Effect of incubation temperature on hatchability, chick quality and post-hatch performance – Review

Incubation temperature plays a critical role in determining hatchability as well as the growth and developmental outcomes of chicks, both during incubation as embryos and after hatching. Exposure of hatching eggs to the correct temperature during incubation is critical to the development of vital organs until hatching. A hatchery’s success is determined by the quality and number of saleable chicks available at the pulling of the hatch. The entire incubation process aims to achieve maximum hatchability and low post-hatch mortality, as well as to maximize hatchery profit. This review seeks to analyse the effect of incubation temperature on hatchability, chick quality, and post-hatch performance. To this end, the paper reviews (i) the established metrics for assessing chick quality, and (ii) how incubation temperature influences embryo mortality, the hatching window and process, hatchability, chick quality, and post-hatch performance. Variation observed in published research regarding the effects of incubation temperature on chicken embryo development may be attributed to the interactive effects of temperature with other influential factors, including, but not limited to, ambient humidity, the orientation of the egg during incubation, the structural integrity of the eggshell, the weight of the egg, and the physiological condition of the parent bird. Incubation conditions affect egg weight loss, embryo mortality, the hatching process, the hatch window, and post-hatch parameters, with the effects varying according to both the duration and timing of exposure. Therefore, maintaining key physical parameters such as temperature is essential for improving hatchability and enhancing chick quality. By prioritizing these factors, the poultry industry can enhance its efficiency and productivity.