Chick Quality Determines the Flock Performance and Profitability

Dr.R.N.Sreenivas Gowda*

The quality of chicks is a critical determinant of profitability in poultry production. High-quality chicks exhibit better livability, growth rates, and feed conversion, leading to increased productivity and reduced mortality rates, ultimately boosting overall farm profitability, according to research. 

Good quality chicks deliver genetic potential and achieve better flock performance.

The quality chicks can be obtained from the following breeding flocks:

• Breeders fed with well-balanced breeder mash as per the strain / suppliers recommendations.
• Parent flocks maintained with good management with strict biosecurity practices.
• Healthy Parent Flocks-Mycoplasma and salmonella free.
• Collection and of hatching egg handling.
• Careful hatchery practice. quality control and grading.
• Efficient Delivery.
• Good start to the chicks- /1^st week management.

Breeder flock Nutrition:

Breeder flock nutrition focuses on providing the right balance of nutrients to optimize egg production, hatchability, and the overall health of the breeder birds and their offspring. This includes careful consideration of protein, energy, calcium, phosphorus, and vitamin levels, as well as the timing and method of feeding. 

Breeder flock Management, health care and Biosecurity

Effective breeder flock management, health care, and biosecurity are crucial for successful poultry farming and hatchery operations. These measures ensure the production of healthy, high-quality hatching eggs and chicks.

Health Care: To ensure high-quality chicks, maintaining a healthy breeder flock is crucial. This involves managing the flock’s health,

•  Vaccination Programs:

Implementing a tailored vaccination schedule based on the specific disease risks in the region is important. 

• Disease Prevention:

Proactive measures like isolation, traffic control, and sanitation are essential to prevent the introduction and spread of diseases. 

• Early Detection and Treatment:

Promptly identifying and treating sick birds is crucial to minimize disease spread and potential losses. 

• Regular Health Monitoring:

Routine health checks and disease surveillance help identify potential problems early on. 

Hatching Egg handling and storage

Proper handling and storage of hatching eggs is crucial for maximizing hatchability and chick quality. Key factors include temperature, humidity, and storage duration, as well as careful handling to prevent damage. Eggs should be gradually cooled after collection and stored in a controlled environment, ideally with temperatures between 16-18°C for short storage (less than 7 days) and 10-12°C for longer periods. Humidity is also important, with 50-60% relative humidity often sufficient for shorter storage, but 70-80% may be better for longer durations.

Egg Management:

• Collection: Eggs should be collected frequently, especially during warm weather, to prevent deterioration.
• Handling: Eggs should be handled carefully to avoid damage and contamination.
• Storage: Eggs should be stored in a cool, humid environment to maintain quality.
• Sanitation: Eggs and equipment should be sanitized using appropriate methods like fumigation, avoiding under or over-fumigation. 
• Egg weight: Incubate eggs of at least 50 g and from flocks of at least 22 weeks of age. Ideally incubate batch of eggs averaging 58 to 61 g (between 50g and 70 g) with good uniformity (>90%). This contributes to have good hatchability, hatch window and chick quality.
• Egg shape: depending on the abnormality is the degree of impact on hatchability (see table 1). Only incubate normal shape eggs.

Table 1. Egg characteristics and the impact on hatchability

Abnormality	Hatchability %
Normal	74
Ridged	65
Round	64
Small	64
Pimpled	19
Wrinkled	13

Incubating and shifting to Hatcher

To achieve high-quality chicks through incubation, it’s crucial to maintain precise environmental conditions within the incubator. Key factors include temperature, humidity, and ventilation. Additionally, egg handling, turning, and hygiene play significant roles in hatchability and chick quality. 

1. Handling:

• Collection:

Eggs should be collected frequently, at least four times a day, and carefully placed in clean, sanitized trays. 

• Cooling:

Eggs should be cooled gradually after collection to avoid condensation and temperature shock. 

• Transportation:

Transporting eggs requires careful handling to prevent temperature fluctuations and damage. 

• Cleanliness:

All equipment and surfaces in contact with eggs should be clean and sanitized to minimize bacterial contamination. 

2. Storage:

• Temperature:

Maintain a consistent temperature within the recommended range for the planned storage duration. Lower temperatures are generally better for longer storage. 

• Humidity:

Control humidity to prevent excessive moisture loss or condensation. Higher humidity is generally recommended for longer storage durations. 

