The Effects of Different Cabinet Temperatures During Last Stage of Incubation on Hatching Traits of Different Egg Weight Groups in Broiler Hatching Eggs

Authors : İskender YILDIRIM, Ali AYGÜN

Pages : 28-32

View : 15 | Download : 21

Publication Date : 2004-06-25

Article Type : Research Paper

Abstract :This study was conducted to investigate the effects of different cabinet temperatures during plateau and pip stages of embryo development and different egg weights produced by same flock insert ignore into journalissuearticles values(49 wks old age-Ross-308); on hatching traits in broiler. The eggs divided into three egg weight groups insert ignore into journalissuearticles values(55.01-60.00 g, 1st group, 60.01-65.00 g, 2nd. group and 65.01-70.00 g, 3rd group); and exposed to three different hatching cabinet temperatures during plateau and pip stages of incuba-tion. The temperatures were adjusted as 37.2 insert ignore into journalissuearticles values(KON);, 38.3 insert ignore into journalissuearticles values(Y); and 39. 4 0C insert ignore into journalissuearticles values(ÇY); for cabinets during the study. The statisti-cal evaluation for egg components was carried on six eggs for each treatment group insert ignore into journalissuearticles values(totally 18 eggs); . The differences among groups for egg and albumen weights were found significant insert ignore into journalissuearticles values(P<0.01);. The differences for yolk weights were found significant between first and other two groups and the yolk weight in group 1 decreased compared with other groups. No difference were found for albumen and yolk rates between 1 and 2 but for 3 treatment groups. In spite of incerasing albu-men rates in the eggs over 65 g , by contrast, the yolk rate decreased compared with other treatment groups. Prenatal and total late deaths increased and dependingly hatchability of over 65 g of eggs depressed when exposed to 37.2 0C cabinet temperature. Perinatal deaths at 39.4 0C were found significantly higher in group three than that of group 2. The results imply that the eggs over 65 g should be incubated at temperatures higher than 37.2 0C cabinet temperatures during plateau and pip stages of incubation. The temperature of Y group seems to be optimal for all egg weight groups.
Keywords : plato pip, kuluçka, sıcaklık, yumurta ağırlığı, broiler