Due to the large number of duck eggs that need to be hatched, they often need to be preserved for some time, but if they are not properly preserved, the quality of the duck eggs is often affected. The guarantee of the quality of duck eggs is a key factor in improving the hatching rate of breeders. The author hereby summarizes the requirements for preservation of duck eggs for reference.
Eggshell structure
The duck eggs require a dense and uniform egg surface with moderate thickness. Egg shell thickness is generally 0.035 mm - 0.04 mm. When the egg shell is too thick, the heat during incubation is slow, the moisture is not suitable to evaporate, the gas exchange is bad, and the shell is difficult to break; when the thickness is too thin, the water evaporates too quickly and the hatching rate decreases. Eggshell structure is not uniform, rough surface, etc. are not suitable for the use of eggs.
Egg-shaped principle
The shape of the duck eggs should be normal and oval in shape, too long and round, and the tips of the two heads should not be used for breeding eggs. The egg weight should meet the requirements of the variety, too big and too small are not good, and the eggs are too young to hatch the ducklings. Smaller, the hatching rate will be low if the eggs are too heavy. Large meat duck eggs are generally 85 grams -95 grams is appropriate.
Kinds of duck eggs keep their surfaces clean
The surface of the eggshell should not have fecal matter, dirt, etc., otherwise pathogenic microorganisms in the dirt will invade into the egg causing the deterioration of the egg, or the plugging of the pores by the dirt, hindering the gas exchange of the egg, and affecting the hatching rate. At the same time, the machine is contaminated during the incubation process. If there are a few eggs that are lightly contaminated, they must be treated before they are hatched before hatching.
Guaranteed freshness of eggs
The shorter the storage time of eggs, the better. It is better to store within 7 days. 3 days - 5 days is the best preservation period. Although the hatching rate can maintain a certain hatching rate within two weeks, if it exceeds two weeks, the hatching period will be postponed, the hatching rate will be reduced, and the young ducklings will be more vulnerable. The degree of freshness of eggs is not only related to the preservation time, but also related to the preservation of temperature, humidity, methods, etc.
After the duck eggs are produced, the eggshell surface has a layer of glial membranes covering the pores of the shells, which prevents excessive evaporation of water and prevents bacteria and other microorganisms from invading into the eggs from the pores of the eggshell. Therefore, they cannot wash with water. So as not to damage the glial membrane on the shell, affect the quality of duck eggs.
Pay attention to temperature and humidity. The temperature of preserved duck eggs is generally 10°C to 15°C. If the temperature is higher than 24°C, the embryos of the hatching eggs will develop slowly and may even die, resulting in increased stillbirth at hatching. As the duck eggs will be lost through the continuous evaporation of water during storage, the storage room must maintain a certain humidity, the relative humidity of 70%-80% is most suitable, and it should also ensure smooth ventilation in the storage room.
Pay attention to the location of the duck eggs and timely and regular turning of the eggs. During the preservation of the duck eggs, if they are placed improperly or are left unmoved for a long time, the egg yolk, the blastoderm, and the eggshell will stick to each other after a long time, which will lead to the death of the embryo. To prevent this from happening, the blunt end of the eggs should be placed upside-down, and if the storage time is long, it should be turned once a day to ensure that the quality of the duck eggs is not affected.
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