• Storage Duration:

Minimize storage time as hatchability decreases with prolonged storage. Ideally, eggs should be set within 7 days, but with proper storage, they can be stored longer. 

• Turning:

If storing eggs for more than a few days, turning them periodically (at least three times a day) can help prevent the yolk from sticking to the shell. 

• Pre-incubation:

Pre-incubation of eggs before storage can sometimes improve embryo vitality. 

 The good quality chick possesses the following:

• A hatched and dried high-quality chick should have bright eyes, should not have any deformity or injury on the body, should have a completely closed navel and a fully retracted yolk, and should be separated from the remaining membrane and shell.
• Some of chick quality parameters are hatching chick weight, body length, leg and toe length, chick appearance, vitality, alertness, navel condition etc.
• The legs should be yellowish in color. Some strains of chicks vary in color. The legs should be plump, suggesting the chicks are well hydrated. If the legs are darker and shrunken, and the medial vein is prominent, this would suggest the chicks are dehydrated.
• The hocks should be examined to see if they are red. This red color would indicate bruising, often associated with chicks struggling during the hatch process.
• Examine navels to evaluate if there is evidence of bacterial infection or if the navels healed properly after hatch.

Table .2. Factors affecting chick quality

1	Hatching egg quality	Size, shape, colour, shell integrity and contamination
2	Time of collection of eggs	Can affect embryo development stage
3	Egg storage	Temperature and Humidity
4	Incubating temperatures	Too hot or too cool should be avoided
5	Incubator Co2 Concentration	A small amount of Co2 is permitted, but higher concentrations result in poor quality chicks.
6	Hatch time period	Chick hatching time in relation to being removed from hatcher can impact the performance

Chick quality and grading

Chick quality and grading are crucial for profitable broiler production. Hatcheries assess chick quality using both quantitative (measurements) and qualitative (visual) methods, often classifying chicks into first grade (saleable) and second grade after hatch. Factors like activity, appearance, legs, and weight are considered. Grading helps ensure uniformity and provides insights into potential performance and survival. 

Chick grading often done by Quantitative and Qualitative methods:

Quantitative Methods:

• Body Weight: Measured at hatch, with a target coefficient of variation (CV) below 8% when hatching eggs are uniform, according to Jamesway Incubator. 
• Chick Length: Can be measured, especially in relation to egg size and uniformity. 

Fig:1 Measuring the length of day old chick

Table:1. Critical guidelines for broiler chicks

Breeder age group	Chick length range	Small chicks	% of small chicks
Young	19-21 cm	< 17.5 cm	<1.5%
Prime	19.5-21.5 cm	<18 cm	<1.5%
Old	20-22 cm	<18.5 cm	<1.5%

• Yolk-free Body Mass (YFBM) or Residual Yolk Weight: Measures the amount of yolk remaining in the chick after hatch. 
• Chick Yield: Expressed as chick weight as a percentage of egg weight. 
• Eggshell Temperature: Can be a useful indicator of chick quality. 
• Cloaca Temperature: Provides information about the chick’s internal temperature regulation. 

Qualitative Methods:

• General Appearance: Chicks should be clean, dry, lively, alert, and free from deformities. 
• Eyes: Bright and round. 
• Down: Should be fluffy and uniform in color. 
• Navel: Clean and well-healed. 
• Legs: Should be hydrated, intact, and free from lesions. 
• Beak and Nostrils: Should be intact and normal. 
• Vitality: Assessed by observing the chick’s ability to turn itself upright if placed on its back. 
• Pasgar Score and Tona Score: Standardized scoring systems used to evaluate chick quality based on visual observations. 

Chick Grading: Below are typical characteristics identified in the hatchery for good » Grading by quality (Tona and Pasgar Scoring –See table .2 &3)

1. Stand tall/upright.                                     
2. Clear, bright eyes.
3. Alert and active
4. Good uniformity (>90%)
5. Clean, well-healed navel.
6. Good feather covering.
7. Colour – not pale chicks.
8. No defects – toes, legs, beaks, etc.
9. Infection free – yolk sac, omphalitis.
10.  Good level of maternal antibodies

Table:2. Criteria for chick – Pasgar Scoring Method.

