Increasing the incubation temperature between embryonic day 7 and 10 has no influence on the growth and slaughter characteristics as well as meat quality of broilers

• Main Authors: C. Werner, C. Wecke, F. Liebert, M. Wicke
• Format: Article
• Language: English
• Published: Elsevier 2010-01-01
• Series: Animal
• Subjects: broiler, incubation, carcass characteristics, meat quality, muscle structure
• Online Access: http://www.sciencedirect.com/science/article/pii/S1751731109991698

Avian embryogenesis can be manipulated by alteration of the temperature during incubation of the brooding egg. Investigations in turkeys showed that a higher temperature during early embryogenesis positively affects the myogenesis accompanied with a higher muscle fibre number (MFN). The aim of this study was to transfer this result to broiler and to investigate if an alteration of the temperature also affects the meat quality after slaughter of the birds. Therefore brooding eggs of the Cobb 500 broiler genetic were either incubated at 37.5°C during the whole incubation period (at normal temperature (NT)), or at 38.5°C during embryonic day (ED) 7 to 10 (at high temperature (HT)). After hatch the chicks were sexed and reared up to an age of 36 days in an experimental stable. Growth and feed conversion properties were determined during this period. After slaughter different meat quality characteristics as well as the muscle microstructure were analysed. The hatch rate and chick weight did not differ between the broiler of the NT and HT group. After 36 days the final body weights and the cumulative feed conversion rates were not different in the NT and HT groups. No differing results were obtained with regard to the slaughter, breast and leg weights of the NT and HT animals. Considering the gender of the animals no differences in the slaughter characteristics could be determined although the carcass and breast weights of the HT cocks were tendentially higher. The muscle fibre areas and MFNs in the breast muscles of the NT and HT cocks did not differ significantly and were in the range of the HT hens. Only the NT hens had significantly larger muscle fibres and less MFN than the other animals. With regard to the meat quality characteristics no clear differences of the pH, electrical conductivity (EC) and colour (L*a*b*) values were found. The L*a*b* values in the investigated breast muscles of all broilers usually increased during ageing. The increase of the incubation temperature had no impact on the hatch, growth, slaughter and meat quality characteristics of the broiler except for the tendentially higher carcass and breast weights of the HT cocks. However, the decrease of the fibre areas in the HT hens is an interesting effect of using a higher incubation temperature, which needs to be considered when implicating further investigations.