Influence of temperature regimes and initial mass of eggs on shrinkage during incubation
Correction of the existing incubation regimes, taking into account the determination of the loss of egg weight (shrinkage) during the incubation period, is important in the favorable hatching of chickens, contributes to an increase in the viability of embryos during critical periods of their development. Incubation modes can reduce the time to hatch from eggs, and this is one of the main ways to improve the efficiency of the incubation process. For this purpose, differentiated incubation modes have been developed with the use of adjusted temperature and humidity for chicken eggs of the KOBB-500 meat cross, obtained from layers at the age of 220-240 days. Differentiated incubation modes ensured a more uniform growth and development of embryos, which was especially noticeable on the 19th day. The average weight of embryos was 28.2 ± 0.2 g, which is 5% more than the control values. The results of the study showed that the use of differentiated incubation modes, as well as the calibration of eggs by weight, help to reduce egg shrinkage.