Effect of Egg Disinfection on Hatching Performance for Bandarah Chicken Strain

Four thousands and two hundred hatching eggs were obtained from Bandarah chicken to evaluate the effect of chemical and natural eggs disinfectants and fumigation on egg weight loss, embryonic mortality, hatchability, hatch time, chick weight, and chick weight loss. Three incubation trials were done, each one contained 1400 hatched eggs and divided into fourteen treatments (100 eggs per each). First treatment (T1) was used as control without any treatment, eggs of second treatment (T2) were dipped in water, and third treatment in alcohol, whereas T4, T5, T6,T7 treated egg groups were dipped in chemical disinfectant (sodium chloride, betadine, hydrogen peroxide, virkon S) . Egg of T9, T10, T11, T12, T13 and T14 groups were dipped in natural disinfectants (oregano, cumin 0.2 and 0.4 % and oregano+ cumin0.1 and 0.2), respectively. Results obtained are as follows 1. Egg weight loss percentage had significantly (P<0.01) affected by eggshell disinfectants among all incubation intervals. Hydrogen peroxide treatment group exhibited the greatest significant (P<0.01) egg weight loss (4.31% and 5.26%) among incubation intervals between 0-5 and 11-15 days), respectively compared with other treated groups. Whereas, hydrogen peroxide disinfectant significantly represented the lowest egg weight loss (2.50 and1.22%) among the incubation intervals between 6-10 and16-18 days, respectively compared with other treated egg groups. 2. Formaldehyde fumigation recorded the worst and highest significant percentage of embryonic mortality (17.95%) throughout the incubation period (0-20days) followed by control untreated (12.94%) with the same significant difference. Highest significant percentages for hatchability of fertile egg were recorded in egg groups with oregano 0.2 and 0.4% (96.87 and 95.76%),cumin 0.2 & 0.4%(95.51and97.15%)and oregano+cumin0.1 and 0.2% (96.19 and96.15%), respectively.