Poultry Judging Practice Test

As a commercial poultry producer, what percentage reduction in hatchability should you expect due to malpositions and malformations?

1. 3%

2. 5%

3. 7%

4. 10%

The correct answer is: 5%

In the context of commercial poultry production, the percentage reduction in hatchability due to malpositions and malformations is a critical aspect of understanding egg viability and chick development. A reduction of about 5% is commonly observed in the industry. This figure takes into account various factors that can lead to improper positioning of embryos within the eggs, as well as physical abnormalities that can arise during incubation. These malpositions may result from several influences, such as temperature fluctuations, humidity levels, and genetic factors, which can affect how embryos develop inside the egg. While 5% is a benchmark figure that many producers expect, it indicates that hatchability is not solely determined by the care taken during egg production but also by the intrinsic challenges posed by the eggs themselves. Understanding this reduction helps producers manage expectations and implement better practices to minimize the impact of malpositions and malformations on their hatch rates. It guides them in making informed decisions about incubation processes and genetic selection to improve overall hatchability in their operations.