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Embryonic development when eggs are turned different angles during incubation

Department of Poultry Science, North Carolina State University, Raleigh 27695-7608

¹ Corresponding author: mike_wineland{at}ncsu.edu

Not turning eggs during incubation or turning at a reduced angle could potentially reduce the incidence of hot spots in machines, thereby lessening the chance of embryonic mortality and decreased hatchling quality caused by overheating. Not turning eggs can also allow more eggs to be placed in an incubator by designing the machine with trays closer together. However, eggs that are not turned during incubation exhibit a higher frequency of embryonic developmental deficiencies and a reduced hatch compared with turned eggs. An experiment was conducted to determine the effects of a reduced turning angle on embryonic and extraembryonic development. Turning eggs 15° caused an increase in embryonic mortality from d 11 to 16 and d 17 to 21 and an overall decrease in hatch when compared with turning eggs 45°. There was no difference in area vasculosa at d 3 but there was a reduced amount of subembryonic fluid at d 6. Overall, it was determined that a reduced turning angle decreases the hatch of fertile eggs.

Key Words: turning • incubation • malposition • subembryonic fluid • chorioallantoic membrane • residual albumen