Quantification of the heat exchange of chicken eggs

• Published in: Poultry science Vol. 84; no. 3; pp. 353 - 361
• Main Authors: Brecht, A. van, Hens, H, Lemaire, J.L, Aerts, J.M, Degraeve, P, Berckmans, D
• Format: Journal Article
• Language: English
• Published: England Oxford University Press 01-03-2005
• Subjects: air flow; Air Movements; ambient temperature; Animals; Chick Embryo - physiology; Chickens; Egg Shell - physiology; Environment; estimation; heat production; heat transfer; Hot Temperature; Humidity; Incubators; relative humidity; Temperature; Thermodynamics; Thermogenesis
• ISSN: 0032-5791; 1525-3171
• DOI: 10.1093/ps/84.3.353

In the incubation process of domestic avian eggs, the development of the embryo is mainly influenced by the physical microenvironment around the egg. Only small spatiotemporal deviations in the optimal incubator air temperature are allowed to optimize hatchability and hatchling quality. The temperature of the embryo depends on 3 factors: (1) the air temperature, (2) the exchange of heat between the egg and its microenvironment and (3) the time-variable heat production of the embryo. Theoretical estimates on the heat exchange between an egg and its physical microenvironment are approximated using equations that assume an approximate spherical shape for eggs. The objective of this research was to determine the heat transfer between the eggshell and its microenvironment and then compare this value to various theoretical estimates. By using experimental data, the overall and the convective heat transfer coefficients were determined as a function of heat production, air humidity, air speed, and air temperature. Heat transfer was not affected by air humidity but solely by air temperature, embryonic heat generation, and air speed and flow around eggs. Also, heat transfer in forced-air incubators occurs mainly by convective heat loss, which is dependent on the speed of airflow. A vertical airflow is more efficient than a horizontal airflow in transferring heat from the egg. We showed that describing an egg as a sphere underestimated convective heat transfer by 33% and was, therefore, too simplistic to accurately assess actual heat transfer from real eggs.