초록
본 시험은 실용 육용종계 (Ross)의 종란 보관온도와 보관기간이 부화율에 미치는 영향을 구명하고자 하였다. 실험 1에서는 $4^{\circ}C$에서 종란을 3, 5, 7및 9일 보관하였을 때 부화율을 조사하였던 바, 3일 보관한 종란의 부차율이 다른 처리구보다 유의하게 우수하였다 (P<0.05). 실험 2에서는 $17^{\circ}C$에서 3, 5, 7 및 9일 동안 보관하였던 바, 보관기간에 관계없이 부화율이 감소하지 않았다. 실험 3에서는 $28^{\circ}C$에서 종란을 3, 5, 7 및 9일 동안 보관하였던 바, 9일동안 보관한 종란에서 부화율의 감소가 나타났다. 따라서 9일 이상 보관하는 육용종계 종란은 $17^{\circ}C$에 보관하는 것이 우수한 부화율을 유지할 수 있음을 입증하였다.
This experiment was carried out to investigate the effects of storage temperature and time on hatch-ability of the commercial Ross broiler breeder eggs. In Trial 1,720 eggs collected in the morning were allotted to four storage time treatments (3, 5, 7 and 9 days), with three replicates per treatment. The storage temperature was fixed at $4^{\circ}C$. In Trials 2 and 3, similar protocol was used as in Trial 1 except that the storage temperature was fixed at $17^{\circ}C$ and $28^{\circ}C$respectively. In Trial 1, hatchability was significantly (P<0.05) reduced when the eggs were stored more than 3 days. In Trial 2, no significant difference was found among all treatments, indicating that, at 17$^{\circ}C$ storage temperature, the eggs could be stored up to 9 days without reducing hatchability. In Trial 3, however, hatchability of eggs stored for 9 days was significantly reduced compared to the other treatments. In conclusion, we found out that optimum hatchability can be achieved with a storage temperature of $17^{\circ}C$ for Ross broiler eggs stored for up to 9 days.
