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Einfluss der bruttemperatur auf das muskelgewicht, die knochenfestigkeit und lauffähigkeit von broilern

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In the present study, we examined the effect of temperature during early incubation on muscle growth and bone characteristics in 34/35 d old broilers using a support muscle (M. gastrocnemius) and a muscle with a high economic value (M. pectoralis). Fertilised Ross 308 eggs were incubated at four temperatures (36.5°C, 37.5°C (Control), 38.5°C, or 39.0°C) from embryonic day (ED) 4 to ED7. Otherwise, the temperature was held at 37.5°C. The live weight at d 32 was not dependent on temperature whereas the ratio between weight of M. pectoralis and M. gastrocnemius at day 34 tended to decrease at 36.5°C and 38.5°C compared to 37.5°C. A tendency was found for a temperature effect on the slope of the breaking strength curve (N/mm) of tibia bone. The slope was numerically largest at an incubation temperature of 37.5°C and lowest at 38.5°C (P< 0.100). The distance to fracture (P=0.013), the area under the curve (energy) (P=0.059), and the diameter of tibia (P=0.047) were largest for male broilers incubated at 38.5 to 39.0°C while females did not respond. In conclusion, early incubation temperature did not seem to change muscles quantitatively. In contrast, increasing incubation temperature to 38.5–39.0°C from ED4-ED7 is beneficial for male broilers, where the bone strength of tibia was increased suggesting an increased ability to walk, although gait score was not affected.

Translated title of the contributionIncubation temperature effects on muscle weight, bone strength and walking ability in broilers
Original languageGerman
JournalEuropean Poultry Science (EPS) / Archiv für Geflügelkunde
Number of pages9
Publication statusPublished - 2019

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