| Abstract: | In commercial hatcheries, it is common to store eggs before incubation. One practice to improve hatchability consists in egg turning during this storage. This work aims to highlight the effects of turning on the physicochemical aspects of eggs and, consequently, how this turning can influence the hatching of chicks. An experiment was conducted to evaluate the effects of storage duration and egg turning during storage on egg quality, hatchability, and residual analysis. A total of 7 500 hatching eggs were collected from a 55-week-old commercial Cobb500 breeder flock and storage according to the treatments. The experiment was completely randomized in a 3 × 2 factorial design with three storage periods (4, 8, and 12 days) and egg turning (180° turn of eggs once a day) or no turning during storage, totaling six treatments. Regardless of turning, eggs stored for 4 days weighed more than turned eggs stored for 8 and 12 days, which were similar (P < 0.05). Non-turned eggs experienced an increase in relative shell weight with increased storage duration, and non-turned eggs stored for 4 and 8 days differed from non-turned eggs stored for 12 days (P < 0.05). Albumen pH of turned eggs stored for 4 and 8 days was lower than that of non-turned eggs stored for the same durations (P < 0.05). Albumen pH of turned eggs increased as storage duration increased (P < 0.05). Egg turning increased hatching by 2.02% over that of non-turning (P < 0.05). Eggs stored for 12 days, irrespective of turning, had higher late embryonic mortality (P < 0.05) compared to the other treatments. It was concluded that turning eggs during pre-incubation storage was adequate to improve hatchability of fertile eggs. Storing fertile eggs for 12 days is harmful to egg quality and increases embryo mortality even if eggs were turned. |
