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Influence of incubation temperature on the hatchability of eggs, post-natal growth and survival of turkeys

Published online by Cambridge University Press:  27 March 2009

Alexis L. Romanoff
Alexis L. Romanoff
Affiliation:
(Department of Poultry Husbandry, Cornell University, Ithaca, New York.)
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Extract

The exposure of turkey eggs during the latter part of incubation, to temperatures (uniform around the egg) ranging from 30–5 to 41–5° C, in intervals of one degree, showed that:

1. The hatchability was best at temperatures of from 36 to 38° C.; then it declined with a greater slope towards high than towards low temperature.

(2) The time of hatching was progressively delayed, from 1 to 3 days, towards high and low temperatures.

(3) The weight of birds at hatching from eggs exposed to various temperatures was fairly uniform.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 25 , Issue 3 , July 1935 , pp. 318 - 325
Copyright
Copyright © Cambridge University Press 1935

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References

REFERENCES

Mussehl, F. E. and Ackerson, C. W.Some observations on humidity and weight loss in the incubation of turkey eggs. Bull. Neb. agric. Exp. Sta. (1934), No. 74, 1–11.Google Scholar
Romanoff, A. L.Multiple laboratory incubator for the biological study of chick embryo. Science (1932), 75, 246–8.CrossRefGoogle ScholarPubMed
Romanoff, A. L.Study of artificial incubation of game birds. I. Temperature requirements for pheasant and quail eggs. II. Humidity requirements for pheasant and quail eggs. Bull. Cornell agric. Exp. Sta. (1934), No. 616, 1–39.Google Scholar