Державна дослідна станція птахівництва ІТ НААН

Lungu-Bucșan Anastasia, PhD

anastasiabucsan@yahoo.com

Mașner Oleg, PhD

mashner.oleg@gmail.com

Caraman Mariana, PhD

mcaraman994@gmail.com

Public Institution National Institute for Applied Research in Agriculture and Veterinary Medicine

Chisinau, Republic of Moldova

The ultimate goal of this research is to achieve superior results in the incubation process of chicken eggs for meat. These results are directly conditioned by the morphological, physicochemical, and microbiological quality of the eggs placed in the incubators, which in turn is determined by numerous factors, including their freshness.

Based on these considerations, in this paper we set out to establish the physical parameters for storing eggs from the parents of the commercial broiler hybrid "COBB-500," depending on their storage duration.

The experiment was conducted at the AVI-TOP Incubation Station in Iași, using JAMES WAY incubators. The eggs were stored for 12 days at temperatures of +14°C to +16°C (control batch Lc) and +8°C to +10°C (experimental batch Lexp), with relative humidity of 65-70%, turned 3 times/day, starting on the 4th day.

Egg weight dynamics: The average initial weight of the eggs was 60.21 g (Lc) and 60.48 g (Lexp). After 12 days, weight losses were 0.74% (Lc) and 0.68% (Lexp). At incubation, the eggs in the Lc batch weighed an average of 53.40±0.310 g, and those in the Lexp batch weighed 53.48±0.28 g. Compared to the weight at the end of the storage period, weight losses were 10.66% in the Lc batch and 10.97% in the Lexp. batch.

Physical incubation factors: The ambient temperature was kept at a constant 98.8°F, and the relative humidity was kept at a near-constant 86%, maintaining optimal conditions for incubation. At hatching, both the ambient temperature and relative humidity remained constant at 98.5°F and 86% relative humidity, respectively. The eggs were turned every hour, starting on the first day of incubation. The turning angle was 45°. Turning was suspended when the eggs were transferred to the hatching machine (3 days before hatching).

Incubation and hatching: Fertility rates were similar across batches (~87%). Embryonic mortality was low (0.89–1.19%), and the hatching rate was 79.56% (Lc) and 82.90% (Lexp.), indicating favorable incubation conditions. The quality of the chicks was high, over 95%, with no significant differences between batches.

Conclusions. This study aimed to establish the optimal storage parameters for hatching eggs from commercial broiler hybrid parents “COBB - 500” over a period of 12 days. The research was conducted on two batches of eggs, one control batch (Lc) and one experimental batch (Lexp.). For the Lc batch, the storage conditions for eggs were those practiced in most hatcheries in Romania; thus, the storage temperature of the eggs was +14°C ÷ +16°C, and the relative humidity of the air was 65-70%. In the Lexp. batch, the storage temperature of the eggs studied was reduced to +8°C ÷ +10°C, maintaining the same level of relative air humidity (65-70%). The eggs were turned every hour starting on the fourth day of storage. A Canadian-made Jamesway Multi-Stage incubator was used to incubate the eggs. The storage temperature of +8°C to +10°C ensures minimal weight loss and maintains high fertility and hatchability. The 12-day storage period under these conditions is effective for preserving hatching eggs, contributing to superior results in the incubation process.

Acknowledgements. The research was conducted within the Institutional Program 220101 “Scientific support for the utilization of zooveterinary resources, selection and adaptation of new breeds and hybrids, harmless curative technologies and methods, under conditions of climate resilience” for the years 2024-2027.

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