20.500.12556/RUL-181947 Improving hatching performance and chick quality in egg-type layers by modulating the incubation temperature Izboljšanje valilnih rezultatov in kakovosti piščancev pri nesnicah lahkega tipa z uravnavanjem temperature med valjenjem This study investigated the effects of variations in incubation temperature on hatchability and early post-hatch performance in Prelux-G laying hens. During the first 18 days of incubation, eggs were exposed to one of five temperature regimes: Group A (37.5 °C for six days, then 37.0 °C), Group B (37.5 °C followed by 38.0 °C), Group C (37.0 °C followed by 37.5 °C), Group D (38.0 °C followed by 37.5 °C) and Control Group K (constant 37.5 °C). In the last three days of incubation, all groups were kept at a uniform temperature of 37.2 °C. A total of 3040 eggs were used, and incubation parameters were evaluated with both individually marked and group-monitored eggs. Lower incubation temperatures (groups A and C) resulted in significantly higher egg weight loss (P<0.001), with group A experiencing the greatest loss. Group A also had the longest incubation period, while group D had the shortest (P<0.001). The chicks in groups B and D had a significantly higher body weight at hatching (P<0.001). Longer egg storage (eight to nine days) had a negative effect on hatchability (P<0.05), with the lowest hatch rates observed after eight days. Notably, initial exposure to 38.0 °C (Group D) partially counteracted this decline, improving hatchability to 79.2%. Embryonic mortality and sex ratio were not significantly affected (P>0.05). Although differences in body temperature and chick length were already observed on the first day (P<0.05), these did not persist after days 12 and 27. Early thermal manipulation, especially with initially higher temperatures, can improve hatchability and chick quality in commercial hatcheries. V tej študiji je bil preučen vpliv različnih temperatur med valjenjem na valilnost in rast piščancev po izvalitvi pri komercialnih nesnicah Prelux-G. V prvih 18. dneh valjenja so bila jajca izpostavljena enemu izmed petih temperaturnih režimov: v skupini A 37,5 °C prvih šest dni, nato 37,0 °C; v skupini B 37,5 °C, nato 38,0 °C; v skupini C 37,0 °C, nato 37,5 °C; v skupini D 38,0 °C, nato 37,5 °C; v kontrolni skupini K pa stalno 37,5 °C. V zadnjih treh dneh valjenja so bila jajca v vseh skupinah izpostavljena enotni temperaturi 37,2 °C. Skupno je bilo uporabljenih 3040 jajc, parametri valjenja pa so bili spremljani pri individualno in skupinsko označenih jajcih. Nižje temperature valjenja (skupini A in C) so povzročile večjo izgubo mase jajc (P<0,001), največjo v skupini A. Najdaljše obdobje valjenja je bilo ugotovljeno v skupini A, najkrajše pa v skupini D (P<0,001). Višja telesna masa ob izvalitvi je bila izmerjena pri piščancih iz skupin B in D (P<0,001). Daljše skladiščenje jajc (osem do devet dni) je negativno vplivalo na valilnost (P<0,05), ki je bila najnižja po osmih dneh. Začetna izpostavljenost temperaturi 38,0 °C (skupina D) je ta upad deloma omilila in izboljšala valilnost na 79,2%. Temperatura med valjenjem ni statistično značilno vplivala na embrionalni pogin in razmerje med spoloma (P>0,05). Čeprav so bile razlike v telesni temperaturi in dolžini piščancev prisotne prvi dan (P<0,05), teh po 12. in 27. dnevu ni bilo več. Rezultati kažejo, da lahko zgodnja izpostavljenost višji temperaturi izboljša valilnost in kakovost piščancev, kar je pomembno za komercialne valilnice. incubation temperature hatchability chick development egg storage embryonic metabolism poultry production temperatura valjenja valilnost razvoj piščancev skladiščenje jajc embrionalna presnova perutninska prireja true false true Angleški jezik Slovenski jezik Članek v reviji 2026-04-20 14:54:46 2026-04-20 14:55:07 2026-04-21 04:42:31 0000-00-00 00:00:00 2026 0 0 Str. 42-56 issue 1 Vol. 27 2026 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 2026-03-30 636.52/.58 1332-9049 10.5513/JCEA01/27.1.4800 275849731 RAZ_Tercic_Dusan_2026.pdf RAZ_Tercic_Dusan_2026.pdf 1 DC4A70C66B239F89CA4429D28995ADBA a73b84a746eae7b582ddf91715c5a5fddc8e34fd0797dcf39b1e6bed5b5d65e5 1c1fa20c-3cb8-11f1-b0ab-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=232764 https://jcea.agr.hr/en/issues/article/4800 1 f2238102-3cb7-11f1-b0ab-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=232763 Biotehniška fakulteta 0 0 0