Incubation parameters and compounds of meat type japanese quail (Coturnix japonica) eggs stored at low temperatures (7.5 ± 1 ºC)
DOI:
https://doi.org/10.5433/1679-0359.2009v30n1p233Keywords:
Hatchability, Quail raising, Hatch weight.Abstract
The objective of this research was to evaluate the effects of egg storage at low temperatures (7.5±1 ºC) on incubation parameters and egg compounds of meat type Japanese quail eggs. The egg sampling of meat type Japanese quail (Coturnix japonica) was done during 22 consecutive days, totaling 440 eggs. They were individually identified and weighted. They were stored in a domestic refrigerator (7.5±1 ºC and 50% relative humidity). After storage, they were incubated at 37.5ºC with 60%RH and turning every 30 minutes. Hatched chicks were weighted individually. The results showed that the hatchability was satisfactory in all groups. The lowest hatchability was in the eggs stored for 20 days (60%). Egg weight loss during storage reached 3.4% at 20th day. There was no relation between storage period and egg weight loss during incubation.
Downloads
Downloads
Published
How to Cite
Issue
Section
License
Semina: Ciências Agrárias adopts the CC-BY-NC license for its publications, the copyright being held by the author, in cases of republication we recommend that authors indicate first publication in this journal.
This license allows you to copy and redistribute the material in any medium or format, remix, transform and develop the material, as long as it is not for commercial purposes. And due credit must be given to the creator.
The opinions expressed by the authors of the articles are their sole responsibility.
The magazine reserves the right to make normative, orthographic and grammatical changes to the originals in order to maintain the cultured standard of the language and the credibility of the vehicle. However, it will respect the writing style of the authors. Changes, corrections or suggestions of a conceptual nature will be sent to the authors when necessary.
