The effectiveness of short-term preheating of "Kobb 500" hatching eggs during their long-term storage

Creation of highly productive cross-countries, transition to nonconventional power supplies of a bird, sharp restriction of its vital space, constant accumulation of egg and meat efficiency has led to very essential changes in a structure and physical and chemical properties of eggs. It forces scientists and practicians to make certain changes to requirements for quality of incubatory eggs, the modes of their storage and incubation. Influence of preincubatory storage of eggs on deductibility is a subject of long-term researches, but the modern theory doesn't offer any explanation of contradictory information which we have now. Bird's egg quickly loses the initial properties therefore can't maintain long-term having rummaged in development (the latent period) and in several days of storage becomes of little use for an incubation. The researches confirmed that creating conditions close to the natural process occurring in the nest due to the application of short-term heating of eggs during the storage period, can contribute to maintaining high hatchability at its longer storage. In conditions of forced storage, the short-term preheating of hatching egg to the optimum temperature allows to increase chick hatchability by reducing embryonic death and reducing the incubation time.