Abstract
KOSIN (1956) reported that pre-incubation warming of chicken and turkey eggs improved their subsequent hatchability. The treatment which was most effective for turkey eggs was a single warming period of 2–5 hours at incubation temperature, followed by storage, at 53°F. Kosin also reviewed the pertinent literature. Subsequently Kosin (1957) observed that overnight holding of the eggs at room temperature (72–74°F.) before storage at 53°F. also improved hatchability of turkey eggs. Becker and Bearse (1958) reported that both White Leghorn and Dominant White × White Rock Cross chicken eggs were improved in hatchability by (1) warming for five hours at 100°F., (2) for one hour at 100°F. and, (3) leaving overnight in a room at 70–73°F.METHODSFollowing publication of Kosin's (1956) work all turkey eggs incubated at Larro Research Farm in 1957 were warmed for five hours at 100°F. on the day following production. The hatchability for …
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