10/24/2022 0 Comments Chicken incubator temperature![]() The hatchability rate decreased with the prolongation of the storage time, while the number of crippled chicks after hatching increased. The highest hatchability percentage was recorded for the M group. The eggs stored for 7 days were characterised by the highest shell temperature on each day. On the 14th and 18th days of hatching, an increase in the eggshell temperature was noted with an increase in the weight of the egg. ![]() An extension of the egg storage time caused an increase in the loss of egg weight. Egg weight loss during incubation decreased with an increase in the egg weight. The cholesterol content of the M, L, and XL groups was lower on days 7, 14, and 21 as compared to that of eggs only stored for 3 days. ![]() The highest Haugh units were found in eggs from the S and M groups. As the egg storage time increased, a decrease in the yolk quality (lower index) was observed. The eggs were then stored for 3, 7, 14, and 21 days under controlled conditions. On the laying day, the eggs were divided into four weight groups: S – small eggs (57–61 g), M – medium eggs (62–66 g), L – large eggs (67–71 g), and XL – extra-large eggs (72–76 g). The presented study aimed to determine the effects of egg weight and storage time on the physical, biochem- ical characteristics of hatching eggs, embryogenesis and hatchability in Ross 308 broiler breeders. On the other hand, finding results on commercial processes of broiler breeders’ egg incubation in the literature is challenging. The transfer of hatchability results obtained under experimental conditions to the commercial ground with a positive financial effect proves the value and usefulness of these data. ![]()
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