RU2658845C1 - Method of storage of incubation duck eggs - Google Patents

Abstract

FIELD: cattle breeding.

SUBSTANCE: invention relates to poultry industry. After laying and disinfection duck eggs are placed in a hatchery storage chamber at a constant temperature of 15-16 °C and humidity of 50–55 %. After 2–3 days of storage carts with the eggs laid in the incubation trays are placed in an incubator and heated for 4 hours at a temperature of 37.8–38.0 °C. After that they are rolled out into the hatchery hall for 2 hours at a room temperature of 18–25 °C. Then placed in the storage room of the hatchery. With a storage time of 15 days, the eggs are heated two more times with an interval of 5 days.

EFFECT: reduction of embryonic mortality, an increase in the withdrawal of ducklings, a reduction in the embryonic period, an improvement in the results of growing up to 2 weeks in terms of preservation parameters and the average weight gain.

1 cl, 2 tbl

Description

The invention relates to poultry, and in particular to a technology for storing hatching eggs of poultry.

In industrial poultry farming during the reproduction of agricultural poultry, pre-incubation storage of eggs is a necessary technological process for the accumulation of the required number of eggs. Lengthening the shelf life allows for a limited number of laying hens to accumulate large batches of eggs for incubation and receive young animals of the same age, as well as deliver eggs to a remote consumer.

However, it is known that long-term storage of eggs, beyond the permissible period for each type of bird (Technology for incubating eggs of agricultural birds: Methodical instructions. V.I. Fisinin, L.F. Dyadichkina, Yu.S. Goldin, N.S. Pozdnyakova, T.A. Melekhina et al. Sergiev Posad, 2016. - 90 p.) Negatively affects not only the results of incubation (Tsarenko P.P., Vasilyeva L.T. Methods for assessing and improving the quality of eggs of poultry / P .P. Tsarenko, L.T. Vasilieva - St. Petersburg: Publishing House "Lan", 2016. - 278 p.), But also the further rearing of young animals (Sheshenin D.V. Influence of conditions . St egg storage on the quality of meat of chickens / DV Sheshenin, LF Dyadichkina // Poultry -. 2003. - №3 -. Pp 2-3).

In search of methods for preserving the incubation qualities of eggs during storage, some authors point to the significant role of rotations (Elibol, O. Optimum turning of broiler hatching eggs during storage and incubation / O. Elibol, M. Turkoglu, J. Brake // XXII Worlds poultry congress. Book of abstracts 8-13 June 2004. - Istanbul - Turkey. - P. 206). However, this method of storing eggs is ineffective and only slightly improves the results of incubation, without increasing the quality of hatched young animals.

A number of studies have shown that it is possible to improve incubation results when storing eggs in different positions. Akhmedov V.Kh. recommends storing duck eggs for up to 15 days in a horizontal position at a temperature of 9-10 ° C and a relative humidity of 75-80%, turning them in the first 10 days every 4 hours, and from 11th to 15th day - 1 time per day by 30 ° (Akhmedov V.Kh. Improving the efficiency of storage and incubation of duck eggs. / V.Kh. Akhmedov. // Scientific conference of the All-Union Scientific and Educational Institute for Poultry. - Riga. - April 17-19, 1990. - С . 17). The proposed method cannot be implemented in a production environment, since significant labor is required.

Other researchers suggest using both turning and warming chicken eggs during storage. So, at a temperature of 16-18 ° C and a relative humidity of 65-75%, it is recommended to turn them 30 ° every hour and warm them up daily at a temperature of 30 ° C for 6-7 hours (Mahmud A. Effect of storage pre-heating and turning during period on the hatchability / A. Mahmud, T. Pasha // XXII Worlds poultry congress. Book of abstracts 8-13 June 2004. - Istanbul - Turkey. - P. 208). The disadvantage of this storage method is the elevated temperature (18 ° C), at which the oxidative processes in the egg will take place faster, which will lead to a decrease in their incubation qualities. In addition, daily labor costs, as well as energy costs, are significantly increased.

Tsarenko P.P. suggests storing chicken eggs at a relative humidity of 85% with a temperature of: 1-3 days - 20 ° C; 4-6 days - 16 ° C; 7-9 days - 12 ° C, and 10 or more days - 10-8 ° C, considering that to preserve the viability of the embryos during storage, it is theoretically and practically justified to periodically warm the eggs for 2-4 hours at a temperature of 37- 38 ° C (P. Tsarenko Egg quality today: storage, incubation / P. Tsarenko, L. Vasilyeva, N. Rybalova // Poultry farming. - 1997. - No. 3. - P. 9-11). But such a storage method cannot be reproduced in an industrial hatchery, because for this it is necessary to have several storages and appropriate equipment to create the required temperature conditions.

