Effect of in Ovo Dipping of Sugarcane Vinegar on Hatchability and Day Old Ducklings Quality
Effect of in Ovo Dipping of Sugarcane Vinegar on Hatchability and Day Old Ducklings Quality
El-Kholy, K.H.1*, Tag El-Din H.1, Seham N.E. Seleem1, A.M. El-Shhat2
ABSTRACT
In-ovo dipping with exogenous materials, such as sugarcane vinegar (SV) solution, throughout incubation of duck’s eggs could be a technique to boost hatchability and ducklings’ quality. The objective of the present study was to determine the effect of in-ovo dipping of SV on the hatchability%, embryonic mortality, and internal and external of newly hatched ducklings. A total of 1560 fertile eggs used in the current experiment were obtained from Sudani ducks flocks of 33 weeks of age. The eggs were randomly distributed into of five different SV solution concentrates; the 1st group without any treatment and served as a control (C), the 2nd group was dipped into distilled water as a vehicle or positive control (SV1). The 3rd group (SV2), the 4th group (SV3) and the 5th (SV4) group were dipped in 0.05, 0.10 and 0.15% of SV solutions, respectively, at four-time of eggs dipping: at day 10th (T10), day 17th (T17), day 24th (T24) and day 31st of incubation (T31) totaling ten groups with three replicates of (34 eggs of each). The results showed that the highest and lowest values of hatchability% and embryonic mortalities % were recorded for eggs dipped with 0.15% of SV solution for compared with other groups. The eggs which dipped at 24 d of time dipping recorded the best values for hatchability and embryonic mortalities % being the highest and the lowest, respectively as in compared to other experimental groups. Furthermore. There was no treatment × time interactions for the absolute and relative weights of duckling, liver and yolk sac, leg length, relative leg length, and yolk free body weight. However, such interactions were significant for hatchability and Tona Score. The highest values of leg length and duckling body weight/duckling length ratio produced from eggs dipped in nutritive solution were recorded at 17 and 31 d of embryonic ages, respectively. According to the results, it can be concluded that in-ovo dipping in 0.15% of SV solution, especially on day 24th of incubation has a positive effect on the hatchability%, embryonic mortality as well as quality of internal eggs and hatched duckling.
Keywords | Dipping, Duckling, Hatchability, In-Ovo, Sugarcane vinegar
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April 2022
Vol. 10, Iss. 4, Pages 712-954