Quality Criterion	Determination conditions
Activity	It is  passed by considering its speed of taking the normal position(2 sec. an average)while it is in the supine position..
Navel	It is assessed by considering the size [f the colour of the navel area as white or black. Chick quality is determined by considering the closure of the navel and the amount of egg yolk.
Legs	Chick quality deteriorates when there is a problem ( twisting, redness anatomical anomalies )in the capabilities to stand.
Beak	It id assed by considering such traits as deformities pf beak, red spots, nostrils covered with egg albumen

Table:3. Criteria for determining chick quality in the Tona score method.

Quality criterion	Determination conditions	score
Activity	It is determined by considering whether the chicks laid in the supine position stand quickly	6-0
Down and appearance	The dryness and cleanliness of the body is assessed	10-8-0
Retracted yolk	It is determined with the amount of egg yolk remaining in the naval area	16-12-8-4-0
Eyes	The brightness of the eyes as well as widerness, clarity structures of eye lids are assessed	16-8-0
Legs	They are assessed by considering the chick stands properly on its feet as well as its toes	16-8-0
Remaining membrane	The size of the remaining membrane around navel area is assessed	12-8-4-0
Nava area	Close condition and the colour of the naval area	12-6-0
Remaining yolk	It is taken in to palm and turn upside down its height and hardness are estimated by touching its abdominal cavity. If the amount of yolk in the abdominal cavity is large and hard, the quality of chick is poor.	12-0

(Source:  Brian D. Fairchild, Extension Bulletin, University of Georgia)

Importance of Grading:

The chick grading is important to maintain:

• Uniformity: Ensures consistent growth and performance in broiler flocks. 
• Reduced Mortality: Identifies and removes chicks with potential health issues, reducing early mortality. 
• Microbial Screening: Checking for the presence of harmful bacteria in chicks helps assess hygiene standards and potential health risks. 
• Optimized Production: Improves overall broiler production efficiency and profitability. 

Chick transportation

Proper chick transportation is crucial for their survival and healthy development. Key factors include provision of environmentally controlled vans for maintaining the right temperature, ensuring adequate ventilation, minimizing stress, and preventing overcrowding.

• Temperature Regulation: Day-old chicks can’t regulate their own body temperature and are highly susceptible to temperature extremes. The ideal temperature range for transport is typically between 24-26°C with 60-63% humidity.
• Ventilation: Proper ventilation is essential to prevent overheating and ensure a constant supply of fresh air.
• Space Management: Overcrowding can lead to stress and injury. Ensure chicks have enough space to move comfortably without being cramped. 
• Minimize Delays: Delays can disrupt temperature control and increase stress. Plan routes and loading/unloading to minimize transit time. 
• Hygiene and Disinfection: Maintaining hygiene and disinfecting transport containers is crucial to prevent the spread of diseases. 
• Loading and Unloading: Load and unload chicks quickly and efficiently to minimize temperature fluctuations and stress. 
• Training Personnel: Ensure personnel handling chicks are properly trained in safe handling procedures to avoid unnecessary losses. 
• Choosing the Right Equipment: Use durable, well-ventilated crates or boxes designed for poultry transport. 

First week care of chicks

Give the chicks a good start, The first week of brooding is crucial for chick development and requires careful attention to temperature, humidity, light, and feed. A temperature of 95°F (35°C) should be maintained during the first week, reducing it by 5°F each subsequent week. Provide supplemental feed in shallow trays for easy access and ensure feed and water are close together. Proper ventilation is also essential to maintain a dry litter and prevent disease. 

Supplements and vaccines to be given are:

Age    (Days )	Treatment
First 4 hours	Eletolytes
1-7	Eletolytes Multivitamins
8	RD/ND Vaccine(I/N or DW) Multy vitamins
9-15	Multy vitamins
16	Coccidiostat
17-23	Plain water
24-30	Multy vitamins

Conclusion:

In conclusion, prioritizing chick quality through proper management of breeder flocks, incubation practices, and post-hatch handling is essential for optimizing broiler flock performance and profitability. Good quality chicks, from a hatchery’s perspective, are characterized by several key traits indicating healthy development and high performance potential. These include breeder flock management, nutrition and health care to obtain quality fertile eggs, proper incubation, grading of chicks. The chicks being free from physical disorders, exhibiting active but relaxed behavior, having bright and round eyes, and a clean, well-closed navel. They should also be well-formed, with a fully retracted yolk sac, strong legs, and good feather coverage. Proper transportation and giving good start in the first week to explore their genetic performance.