Egg characteristics and hatch performance of Athens Canadian Random Bred 1955 meat-type chickens and 2013 Cobb 500 broilers

Athens Canadian Random Bred (ACRB) chickens, a 1955 meat-type control strain, were incubated with the 2013 Cobb 500 broiler to determine differences in egg composition, conductance values, incubation duration, hatch performance, and yolk utilization. Unincubated ACRB eggs had greater percentage solids than Cobb 500 eggs. The ACRB eggs had a greater solid portion as yolk, whereas the Cobb 500 devoted more solid percentage to albumen. Percentage shell was not different between the strains, but ACRB eggs had 2.7% greater percentage moisture loss after 18 d of incubation than Cobb 500 eggs. Conductance, conductance constant, and conductance standardized to a 100 g egg weight basis were all higher for ACRB eggs than Cobb 500 eggs at 12 and 18 d of incubation. The Cobb 500 chicks hatched 6 h earlier than ACRB chicks. The Cobb 500 incubation duration was 498 h, and the ACRB incubation duration was 504 h. There was no difference between the strains for percentage infertile eggs, embryonic mortality, hatchability, or salable chicks. The ACRB chicks hatched with a smaller dried residual yolk sac as a percentage of chick weight compared with the Cobb 500. Both strains had an average relative yolk-free chick weight of 61% of average initial egg weight. Thus the Cobb 500 eggs had decreased gas exchange across the eggshell, which may have contributed to the earlier hatch and decreased yolk utilization. Modern Cobb 500 broiler embryonic metabolism appears to have either become more dependent on albumen rather than yolk or has become more efficient with yolk reserves during development. Broiler hatch performance does not appear to have changed over the past 58 yr.