علاقة الحضن المسبق و مدة الخزن لبيض التفقيس مع الأداء الإنتاجي اللاحق لأفراخ فروج اللحم

Abstract EN

This experiment is an extension of the first experiment It was factorial experiment 4 × 3, the purpose was to study the effect of pre-incubation and storage duration of hatching eggs of broiler breeder for different periods in internal quality traits for eggs and some characteristics of hatching and the quality of the hatched chick , where it used four pre-incubation periods 0, 4, 8 and 12 hours and three storage periods 4, 8 and 12 days.

Pre-incubation is performed by enter eggs to incubators with incubator temperature (37.8 C°) and relative humidity 55% with turning eggs .

This experiment was established in the field of breeding poultry in the Department of Animal Production at the college of Agriculture , University of Al-Qadisiyah, where the chicks was breeding for 35 days for the period from 1/12/2016 to 4/1/2017, and used 540 day old chicks and distributed to 12 treatments each treatment consisted of 3 replicates each replicate included 15 chicks .

The aim of this study was to identify the effect of pre-incubation and storage period of hatching eggs in subsequent production performance of broiler chicks.

The results of this study showed a significant improvement of the pre-incubation treatment for 8 hours and storage for 4 days in the final of body weight .

The 4-hour incubation treatment and 4-day storage showed a significant increase in total feed consumption rate.

The food conversion coefficient was significantly reduced for the treatment that was incubated for 4 hours and stored for 4 days.