Chick quality control: assessing the quality of day-old chicks at the hatchery

• That being said, it is self-evident that commercial hatcheries cannot inspect each day-old chick in detail, as it would be done scientifically. Instead, chick quality assessments should be conducted in a practically feasible manner, by selecting key parameters and representative sample batches for investigation. However, if a significant number of chicks exhibit a specific issue, further in-depth analysis should be organized.

A practical approach to quality control: from parameters to sampling

According to Petersime, effective chick quality assessment in the hatchery involves combining different key parameters, which range from visual traits to hidden characteristics such as yolk sac residue. It is crucial to take the unique characteristics of the parameters into account and connect their results to ensure a thorough evaluation of overall chick quality.

Beyond selecting parameters, focusing on when and how to sample also plays a critical role. The optimal time for quality control is between 16 to 20 hours after the hatch peak, typically in the take-off room. To ensure a representative sample, a minimum of 3 hatcher baskets per flock is used for group chick quality assessments – preferably the same baskets already labelled and used for egg breakouts, taken from the top, middle and bottom position.

• For a more in-depth analysis of individual chicks within the group, sampling 15 chicks from each of the 3 hatcher baskets is recommended, resulting in a total sample of 45 chicks per flock.

The most appropriate time to conduct a chick quality assessment is between 16 to 20 hours after the hatch peak.

This example demonstrates how to apply the theory in practice. For a hatcher containing 2 different flocks, baskets are selected from the following positions: the 3rd from the top, the 8th from the top and the 3rd from the bottom. This results in a total sample of 6 baskets for this hatcher.

Review of key parameters used in chick quality control

Based on Petersime’s expertise, the following parameters are regarded as essential for assessing chick quality. While some parameters are more subjective than others, trained observers can assess specific characteristics or traits to provide a reliable estimate of the quality of day-old chicks.

1.First impression and vitality

Observing the general look and vitality of all chicks in the 3 sampled baskets is a fundamental and recommended practice. Day-old chicks of good quality are in general clean, dry, lively, alert and free from deformities. Their feather colour is uniform, and their eyes are bright and round. For a deeper insight into vitality, sampling 15 chicks per sampled basket is considered a practical approach. This can be evaluated by gently placing a chick on its back to check if it turns itself back within three seconds (watch video).

Chicks of premium quality must be lively and are responsive to movement.

2.Navel and belly

Checking the navel and belly is a relatively easy and effective method for evaluating chick quality. It can give several hints on incubation conditions. During the final stages of incubation, many important processes occur, such as blood withdrawal from the chorioallantoic membrane and yolk sac uptake. The navel is the physical point where this vascular and yolk sac retraction occurs. Therefore, examining the navel of 15 chicks per sampled basket is a powerful tool for identifying the root causes of
problems and understanding what occurred during the incubation period.

A good-quality navel is closed, dry and free of eggshell and membrane residues. A poor-quality navel is a potential entry point for bacteria into the most sensitive part of the body cavity, which drastically increases susceptibility to disease and the risk of post-hatch mortality. The belly must be soft, smooth and nonbloated.

3.Feathering

A newly born chick of good quality looks fluffy and has clean and dry feathers, free from any materials such as yolk and meconium. Flat feathers on the head and neck indicate either too high or too low temperatures during the last days of incubation. Examining 15 chicks per sampled basket for feather fluffiness, dryness and cleanliness is sufficient to assess the feathering quality in the group.

Chicks displaying flat feathers on their head and neck suggest temperature fluctuations during the final days of incubation.

4.Beak

The beak is vital for physical well-being, as it is used for breathing, drinking and picking up feed. It needs to be healthy and fully formed. The nostrils should be clean and open so the chick can breathe normally. Crossed beaks are often hereditary or caused by a viral infection. For each of the sampled baskets, 15 chicks can be examined specifically for the presence of red or dark spots. This can indicate either that the temperature in the hatcher was too high or that the chick struggled to emerge from the eggshell due to insufficient weight loss, possibly caused by incorrect humidity conditions.

5. Legs (toes, joints and knees)

Good-quality chicks have well-developed, hydrated legs that are free from injuries. Good leg health is important for posthatch performance, as it allows chicks to develop their muscles optimally, move freely, look for feed and behave naturally. Chicks with spread legs have posture problems because they lack sufficient strength in their legs. For each of the sampled baskets, 15 chicks can be examined specifically for red hocks. This can indicate that the temperature during the incubation process was too high or weight loss was poor.

6.Chick yield – Yolk sac residue

Chick yield is calculated by dividing the average chick weight by the average fresh egg weight and multiplying the result by 100. When the incubation process is carried out properly, the chick yield at take-off typically represents around 67-68% of the initial fresh egg weight. Practically speaking, the procedure involves separating all chicks from the hatch residues. Next, the total weight of chicks in each basket is measured, followed by counting the number of chicks per basket. These two figures are then used to calculate the average chick yield.

• Although this is an objective measurement, the value is relative. This is because the total body weight is the sum of the chick weight and the remaining yolk residue weight. If a lot of yolk is left over, then less development has occurred. Hence, chick yield as a single indicator does not give a good indication of chick quality. It should be supplemented with a subsample of 15 chicks per sampled basket to have an accurate assessment on how effectively the yolk sac was utilized.

The yolk residue weight must be subtracted from the total body weight. An acceptable yolk sac to body weight ratio is 10% or less, indicating optimal environmental conditions during incubation and effective yolk utilization by the embryo. This method provides a more precise indicator of chick quality, but it is labour-intensive and involves sacrificing chicks.

CONCLUSION

Achieving high hatchability is crucial but ensuring the quality of the day-old chicks supplied to farms is just as important. Farms are looking for chicks with the best growth potential, resulting in the best outcome at the end of the rearing period.

• By implementing a thorough approach to chick quality assessment, hatcheries can enhance their percentage of premium-quality chicks, ultimately benefiting the entire poultry production chain.

In summary, here is essential guidance on chick quality control in commercial hatcheries:

• While inspecting every chick individually is not feasible, representative sampling offers valuable insights. Sampling 15 chicks per basket and at least 3 baskets per flock is recommended. Furthermore, performing chick quality assessments at standardized times – between 16 and 20 hours after the hatch peak – provides reliable data for evaluation.
• Chick quality control relies on assessing multiple parameters, each requiring careful consideration and correlation for a comprehensive analysis. Examine the chicks thoroughly, focusing on vitality, navel, belly, feathers, beak, legs and chick yield.
• Don’t forget that all observations reflect what happened to the eggs and chicks before incubation, during incubation and immediately after hatch.

Petersime is happy to help you learn more about chick quality control and how to apply a scoring method in the hatchery. The topic is covered in the training programmes we offer. Please don’t hesitate to contact us for more information.

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