Impact of storage period on hatching egg quality, extra-embryonic structures, embryo morphometry, hatchability, and...

Area of Science:

• Poultry Science
• Reproductive Biology
• Animal Science

Background:

• Egg storage duration is a critical factor influencing the biological value and hatchability of hatching eggs.
• Understanding the effects of storage on egg composition, embryo development, and chick quality is essential for optimizing poultry production.

Purpose of the Study:

• To evaluate the impact of different storage durations (0, 4, and 7 days) on the quality of hatching eggs from Rosa 1 hens.
• To assess the morphometric traits of embryos and newly hatched chicks under varying storage conditions.
• To determine the optimal storage period for maintaining hatchability and qualitative features of hatching eggs.

Main Methods:

• 1200 hatching eggs were divided into non-stored (NS), 4-day stored (S4), and 7-day stored (S7) groups.
• Eggs were stored at 17°C and 60% relative humidity. Egg quality parameters, including weight loss, albumen pH, lysozyme activity, and viscosity, were analyzed.
• Embryo morphometry, hatching results, and 1-day-old chick quality were assessed at specific incubation and post-hatching stages.

Main Results:

• Seven-day storage (S7) resulted in significantly higher weight loss, increased eggshell and yolk proportions, and decreased yolk index.
• Vitelline membrane strength was reduced in S4 and S7 groups. Albumen and yolk pH were lowest in the non-stored (NS) group.
• Embryo weight and eye diameter were reduced in the S7 group, and hatching efficiency was adversely affected by storage up to 7 days.

Conclusions:

• Egg storage at 17°C and 60% relative humidity should be limited to 4 days to preserve hatchability and qualitative characteristics.
• Extended storage periods negatively impact egg composition, embryo development, and chick quality.
• Findings provide crucial insights for optimizing hatching egg management in poultry operations.