Effect of Spraying Hatching Eggs by Different Levels of Vinegar on Embryological Development, Hatchability and Physiological Performance of Dandarwi Chicks

Abstract

The aim of this experiment was to evaluate the effects of spraying fertile eggs of Dandarawi chicken local strain with natural white vinegar solution (NWVS) on embryonic development, physiological parameters, hatchability, post-hatch chick growth and bacterial quantity on eggshell surface. Four hundred and fifty hatching eggs of Dandarawi chicken local strain were randomly distributed into five groups of 90 eggs each. Eggs of the 1 st group were served as a control (non-treated eggs). The 2 nd group was sprayed with water as a vehicle (positive control). Eggs of the 3 rd , 4 th and 5 th groups were sprayed with three concentrations of vinegar: 1.25, 2.5 and 5%, respectively. Results showed that embryo weight, embryonic and shank lengths as well as, chick body weight, chick and shank lengths and hatchability tended to be Significantly higher (P<0.05) in eggs treated with natural white vinegar solution when compared with control eggs. While albumen weight ratio, egg shell thickness, egg weight loss ratio at 18 th day of development, embryonic mortality and hatch time were significantly (P<0.05) decreased in eggs sprayed with natural white vinegar solution when compared with control eggs. Blood constituents: RBCs, Hb and PCV%, plasma total protein, albumin, total lipids, P, Ca and T4, GH hormones were significantly increased (p<0.05), while plasma cholesterol and glucose were decreased. There was no effect on WBCs count compared to control. Internal organs of chicks at hatch and growth performance of chicks at 14 th days of age recorded significant higher values and improved feed conversion in response to spraying with natural white vinegar solution but yolk residual of chicks at hatch was less than control group. The use of natural white vinegar solution had significant influence on TBC and T. StaPhly. C.on egg shell surface either at one week or after two weeks of incubation compared to control groups. These results indicated that spraying fertile eggs of chicken (pre-incubation) with natural white vinegar solution as natural disinfectants is a good way to improve embryonic development, blood constituents, hormones, hatchability and performance of chicks.

Influence of Storage Period, Chitosan Coating and Diluted Acetic Acid Spraying on Hatching and Hatched Chicks Characteristics

“…It was confirmed [29] that chitosan covers the entire surface of the egg, preventing moisture loss through the cavities of the shell. It has also been demonstrated [15] that spraying fertilised Dandrawi eggs with vinegar at a concentration of 2.5% enhances embryonic growth and plays a significant role in increasing hatchability by improving blood components and hormones and reducing bacterial contamination of the egg shell surface. These results contradict the findings of [16].in which the author explains that the embryos that hatched from chitosan-coated eggs died early and only a few reached embryonic development in the medium and long term, because the chitosan coating blocks the pores on the surface of the egg shell and forms a barrier between the internal and external environment.…”

“…When commercial eggs were coated with chitosan and stored at 25 °C for five weeks [9,14], there was a reduction in weight loss and an increase in shelf life. The use of 2.5% acetic acid as a natural material for spraying fertilised eggs of Dandra poultry is an effective method for enhancing embryonic development and hatchability [15]. The purpose of this study was to determine the efficacy of coating hatching eggs with chitosan by dipping them in chitosan prior to storage and spraying them with acetic acid 18 days after incubation.…”

Effects of shell disinfection with polyhexamethylene guanidine chloride on the safety and quality characteristics of edible eggs

“…The incidence of salmonellosis cases in humans has increased worldwide and continues to be an important public health problem. Therefore, the control of pathogens during production is important in egg processing [1,2].…”

Effect of shell disinfection with AQUALYTE (NEUTRAL ANOLYTE) on inactivation of Salmonella enteritidis and quality of edible eggs

“…Washing eggs with drinking water reduces the shell microbial contamination to some extent, but it cannot ensure absolute cleaning of Salmonella and other undesirable microflora [4,7,8]. Egg shell disinfection is required to increase the microbiological safety of fresh chicken eggs used for human consumption, egg production or incubation [5,9,10].…”

“…To prevent the ingress of foreign microflora into egg products, scientists develop the ways to inactivate pathogenic microflora on the surface of the shell of food eggs. Currently, a number of physical methods have been proposed for the shell surface disinfection, namely, ultraviolet (UV) radiation [1,5] and chemical methods -the use of ozone, hydrogen peroxide [1,5], natural white vinegar [10], chlorinebased disinfectants [8,11,12], quaternary ammonium compounds [4], organic acids [4,13], acidic electrolyzed water [13], etc. However, the search for new ways to inactivate pathogenic bacteria on the surface of the shell of food eggs using modern disinfectants is still an urgent task.…”