Effect of Thermal Manipulation During Embryonic Development on Internal and External Quality Characteristic of Quail Eggs

Abstract

Lately, quail egg production has developed as a good resource for animal protein to provide the people requirements of that protein, in addition, the quail egg has some specifications that better than chicken eggs like its content of proteins, vitamins and amino acids. The research aimed to determine the influence of thermal manipulation during embryonic development on the egg quality of the fresh egg. 200 eggs were divided into four equal groups. Eggs of the first group (control) incubated under the standard terms for incubation of quail eggs, and the eggs of other groups were incubated under 41° C for three hours in three consecutive days of different periods of embryonic development (early, late, and dual period). 40 eggs were collected randomly from groups (10 eggs from each) to study the internal and external indications of quail egg quality.

The results showed up superiority significantly (p<0.05) of the late embryonic development thermal manipulation group to the control group in most of the indications that have studied. The eggs from the early embryonic development thermal manipulation group were better significantly (p<0.05) than the control group in egg weight and albumen weight. Therefore, we can say that the females, which are coming from eggs that manipulated thermally during the early and late embryonic development, lay an egg that better quality.