Effect of dipping hatching eggs in ascorbic acid solutions on some hatching traits and chick quality for local Sinai chickens [electronic resouce].

Includes references.

The aim of this study was to investigate the effect of the dipping hatching eggs in ascorbic acid (AA) concentration on hatchability traits and chick weight and quality at hatch. A total number of 3600 fertile Sinai hen's eggs were used in factorial experimental design (2x 4 x 6). The factors were, dipping day (the 12th and 18th day), dipping time (1, 2, 3 and 4 min.) and ascorbic acid (AA) concentrations (0.0, 5.0, 10.0, 15.0, 20.0 and 25.0 g /liter distilled water). Results indicated that hatchability (%) was significantly (P≤0.01) improved as a result of dipping eggs at the 12th day of incubation period as compared to those dipped at the 18th day. Also, it was significantly improved by dipping eggs for 2, 3 or 4 minutes than those dipped for 1 minute. Dipping time for 3 minutes recorded the best hatchability percentage than those dipped for the other times. Moreover, hatchability (%) was significantly (P?0.001) improved by about 2.64, 3.87, 8.77, 2.65 and 2.55 % for eggs dipped into 5.0 , 10.0 , 15.0 , 20.0 and 25.0 g AA/ L solution as compared with those dipped into distilled water (0.0 g AA/L), respectively. Embryonic mortality (%) was significantly (P?0.01) decreased by 23.36 % for eggs dipped at the 12th day than those dipped at the 18th day of incubation period. Eggs dipped for 2, 3 or 4 minutes had significantly (P?0.01) lower embryonic mortality than those dipped for 1 minute. Also, it was significantly (P≤0.001) decreased by dipping eggs into 5.0 up to 25.0 g AA/L solutions than those dipped into distilled water (0.0 g AA/L). The lowest embryonic mortality was occurred by dipping eggs into 15.0 g AA/L solution comparing to those dipped into other AA concentrations. Key Words: Ascorbic Acid, Dipping Day And Time, Incubation Period And Hatchability.

Summary in Arabic.

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