Poultry news - Impact of egg warming on the embryo

Impact of egg warming on the embryo, hatchling and broiler performance in stored and fresh eggs.
The objective of this trial was to determine the effect of rate of egg warm-up prior to incubation upon embryo growth.

Energy metabolism and grow out performance for broiler from fresh or stored eggs. A total of 1080eggs were obtained from a young flock of hen when 33 weeks of age, stored for 2 week and again at 35 week of age and stored for 3 days.

Eggs from 2 storage periods of either 2 week (stored) or 3 day )fresh) were equaly divided and palced in 2 differente incubator with 2 different warm-up profiles, (fast and slow) fast profile eggs were warm-up to temperature over a period of 18 hours, after the egg attained incubation temperature, the profiles were kept the same.

Chick were grown out and weight at 3 week and at 6 weeks, heart rate were determined at 13 days of incubaton. Chicks were examined at hatch, and liver and heart samples were taken form 10 chick per treatment to determine relative organ weight and glycogen contents, body weight at hatch as a percentage of initial egg weight demonstrated an interaction of storage treatment and rate of warm-up, this diffrences appears to be the result of the significant differences in the low ammount of residual yolk at hatch in the slow fesh chick.

Relative heart weight was significantly greater for fresh versus stored eggs and the slow versus the fast warm-up.
And the grams of glycogen per liver were reversed, body weight at 6 weeks were significantly greater in the females if they come from eggs which were stored and increased slowly compared to the other treatment.

Male broiler were signifantly higher when warmed-up fast compared to slowly.