Influence of incubation mode and egg weight on broiler chicken productivity

Intensive industrial poultry meat production requires an increase in the volume of incubation of eggs and an increase in their quality indicators. Year-round incubation is the most important link in the technological process in poultry enterprises, which requires uniform production of full-fledged eggs, the establishment of a science-based incubation regime. Air humidity is of great importance for the normal development of the embryo, as it affects the evaporation of water from the eggs, their heating and heat dissipation. Both excessive and insufficient air humidity during incubation leads to various disorders of embryonic development. According to many researchers, the weight of eggs at the beginning of incubation also affects the weight of the chickens at hatching and their subsequent growth rate and safety. The purpose of this study was to increase the hatchability of chicken eggs by increasing the humidity in the hatcher, as well as to find out the effect of the mass of eggs when placed in an incubator on the safety and growth of broiler chickens. With an increase in the percentage of humidity in the hatcher, a change in the percentage of hatching of young animals was observed. So, in the control group, the percentage of hatching from laid eggs was 82.1%, from fertilized eggs it was 90.8%, and the percentage of healthy young animals hatched was 80.7%. The weight of eggs when laid in an incubator affects the weight of young birds, both immediately after hatching and after 24, 36 and 48 hours of life. Increasing the relative humidity in the hatcher by 5 and 10% also has a positive effect on the live weight of chickens during hatching and subsequent growth. The live weight of young birds of four weeks old was also significantly higher in the 2nd and 1st experimental groups than in the control group by 3.9% and 0.7%, respectively.