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Abstract | Post-hatch | Hatchability | Chick quality | Warming profiles

Effect of the Warming Profile at the Start of Incubation on Hatchability and Chick Quality in Short Stored Eggs

Oral Presentation at the XIVth European Poultry Conference, June 2014, by Inge van Roovert-Reijrink

I. A. M. van Roovert-Reijrink*, C. W. van der Pol*, C. M. Maatjens*

*HatchTech B.V., P.O. Box 256, 3900 AG Veenendaal, the Netherlands.

Storage of hatching eggs is a common procedure at breeder farms and hatcheries. Previous trials showed that a warming profile at the start of incubation, of which the increase in temperature from 29.4°C to 37.8°C was controlled, reduced early embryonic mortality in long stored eggs (>7 days) in comparison to no controlled warming profile. The current trial investigated the effect of warming profile on hatchability and chick quality for short stored eggs (< 7 days) of a young, prime, and old flock.

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