Understanding hatchability and its
Challenges
Hatchability is a trait of major economic importance in the poultry industry. The term refers to the percentage of eggs that successfully develop into chicks. Maintaining an optimal rate of hatchability is essential not only for maximizing production efficiency but also for ensuring economic viability in poultry farming.
One significant challenge in achieving high hatchability rates is ensuring the overall health and condition of the breeder birds. Factors such as nutrition, health management, and genetic selection play crucial roles. Stress conditions—such as high temperatures, improper nutrition, and oxidative stress—can severely impact the hatchability rate by affecting egg quality and the viability of embryos.
The impact of oxidative stress on
Embryonic development
Oxidative stress in breeders can significantly impair the hatchability of their eggs by disrupting key physiological and reproductive processes. Oxidative stress occurs when there is an imbalance between free radicals and antioxidants in the body. Reactive oxygen species (ROS) can accumulate and damage cellular structures, including lipids, proteins, and DNA. This oxidative damage affects the quality of the oocyte, the integrity of the eggshell, and the embryonic environment, all of which are critical for successful fertilization and embryo development. As a result, breeders experiencing oxidative stress often produce eggs with reduced viability and lower hatchability rates, ultimately impacting the productivity and efficiency of poultry operations.
Dietary antioxidants are crucial in mitigating oxidative damage. They neutralize reactive oxygen species (ROS) and prevent cellular damage. This is particularly important for maintaining the quality of eggs during storage and incubation. Ensuring the presence of effective antioxidants in the breeder hen’s diet can therefore improve both the rate of hatchability and the quality of chicks hatched.
Grape polyphenols:
A natural antioxidant source
Among various natural antioxidants, grape polyphenols have garnered attention for their potent antioxidant properties. These compounds, naturally occurring in grape seeds and skins, help in reducing oxidative stress by neutralizing free radicals. Selected polyphenols, with high bioavailability, have been shown to enhance the endogenous antioxidant defences in animals and in return, can profoundly improve the productivity of breeders.
The inclusion of selected grape polyphenols in poultry diets represents a promising natural strategy to compensate for oxidative stress, therefore improve hatchability, and ensure the production of high-quality chicks. As the poultry industry continues to seek sustainable and effective nutritional solutions, the role of natural antioxidants like selected grape polyphenols becomes increasingly significant in optimizing breeder performance and production outcomes. This approach aligns with current trends in animal nutrition, which emphasize the use of natural additives to enhance animal health and product quality, ensuring the well-being of the birds and the efficiency of poultry operations.
