Source: MEATINGPLACE, 1/22/18

In a new Penn State study conducted with Ontario, Canada-based Hybrid Turkeys, researchers found that lower eggshell temperatures (EST) in turkeys result in improved hatchability, poult weight and seven-day growth.

The trial, which compared the effect of four different commonly used EST on turkey eggs, indicated that temperatures of between 92.2 and 99.4°F and between 99.4 and 99.6°F improved fertile egg hatch while higher EST of 100 to 101°F reduced hatchability. Researchers also found that higher EST during incubation had a negative impact on poult body weight and yolk-free body mass.

Read the study in the Journal of Applied Poultry Research online.

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