RU2564863C1 - Method of incubation of turkey eggs - Google Patents

Abstract

FIELD: agriculture.

SUBSTANCE: for incubation of turkey eggs the temperature and humidity conditions is altered, depending on the age of the embryo. The entire period of incubation of turkey eggs is divided into VI periods, I - 1-6 days, II - 7-16, III - 17-24.0, IV - 24.0-25.5, V - 25.5-27.0 and VI - 27.0-27.5 days with the temperature and humidity corresponding to these periods, namely on dry-bulb thermometer: I - 37.9-38.0°C, II - 37.5-37.6°C, III - 37.4-37.5°C, IV - 37.1-37.2°C, V - 37.2-37.0°C and VI - 37.0-37.1°C; on the moistened-bulb thermometer: I - 31.5-32.0°C, II - 29.0°C, III - 27.0-27.5°C, IV - 28.5-29.0°C, V - 31.5-33.5°C and VI - 29.5-30.0°C.

EFFECT: increase in hatchability of eggs, the quality of young birds, increase in the number of certified young birds of category I, reduction of the number of uncertified young birds, reduction of energy costs by reducing the duration of the incubation.

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Description

The invention relates to the poultry industry, namely to the incubation of turkey eggs.

There are several methods for incubating turkey eggs recommended by various authors. So, Tanraeva Z.O. (copyright certificate No. 1327861, 1987) offers a mode of incubation of turkey eggs with a temperature differentiation of the time of day at 38.5 ° C from 6 to 18 hours and 37.0 ° C from 18 to 6 hours, but with a stable relative humidity for the entire incubation period. Withdrawal of turkey using this mode was 81.3%. However, under such a temperature-humidity regime, the influence of relative humidity on the development of turkey embryos is not taken into account. It is known that relative humidity plays a large role in the water exchange of the embryo and influences not only its development and incubation results, but also the quality of hatched young animals. So, Moshkov E. et al. (E. Moshkov, M. Stetsenko, G. Kolesnikova, I. Zaporozhchenko. Increasing hatchability of turkey poults after decreasing relative humidity during incubation / Advanced scientific and production experience in poultry farming: express inform. / / VNIITEISKH, All-Union Scientific and Technological Institute of Poultry - No. 5. - 1981. - P. 36-38) note that a decrease in relative humidity in the middle of the period of embryogenesis accelerates the differentiation of hypothalamic neurocytes, resulting in increased viability and withdrawal of young animals.

Borisikhina A.A. while studying the effect of humidity on the development of turkey embryos during incubation, she developed and proposed her own incubation regime for turkey eggs (Borisikhina A.A. Humidity during incubation of turkey eggs is a reserve for increasing the output of young animals / Scientific and Technical Bulletin / Ukrainian Research Institute of Poultry. - No. 19. - 1985. - p. 26-29). This temperature and humidity regime is presented in the following form: incubation temperature by dry thermometer: from 1-5 days 37.7-37.8 ° C; from 6-15 days 37.6-37.7 ° C; from 16-24 days 37.5-37.6 ° C; from 25.5-27.5 37.0-36.8 ° C, incubation temperature by moistened thermometer: from 1-5 days 29-30 ° C; from 6-15 days 28-29 ° C; from 16-24 days 27-28 ° C; from 24-25 days 28-29 ° C; from 25.5-26.5 31-32 ° C; from 26.5-27.0 days 34-35 ° C and from 27.0-27.5 days 31-32 ° C. As a result of applying this regime, the withdrawal percentage was 65.7%. The disadvantage of this incubation regime is the low percentage of hatching, as well as too high egg mass loss over the entire incubation period, which averaged 13.9%.

The above regimes have been developed for the incubation of eggs of other previously used turkey crosses. As a result of intensive selection, new highly productive crosses of poultry were obtained and widely used. At the same time, changes have occurred in the structure and physicochemical properties of turkey eggs. So, the egg mass increased on average by 5.5 grams, the protein index changed (from 10.0 to 8.1) and the content of the components of the egg: the proportion of protein in the egg increased by 7.1%, and the proportion of yolk and shell decreased 1.9 and 1.5%, respectively. With an increase in the proportion of protein, the protein / yolk ratio changed, it increased from 1.38 to 1.92 on average. Due to the increase in the proportion of protein, the water content in the egg has become more, therefore, in order to maintain normal water metabolism, it is necessary to regulate the relative humidity in the incubator accordingly. These changes should be taken into account when creating new temperature-humidity regimes for incubation of turkey eggs.

Prokudina N. et al advises using another incubation regimen for modern turkey crosses (Prokudina N., Ryabokon Yu., Bondorenko V. Incubation of turkey eggs / Livestock Russia. - No. 8. -2009. - pp. 19-20). According to this mode, during the incubation period, it is necessary to maintain the temperature: on a dry thermometer from 1-25 days 37.4-37.5 ° C; from 26-27.5 days 37.4-37.2 ° C, and for a humidified thermometer from 1-5 days 29.0-29.5 ° C; from 6-13 days 28.0-29.0 ° C; from 14-25 days 27.0-27.5 ° C. With this mode of incubation, the output of turkey poults was in the range of 70.0-81.5%. In this temperature-humidity incubation regime, the influence of such an important factor as temperature is not taken into account, due to the age-related features of the development of turkey embryos. Although it is known that in the first half of the incubation, the embryo has a great need for heating, and in the second period, when the nutrients of the yolk and protein are used, the formation of physiological heat occurs, which increases the temperature of the air in the incubator and can lead to overheating and death of the embryos.

