Adaptation Physiology Group, Wageningen University and Research, Wageningen, Gelderland 6708 PB, The Netherlands.
Adaptation Physiology Group, Wageningen University and Research, Wageningen, Gelderland 6708 PB, The Netherlands.
Poult Sci. 2020 Jun;99(6):3020-3029. doi: 10.1016/j.psj.2019.12.042. Epub 2020 Mar 5.
This study was designed to determine effects of eggshell temperature (EST) pattern in week 2 and week 3 of incubation on tibia development of broiler chickens at slaughter age. A total of 468 Ross 308 eggs were incubated at an EST of 37.8°C from incubation day (E) 0 to E7. Thereafter, a 2 × 2 factorial arrangement with 2 EST (37.8°C and 38.9°C) from E8 to E14 and 2 EST (36.7°C and 37.8°C) from E15 till hatch was applied. After hatching, chickens were reared until slaughter age with the 4 EST treatments and 8 replicates per treatment. At day 41 and 42, one male chicken per replicate per day was selected, and hock burn and food pad dermatitis were scored. Rotated tibia, tibia dyschondroplasia, epiphyseal plate abnormalities, bacterial chondronecrosis with osteomyelitis, and epiphysiolysis were assessed. Tibia weight, length, thickness, head thickness, and robusticity index were determined. X-ray analyses (osseous volume, pore volume, total volume, volume fraction, mineral content, and mineral density) and a 3-point bending test (ultimate strength, yield strength, stiffness, energy to fracture, and elastic modulus) were performed. A high EST (38.9°C) in week 2 of incubation, followed by a normal EST (37.8°C) in week 3 resulted in higher mineral content (P = 0.001), mineral density (P = 0.002), ultimate strength (P = 0.04), yield strength (P = 0.03), and stiffness (P = 0.05) compared with the other 3 EST groups (week 2 × week 3 interaction). A high EST (38.9°C) in week 2 of incubation, regardless of the EST in week 3, resulted in a higher tibia weight (P < 0.001), thickness (P = 0.05), osseous volume (P < 0.001), and total volume (P < 0.001) than a normal EST (37.8°C). It can be concluded that 1.1°C higher EST than normal in week 2 of incubation appears to stimulate tibia morphological, biophysical, and mechanical characteristics of broiler chickens at slaughter age. Additionally, a 1.1°C lower EST in week 3 of incubation appears to have negative effects on tibia characteristics, particularly in interaction with the EST in week 2 of incubation.
本研究旨在确定孵化第 2 周和第 3 周蛋壳温度(EST)模式对肉鸡屠宰时胫骨发育的影响。总共使用 468 个罗斯 308 个鸡蛋,在孵化第 0 天至第 7 天,EST 为 37.8°C。此后,从孵化第 8 天到第 14 天,采用 2×2 因子设计,EST 为 2×2(37.8°C 和 38.9°C),从第 15 天到孵化时,EST 为 2×2(36.7°C 和 37.8°C)。孵化后,将鸡饲养至屠宰年龄,采用 4 种 EST 处理和每处理 8 个重复。在第 41 天和第 42 天,每天从每个处理的每个重复中选择 1 只雄性鸡,对跗关节烧伤和食品垫皮炎进行评分。评估旋转胫骨、胫骨软骨发育不良、骺板异常、细菌软骨坏死伴骨髓炎和骺离解。测定胫骨重量、长度、厚度、头部厚度和粗壮度指数。进行 X 射线分析(骨体积、孔隙体积、总体积、体积分数、矿物质含量和矿物质密度)和 3 点弯曲试验(极限强度、屈服强度、刚度、断裂能和弹性模量)。孵化第 2 周 EST 较高(38.9°C),随后第 3 周 EST 正常(37.8°C),与其他 3 个 EST 组相比,矿物质含量(P=0.001)、矿物质密度(P=0.002)、极限强度(P=0.04)、屈服强度(P=0.03)和刚度(P=0.05)更高(周 2×周 3 交互作用)。孵化第 2 周 EST 较高(38.9°C),无论第 3 周 EST 如何,与正常 EST(37.8°C)相比,胫骨重量(P<0.001)、厚度(P=0.05)、骨体积(P<0.001)和总体积(P<0.001)更高。可以得出结论,孵化第 2 周 EST 比正常水平高 1.1°C,似乎会刺激肉鸡屠宰时胫骨的形态、生物物理和机械特性。此外,孵化第 3 周 EST 降低 1.1°C,似乎对胫骨特性有负面影响,特别是与孵化第 2 周 EST 相互作用时。