In ovo Feeding – Technology of the Future – A Review release_p2ac5ovmxvhjfdtmfdj2y6dp2i

by Joanna Kucharska-Gaca, Emilia Kowalska, Michalina Dębowska

Published in Annals of Animal Science by Walter de Gruyter GmbH.

2017   Volume 17, p979-992


<jats:title>Abstract</jats:title> Over the years, due to genetic selection, improvement of the characteristics of laying and meat poultry with less feed consumption per kilogram of body weight gain has been achieved (FCR). As the productivity of poultry increased, the demand of embryos for nutrients changed. However, the chemical composition of an egg has remained practically unchanged, and therefore, it began providing the embryos with suitable substances with the help of <jats:italic>in ovo</jats:italic> technology. Improvements in hatching were achieved through the administration of fructose, sucrose and grape seed extract (GSE), while the weight of a one-day-old chick is affected by the injection of amino acids with glucose and magnesium. In addition, amino acids and carbohydrates applied to an egg have contributed to an increase in the activity of digestive enzymes and maturation of the intestine. In connection with early stimulation of the intestinal tract of broiler chicks, they obtained higher weight gain. Supplementation with vitamins positively affects the increase of birds' immunity and body weight at the end of breeding. On the other hand, the injection of an insulin-like growth factor (IGF-I) influenced the growth and development of muscle tissue during the first weeks of life.
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Date   2017-10-01
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