Egg Weight Loss Research Articles

Analysing the Impact of Broiler Line and Egg Preservation Durations on Immunoglobulin Levels and Some Egg Quality Indicators

The basis of the poultry industry is the presence of parent flocks, and the lack of this causes the eggs to be transported for long periods and long distances, reducing the quality of hatching eggs and producing poor-quality, low-weight chicks. Therefore, the current study investigates the effect of different storage periods for different types of broiler chickens on the internal immunity of the egg and some qualitative characteristics of stored eggs. Three lines of broiler were used from three hatcheries (Ross 308-1: Ross 308-2: Cobb 508); these lines of eggs were imported from Türkiye and the Netherlands to Iraq, and all eggs were storage for four periods (15, 20, 25 and, 30 days) at seven c⸰. The results showed a significant (P≤0.05) increase for (line- 2) in total IgY at 25 days, and line three increased significantly (P≤0.05) in the HU unit at 25 days too. Meanwhile, there is no significant difference between periods in egg weight loss (Table 2), albumin pH, relative albumin weight, and yolk weight. It is concluded from the study's results that any storage duration may affect the egg's internal immunity and its qualitative characteristics. Thus, it may negatively affect the hatching rate and characteristics of the hatched chicks.

Influence of Monochromatic Light during Incubation on the Production and Metabolism of Low-Temperature Broiler Chicks.

The use of artificial lighting during the incubation phase is a tool that has been studied with the aim of increasing the production rates and hatchability. Using this, this study aims to investigate the effects of the luminous incidence of white and red monochromatic light on the production and metabolism of broiler chicks subjected to low temperatures. A total of 315 eggs of Ross 708 heavy breeders were used. The eggs were distributed randomly, with 35 eggs per tray, totaling 105 eggs per incubator. The treatments were the following: incubation without the use of light; the use of white monochromatic light; and the use of red monochromatic light. The lamps used were of the LED type. The samples were distributed in the factorial completely randomized experimental design with position effect on the tray. Candling, egg weighing, calculating the probability of survival and egg weight loss were performed. Temperatures were recorded using a thermographic camera. At birth, three chicks per tray were euthanized for evaluation: weight with and without yolk residue, gastrointestinal tract biometry, and blood and liver biochemistry. Analyses were performed using the R computational program. It was observed that there was a significant effect of the treatments on the levels of calcium, phosphorus, cholesterol, amylase, glucose, urea and glutamate pyruvate transaminase on the biochemical profile of the blood and on the thermographic temperatures of the eggs; the experiment was kept at low temperatures resulting in thermal stress, with an average temperature of 34.5 °C. Therefore, the use of red and white monochromatic light in the artificial incubation process for brown-colored eggs is not recommended, because in the post-hatching phase, it promoted the metabolism dysregulation on the blood biochemical profile to control the differentiation in the wavelength of traditional incubation.

Quality characteristics, lysozyme activity, and albumen viscosity of fresh hatching duck eggs after a week's storage at various temperatures

The study aimed to analyze the qualitative features of Cherry Valley duck’ hatching eggs during storage at different temperatures. Eggs were divided into 3 equal groups with 30 eggs each: fresh egg and stored at 7 °C and 17 °C within one week. Qualitative analyses of duck eggs were carried out, considering the morphological composition, physicochemical characteristics, lysozyme activity, and albumen viscosity. The highest weight of yolk and its percentage was found in the 17 °C group. The weight and percentage of albumen were significantly the highest in the group of fresh eggs. Higher egg weight loss was observed in the group stored at higher temperatures. Higher thick albumen height and Haugh units were found in fresh eggs and eggs stored at 7 °C. Different temperatures of egg storage did not affect lysozyme activity in thick and thin albumen. Stored eggs were characterized by lower albumen viscosity only at a shear rate of 10 rpm. The higher viscosity of thick albumen compared to thin ones was demonstrated at 10 and 20 rpm shear rates. The presented research results indicate a large diversity of selected qualitative indicators of hatching duck eggs, which may affect their storage and suitability for incubation.

