Absorption of residual yolk

Chick A Chick B Absorption of residual yolk

All factors that delay or disrupt the incubation process influence residual yolk absorption, and therefore chick quality. So, a lot of residual yolk indicates a suboptimal incubation process. These chicks are often paler because they have not absorbed the yellow pigmentation of the yolk. The residual yolk also contains and transfers an important part of the maternal immunity. A chick that has absorbed the residual yolk well has an increased disease resistance and all its bodily functions are better developed. A chick that has absorbed the residual yolk poorly is therefore more susceptible to low temperatures Chick A, with a small residual yolk, has absorbed sufficient nutrients, is more and pathogens. vital, and would have had a stronger start (if it was still alive...). The smaller chick B has a large residual yolk. The chicks itself are also smaller. It has The residual yolk can be fully absorbed within 3 absorbed insufficient nutrients. days of hatching. This works best when the chicks are housed under ideal temperature conditions AND when they have been fed. Chicks housed in cold conditions will not eat. So, the earlier they can eat, the better. An excessive amount of unabsorbed residual yolk can also cause a yolk sac 38 + 2 g infection. Chicks from hatching eggs that were too O2 warm throughout the incubation period are often shorter in length because they were unable to utior lise all the nutrients in the yolk for growth. Sometimes they have even utilised protein from muscle tissue as an energy source because the 60 g egg 32 + 8 g fats from the yolk were not available under the excessively warm conditions. This leads to the chick hatching with a small body and a large amount of residual yolk. Sometimes the chick is unable to absorb all of the residual yolk, and part of it is pinched off. This presents as a navel deformity. These chicks have a poorer technical performance in the house, will become cold easily, and are susceptible to pathogens. They feel as if they have aching muscles, as you might after an intensive training session…

H2O CO2 heat

Poor development •mortality •diseases •poor technical results Two chicks with the same weight, but with very different development. On average, a 60-gram hatching egg produces a chick weighing approximately 40 grams. The average chick therefore weighs 2/3 of the hatching egg weight. But that includes the unused yolk. So, a 40-gram chick with little residual yolk is better developed than a chick that weighs 40 grams with a lot of residual yolk.

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