卵储存时间和从储存到化温度的升温速度对肉胚胎发育的形态影响
Anne Pennings1, Hendrikus Johannes Wijnen2, Carla Willemien van der Pol2
1Adaptation Physiology Group, Department of Animal Sciences, Wageningen University, De Elst 1, P.O. Box 338, 6700 AH, Wageningen, the Netherlands; HatchTech Incubation Technology, Innovatielaan 3, 6745 XW, De Klomp, the Netherlands.
Poultry science
|June 27, 2025
概括
较长的肉蛋储存 (14天) 会延迟胚胎的发育,但缓慢的升温率 (144小时) 可以减轻对化能力和质量的负面影响. 这样可以优化肉胚胎的存活率.
科学领域:
- 禽畜科学 禽畜科学 禽畜科学
- 胚胎学 胚胎学
- 动物养殖 动物养殖
背景情况:
- 延长的 brojler 卵存储 (>7天) 会对化能力,化时间和一天大的小质量产生负面影响.
- 从储存到化温度的蛋加热率 (加热率) 可能会减轻这些负面影响.
研究的目的:
- 调查肉蛋储存时间和变暖速度对胚胎发育,存活率和pH的相互作用影响.
- 确定最佳的升温速度,以减轻肉胚胎的储存延迟.
主要方法:
- 一个2x3的因数实验测试了两个储存时间 (4天和14天) 和三个变暖速度 (10,24小时和144小时).
- 评估了形态发育,存活率,白蛋白和黄的pH值,小的长度和化时间.
主要成果:
- 储存14天的胚胎表现出形态进步,但与4天的储存相比,在加热/化期间滞后.
- 一个144小时的升温率导致更长的小和更短的化时间,可能会弥补14天的储存延迟.
- 在4天的储存后,化能力在144小时的升温率下得到改善;在14天后没有观察到任何差异.
结论:
- 一个144小时的升温率可以有效地减轻发育延迟,并改善与14天肉蛋储存相关的化能力.
- 渐进的变暖使胚胎能够适应,保持发育并改善与快速变暖相比的结果.
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