Evaluation of the physical quality of eggs from laying hens raised in the cage-free system during the storage

This study assessed the effects of storage periods at room temperature on the physical quality of eggs from laying hens reared in the Cage-Free system. A total of 210 integral eggs from laying hens at 58 weeks of age from the Isa Brown lineage were used for the experiment. The eggs were distributed in a completely randomized design (DCC) comprised of five treatments based on storage period (eggs of 0, 7, 14, 21 and 28 days), in 7 repetitions of 6 eggs each.The variables of the study were: egg weight and weight loss; shape index; Haugh unit; gem index; shell, white and yolk percentages; and shell thickness. The data obtained were subjected to analysis of variance using the SISVAR 5.8 statistical package and the means obtained were compared using Tukey’s test at 5% significance level. The shape indexand shell thickness variables did not show significant differences (P>0,05) between storage periods. However, theremaining variables studied were significantly influenced (P≤0,05) by storage periods, it is verified that the storage periods at room temperature had influences on the parameters related to the physical quality of the eggs, with the exception of the shape index and thickness of the shell, and eggs of 0 days showed better physical quality when compared to stored eggs. It is concluded that the eggs began to lose marked quality after 14 days of storage.

A Comparative Study of the Internal and External Quality Characteristics of Table Eggs and the Effect of Storage Periods and Layer Strain on them under Summer Conditions

Background: Eggs are a rich source of protein and a portion of food that satisfies human demands and supplies the body with amino acids, metal elements and vitamins that are beneficial for general health. This research aimed to determine the influence of storage duration and hen breed on the internal and external quality characteristics of brown- and white-shelled eggs under different domestic storage circumstances. Methods: A total of 240 eggs from the two species were randomly selected. They were stored at a humidity of 65% and temperatures of ±1°C for 0, 15 and 30 days. All eggs were cracked to determine the egg coefficient, egg weight, egg weight loss and air chamber depth. Egg-specific density, Haugh unit values, yolk color, the presence of flesh and blood spots, white weight, yolk weight, shell integrity, white weight percentage, percentage of shell weight, yolk weight ratio and yolk weight ratio. Shell thickness, density, cleanliness, surface area and weight relative to shell area. Result: The Haugh unit, specific density, air chamber depth and shell thickness were all significantly (P£0.05) affected by the length of time eggs were stored. It had a favorable influence on shell density and weight for brown and white-shell eggs, but the Huff unit values of the eggs were negatively affected the longer they were stored. This effect was more pronounced the longer the eggs were stored. Due to the difference in shell color and the extended period of storage, there was a major change in all of the components of the egg. This was caused by the storage duration.

Eggshell translucency: its relationship with specific gravity and eggshell color and its influence on broiler egg weight loss, hatchability, and embryonic mortalities

Eggshell quality is among the most important factors affecting hatchability in broiler breeders, and therefore several methods for its assessment are available in the poultry industry. Among them, eggshell translucency has received special attention in recent years due to its connection with ultrastructural disorganization of the shell layers. However, there is very limited data on the impact of translucency on hatching eggs and on the possible links between this trait and specific gravity (SG) or shell color. Thus, our study investigated associations and interactions between eggshell translucency, SG, and color on incubation parameters of eggs from the same breeding flock (Ross 308AP, 51 wk of age). To this end, light and dark eggs within 5 different SG categories (≥1.065, 1.070, 1.075, 1.080, and ≤1.085) were selected from 15,976 eggs, graded into 3 translucency scores, and later incubated to evaluate egg weight loss, hatchability and embryonic mortalities. In general, translucency scores were evenly distributed within SG categories (χ2 [8, N = 1,138] = 13.67, P = 0.090) and color (χ2 [2, N = 1,138] = 4.93, P = 0.084). No interactions between eggshell translucency and SG or between translucency and color were found for the analyzed variables. An interaction was observed between SG and eggshell color for the variable egg weight loss, where the light-shelled eggs, in most SG categories lost more weight throughout incubation than dark eggs. Eggshell translucency affected egg weight loss, hatchability, and embryonic mortality on 11 to 18 d of incubation, with highly translucent eggs showing the worst results. At the same time, eggs with SG lower than 1.070 displayed the greatest weight loss, lowest hatchability, and highest contamination. We found no influence of eggshell color on weight loss or hatchability, but light-shelled eggs exhibited higher late embryonic mortality. Together, these data suggest that despite its effects on certain hatching parameters, shell translucency bears no relationship to SG or color.