One of the disadvantages of all the above storage methods is the high relative humidity, which contributes to the growth of bacterial and fungal microflora on the surface of the shell.

Research in this direction was mainly carried out on chicken eggs. On other types of birds, especially waterfowl, such studies are few, and they were carried out more than 20 years ago. Duck eggs have a number of features and differ from chicken eggs in their larger mass, a thicker shell and a smaller number of pores in it, a higher density, a small ratio of protein and yolk. In chemical composition - duck eggs contain more fat, carbohydrates and less water. But it is known that during the storage of eggs, oxidation processes take place in them, primarily yolk lipids, which negatively affects not only the hatchability of eggs, but also the quality of hatched young animals. In addition, the effect of egg storage and the effectiveness of various methods of preserving their reproductive qualities are most often traced only to the results of incubation, with the exception of some studies conducted on a chicken egg, where data and postembryonic development of chickens are shown.

For the reproduction of poultry, in our country, eggs of modern highly productive duck breeds are used, which have some biological features, in contrast to previously used breeds. Therefore, the development of a method for storing duck eggs under optimal conditions is very relevant. It will significantly reduce losses in the reproduction of this species of bird.

In the methodological recommendations of VNITIP (Technology of incubation of eggs of agricultural birds: Methodical instructions. / Instructions developed: V.I. Fiinin, L.F. Dyadichkina, Yu.S. Goldin and others - Sergiev Posad, 2011. - 87 p.) Given the shelf life of eggs of different types of poultry using differentiated modes depending on the duration. The following storage conditions are provided for duck eggs: temperature - 1-3 days - 15-18 ° C; 1-8 days -12-15 ° C and over 8 days - 8-12 ° C; relative humidity for all periods - 78-80%.

This temperature-humidity storage mode was chosen as a prototype, but it has a number of significant drawbacks:

1. In connection with different storage periods, it is necessary to maintain a differentiated temperature, for which several storage chambers should be provided, which is not technologically advanced in industrial production and requires additional capital investments.

2. At low storage temperatures (8-12 ° C), before heating or incubation, eggs should be placed for 5-6 hours in a room with an incubation room temperature (18-22 ° C), since when laying in an incubator, where the temperature is 37, 6 ° C and above, the condensate will fall on the shell, which will negatively affect the hatchability; in addition, the time for the incubation cabinet to go into mode increases.

3. A sharp temperature drop when moving duck eggs from the hatchery, where the temperature is 18-22 ° C, into the chamber for long-term storage (more than 8 days at a temperature of 8-12 ° C) will cause cold stress in the embryos and will negatively affect the embryonic viability and conclusion of young animals.

4. At the recommended relative humidity of 78-80% in eggs, especially waterfowl, the development of fungal and bacterial microflora is possible, which will subsequently lead to the death of embryos and deterioration of the sanitary and veterinary state of the hatchery.

The inventive method consists in the following. Duck eggs after laying in the incubation trays (but no later than 3 days after demolition, disinfection and placement in the incubator's storage chamber with a constant temperature of 15-16 ° C and a humidity of 50-55%) are placed in the incubator and heated at a temperature of 37.8-38 , 0 ° C for 4 hours, then rolled out for cooling for 1-2 hours at the temperature of the incubation room (18-25 ° C), after which they are placed in the storage chamber of the hatchery, where they are stored until incubation. The humidity and temperature in the chamber remain constant - 50-55% and 15-16 ° C, respectively. During long-term storage, heating in an incubator, followed by cooling, is repeated every 5 days according to the above scheme. For example, with an 8-day - 1 time; 10 day -2 times; 15 days - 3 times, etc.

The technical result of the claimed method consists in reducing the embryonic mortality of ducks, increasing the hatchability of stored eggs, improving the quality of hatched ducklings, increasing the weight and preservation of young animals in the early postnatal period, reducing the incubation time, which will reduce costs, and will fit into the general technological schedule of the mandatory sanitary gap in hatcher incubators.

The method can be applied at poultry enterprises of all directions of productivity, hatchery stations and in farms.

An example of a specific implementation.

Studies in the eggs of ducks of cross-country “Agidel 34” were conducted in the experimental hatchery of the Federal Scientific Center “VNITIP” RAS. 3 groups of eggs of 530 eggs were formed. in each, analogues selected by the method: 1 - control (3 days of storage) and 2 experimental groups of eggs with a shelf life of 15 days. Eggs 2 of the experimental group (prototype) were stored in conditions consistent with the recommendations of VNITIP. Eggs of group 3 (the claimed method) were stored under the conditions described above (during storage, they were heated three times for 4 hours at a temperature of 37.8-38.0 ° C: for the first time 3 days after laying and then again every 5 days storage, that is, after another 8 and 13 days). After warming up, the eggs were left at a temperature of 18-22 ° C for 2 hours to exclude cold stress in the embryos when the eggs were placed in a storage chamber, where the temperature is 15-16 ° C.

