Incubation parameters and compounds of meat type japanese quail (Coturnix japonica) eggs stored at low temperatures (7.5 ± 1 ºC)

• Autor(a) principal: Moraes, Thania Gislaine Vasconcelos de
• Data de Publicação: 2009
• Outros Autores: Romao, Josue Moura, Cardoso, William Maciel
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Semina. Ciências Agrárias (Online)
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2665
• topic: Hatchability; Quail raising; Hatch weight.; Eclodibilidade; Coturnicultura; Peso ao nascer.

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.