Controlled Egg Weight Loss During Incubation of Turkey Eggs
نویسندگان
چکیده
منابع مشابه
Effect of Egg Weight on Egg Traits and Hatching Performance of Turkey (Meleagris gallopavo) Eggs
The study was conducted to determine the effects of turkey (Meleagris gallopavo)egg weight on certain egg traits and hatching performance. A total of 178 turkey eggs comprising of three different egg weight groups below 60 g (G I), 61 to 69 g (G II) and above 70 g (G III) were used for this study. Average egg weight (g), egg length (cm), egg breadth (cm) and egg volume (cm3) values increased wi...
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An experiment was conducted to determine the effect of time of oviposition, generally representing different positions in the normal egg laying sequence, on egg weight loss during storage and incubation, and on fertility and fertile hatchability of eggs from mid-lay (42 wk) and old (67 wk) broiler breeders. A total of 1,800 eggs (900 eggs per flock age) were collected during 10 consecutive days...
متن کاملeffect of egg weight on egg traits and hatching performance of turkey (meleagris gallopavo) eggs
the study was conducted to determine the effects of turkey (meleagris gallopavo)egg weight on certain egg traits and hatching performance. a total of 178 turkey eggs comprising of three different egg weight groups below 60 g (g i), 61 to 69 g (g ii) and above 70 g (g iii) were used for this study. average egg weight (g), egg length (cm), egg breadth (cm) and egg volume (cm3) values increased wi...
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This study was carried out to determine the effect of pre-incubation storage periods on egg weight loss, embryonic development and hatchability of hatching pullet eggs. Three hundred eggs were used for this experiment. The eggs were sourced on five different days (sixty eggs per day) at three days interval (day 0, 3, 6, 9, and 12) and weighed. The sixty (60) eggs collected on each day were subd...
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Egg white is an important contributor to the protection of eggs against bacterial contaminations during the first half of incubation (day zero to 12), prior to the egg white transfer into the amniotic fluid to be orally absorbed by the embryo. This protective system relies on an arsenal of antimicrobial proteins and on intrinsic physicochemical properties that are generally unfavorable for bact...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1987
ISSN: 0032-5791
DOI: 10.3382/ps.0660428