Effect of Eggshell Translucency and Color on Broiler Egg Hatchability and Chick Quality and its Relationship with Other Eggshell Quality Parameters

Abstract

A successful hatch has a considerable economic impact on the poultry industry. The relationship between eggshell quality and hatchability has been demonstrated over the years through parameters such as thickness, eggshell weight, and specific gravity. However, increasing our knowledge of the impact of additional eggshell quality parameters on hatchability could lead to the development of novel and non-destructive metrics that could identify issues in the field and provide solutions through nutrition and/or breeder management. Therefore, we conducted two studies to explore the relationship of eggshell translucency and color lightness with hatchability, chick weight, and other egg quality parameters on broiler breeder eggs. To accomplish these objectives, eggs from YPM x Ross 708 hens older than 50 weeks were subjectively selected by their translucency score (1=low, 2=medium, 3=high) and sorted by color lightness (dark and light). In the first study, eggs were incubated to determine hatchability and chick quality; in the second study, egg quality was measured using the Egg Tester Ultimate machine for internal (HU, yolk color, albumen height) and external quality (thickness, strength, egg weight). Low translucent eggs (score of 1) and dark-colored eggs had better hatchability and chick weight results. Regarding egg quality, high translucent eggs (score of 3) and dark-colored eggs positively influenced external eggshell quality parameters, such as thickness and strength; however, only translucency was observed to impact internal quality parameters. More comparisons should be performed to observe if these results are consistent across most breeder strains.