第五十二卷(2023)
153. 不同孵化時期提高溫度對雛雞品質及死亡率的影響
郭曉芸(1) 張以恆(1)
(1)農業部畜產試驗所
本試驗旨在探討於雞隻孵化前期與後期提高孵化溫度，對雛雞品質與死亡率的影響。試驗選用白肉雞受精蛋 300 枚，依蛋重平均分為 4 組，A 組為固定孵化期溫度 37.8C之對照組﹔ B 及 C 組分別於入孵後 4 至 7 天及 15 至 18 天，每提高 6 小時孵化溫度至 39.5C﹔D 組則合併 B、C 組處理。結果顯示，入孵 7 天後 B 及 D 組蛋失重比顯著高於對照組與 C 組，而 B、C 及 D 組孵化期均顯著低於對照組。各組總孵化率相似，而 C 組死亡集中於入孵晚期，D 組入孵中期死亡率顯著大於其他處理組，入孵晚期死亡率顯著小於其他組。雛雞體重於組間無顯著差異，然 D 組體溫顯著低於其他組別。綜上所述，不同孵化時期提高孵化溫度對雛雞體重無影響，然孵化前後期均進行提高溫度之處理，雛雞其有較低的體溫，可作為後續雞隻於溫度變化下體溫調節研究的之參考。
關鍵語：白肉雞、孵化溫度、雛雞品質、死亡率
Effects of increasing incubation temperature at different stages on chick quality and mortality
H. Y. Kuo(1) and I. H. Chang(1)
(1)Taiwan Livestock Research Institute, Ministry of Agriculture
This experiment aimed to explore the effects of increasing incubation temperature in the early and late stages on chick quality and mortality. 300 fertilized broiler eggs were used and randomly divided into 4 groups according to egg weight. Group A had a fixed temperature of 37.8°C as a control﹔ Group B and C raised the incubation temperature to 39.5°C for 6 hours a day on days 4 to 7 and 15 to 18 after hatching, respectively﹔ Group D combined the treatments of Groups B and C. The results showed that the egg weight loss ratio of groups B and D was significantly higher than the control group and group C after 7 days of incubation. The incubation periods of groups B, C, and D were significantly shorter than the control group. The total hatchability of each group was similar﹔ however, the mortality in group C was higher in the late incubation period, while the mortality in group D during the middle incubation period was significantly higher and lower in the late period. There was no significant difference in chick body weight between groups, but the body temperature of group D was significantly lower than others. In summary, raising the incubation temperature at different incubation periods had no effect on the body weight of the chicks. However, if the incubation temperature was increased in both the early and late stages, the chicks would have a lower body temperature, which could be used as a reference for subsequent research on the regulation of chicken body temperature under temperature changes.
Key Words: Broiler, Incubation temperature, Chick quality, Mortality
  
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