Dayold

Day-old is a term used to describe an organism or product that is one day old, meaning its age is approximately 24 hours since birth, hatch, or production. The phrase is commonly applied in agriculture and food industries to indicate a very early life stage or freshness and to signal specific handling requirements.

In poultry production, day-old chicks are those that have hatched within the previous 24 hours. They are typically shipped from hatcheries in controlled packaging and require immediate placement in a brooding environment with regulated temperature, humidity, clean water, and age-appropriate starter feed. Proper brooding aims to prevent chilling, dehydration, and exposure to pathogens, and may involve vaccination and biosecurity measures to support early growth and health.

In eggs and bread, day-old can refer to the age since laying or baking. Day-old eggs are often sold at a discount as they move closer to the end of their freshness window, though they remain safe if stored properly. Day-old bread, while not a formal category, is commonly used to describe bread that has aged a day and may begin to stale, though it is still usable for applications such as toast, breadcrumbs, or croutons.

Beyond food and poultry, day-old animals or specimens are used in research and industry when standardized age is needed to reduce developmental variation and ensure comparability across studies or production stages.

Overall, day-old denotes an early life stage with specific handling considerations in agriculture and food contexts, as well as broader uses in research and quality control.