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%.

The carcass traits, carcass nutrient composition, amino acid, fatty acid, and cholesterol contents of local Turkish goose varieties reared in an extensive production system.

This study was performed to determine the slaughter and carcass traits, meat color, pH, nutrient composition, fatty acids, amino acids, and cholesterol content of local Turkish goose varieties. In the present study, a total of 80 geese from white, black, gray, and multicolored varieties were reared in an extensive production system at 28 wk of age. Quality analysis was performed on breast and thigh meat, as well as on the skin and abdominal fat of studied geese. Slaughter and carcass weights were significantly higher in the white variety (P < 0.01). Measured abdominal fat was lower in black and gray geese. Furthermore, the color and pH values were significantly different on breast, thigh, and skin among varieties. Additionally, measured breast meat b*, thigh meat L*, and b* values were higher in male geese. Breast meat protein levels were lower in black and gray geese, and also lower in the thigh meat of gray geese. Total breast meat amino acids were lower in white geese, and the amino acid content of thigh meat was lower in multicolored varieties. Moreover, differences in fatty acid composition were found among the studied varieties. However, cholesterol levels did not differ for either sex or variety.

The effect of eggshell thickness on hatchability of quail eggs.

BACKGROUND AND AIM: The aim of the successful incubation period is to achieve maximum health chicks in each batch. Therefore, all factors affecting incubation have to be investigated in detail. This study investigated the effect of eggshell thickness on hatchability of quail eggs. MATERIALS AND METHODS: A total of 1415 eggs were collected from the same flock at the ages of 23 and 41 weeks. Two different incubations were performed at these eggs. Eggshell thicknesses of all eggs were determined with an ultrasonic gauge before incubation. Incubation period was applied as for 18 days. After 15 days of incubation, eggs were transferred to hatching machine. Eggs were classified as thin-, medium-, and thick-shelled according to eggshell thickness values. RESULTS: Eggshell thicknesses were ranged between 0.24 and 0.36 mm, and the differences between the hatching rates of thickness values were not found significant. Hatchability of thin-, medium-, and thick-shelled eggs was found as 69.2%, 69.4%, and 82.4% for Experiment 1. These values were as 87.8%, 89.2%, and 91.9% for Experiment 2, respectively. Similar to eggshell thickness frequencies, the differences between hatching rates of eggshell thickness groups were found insignificant. CONCLUSION: Results of this study showed that eggshell thickness does not affect hatchability.