Effect of Thermal Manipulation During Embryonic Development and Time of Storage on Internal and External Quality Characteristic of Quail Eggs

Abstract

The research aimed to determine the influence of thermal manipulation during the embryonic development on egg quality of the fresh egg and after storage. The eggs, were divided into four equal groups. Eggs of the first group incubated under the standard terms for incubation of quail eggs, and the eggs of other groups incubated under 41° C for three hours in three consecutive days of different periods of embryonic development (early, late and dual period). 40 eggs were collected randomly from each group to study the internal and external Indications of quail egg quality. The Indications calculated on 10 fresh eggs and other 30 egg storage to calculate the Indications after two, three and four weeks under 10°±2 C.

The results showed up decrease on the egg, albumen and yolk weight after storage for 4 weeks in each group, with outperformed the early and late groups significantly (p<0.05) than the control group for egg weight and albumen, yolk Indications after storage. Haugh units that related to fresh egg were better significantly in early and late groups than the control. Therefore, we can say that the eggs which are manipulated thermally during the early and late embryonic development show results better than eggs control after storage, hence the thermal manipulation during the embryonic development improve the egg quality and probability for storage.