Currently, the following mode of incubation of turkeys is used, which is described in the methodological instructions “Technologies for the incubation of eggs of poultry” (2011). In this mode, the temperature and humidity should be stable throughout the preliminary incubation period from 1-24.5 days: for a dry thermometer 37.5-37.6 ° C and for a humidified 29 ° C; and in the hatching period from 24.5-28.0 days - 37.1-37.2 ° C and 29.0-34.0 ° C for dry and wet thermometers, respectively.

This version of the temperature and humidity regime was selected as a prototype. The disadvantage of this mode is that it is not adjusted taking into account the biological features of the development of turkey embryos and does not provide a sufficiently high percentage of turkey poultry output.

The task is achieved by the method of incubation of turkey eggs, including a change in temperature and humidity conditions depending on the age of the embryos, characterized in that the entire period of incubation of turkey eggs is divided into VI periods, I - 1-6 days, II - 7-16, III - 17 -24.0, IV -24.0-25.5, V - 25.5-27.0 and VI - 27.0-27.5 days with temperature and humidity corresponding to these periods, namely, with a dry thermometer: I - 37.9-38.0 ° C, II - 37.5-37.6 ° C, III - 37.4-37.5 ° C, IV - 37.1-37.2 ° C, V - 37.2-37.0 ° C; and VI - 37.0-37.1 ° C; humidified thermometer: I - 31.5-32.0 ° C, II - 29.0 ° C, III - 27.0-27.5 ° C, IV - 28.5-29.0 ° C, V - 31.5-33.5 ° C and VI - 29.5-30.0 ° C.

The technical result consists in increasing the hatchability of eggs, as well as the quality of young animals (increase in the number of conditioned young animals of the 1st category, reduction in the number of substandard young animals), as well as in reducing energy consumption by reducing the duration of incubation.

Concrete example

The studies were conducted in the experimental incubator GNU VNITIP of the Russian Academy of Agricultural Sciences using incubators of domestic production RP 03-16 and "Stimul-4000". 3 series of experiments were conducted to study the temperature-humidity regimes of incubation of turkey eggs. The authors give an experimental regimen that showed the best incubation results.

In the experiment, 2 groups of eggs were formed. The experimental group of eggs was incubated according to the new regime with a breakdown into six incubation periods: I - 1-6 days, II - 7-16 days, III - 17-24.0 days, IV - 24.0-25.5 days, V - 25.5-27.0 days and VI - 27.0-27.5 days with temperature and humidity corresponding to each period. The control group was incubated according to the generally accepted regimen in the I preliminary period - 1-24.5 days and the II hatch period - 24.5-28.0 days. The experimental design is shown in table 1.

The method is based on the fact that in bird embryos, in the process of growth, heat production increases, water and air metabolism change. In the first six days, when the egg temperature is slightly lower than the ambient temperature, the embryo needs additional heating and minimum losses of water from the egg, with the help of elevated temperature and humidity, these conditions are met. They also stimulate a more uniform onset of embryo development. From the middle of incubation, when the embryo, due to increased metabolism, begins to generate excess heat and the temperature of the egg becomes higher than the temperature of the air in the incubator, it is necessary to gradually reduce it in order to avoid overheating of the embryos, as well as reduce humidity from 17 to 24 days to remove excess exchange water from allantois. In the IV and V periods, due to significant heat release from the egg, the air temperature decreases by another 0.3-0.4 ° C, while the air humidity is gradually increased to ease the embryo's bite of the shell and prevent the plumage from drying out to the shell shells. In addition, the heat capacity of the air increases, which provides a more friendly conclusion of young animals.

The incubation results are shown in table 2.

From the above data it is seen that the proposed temperature and humidity regime for the incubation of turkey eggs contributed to an increase in hatching of turkeys and hatchability of eggs by 5.5% and 5.0%, respectively. At the same time, the number of substandard turkey poults in the experimental group decreased by 1.2% compared with the control. The duration of incubation of turkey eggs in the experimental group was reduced by 12 hours.

The new regime was tested in production under the conditions of the Federal State Enterprise - Breeding Poultry Plant “North Caucasus Zonal Experimental Station for Poultry Farming” of the Russian Academy of Agricultural Sciences (FSUE PPZ SKZOSP of the Russian Agricultural Academy) and showed the following results: percentage of poultry hatching and hatchability of eggs increased by 3.5% and 3.8%, respectively. The number of substandard turkey poults decreased by 0.3% (table 3).

A new method of incubating turkey eggs can be used in breeding poultry farms and hatchery stations.

Claims (1)

The method of incubation of turkey eggs, including a change in temperature and humidity conditions depending on the age of the embryos, characterized in that the entire incubation period of turkey eggs is divided into VI periods, I - 1-6 days, II - 7-16, III - 17-24, 0, IV - 24.0-25.5, V - 25.5-27.0 and VI - 27.0-27.5 days with temperature and humidity corresponding to these periods, namely by dry thermometer: I - 37 , 9-38.0 ° C, II - 37.5-37.6 ° C, III - 37.4-37.5 ° C, IV - 37.1-37.2 ° C, V - 37.2 -37.0 ° C and VI - 37.0-37.1 ° C; humidified thermometer: I - 31.5-32.0 ° C, II - 29.0 ° C, III - 27.0-27.5 ° C, IV - 28.5-29.0 ° C, V - 31.5-33.5 ° C and VI - 29.5-30.0 ° C.