Influence of hatching egg storage time on hatching of young calves of the Chasex Braun cross

The technical equipment of modern incubators does not guarantee one hundred percent hatching of chickens. In connection with this fact, there was a need to improve and comply with the regimes of pre-incubation storage of eggs. The influence of incubation egg storage periods on the hatching of chicks was studied. The object of the study was an incubation egg from meat-egg chickens of the Haysex Brown cross at the age of 35 weeks. Incubation eggs were stored in a storage chamber at a temperature from 12 to 21 °C and relative humidity from 75 to 85 % with the blunt end up, depending on the shelf life, but no more than 15 days. The incubation technology was carried out in a flow-through mode, in the sequence of all technological operations from the production of an incubation egg to the sale of daily young, using incubators for incubation and hatching of young animals, while observing the parameters of the microclimate in the premises of the hatchery and incubation modes according to technological standards. The results of the study showed that the shelf life of the incubation egg had an impact on the physico-chemical qualities of the egg: with an increase in the storage time, the acid number in the yolk increased, the pH of the protein and yolk, the vitamin A content and the carotenoid content decreased. Biological control of incubation and hatchling showed the effect of the incubation egg shelf life on the hatch of daily young: an egg stored from 5 to 10 days provided the maximum hatchling of 88.1 % and the maximum number of conditioned chickens 42.4 %. The economic efficiency data also showed the maximum profit from the sale of daily chickens obtained from incubation eggs stored from 5 to 10 days.