The Effect of Eggshell Dipping with Various Types of Oils and Storage Duration on The Weight Loss and Shell Thickness of Table Eggs

Preserving eggs is very important to retain egg quality and increase shelf life, egg preservation is crucial. Eggs may be preserved by immersing them in several kinds of vegetable oil. The purpose of this research is to investigate the effects of dipping eggs in various types of oil and the duration of preservation on the shell thickness and weight loss of table eggs. The research material includes 45 chicken eggs, pure coconut oil, palm oil, maize (corn) oil, a screw micrometer, and a scale. The method utilized was experimental, employing factorials with a completely randomized design in a 3x5 factorial pattern and three (3) replications. Treatment A consists of oil types (A1 is pure coconut oil, A2 is palm oil, and A3 is maize (corn) oil), and treatment B: the storage duration of eggs at room temperature (including: 25 days for B1, 30 days for B2, 35 days for B3, 40 days for B4, and 45 days for B5). The variables that were noticed were the egg weight loss and shell thickness. Data were analyzed using analysis of variance and further analyzed using the Duncan Multiple Range Test (DMRT), utilizing SPSS version 16.0. The results suggest that the interaction between the kind of oil and storage length didn’t have significant consequences (P>0.05) egg weight loss and shell thickness. The type of oil significantly affects (P<0.05) shell thickness. The storage duration at room temperature significantly affects (P<0.05) on the egg weight loss and shell thickness. In conclusion, the best treatment for dipping eggs is using pure coconut oil and storing them at room temperature for up to 40 days.

Qualidade de ovos tipo caipira comercializados em diferentes estabelecimentos na cidade de Alfenas – MG, armazenados sob refrigeração

ABSTRACT The aim of this study was to assess the internal quality of free-range eggs available for sale in Alfenas – MG, Brazil, and stored under refrigerated conditions (maximum and minimum temperatures of 9.7 and 6.7 °C, respectively). The experimental design was completely randomized, structured as a 2x5 factorial arrangement involving two types of retail outlets (supermarket (S) and open-air market (OA)) and five storage periods (1, 8, 15, 22, and 29 days), resulting in 10 treatments. Each treatment had six replicates, represented by individual eggs. The following parameters were evaluated: Haugh unit (HU); percentage of egg weight loss (WL%); percentages of albumen, yolk, and shell; yolk index (YI); albumen index (AI); yolk pH; and yolk color. Egg weight loss increased (p<0.05) with the length of the storage period. Eggs acquired from S were deemed to be of inferior quality (HU < 60), in contrast to those obtained from OA (p<0.05). A significant interaction effect was noted for YI (p<0.05), with eggs from S exhibiting higher YI values than those from OA at 15 and 22 days of storage. Additionally, eggs from S had diminished AI values (p<0.05) when compared to those acquired from OA. The yolk color in eggs from S was more intense than that in eggs from OA (p<0.05). A lower yolk percentage was detected in eggs from S relative to those from OA (p<0.05). Therefore, eggs sold in Alfenas – MG, Brazil, from open-air markets possess superior quality compared to those sold in supermarkets.

Influence of Shape Index, Specific Gravity, Area-Volume Ratio, and Egg Weight Loss During Incubation on the Hatchability of Eggs from Layer Hen Grandparents

Influence of Shape Index, Specific Gravity, Area-Volume Ratio, and Egg Weight Loss During Incubation on the Hatchability of Eggs from Layer Hen Grandparents

The effect of different layer genotypes raised in the Free-range system on egg quality storage at different temperatures

The aim of this study was to investigate the effect of stored eggs obtained from different layer genotypes raised in a Free-range system on egg quality at different storage temperatures. Lohmann Brown, Lohmann Sandy, and ATAK-S were used as layer genotypes in the study. The study was performed in a 3x2 factorial design with three genotypes and two storage temperatures. A total of 300 table eggs were used in the study. Egg quality analysis was carried out on 100 eggs from each genotype. Eggs were stored in refrigerator (4±2°C) and at room temperature (22±2°C) for 28 days. Egg quality was determined in 10 eggs from each group after 0, 7, 14, 21, and 28 days of storage, and the effects of temperature, genotype, and temperature x genotype interaction were determined. In the study, the effects of genotype and storage temperature on egg weight loss, Haugh unit, yolk index, and albumen pH were determined to be significant (P<0.05). However, the interaction effects of storage temperature x genotype were not statistically significant for any period of storage on egg quality characteristics such as Haugh unit and albumen pH. As a result, it was determined that eggs stored at refrigerator temperature during the research, depending on the storage conditions, preserved their quality characteristics better than those stored at room temperature. The study concluded that the eggs of the ATAK-S genotype had a lower shelf life compared to those of the Lohmann Sandy and Lohmann Brown genotypes.

