A higher incubation temperature between embryonic day 3 and 6 influences growth and meat quality characteristics of broiler after hatch

Abstract

Higher temperatures during early embryonic myogenesis influence the development of musculature shortly before and after hatch in laying hens or turkeys, but data about the consequence of this temperature alteration on the post-hatch growth and the associated meat quality in broiler have not been presented until now. Therefore in the present study the impact of an 1 C increase of the incubation temperature between embryonic day 3 and 6 on the growth, carcass and meat quality characteristics of female and male broiler was investigated The birds were slaughtered at day 33 and 69 after hatch. The female broiler had lower (P < 0.05) live, carcass, breast muscle and leg weights than the males independent of the age. Considering the incubation groups the 69 d old males incubated at higher temperature (HT) had lower (P < 0.05) live, carcass and leg weights in comparison to the normal incubated (NT) males of the same age. The 33 d old HT-males only had lower (P < 0.05) carcass yields than the NT males. The muscle fibre areas were comparable (P > 0.05) between the HT- and NT-broiler independent of the sex and age of the animals. With regard to the meat quality the different incubation temperatures influenced the drip loss of the breast muscle, with higher values in the HT-broiler independent of the age of the animals. The results indicate a negative effect of the temperature increase on the body development and the meat quality in broiler, especially in 69 d old animals, but further investigations are necessary to verify and understand the temperature effects.