贮存期短期热孵对种蛋品质、胚胎发育及孵化成绩的影响  

Effect of Short Incubation During Storage on Egg Quality,Embryonic Development and Hatching Performance in Hatching Eggs

作　　者：袁敏 丁虹 刘小辉 卢金河 陈辉[1] 王德贺 周荣艳[1] 曾丹 韩晓飞 YUAN Min;DING Hong;LIU Xiaohui;LU Jinhe;CHEN Hui;WANG Dehe;ZHOU Rongyan;ZENG Dan;HAN Xiaofei(College of Animal Science and Technology,Hebei Agricultural University,Baoding,Hebei 071001;College of Life Sciences and Food Engineering,Hebei University of Engineering,Handan,Hebei 056009;Shijiazhuang Water Investment Group,Shijiazhuang,Hebei 050000;Huayu Agricultural Science and Technology Co.,Ltd.,Handan,Hebei 056000;Hebei Layer Industry Research Institute,Handan,Hebei 056000)

机构地区：[1]河北农业大学动物科技学院,河北保定071000 [2]河北工程大学生命科学与食品工程学院,河北邯郸056009 [3]石家庄水务投资集团,河北石家庄050000 [4]华裕农业科技有限公司,河北邯郸056000 [5]河北省蛋鸡产业研究院,河北邯郸056000

出　　处：《中国家禽》2023年第5期13-18,共6页China Poultry

基　　金：河北省鸡现代种业科技创新团队(21326303D);农业高质量发展关键共性技术攻关专项(20326616D)。

摘　　要：为研究短期热孵对蛋鸡储存期种蛋的胚胎发育、种蛋品质和孵化成绩的影响,试验选取423个同一批次的京粉1号蛋鸡种蛋,贮存期为14 d,随机分为3组:对照组为贮存期内不进行热处理,热处理Ⅰ组和热处理Ⅱ组分别在贮存第5天和第10天置于孵化器内进行34.5℃和37.5℃热处理。入孵前测定种蛋品质,在种蛋入孵48 h、72 h和216 h检测胚胎发育质量。结果显示,热处理Ⅰ组、热处理Ⅱ组蛋白高度、蛋黄指数均显著高于对照组(P<0.05),热处理Ⅱ组种蛋失重率显著低于对照组、热处理Ⅰ组(P<0.05);孵化48 h时,热处理Ⅱ组胚胎长度高于对照组、热处理Ⅰ组(P<0.05);孵化至第9天(216 h),热处理Ⅱ组胚胎体长、胚胎体重显著高于对照组、热处理Ⅰ组(P<0.05),热处理Ⅰ组、热处理Ⅱ组胚胎心脏重均显著高于对照组(P<0.05);对照组、热处理Ⅰ组、热处理Ⅱ组孵化率分别为52%、72%和76%,热处理Ⅰ组、热处理Ⅱ组死胚率显著低于对照组(P<0.05),热处理Ⅱ组雏鸡重平均为58.24 g,显著高于对照组、热处理Ⅰ组(P<0.05)。研究表明,对贮存期为14 d的种蛋进行2次热处理,可以有效提高种蛋品质,促进胚胎发育,提高胚胎发育均匀度,优化种蛋孵化成绩,处理温度以37.5℃为佳。This study aimed to investigate the effect of short incubation on embryonic development,egg quality and hatching performance of laying hens during the storage period.A total of 423 Jingfen No.1 eggs of the same batch were selected and stored for 14 days.They were randomly divided into 3 groups.The control group had no heat treatment during the storage period,heat treat⁃ment groupⅠand heat treatment groupⅡwere placed in an incubator for a short period at 34.5℃and 37.5℃on the 5th and 10th day of storge,respectively.The egg quality was measured before hatching,and the embryo testing was performed at 48 h,72 h and 216 h after hatching.The results showed that the albumen height and egg yolk index of hatching eggs in heat treatment groupⅠand heat treatment groupⅡwere significantly higher than those in the control group(P<0.05),and the weight loss rate of heat treat⁃ment groupⅡwas significantly lower than that in the control group and heat treatment groupⅠ(P<0.05).The embryo length val⁃ues of hatching eggs in heat treatment groupⅡwere significantly higher than those in the control group and heat treatment groupⅠat 48 h of incubation(P<0.05).At 216 h of incubation,the embryo body length and embryo weight in heat treatment groupⅡwere significantly higher those in the control group and heat treatment groupⅠ(P<0.05),while the embryo heart weight in heat treatment groupⅠand heat treatment groupⅡwere significantly higher than that in the control group(P<0.05).The average weight of chicks in heat treatment groupⅡwas 58.24 g,which was significantly higher than that in the control group and heat treatment groupⅠ(P<0.05).This finding demonstrated that heat treatment of hatching eggs stored for 14 days could effectively enhance the egg quality,promote the embryonic development,and improve its uniformity with a treatment temperature of 37.5℃.

关 键 词：种蛋 贮存期热处理 胚胎发育 孵化率 

分 类 号：S831.2[农业科学—畜牧学]