Effect of using three types of vinegar on the quality and Shelf Life of table egg


 
 
 
 The current investigation was conducted to study the effectiveness of apple, grape and lemon vinegar coating in the shelf life of table eggs stored under room and refrigerator conditions for eight weeks. Two –hundred and forty table eggs from broiler breeder 57 weeks old were taken in the field and divided into eight treatments in two conditions, each including four treatments. T1 (control group) 60 eggs, T2 (apple vinegar) 60 eggs, T3 (lemon vinegar) 60 eggs and T4 (grape vinegar) 60 eggs were studied for eight weeks to evaluate egg quality characteristics after each two weeks and internal chemical compounds in the last week. The result showed a significant (P≤0.01) improvement of egg weight (g) in T2 and T3 in refrigerator conditions compared toT1, which recorded the lowest egg weight and decreased egg weight loss. Moreover, albumin height (mm) was increased while albumin diameter decreased, and yolk index significantly (P≤0.01) increased in refrigerator conditions.
 Additionally, air cells were significantly (P≤0.01) decreased in all vinegar-sprayed eggs, particularly in apple and grape treatments in both conditions. Three types of vinegar significantly (P≤0.01) improved moisture content by about 4%, and 2% in refrigerator condition. Results in this study indicate that using 5% of apple, lemon and grape vinegar solution of coating table egg extends egg-shelf life from one month to two months and more without negatively affecting the quality and quantity of eggs.
 
 
 
 

Impact of broiler breeder hens’ age and egg storage on egg quality, embryonic development, and hatching traits of FUNAAB-alpha chickens

This study aimed to determine the impact of the age of breeder hens and egg storage on egg quality, embryonic development, hatching events and chick quality in FUNAAB-alpha chickens. The study involved the use of 500 hatching eggs each collected from 32-wk and 60-wk-old of FUNAAB-alpha broiler breeder hens at the Animal Breeding and Genetic Unit of the Federal University of Agriculture, Abeokuta, Nigeria and subjected to 5 storage periods (0, 3, 7, 11, and 15 d). The quality traits of the eggs were recorded and incubated using the conventional protocol. Data were collected on the internal and external egg characteristics, embryonic development, hatching events, and chick quality. The data collected were laid out in 2 by 5 factorial design. The results showed that eggs from 32-wk-old breeder hens had higher albumen height and Haugh unit (HU) value than those from 60-wk-old breeders. The albumen height and HU decreased progressively with storage length in the 2 age groups. Extended storage duration linearly increased (P < 0.01) egg weight loss and decreased (P < 0.01) yolk height. The eggs from both breeder ages had increasing blastodermal diameters at oviposition up until d 11 of storage but decreased on d 15 of storage in eggs from 32 wk breeders. Eggs of 32-wk-old FUNAAB-alpha breeder hens had larger diameters at oviposition compared with 60-wk-old breeders. The chicks from 60-wk breeder had late internal pipping (469.06 h), early external pipping (474.46 h) and a shorter time lag between both pips (9.00 h) compared to chicks from 32 wk breeder. The highest fertility was recorded in eggs stored for 3 d (80.7% and 79.6%), while the lowest fertility was in eggs stored for 15 d (53.4% and 47.7%) in both 32-wk and 60-wk-old breeders, respectively. Chicks from young breeder hens stored for 3 d had better quality scores (100%) compared to 0, 7, 11, and 15-d storage duration and in 60-wk-old breeders across all storage duration. It was concluded that both egg storage duration and age of breeder affected egg quality, hatching events and hatchling quality of FUNAAB-alpha chickens and the interaction effects of both factors was recorded for some of these traits. However, extended storage beyond 7 d had a larger negative impact on egg quality and hatchability of eggs from an old breeder (60 wk) than on eggs of a young breeder (32 wk).

