![]() In the upper part of the egg chambers, there were shelves for burning, straw, dung, or charcoal to heat the eggs below. CEVA Animal Health Asia Pacific 2005 (2):1-3.) and van den Sluis (2011) mention that, in ancient Egypt, eggs were incubated in mud-brick buildings (an "incubation house") divided in incubation chambers similar to ovens separated by a central hallway and accessible through manholes. Artificial incubation of poultry eggs - 3,000 years of history. Based in historical records, Paniago (2005 Paniago M. At that time, heat, moisture and air renewal of the incubation environment, well as the egg turning, were already taken into consideration. The principles of artificial egg incubation were established centuries ago. It also influenced social relations, creating two classes: producers and consumers. On the other hand, this incubation revolution generated costs related to the construction of more sophisticated facilities, as well as operational costs, such as energy and water expenses to maintain adequate incubation conditions. Remarkable technological and scientific developments allowed the transition from manual incubation to large incubation machines and hatcheries, which incubate a much greater number of eggs using less labor, increasing chick production throughout the year. In the last few years, artificial egg incubation systems have experienced a technological, economic, and social revolution. ![]() Nevertheless, little is known about the effective participation of the integrated effects of physical factors during ontogenetic development on the phenotype of poultry during the different stages of production. Scientific knowledge on incubation acquired over the years shows that the physical factors to which the eggs are subjected before and during incubation determine the production efficiency of hatcheries and poultry farms. Today, hatcheries need to achieve high production efficiency in a sustainable manner, which, in our view, includes maximizing the hatchability of healthy chicks with high survival rates and the maximum expression of their genetic growth potential under any conditions in the field. In order to meet this high demand for poultry meat, hatcheries need to maximize chick production, and this entails not only the incubation of more fertile eggs. According to this trend, global consumption of poultry meat is estimated in 128 million tons by 2022 (OACD / FAO Agricultural Outlook, 2015). Meat production is estimated to double by 2020-2022 due to the growth of the global population and of meat consumption per capita. FAO? produção mundial de carne de frango dobrou em apenas duas décadas. SNA News, 2015 SNA News - Boletim Semanal da Sociedade Nacional de Agricultura. Carnes: a evolução em uma década, segundo a FAO. During these last two decades, the production of poultry meat increased almost 108% increase (from 54 to 112 million tons), corresponding to a 36% growth of its share in total meat production ( Avisite, 2015 AviSite. Over the past 50 years, global annual meat production has almost quadrupled from 78 million tons in 1963 to 308 million tons in 2015, achieving an impressive growth from about 205 million tons to 319 million tons between 19. ![]() Gas exchange heat transfer incubation conditions incubation management physics of incubation What are the new and future prospects for incubation? The purpose of this paper was to review the role of the physical agents of incubation, such as temperature, relative humidity, O 2 and CO 2 concentration, and egg turning and position from an integrated perspective, considering egg incubation as the transitional link between egg and poultry production. In this context, one of the questions that needs to be asked is how effective are the current physical conditions of incubation to promote greater hatchability and better quality chicks, and higher survival and better performance in the field under adverse conditions or not. Presently, the main current focuses of research are the manipulation of thermal incubation conditions, eggshell temperature, and the integrated effects of factors that influence incubation. The evolution of the incubation process over the years is characterized by significant scientific and technological development. Due to its central position in the production chain, in-ovo development is influenced by pre-incubation factors that affect the quality of embryonated eggs and incubation conditions themselves, and both may influence egg hatchability and chick quality, as well as bird survival, growth performance, and phenotype in the field.
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