Effects of weight and storage duration of hatching eggs of Indonesian Local Chicken on several measures of internal quality and hatchability

Abstract

Abstract Hatchability and some internal qualities of hatching eggs of Indonesian Local Chicken (ILC) were investigated from different egg weights and storage durations. A total of 950 eggs (including 120 eggs for internal quality measurements) were collected and selected from a flock of INC aged 55 – 60 weeks reared in the University Farm, during 3-week production not consecutively. The research was arranged as a 6 x 4 factorial based on a randomized completely block design, using 6 levels of egg storage duration of 1, 2, 3, 4, 5 and 6 days, and 4 levels of egg weight (EW), 3 replication of unequal individual amount in each replication unit. Before storing, the eggs in each group were classified according to their weights: (1) ≥35 - <40; (2).! 40 -< 45; (3) ≥ 45 - <50 and (4) ≥ 50 - < 55gr. All eggs were sterilized using alcohol 70%, numbered and stored at room temperature 26-27°C with relative humidity 60-70%. The results indicated that the proportion of egg weight loss of lighter egg at different storage duration was mostly significantly higher (P<0.05) than the heavier one. During storage, as the proportion of EW, albumen decreased, yolk and shell slightly increased. Based on correlation coefficient analysis, irrespective of storage duration and egg weight groups, the results indicated that egg weight losses were more closely associated (P<0.05) with alteration in albumen weight than other traits. Hatchability of fertile eggs (%) of all ranges of EW were significantly decreased with longer storage time, and the heavier decreased more significant than that of the lighter one, particularly after 3 d storage. Hatchability of EW more than 40 g showed better at 2 d storage duration compared to that of 1 d storage. Hatchability of EW up to 45 g was significantly better compared to those of heavier EW. In conclusion, hatchability of hatching fertile egg of ILC can be maintained at a level higher than 75% up to 3 d storage duration, and then its decrease was markedly for the weight of the eggs heavier than 50 g.