dehydration can cause a chick to lose up to 6.4% of its weight within 24 hours of hatch, even under optimal conditions.

“If it is 6.4% weight loss due to dehydration in optimum temperatures and under optimum conditions then you can imagine how this is in very old machines with bad cooling performance or bad ventilation,” he noted.

He continued that with any batch of hatching eggs not all with hatch at the same time. The natural hatch window may be approximately 25 hours; however, it can be as long as 36 hours, meaning that chicks that hatch earlier will have a longer period to dehydrate.

While he noted that steps can be taken to reduce the hatch window, a hatch window will always exist.

Ter Heert further explained how the HatchTech’s HatchCare system, which provides chicks with immediate access to feed, water and light, addresses these issues and can result in improved performance on farm. He noted, amongst other areas that early feeding can lead to “a hugely improved immune system,” particularly important as the industry moves towards antibiotic free production.

Read more from IPPE Marketplace.

 

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