Source: UConn Today
Mary Anne Amalaradjou, an associate professor at the College of Agriculture, Health and Natural Resources, discovered that spraying eggs with probiotics enhances chick hatchability and health, improving both embryonic development and post-hatch growth. Published in Poultry Science, her method boosts hatch rates by about 5% without using antibiotics, countering antibiotic resistance. Her study focused on the hatching process, addressing a recent decline in hatchability.
Probiotic-sprayed eggs produced healthier and more active chicks, scoring high on industry quality criteria. Next, Amalaradjou’s team will simulate transport conditions to test the robustness of probiotic-treated chicks, hypothesizing reduced mortality and better growth outcomes. Future research will assess whether these benefits translate to increased meat production in broiler chickens.
Read the full story HERE: https://today.uconn.edu/2024/06/patented-probiotic-spray-method-improves-hatchability-health-of-chicks/