Research Note: Effects of preincubation and higher initiating incubation temperature of long-term stored hatching eggs on hatchability and day-old chick and yolk sac weight
| Autor: | Marian Foltyn, Martina Pesanova Tesarova, Martina Lichovnikova, Zdenek Tvrdon, Marketa Skoupa |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Hot Temperature
food.ingredient SF1-1100 embryonic mortality Animal science food Yolk medicine Animals long-term egg storage Yolk sac Ovum preincubation yolk sac Hatching Chemistry PHYSIOLOGY AND REPRODUCTION Temperature General Medicine Animal culture medicine.anatomical_structure Incubation temperature embryonic structures Animal Science and Zoology hatchability Chickens |
| Zdroj: | Poultry Science, Vol 100, Iss 8, Pp 101293-(2021) Poultry Science |
| ISSN: | 0032-5791 |
| Popis: | We studied the effect of increased initial incubation temperature and repeated preincubation of 35-d stored eggs from 46 week old Ross 308 parental stock on the hatchability and day-old chick and yolk sac weight. Two different temperatures were applied during the first 36h and they were combined with four preincubation treatments during storage. One half of the hatching eggs (2400) were incubated for the first 36h at an incubation temperature of 38.3 oC, and the second half were incubated at a higher temperature of 39.2 oC. Four different preincubations were applied; none, once at the 7th day of hatching egg storage, twice at the 7th and 12th days of storage and three times at the 7th, 12th and 19th days of storage. Both preincubation and increased temperature had negative effects on hatchability (P0.05). A higher initial temperature decreased chick yolk free body mass (P |
| Databáze: | OpenAIRE |
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