Changes in physicochemical parameters of duck eggs and extra-embryonic structures during incubation

Duckling embryogenesis should be deepened due to the hatching technology and its modification possibilities. Many changes occur in incubated eggs, which expose the embryo to hazards. The study aimed to analyse the physicochemical properties of eggshell, yolk, thick albumen (TA), and amniotic fluid (AF) of incubated hatching eggs from 52-week-old Cherry Valley ducks. The morphological features of 18 fresh eggs were analysed. Over 28 days, a total of 800 eggs underwent incubation. Eggshell surface temperature and egg weight loss were measured on days 1, 4, 7, 10, 14, 18, 21, and 25. Eggshell, TA, AF, and yolk were collected from eggs at incubation days 1–21 (every week). TA was collected on days 0, 1, and 7, while AF on days 7, 14, and 21. The analysis covered a range of physicochemical parameters. Eggshell thickness decreased with incubation, reaching its lowest point posthatch (P < 0.001). The highest pH for TA was recorded on day 1, while the lowest was on day 7 when comparing days 0, 1, and 7 (P < 0.001). TA pH was consistently higher than in AF (P < 0.001). However, the pH of TA was the highest on day 1 and the lowest on day 7 (P < 0.001). Yolk pH increased from days 1 to 21 (P < 0.001). There was also a noticeable in egg weight loss (0.34% daily) (P < 0.001). Vitelline membrane strength decreased from day 0 to day 1 (P < 0.001). Lysozyme activity in thick albumen on day 7 was higher than on days 0 and 1 (P < 0.001). Lysozyme activity in AF was higher on day 21 than days 7 and 14 (P < 0.001). TA viscosity was highest on day 0 and lowest on day 1, compared to other days (P < 0.001). AF viscosity and CP content exhibited an increase on day 21 as compared to days 7 and 14 (P < 0.001). The CP content in TA was notably higher on day 7 than on days 0 and 1 (P < 0.001). Polyunsaturated fatty acids declined, while monounsaturated and transfatty acids increased (P < 0.001). Viscosity and lysozyme activity increased on day 7 in TA and day 21 in AF. TA and the amniotic cavity appeared to facilitate the transfer of substances, particularly CP. Viscosity could be an indicator for optimising incubation conditions, as incorrect changes can affect embryo mortality. The results showed the different utilisation of nutrients, such as fatty acids. It could support research on the in-ovo administration of various substances.

Effect of four eggshell repair materials on weight loss during incubation of white leghorn chicken eggs.

Egg weight loss during incubation is a key indicator used to monitor successful egg development and is closely related to hatchability and chick survival. Artificial incubation is one of the most important captive breeding techniques used in conservation efforts to bolster avian populations. To repair damage to the eggshell and ensure embryonic viability during incubation, a variety of repair coverings can be applied. This study tested the impact of four repair materials (nail polish, synthetic glue, medical dressing, and molten wax film) on egg weight loss during incubation. We found no impact on weight loss for coverings smaller than 35% of the eggshell surface, nor did we find any differences between covering types. The average egg weight loss decreased as the coverage area increased, and the weight loss did not differ when blunt versus sharp-end coverings were compared. Given the relative insensitivity of egg weight loss and survival to the type of patch material used, we concluded that the selection of material for the purpose of weight loss management could be based on practical considerations, such as ease of application and availability.

Effects of age and eggshell thickness on the hatching results of stored broiler breeder eggs.

The present study was conducted to determine the effects of breeder age and eggshell thickness on the hatching results of broiler breeders. A total of 3000 eggs were collected from three flocks at different ages, viz., 27 (young), 48 (middle-aged) and 65 (old) weeks. Eggs were individually weighed and eggshell thicknesses were determined using an ultrasound gauge. The eggs of each age group were classified as thin-, medium- or thick-shelled and stored for 7 days at 18°C and 60% relative humidity prior to incubation. Total egg weight loss during storage and incubation was higher in middle-aged (48 weeks old) flock eggs (11.46%) than in young (10.14%) and old (10.37%) flock eggs. Hatchability was significantly lower in the eggs of the old flock than of the other flocks. The highest hatchability (70.6%) was observed in the young flock. Eggs with thick shells better tolerated the detrimental effects of storage and more eggs remained fertile than amongst the medium- and thin-shelled eggs. The overall hatchability of the old flock was 38.0%, whilst hatchability of set eggs in the thick-shelled group of old flock eggs was 58.3%.

