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Effects of storage duration at low temperature on hatchability and post-hatch performances of Japanese quails (Coturnix japonica) |
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| รหัสดีโอไอ | |
| Creator | Watchara Laenoi |
| Title | Effects of storage duration at low temperature on hatchability and post-hatch performances of Japanese quails (Coturnix japonica) |
| Contributor | Krittaphak Buranawit |
| Publisher | Research and Technology Transfer Affairs Division.Khon Kaen University |
| Publication Year | 2559 |
| Journal Title | Asia-Pacific Journal of Science and Technology |
| Journal Vol. | 21 |
| Journal No. | 3 |
| Page no. | 44-50 |
| Keyword | Japanese quails, hatchability, incubation, low temperature storage |
| URL Website | https://tci-thaijo.org/index.php/APST/index |
| Website title | https://tci-thaijo.org/index.php/APST/article/view/69520 |
| ISSN | 2539-6293 |
| Abstract | This study aimed to determine the effect of duration storage of Japanese quail eggs at low temperature on hatchability and post-hatch performance. A total of 800 eggs was subjected to four storage periods, (0, 3, 5 and 7 d) at 4บC and 60 to 70% relative humidity. Hatchability, survival rate, birth weight, post-hatch average daily gain, feed intake and feed conversion ratio were investigated in this study. The results showed that storage duration significantly affected hatchabilities and survival rates (P<0.05). Egg hatchability decreased when they were stored for a long time (84.5, 79.5, 74.0, and 69.0% for 0, 3, 5 and 7 d of storage duration, respectively). Survival rates of eggs stored for 3 d was not significantly different from the control group. Survival rates of 5- and 7-d storage were lower than 0- and 3-d groups (P<0.05). Storage egg at 4บC did not affect birth weight, post-hatch average daily gain, feed intake and feed conversion ratio of the Japanese quails. The results of this study suggested that keeping egg of Japanese quails for 0 d before incubation was the best for hatchability. For incubation, Japanese quail eggs should not be stored at 4บC longer than 3 d. |
