Table 4.

The Effects of pre-hatch thermal manipulation on health and production performance on layers, Pekin ducks and quails

Thermal manipulation			Effects		References
Temperature, °C	Time, h/d	ED	Increase	Decrease
36.5 (layer)	6	10–18	Hatchability, hatch time, SOD(U/mL), T3		[201]
Standard incubation temperature (37.5–37.8 °C)
38 (Pekin duck)	24	0–10	IL6, IFNG, IL10, HSP70		[167]
		11–24	Liver weight	Hatchability	[121]
38.5 (layer)	6	10–18		Hatchability, hatch time	[201]
39 (layer)	24	0–21		Egg mass, egg conductance, heart weight, BEecf (mmol/L)	[133]
39.1 (quail)	2	4–14	Hatchability	Hatch time	[202]
40 (layer)	4	14–18		Hatchability, hatch time	[28]
41 (quail)	3	6–8	Body weight, breast meat pH	Female hatch weight, abdominal fat weight (%)	[88, 125]
		12–14	Breast meat pH	Body weight	[125]
		6–8 and 12–14	Carcass weight (%), breast weight (%), breast meat pH		[125]

Only significant (P < 0.05) post-hatch effects (excluding hatchability) are considered in the table