Time Held Prior to Incubation and Hatchability of Turkey Eggs

Abstract

Large numbers of turkey hatching eggs are shipped long distances. It is usually considered necessary to ship recently laid eggs although Scott (1933) has presented evidence to show that eggs held for three or four weeks at optimum temperatures would hatch well. This is contrary to findings with chicken eggs which usually show a gradual reduction in hatch with increase in age at time of setting (Waite 1919, Scott 1933). Moreover, Sampson and Wilson (1944) also found that holding turkey eggs 8 to 14 days reduced their hatchability by about eight percent as compared with those held 0 to 7 days. As a part of an investigation* into the effect of environmental factors prior to incubation on hatchability of turkey eggs, 700 eggs were obtained from a turkey breeder, divided into 7 lots of 100 eggs each, and held at 55°F. for varying periods of time as shown in Figure . . .