Repositorio de producción científica de la Universidad de Sevilla

Comparison of Three Temperatures for the Hatching Phase in the Artificial Incubation of Red-legged Partridge (Alectoris rufa) Eggs

Opened Access Comparison of Three Temperatures for the Hatching Phase in the Artificial Incubation of Red-legged Partridge (Alectoris rufa) Eggs

Citas

buscar en

Estadísticas
Icon
Exportar a
Autor: González Redondo, Pedro
Díaz Merino, R
Departamento: Universidad de Sevilla. Departamento de Ciencias Agroforestales
Fecha: 2016
Publicado en: Brazilian Journal of Poultry Science, 2016 (18(1)), 57-62.
Tipo de documento: Artículo
Resumen: This study aimed at investigating the effects of three incubation temperatures during the hatching period on egg weight loss, hatchability, chick weight at hatching and length of the incubation period of redlegged partridge (Alectoris rufa) under artificial incubation. One hundred and fifty eggs obtained from a red-legged partridge game farm were randomly allocated to three batches of 50 eggs each. Eggs were incubated at 37.8ºC during the first 20 days, and subsequently at 37.0, 37.4 or 37.8ºC until hatching. Fertility was 74.7% and a good hatching performance was obtained, characterized by 85.7% hatchability, 9.1% egg weight loss after 20 days of incubation, 13.8±0.1 g chick weight at hatching, and 23.2±0.1 days incubation length. Hatchability, egg weight loss after 20 days of incubation, and length of the incubation period were not affected by incubation temperature during the hatching period. However, hatching synchrony improved when the incubation temperature was inc...
[Ver más]
Cita: González Redondo, P. y Díaz Merino, R. (2016). Comparison of Three Temperatures for the Hatching Phase in the Artificial Incubation of Red-legged Partridge (Alectoris rufa) Eggs. Brazilian Journal of Poultry Science, 2016 (18(1)), 57-62.
Tamaño: 98.64Kb
Formato: PDF

URI: http://hdl.handle.net/11441/44859

DOI: http://dx.doi.org/10.1590/1516-635x1801057-062

Ver versión del editor

Mostrar el registro completo del ítem


Esta obra está bajo una Licencia Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 Internacional

Este registro aparece en las siguientes colecciones