Impact of storage period on hatching egg quality, extra-embryonic structures, embryo morphometry, hatchability, and Rosa 1 chick quality.

Storage duration affects the biological value of hatching eggs. The study evaluated the composition and characteristics of hatching eggs from Rosa 1 hens, the morphometric traits of embryos and chicks, and hatching results based on storage time. A total of 1 200 hatching eggs were divided into three groups: NS (control, non-stored), S4 (stored up to day 4), and S7 (stored up to day 7).

Quality characteristics, lysozyme activity, and albumen viscosity of fresh hatching duck eggs after a week's storage at various temperatures.

The study aimed to analyze the qualitative features of Cherry Valley duck' hatching eggs during storage at different temperatures. Eggs were divided into 3 equal groups with 30 eggs each: fresh egg and stored at 7 °C and 17 °C within one week. Qualitative analyses of duck eggs were carried out, considering the morphological composition, physicochemical characteristics, lysozyme activity, and albumen viscosity.