Influence of incubation temperature on the hatchability of eggs, post-natal growth and survival of turkeys

Abstract

The exposure of turkey eggs during the latter part of incubation, to temperatures (uniform around the egg) ranging from 30–5 to 41–5° C, in intervals of one degree, showed that: 1. The hatchability was best at temperatures of from 36 to 38° C.; then it declined with a greater slope towards high than towards low temperature. (2) The time of hatching was progressively delayed, from 1 to 3 days, towards high and low temperatures. (3) The weight of birds at hatching from eggs exposed to various temperatures was fairly uniform.