How to Evaluate Quality of Newly Hatched Chicks: VM267, 2/2025

Gary D. Butcher; Iyva Gage

doi:10.32473/edis-vm267-2025

Vol. 2025 No. 2, UF College of Veterinary Medicine

Vol. 2025 No. 2

How to Evaluate Quality of Newly Hatched Chicks: VM267, 2/2025

UF College of Veterinary Medicine

https://doi.org/10.32473/edis-vm267-2025

Published 2025-02-28

Gary D. Butcher⁺⁻
Iyva Gage⁺⁻

Gary D. Butcher

University of Florida

https://orcid.org/0000-0002-8930-5809

Iyva Gage

Commercial Poultry Integration

Normal, plump, yellow chick leg (bottom) vs. dehydrated, shrunken, darker-colored chick leg (top). Credits: Gary D. Butcher, UF/IFAS.

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Keywords

fertile eggs
chick quality
chicks
poultry production

How to Cite

Butcher, Gary D., and Iyva Gage. 2025. “How to Evaluate Quality of Newly Hatched Chicks: VM267, 2 2025”. EDIS 2025 (2). Gainesville, FL. https://doi.org/10.32473/edis-vm267-2025.

Abstract

This publication aims to assist poultry owners in recognizing what is normal and abnormal and in evaluating quality when examining chicks. Written by Gary D. Butcher and Iyva Gage, and published by the Veterinary Medicine—Department of Large Animal Clinical Sciences, UF/IFAS Extension, February 2025.

https://doi.org/10.32473/edis-vm267-2025

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