After 3 (control group) and 15 days of storage (2 experimental groups), the eggs were laid in an incubator and incubated using a temperature and humidity stable regime. During the preliminary period (from 1 to 24.5 days), the temperature near the eggs was maintained at 37.7-37.8 ° C; in the hatching period (from 24.5 to 28 days) - 37.0 ° C. Relative humidity was maintained at the level of 52-53% in the incubation period and 55-75% in the hatching periods.

1590 duck eggs were incubated, 75 eggs, 90 embryos and 150 day old ducklings were opened for analysis, 300 ducklings were grown to 14 days of age.

The results of incubation (Table 1) showed that the hatching of ducklings and hatchability of the eggs decreased with an increase in the duration of their storage in comparison with the control - by 11.7 and 4.3% and by 10.7 and 4.7% in groups 2 and 3 , respectively.

The claimed method for storing duck eggs for 15 days, including the entire storage period, stable temperature and relative humidity, as well as warming the eggs before incubation (group 3), compared with the prototype (group 2) with the same shelf life, contributed to an increase in output by 7 , 4% and hatchability by 6.0%, and a decrease in waste categories such as early embryonic death (by 0.4%), blood ring (by 0.4%), suffocated animals (by 4.1%) and sub-standard ducklings (1.1%). In addition, he reduced the embryonic period. So, the duration of incubation in groups 1 and 3 was the same and amounted to 648 (27 days). In experimental group 2 (prototype), the ducklings' conclusion ended 12 hours later, was unfriendly, so the young animals were not uniform in age and weight. It was noted that in group 2 ducklings, due to the accumulation of bile, the mass of the gallbladder was 1.5 times higher than this indicator of control individuals, which is probably due to the deterioration of the gastrointestinal tract due to the reduced quality of the nutrients of the yolk of the stored eggs.

The results of growing ducklings in the early postembryonic period (Table 2) showed that young animals hatched from eggs stored for 15 days, already at the age of 7 days, lagged behind the control individuals in weight (by 14.9 and 23.4 g, with P <0.001).

Note: * -P <0.001

At 14 days of age, the live weight of ducklings of both experimental groups was significantly lower than in the control, by 151.8 and 105 grams, respectively. However, ducklings of the 3rd group overtook the mass of their peers from the 2nd group by 46.8 g (at P <0.001). The average daily gain in live weight here was 3.3 g higher, and the safety by 2% more.

The economic effect of the claimed method amounted to:

1. E - economic effect per 1000 pcs. incubated eggs, rub .; E = C rub × U pc, where:

Y = (Vz% -Vn%): 100% × 1000 = (75.6-68.2): 100% × 1000 = 74 goals.

Y is the number of ducklings additionally obtained from 1000 eggs;

Vz - the conclusion of ducklings (the claimed method),%;

VP - the conclusion of ducklings (prototype),%;

C - the cost of 1 duckling, rubles.

E = 83.5 rubles. × 74 goals. = 6179 rubles.

2. When growing ducklings from the group of the claimed method in two weeks, an additional gain of 46.8 g was obtained from each head. For each 1000 heads of grown ducklings, an additional increase will be:

E = 46.8 g × 1000 = 46800 g = 46.8 kg.

The claimed method for storing hatching duck eggs, in comparison with the prototype, allowed to reduce embryonic mortality, increase the hatching of ducklings (by 7.4%), shorten the embryonic period, improve the rearing results up to 2 weeks: the preservation was better (by 1.2% ) and from each head of young animals, on average, an additional increase was obtained (46.8 g). Application in the production of the inventive method for storing hatching eggs will provide an additional profit: 6179 rubles. - for every thousand incubated eggs and 46.8 kg - for every thousand grown ducklings.

Claims (1)

A method for storing duck hatching eggs, including temperature and humidity conditions, characterized in that the eggs, after laying and disinfection, are placed in a hatchery storage chamber with a constant temperature of 15-16 ° C and humidity of 50-55%; after 2-3 days of storage, the carts with the egg laid in the incubation trays are placed in the incubator and heated for 4 hours at a temperature of 37.8-38.0 ° C, after which they are rolled out into the hatchery hall for 2 hours at room temperature 18 -25 ° C, then placed in the storage chamber of the hatchery, and with a storage time of 15 days, the eggs are heated again 2 more times with an interval of 5 days.