Table 1 shows that mortality and FCR are lower and overall body weight and average daily gain are improved. Research, furthermore, showed that
on-farm hatching reduced rejection rates with 33% and DOA's at the slaughter house with 80%. This strong reduction in mortality, DOA's, and rejection rates indicate improved broiler health in on-farm hatched broiler chickens. But why do broiler chickens in on-farm hatching systems perform better and seem healthier? Is it because of the early access to feed and water or are other factors playing a role in this? In order to answer this question we first have to understand the environmental conditions in commercial hatchers.