Impact of storage duration and short periods of incubation during egg storage on embryonic development and hatching traits of hybrid chicken strain

The study assessed chicken egg storage duration and short periods of incubation during egg storage (SPIDES) on embryo development. Eggs samples from 310 eggs from 72-week-old hybrid layer breeder flocks were divided and stored at 16 °C and 75% RH for 1, 4, 7, 10, 14, 17, and 21 days (D). Some eggs were also divided between 14D and 21D alone and stored. One subgroup received heat application for 6 h during storage resulting in 0-h × 14D (control); 0-h × 21D (control); 6-h × 14D (SPIDES) and 6-h × 21D (SPIDES). Storage durations between 1D and 21D did not influence most egg quality parameters. The interaction of storage duration and SPIDES affected initial, final egg weights and egg weight loss. SPIDES eggs recorded heavier wet embryos than non-SPIDES eggs at embryonic days (ED) 4, ED7, ED11, and dry embryo weight at ED11. SPIDES resulted in longer embryos at ED4 and ED11. In 21D stored eggs hatchability was higher in SPIDES compared to non-SPIDES treatments (66.7 vs. 48.3%). The reverse effect of SPIDES occurred in 14D stored eggs. In conclusion, the study shows positive effect of SPIDES in longer stored eggs and could be due to a positive impact on embryo.

The physicochemical features of eggshell, thick albumen, amniotic fluid, and yolk during chicken embryogenesis

The study aimed to analyze the hatching egg and physiochemical features of eggshells, thick albumen, amniotic fluid, and yolk during the incubation of Ross 308 chicken eggs. Eggs (n=755) were incubated for 21 d. Quality analysis of fresh eggs was performed. Eggshells, albumen, and yolk were collected from fresh eggs and incubation d 1, 7, and 14. Eggshell thickness and strength, pH, vitelline membrane strength, fatty acid (FA) in the yolk, pH, viscosity, lysozyme activity, and crude protein content in thick albumen and amniotic fluid were analyzed. Hatching parameters were calculated. Egg weight loss was constant (8.04% overall). Lower egg surface temperature was found on d 7 compared to d 4, 14, and 18. A lower thickness of posthatch eggshells was found. The strength of the vitelline membrane significantly decreased within 24 h (by over 58%). During incubation, there was a decrease in thick albumen/amniotic fluid pH; an opposite trend was found in yolk pH. The vitelline membrane strength was negatively correlated with the albumen pH. Lysozyme activity was higher in fresh thick albumen and up to 2 wk of incubation. On d 7, the lowest activity was found in the amniotic fluid. On d 14, lysozyme activity increased in amniotic fluid. The higher viscosity of the thick albumen was demonstrated on d 7 and 14 of incubation. The lowest viscosity in amniotic fluid was found on the same days. Crude protein content was higher in thick albumen (d 7 and 14) and lowest in amniotic fluid on d 7. The FA content changed between d 0 and 14. The results indicate different use of FA, where PUFA decreased. Eggshell is used in the last week of incubation. The thick albumen is reduced, while the biological value of amniotic fluid is increasing. Lysozyme activity, viscosity, and crude protein content may be interdependent. It may indicate the flow of substances and the transfer of functions from the thick albumen to the amniotic fluid during chicken embryogenesis.

Effectiveness Performance of Sodium Hypochlorite (NaOCl) to Increase Hatchability of KUB Chicken Eggs in Artificial Hatchery

This study aims to determine the effect of 40°C warm water and sodium hypochlorite solution (NaOCl) on the hatchability of KUB chickens through artificial hatchery. The NaOCl concentrations used in this study were 0.25% and 0.5%. The hatching eggs used are the production of KUB hens which are kept intensively in the UPBS Poultry Departmen, Assessment Institute for Agricultural Technology (AIAT) of North Sumatra. The research procedures applied in this study were collection of hatching eggs, fumigation of machines and equipment, setting of machines and hatching eggs, washing of eggs with cherry leaf extract and hatching of eggs for 21 days. During the hatching process, observations were made on the variables that had been determined. The observed variables were egg shape index, egg weight loss, shell temperature and hatchability. The method used was a completely randomized design (CRD) with 3 treatments and 300 replications. The results showed that the shape index of the eggs that hatched in this study was 76.71 - 77.38%, the P2 treatment experienced the most stable weight loss compared to other treatments. The conclusion in this study P2 (0.25% NaOCl) effective in the highest egg hatchability.

