Anne Pennings , Hendrikus Johannes Wijnen , Carla Willemien van der Pol , Elisabeth Anna Maria Graat , Bas Kemp , Henry van den Brand
{"title":"Effects of hatching egg storage duration and warming rate from storage to incubation temperature on morphological broiler embryo development","authors":"Anne Pennings , Hendrikus Johannes Wijnen , Carla Willemien van der Pol , Elisabeth Anna Maria Graat , Bas Kemp , Henry van den Brand","doi":"10.1016/j.psj.2025.105451","DOIUrl":null,"url":null,"abstract":"<div><div>Hatching egg storage affects the development and survival of broiler embryos. Storage for longer than 7 d is associated with decreased hatchability, delayed hatching, and lower day-old chick quality. These negative effects may be mitigated by the rate at which eggs are warmed from storage temperature (18°C) to incubation temperature (37.8°C), which is referred to as the ‘warming rate’. The current study investigated effects of broiler egg storage duration in interaction with warming rate on morphological embryo development and survival, and how albumen and yolk pH are affected. An experiment with a 2 × 3 factorial arrangement, testing 2 storage durations (4 and 14 d) and 3 warming rates (10, 24, and 144 h), was conducted. During 14 d of storage, embryos advanced morphologically, but during warming and incubation, these embryos lagged behind compared to those stored for 4 d. This might be due to the larger difference between albumen and yolk pH after 14 d of storage, potentially explaining the shorter chicks at hatch compared to a 4 d of storage (19.5 vs 19.6 cm; <em>P</em> = 0.04). A 24 h and 144 h warming rate allowed the embryo time to develop before reaching incubation temperature, without affecting growth during incubation. A 144 h warming rate resulted in longer chicks at hatch (19.6 vs 19.5 cm; <em>P</em> = 0.04) and a shorter incubation duration (77 h; <em>P</em> < 0.01), compared to a 10 h warming rate. After 4 d of storage, hatchability increased from 93.6 % for the 10 h warming rate to 96.0 % following a 144 h warming rate (<em>P</em> = 0.04). After 14 d of storage, hatchability was similar for all warming rates. Incubation duration, however, increased for the 10 h and 24 h warming rate compared to 4 d of storage (2 and 9 h respectively; <em>P</em> < 0.01), but not for the 144 h warming rate. The absence of a hatch delay suggests that a warming rate of 144 h may have compensated for the developmental delay typically associated with 14 d of egg storage.</div></div>","PeriodicalId":20459,"journal":{"name":"Poultry Science","volume":"104 9","pages":"Article 105451"},"PeriodicalIF":4.2000,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Poultry Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0032579125006959","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, DAIRY & ANIMAL SCIENCE","Score":null,"Total":0}
引用次数: 0
Abstract
Hatching egg storage affects the development and survival of broiler embryos. Storage for longer than 7 d is associated with decreased hatchability, delayed hatching, and lower day-old chick quality. These negative effects may be mitigated by the rate at which eggs are warmed from storage temperature (18°C) to incubation temperature (37.8°C), which is referred to as the ‘warming rate’. The current study investigated effects of broiler egg storage duration in interaction with warming rate on morphological embryo development and survival, and how albumen and yolk pH are affected. An experiment with a 2 × 3 factorial arrangement, testing 2 storage durations (4 and 14 d) and 3 warming rates (10, 24, and 144 h), was conducted. During 14 d of storage, embryos advanced morphologically, but during warming and incubation, these embryos lagged behind compared to those stored for 4 d. This might be due to the larger difference between albumen and yolk pH after 14 d of storage, potentially explaining the shorter chicks at hatch compared to a 4 d of storage (19.5 vs 19.6 cm; P = 0.04). A 24 h and 144 h warming rate allowed the embryo time to develop before reaching incubation temperature, without affecting growth during incubation. A 144 h warming rate resulted in longer chicks at hatch (19.6 vs 19.5 cm; P = 0.04) and a shorter incubation duration (77 h; P < 0.01), compared to a 10 h warming rate. After 4 d of storage, hatchability increased from 93.6 % for the 10 h warming rate to 96.0 % following a 144 h warming rate (P = 0.04). After 14 d of storage, hatchability was similar for all warming rates. Incubation duration, however, increased for the 10 h and 24 h warming rate compared to 4 d of storage (2 and 9 h respectively; P < 0.01), but not for the 144 h warming rate. The absence of a hatch delay suggests that a warming rate of 144 h may have compensated for the developmental delay typically associated with 14 d of egg storage.
期刊介绍:
First self-published in 1921, Poultry Science is an internationally renowned monthly journal, known as the authoritative source for a broad range of poultry information and high-caliber research. The journal plays a pivotal role in the dissemination of preeminent poultry-related knowledge across all disciplines. As of January 2020, Poultry Science will become an Open Access journal with no subscription charges, meaning authors who publish here can make their research immediately, permanently, and freely accessible worldwide while retaining copyright to their work. Papers submitted for publication after October 1, 2019 will be published as Open Access papers.
An international journal, Poultry Science publishes original papers, research notes, symposium papers, and reviews of basic science as applied to poultry. This authoritative source of poultry information is consistently ranked by ISI Impact Factor as one of the top 10 agriculture, dairy and animal science journals to deliver high-caliber research. Currently it is the highest-ranked (by Impact Factor and Eigenfactor) journal dedicated to publishing poultry research. Subject areas include breeding, genetics, education, production, management, environment, health, behavior, welfare, immunology, molecular biology, metabolism, nutrition, physiology, reproduction, processing, and products.