孵化蛋储存时长及从储存温度到孵化温度的升温速率对肉鸡胚胎形态发育的影响。

Effects of hatching egg storage duration and warming rate from storage to incubation temperature on morphological broiler embryo development.

作者信息

Pennings Anne, Wijnen Hendrikus Johannes, van der Pol Carla Willemien, Graat Elisabeth Anna Maria, Kemp Bas, van den Brand Henry

机构信息

Adaptation Physiology Group, Department of Animal Sciences, Wageningen University, De Elst 1, P.O. Box 338, 6700 AH, Wageningen, the Netherlands; HatchTech Incubation Technology, Innovatielaan 3, 6745 XW, De Klomp, the Netherlands.

HatchTech Incubation Technology, Innovatielaan 3, 6745 XW, De Klomp, the Netherlands.

出版信息

Poult Sci. 2025 Sep;104(9):105451. doi: 10.1016/j.psj.2025.105451. Epub 2025 Jun 17.

DOI:10.1016/j.psj.2025.105451

PMID:40577948

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12414264/

Abstract

Hatching egg storage affects the development and survival of broiler embryos. Storage for longer than 7 d is associated with decreased hatchability, delayed hatching, and lower day-old chick quality. These negative effects may be mitigated by the rate at which eggs are warmed from storage temperature (18°C) to incubation temperature (37.8°C), which is referred to as the 'warming rate'. The current study investigated effects of broiler egg storage duration in interaction with warming rate on morphological embryo development and survival, and how albumen and yolk pH are affected. An experiment with a 2 × 3 factorial arrangement, testing 2 storage durations (4 and 14 d) and 3 warming rates (10, 24, and 144 h), was conducted. During 14 d of storage, embryos advanced morphologically, but during warming and incubation, these embryos lagged behind compared to those stored for 4 d. This might be due to the larger difference between albumen and yolk pH after 14 d of storage, potentially explaining the shorter chicks at hatch compared to a 4 d of storage (19.5 vs 19.6 cm; P = 0.04). A 24 h and 144 h warming rate allowed the embryo time to develop before reaching incubation temperature, without affecting growth during incubation. A 144 h warming rate resulted in longer chicks at hatch (19.6 vs 19.5 cm; P = 0.04) and a shorter incubation duration (77 h; P < 0.01), compared to a 10 h warming rate. After 4 d of storage, hatchability increased from 93.6 % for the 10 h warming rate to 96.0 % following a 144 h warming rate (P = 0.04). After 14 d of storage, hatchability was similar for all warming rates. Incubation duration, however, increased for the 10 h and 24 h warming rate compared to 4 d of storage (2 and 9 h respectively; P < 0.01), but not for the 144 h warming rate. The absence of a hatch delay suggests that a warming rate of 144 h may have compensated for the developmental delay typically associated with 14 d of egg storage.

摘要

种蛋储存会影响肉鸡胚胎的发育和存活。储存超过7天会导致孵化率降低、孵化延迟以及一日龄雏鸡质量下降。从储存温度（18°C）升温至孵化温度（37.8°C）的速度（即“升温速率”）或许可以减轻这些负面影响。本研究调查了肉鸡种蛋储存时长与升温速率的交互作用对胚胎形态发育和存活的影响，以及蛋白和蛋黄pH值受到的影响。进行了一项2×3析因试验，测试了2种储存时长（4天和14天）和3种升温速率（10小时、24小时和144小时）。在储存14天期间，胚胎在形态上有所发育，但在升温及孵化过程中，与储存4天的胚胎相比，这些胚胎发育滞后。这可能是由于储存14天后蛋白和蛋黄pH值差异更大，这或许可以解释与储存4天相比孵化出的雏鸡更短（19.5厘米对19.6厘米；P = 0.04）。24小时和144小时的升温速率使胚胎在达到孵化温度前有时间发育，且不影响孵化期间的生长。与10小时升温速率相比，144小时升温速率使孵化出的雏鸡更长（19.6厘米对19.5厘米；P = 0.04），孵化期更短（77小时；P < 0.01）。储存4天后，升温速率从10小时的93.6%提高到144小时的96.0%时，孵化率增加（P = 0.04）。储存14天后，所有升温速率下的孵化率相似。然而，与储存4天相比，10小时和24小时升温速率的孵化期增加（分别增加2小时和9小时；P < 0.01），但144小时升温速率的孵化期未增加。没有孵化延迟表明144小时的升温速率可能弥补了通常与种蛋储存14天相关的发育延迟。