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Further studies on fishmeal and the hatching rates of hen's eggs

Published online by Cambridge University Press:  27 March 2009

R. Coles
R. Coles
Affiliation:
Ministry of Agriculture, Fisheries and Food
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Extract

Reference is made to the depression in hatching rates occasionally recorded when fishmeal is fed to breeding hens. In a previous communication this depression was tentatively ascribed to the presence of aerobic sporing bacteria, support for this theory being given by the high early death-rate from yolksac infection in the chicks hatched from the affected pens. In this experiment samples of white fishmeal from widely separated points of origin were employed. With one group of birds extreme hatching depression was recorded; in one other group a moderate depression was found. Bacterial assays showed that only one sample contained aerobic sporing bacteria capable of coagulating yolk and the count was not high. But the birds fed this sample were those manifesting the mild depression in the hatching rate and this was the only group to show an appreciably above normal early death-rate in the chicks. The major cause of death was yolk-sac infection, and it is concluded that in this group the presence of aerobic sporing bacteria was partially responsible for the depression in hatching, but that the degree of contamination was not as high as that which probably occurred in the previous year.

The hatching rate in all groups was inversely related to the depth of coloration in the fishmeal samples. The theory is advanced that, as a result of overheating during manufacture, degradation of the proteins occurred giving rise to toxic products which in turn led to a high embryonic death-rate during the last 4 days of incubation. The highest embryonic death-rate in total, and during this period, was found with those birds fed the fishmeal with the darkest colour. The egg production in all groups of birds was high and it therefore seemed improbable that overheating had proceeded to the stage of materially damaging the essential aminoacid contents of the meal, for it seems widely accepted that if the amino-acid level is sufficient for egg production it is sufficient for good hatchability.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 49 , Issue 1 , May 1957 , pp. 95 - 99
Copyright
Copyright © Cambridge University Press 1957

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References

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