Broiler breeder age and dietary fat influence the yolk fatty acid profiles of fresh eggs and newly hatched chicks

Embryo and yolk compositional relationships in broiler hatching eggs during incubation

Developmental relationships between yolk, embryo body, and embryo liver compositions during incubation were determined in two trials. In Trial 1, embryo body moisture, fat, and CP contents and embryo liver moisture and fat contents were determined. In Trial 2, relative yolk weights, moisture, fat, and fatty acid contents, relative wet and dry embryo weights and moisture contents, and relative wet and dry liver weights and moisture contents were determined. In Trial 1, embryo moisture decreased sigmoidally between Days 6 and 21, whereas embryo fat increased between Days 12 and 21 of incubation; embryo CP displayed sequential fluctuations throughout incubation. However, an overall significant decrease in embryo CP occurred between Days 6 and 21. Liver fat content increased between Days 12 and 21, whereas liver moisture decreased through Day 18, with a subsequent increase by Day 21. In Trial 2, relative yolk weight and moisture content decreased, whereas percentage yolk lipid content increased between Days 6 and 15. Relative wet and dry embryo weights changed in a similar manner, with rapid increases between Days 12 and 18 of incubation. Embryo moisture and CP were negatively correlated to embryo fat content. Furthermore, relative embryo and liver DM were related to yolk palmitic acid concentration, whereas yolk oleic acid was correlated only with liver DM. In conclusion, embryos and their livers displayed differential accumulations of moisture and DM during incubation, and these differences exhibited distinctive associations with various yolk fatty acids.

Effects of breeder age and dietary fat on subsequent broiler performance. 2. Slaughter yield

The effects of breeder age (35, 51, and 63 wk) and added dietary fat on subsequent broiler slaughter yield were evaluated. Beginning at 22 wk of age, diets included 0, 1.5, or 3.0% added poultry fat (PF), 1.5 or 3.0% added corn oil (CO), or 3.0% added lard (LA). Slaughter yields were greatest in broilers from 63-wk-old breeders. Added CO in broiler breeder diets significantly increased subsequent 43-d live BW and chilled carcass yields compared to LA. Furthermore, CO diets significantly increased relative front-half yields compared to PF diets; and compared to the 3.0% fat level, 1.5% added fat significantly increased 43-d live BW, regardless of fat type. In conclusion, breeder age influenced broiler slaughter yield, and fat added at the 1.5% level to breeder hen diets was an effective energy source. However, less saturated fat improved subsequent slaughter yield.

Effects of breeder age and dietary fat on subsequent broiler performance. 1. Growth, mortality, and feed conversion

The effects of breeder age (35, 51, and 63 wk) and added dietary fat on subsequent broiler growth, mortality, and feed conversion through 42 d were evaluated. Beginning at 22 wk of age, diets included 0, 1.5, or 3.0% added poultry fat (PF), 1.5 or 3.0% added corn oil (CO), or 3.0% added lard (LA). Broilers from hens 35 wk of age performed better between 0 and 21 d than those from 51- and 63-wk-old hens. Conversely, between 22 and 42 d, broilers from hens 51 wk of age performed better than those at 35 and 63 wk. In relation to PF, CO added to breeder diets increased 0 to 21 d BW gain in broilers; whereas, feed conversion between 22 and 42 d was reduced in broilers from hens fed PF compared to those fed CO. In conclusion, breeder age influenced broiler performance differently throughout the growout period. Fat added at the 1.5% level to breeder hen diets was an effective energy source. However, less saturated fat improved growout performance.

Effects of dietary fat and eggshell cuticle removal on egg water loss and embryo growth in broiler hatching eggs

The effects of dietary fat and eggshell cuticle removal on egg water loss, embryo growth, and hatchability were determined in eggs from broiler breeder hens at different ages. Hens were fed isocaloric diets containing one of three different types and levels of added fat. In addition, eggs were either left intact or washed to remove the eggshell cuticle prior to set. Cuticle removal increased egg water loss between 43 and 62 wk. Cuticle removal increased relative wet embryo weight at Week 52 and relative dry embryo weight at 52 and 62 wk. Furthermore, at 62 wk, diet and day of incubation interacted to affect wet embryo weight, and diet variably affected dry embryo weight. No treatment differences were observed for cumulative hatchability, rate of hatch, and relative yolk sac weight at Day 19 of incubation. It was concluded that cuticle removal and the addition of fat to breeder diets may influence embryonic growth without having any subsequent effects on hatchability.