Year: 2021 | Month: June | Volume 11 | Issue 3
Effect of Storage Duration and Temperature on Hatchability and Egg Weight Loss of Kuroiler Breed of Chicken
Subhash Yadav*
Mahesh Datt
Om Prakash Choudhary
DOI:10.30954/2277-940X.03.2021.19
Abstract:
The present investigation was carried out to investigate egg weight losses and hatchability of eggs of Kuroiler breed of chicken at poultry farm SKN College of Agriculture, Jobner (Rajasthan). Total 180 fresh eggs of Kuroiler chicken of 25-38 week age were collected for this study and stored for 0, 5 and 7 days at two different temperatures i.e. 30±2oC and 20±2oC as per treatment i.e. T1 (30oC+0d), T2 (30oC+5d), T3 (30oC+7d), T4 (20oC+0d), T5 (20oC+5d) and T6 (20oC+7d). Treated eggs tray are placed incubator to determine hatchability. Result shows that egg weight loss was maximum (2.06%) in treatment T3 followed by T2 and T1. The egg weight decreased with increase in storage duration and temperature conditions. In present investigation percentage hatchability (Fertile Egg Set Basis) was found significantly higher (90.70%) in 5 days stored eggs than 7 days storage (85.37%) and 0 day storage (77.50%) under cold temperature (20oC) with fumigation and hatchability of (Total Egg Set Basis) was found significantly higher in eggs that stored for 5 days (86.67%) and found lower in 0 days stored eggs (68.89%). Duration of storage and temperature significantly (P≤0.05) affected hatchability of eggs (both TES & FES). Hatchability declines when storage duration is beyond 5 days. Hatchability also found higher in eggs stored at 20oC temperature.
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