SILOAM SPRINGS, Ark. — Focusing on correctly processing, storing, and transporting chicks is very important to producing the best-quality day-old chicks. Newly hatched chicks cannot fully self-regulate their body temperature and need an environment with the correct ventilation to provide sufficient oxygen that helps them maintain a thermo-neutral body temperature. Any stress, even for short periods, can harm broiler performance.
From the moment the chicks are dry inside the hatcher through the first hours on the broiler farm, internal body temperature should be maintained at 104 degrees F to 105 degrees F (40 degrees C to 40. . .
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