The Pre-Incubation Storage of Turkey Eggs in Closed Environments

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THE hatchability of turkey eggs is reduced when stored for more than several days and several methods are often used to offset this loss (Sampson and Wilson, 1944; Asmundson, 1947; Kosin, 1950, 1954). These include holding eggs at 55°F. and also pre-incubating the eggs (Kosin and St. Pierre, 1956), although the pre-incubation treatment may not be effective when hatchability is high (Kosin, 1960; Milby and Sherwood, 1960). Another factor which may affect the hatchability of stored turkey eggs is the gaseous environment surrounding the eggs during the storage period. A technique useful for maintaining egg quality was used by Becker (1964) with chicken eggs to reduce the hatchability loss when eggs were stored before incubation. In that study, eggs were placed in polyethylene and polyvinylidene chloride copolymer (Cryovac) bags and stored up to 15 days. It was observed that the hatchability of the eggs stored 8–15 days was highest…