Abstract
THE hatchability of turkey eggs has been reported by numerous workers to exhibit a marked decline under practical conditions in a period from about the 8th week to the 12th week. Earlier reports have indicated that the decline in hatchability can be delayed by supplementing the diet with sources of unidentified factors. Some of the supplements reported to increase hatchability are pork liver meal, desiccated meat meal, fish meal, dried buttermilk, dried skimmilk, meat scraps, dehydrated alfalfa meal, distillers dried solubles, dried whey, and liver “L” (Nestler et al., 1936; Dickens et al., 1941; Atkinson et al., 1951, 1953, 1955b; Couch et al., 1954; and Ferguson et al., 1956). The fat soluble vitamins E and D, as well as pantothenic acid, have been shown to be necessary in the maintenance of hatchability (Stadelman et al., 1950; Jensen et al., 1953; Jensen, 1953; Jensen et al., 1956; Atkinson and Couch, 1954; . . .
Published Version
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