Effect of rosemary (Rosmarinus officinalis) leaf meal supplementation on production performance and egg quality of laying hens

This experiment was conducted to investigate the supplemental effect of rosemary leaf meal (RLM) on egg production and egg quality in Lohmann-Brown laying hens. For each treatment, six replicates were performed with four 24-week-old laying hens for a total of 96 chickens. Dried rosemary leaf meal (RLM) was present in the commercial laying hen ration at 0, 1.7, 3.5 and 5.2%, respectively. The interactions between dietary treatments, egg storage temperatures (4 °C, 21.5 °C), and egg storage durations (7, 14, 21, 28, and 35 days) were examined in factorial designs using a fully randomized design. The data were analyzed using the Statistical Analysis System (SAS, 2014, Ver. 9.3) and Tukey's multiple range tests to separate the means. The inclusion of dried RLM at a level of 5.2% (p < 0.05) significantly improved the hens' daily egg production (78.9%). Feed conversion ratio (2.25) and egg weight (56.7 g) compared to control treatment. Similarly, at 3.5% and 5.2% RLM supplementation, eggshell weight (5.876 g) and eggshell strength increased significantly (p < 0.05) (compared to control, a weight of 3.76 kg/cm2 and a shell thickness (0.37 mm) was observed. In addition, the groups fed 5.2% RLM had significantly higher albumin weight (34.9 g/L), albumin height (6.9 mm), and yolk weight (15.6 g/L). l), yolk height (15.9 mm), yolk color (5.3 points), and Hough unit (83.9 points) than the control groups. Regarding the external characteristics of stored eggs, a group of hens fed at rates of 3.5 and 5.2% RLM showed significantly greater (p < 0.05) egg weight with increases in storage temperature and duration as a control group. There was a significant interaction effect between stored eggs collected from the supplemented groups in terms of egg weight, weight loss, shell weight, shell strength, and shell thickness stored at specific temperatures and storage durations. There was a decrease in albumen level and Haugh unit (HU) with an increase in storage temperature and duration over treatment (P < 0.05). Therefore, better external quality was observed in eggs collected from a group of chickens fed 4.5 and 5.2% RLM after 35 days of storage compared to a control group. Mean albumen height, albumen weight, HU, yolk height, and yolk color of eggs stored in the refrigerator (4 °C) were an exception for yolk weight, which was higher compared to room temperature (21.5 °C). Significantly low (P < 0.05) albumen height (6.61 to 2.96 cm), Hough unit (82.49 to 47.64 points), and yolk height (14.66 to 12.35 mm) were observed at 35 days storage recorded in the control group. In conclusion, supplementation with RLM at 3.5% and 5.2% improved the performance and quality of both fresh and stored eggs.

Effect of short periods of incubation during egg storage (SPIDES) on hatchability of broiler breeder eggs

An experiment was conducted to evaluate the effect of Short Periods of Incubation During Egg Storage (SPIDES) on the hatchability of broiler breeder eggs. Broiler hatching eggs (500) were divided into five groups (A to E) containing 100 eggs in each and further subdivided into five replicates of 20 each. These groups were subjected to SPIDES treatment at temperature 37.50C and 55-60% relative humidity (RH) viz. control A (7 days egg storage without SPIDES and incubated on 8th day), B (10 days storage with 1 h SPIDES on 5th day and incubated on 11th day), C (10 days storage with 2 h SPIDES on 5th day and incubated on 11th day), D (15 days storage with 1 h SPIDES on 5th and 10th day and incubated on 16th day), E (15 days storage with 2 h SPIDES on 5th and 10th day and incubated on 16th day). All eggs were stored at 16-180C temperature and 65-70% RH. Egg weight loss, fertility, hatchability, embryonic mortality, hatch window, chick quality and healthy chick production were studied. SPIDES treatment in Group E restored hatchability and healthy chick production, reduced late embryonic mortality and improved day-old chick length. In conclusion, SPIDES treatment at 37.5°C and 55-60% RH for 2 h on 5th and 10th day during 15 days egg storage restored the hatchability; and improved embryonic survivability, healthy chick production and chick quality.