Carnes: a evolução em uma década, segundo a FAO. During these last two decades, the production of poultry meat increased almost 108% increase (from 54 to 112 million tons), corresponding to a 36% growth of its share in total meat production ( Avisite, 2015 AviSite. Over the past 50 years, global annual meat production has almost quadrupled from 78 million tons in 1963 to 308 million tons in 2015, achieving an impressive growth from about 205 million tons to 319 million tons between 19. Gas exchange heat transfer incubation conditions incubation management physics of incubation What are the new and future prospects for incubation? The purpose of this paper was to review the role of the physical agents of incubation, such as temperature, relative humidity, O 2 and CO 2 concentration, and egg turning and position from an integrated perspective, considering egg incubation as the transitional link between egg and poultry production.
In this context, one of the questions that needs to be asked is how effective are the current physical conditions of incubation to promote greater hatchability and better quality chicks, and higher survival and better performance in the field under adverse conditions or not. Presently, the main current focuses of research are the manipulation of thermal incubation conditions, eggshell temperature, and the integrated effects of factors that influence incubation. The evolution of the incubation process over the years is characterized by significant scientific and technological development. Due to its central position in the production chain, in-ovo development is influenced by pre-incubation factors that affect the quality of embryonated eggs and incubation conditions themselves, and both may influence egg hatchability and chick quality, as well as bird survival, growth performance, and phenotype in the field.
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