EFFECTS OF TEMPERATURE AND CARBON-DIOXIDE ON ALBUMIN CHARACTERISTICS,WEIGHT-LOSS, AND EARLY EMBRYONIC MORTALITY OF LONG STORED HATCHING EGGS

Eggs from a 37-wk-old broiler breeder flock were stored in plastic bag s in the presence or absence of CO2 for 7 or 14 d at 12.8 or 23.9 C. E ggs were incubated at 37.5 C dry bulb temperature and 30.0 C wet bulb temperature. Albumen height was measured prior to incubation on a samp le of eggs and early embryonic mortality was determined macroscopicall y after candling at 17 d. A second experiment using eggs from a 44-wk- old flock replicated Experiment 1 without incubation. Albumen height, albumen pH, and stored weight loss were determined. Early embryonic mo rtality and stored weight loss increased with temperature and length o f storage. Eggs stored for 7 d in the presence of CO2 exhibited increa sed albumen height and numerically higher embryonic mortality than egg s stored in the absence of CO2, whereas eggs stored for 14 d in the pr esence of CO2 had decreased early embryonic mortality and numerically increased albumen height compared to their controls. The eggs stored a t 23.9 C for 14 d exhibited the greatest weight loss and the highest e arly embryonic mortality. Neither temperature nor day of storage influ enced albumen pH. Storage in CO2, however, resulted in a lower albumen pH. Temperature and CO2 appeared to have independent modes of action. The presence of CO2 may be beneficial in maintaining albumen quality and acid-base balance appropriate for embryo survival during storage p eriods of about 14 d but may be detrimental for shorter storage period s due to increased albumen quality, which may result in reduced vital gas exchange. Excessive weight loss associated with storage of eggs fo r 14 d at 23.9 C was detrimental to embryo survival.