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The Effect on Hatchability of Dipping Turkey Hatching Eggs into an Antibiotic Solution*
RESEARCH NOTES
1769
THE EFFECT ON HATCHABILITY OF DIPPING TURKEY HATCHING EGGS INTO AN ANTIBIOTIC SOLUTION* R. R. CHALQUEST,1 H. C. SAXENA2 AND L. S. JENSEN 2 Washington State University, Pullman, Washington (Received for publication August 8, 1961)
* Scientific Paper No. 2143. This study was supported by Projects 715 and 1589, from the Washington Agricultural Experiment Stations, Pullman. 1 Department of Veterinary Microbiology. 2 Department of Poultry Science. 3 Rhom and Haas.
a walk-in refrigerator and allowed to cool to 5°C. Four hours before the eggs were dipped, erythromycin (as "Gallimycin Poultry Formula"4) was added to the chilled water at the concentration of 400 ppm. The actual dipping process consisted of completely submerging the prewarmed hatching eggs, while still in the incubator trays, into the 5°C. antibiotic solution for 30 minutes. After this time interval, the trays of eggs were removed from the dip solution, allowed to drain briefly, and then returned to the incubator. The control eggs were also put in the incubator at this time. Both groups were incubated and hatched in the same machines at the same time. The eggs were individually candled to remove all infertile eggs and dead embryos on the 10th day and additional dead embryos on the 24th day. Up to 120 poults from each of the treated and untreated groups were placed in starting batteries and fed a standard turkey starter mash. At 2 weeks of age, all poults were weighed to determine if there were any differences in their rate of gain. No statistically significant differences were noted in the weights of any of the groups. The dipped group of eggs hatched better than the undipped in every hatch, with an average increase of 6.8% (Table 1). The exact reason for the stimulation in hatchability is not known. However, it is of interest to note that there were only 57 pipped eggs from the dipped groups as opposed to 108 for the undipped groups. Additional studies are needed to explain the reasons for these observations. Further work is also needed to 'Abbott Laboratories.
Downloaded from http://ps.oxfordjournals.org/ at University of Cambridge on June 20, 2015
In a previous report by Chalquest and Fabricant (1959) a procedure for dipping hatching eggs into an antibiotic solution was described. This procedure was studied for its effect on hatchability and also for its possible application to prevent the egg transmission of pleuropneumonialike organisms (PPLO). The purpose of this study was to obtain additional data on the effect on hatchability of dipping turkey hatching eggs. Broad Breasted Bronze hatching eggs were obtained from trap-nested hens and labelled accordingly. The eggs were divided at random into two groups according to the date of lay. As near as possible, an equal number of eggs from each day's gathering were placed in each group. One group of eggs was dipped and the other group served as an undipped control. Experiments with S different hatches were conducted. All the eggs that were dipped were first put into the incubator trays and then incubated for 4 hours at 37°C. in a commercial forced draft type egg incubator. The antibiotic dip solution was prepared in a galvanized tank that was large enough to permit the incubator trays to fit inside. The dip solution consisted of 30 gallons of tap water to which was added 0.1% Triton N-1013 (formerly Triton NP-S6). The tank containing the tap water was then wheeled into
1770
RESEARCH NOTES TABLE 1.-—Hatchability
of undipped and dipped turkey hatching eggs
Eggs Set
Eggs Fertile
Dead in Shell
p. l lps
% Hatch of fertile eggs
1
None ERY
325 323
198 195
54 32
19 6
63.1 80.5
2
None ERY
461 463
298 285
43 55
45 21
70.5 73.3
3
None ERY
326 323
221 285
56 55
19 21
66.1 73.3
4
None ERY
332 328
149 140
49 38
16 19
56.4 59.3
5
None ERY
219 212
81 95
33 31
9 7
48.1 60.0
Total 1-5
None ERY
1,663 1,649
947 910
235 210
108 57
63.8 70.6
determine if lower concentrations of antibiotic and a shorter immersion time would also produce this effect since these factors might make the process more practical for the poultry industry. The results of this study indicate that this process should be evaluated
for its ability to prevent egg transmission of turkey diseases. REFERENCE Chalquest, R. R., and J. Fabricant, 1959. Survival of PPLO injected into eggs previously dipped in antibiotic solutions. Avian Dis. 3 : 257-271.
FATTY ACID COMPOSITION OF POULTRY OFFAL FAT 1 HARDY M. EDWARDS, JR. Poultry Department, University of Georgia, Athens, Georgia (Received for publication August 8, 1961)
The increased interest in fatty acid requirements of chickens means that there is greater need for accurate calculation of the fatty acid composition of poultry diets. Fat produced from processed poultry offal is used extensively in poultry rations in many areas of the United States. Since no fatty acid composition values were available for this product, samples from two areas of the United States were analyzed to obtain val1
This work was supported in part by research grant No. 3766 from the National Institute of Health, U.S. Public Health Service, Department of Health Education and Welfare.
ues of sufficient accuracy for use in ration formulation calculations. Three poultry offal fat samples (samples number 1 and 2 from Maryland and sample number 3 from Georgia) were analyzed for fatty acids by gas liquid chromatography. The methyl esters of the fatty acids were chromatogrammed with a Perkin-Elmer Instrument using a 30% diethylene glycol succinate on chromosorb W column, a hot wire detector and a recorder. The percentage of fatty acids was calculated by multiplying the peak areas by the square root of the molecular weight of the fatty acid and di-
Downloaded from http://ps.oxfordjournals.org/ at University of Cambridge on June 20, 2015
Dip
Hatch No.
1769
THE EFFECT ON HATCHABILITY OF DIPPING TURKEY HATCHING EGGS INTO AN ANTIBIOTIC SOLUTION* R. R. CHALQUEST,1 H. C. SAXENA2 AND L. S. JENSEN 2 Washington State University, Pullman, Washington (Received for publication August 8, 1961)
* Scientific Paper No. 2143. This study was supported by Projects 715 and 1589, from the Washington Agricultural Experiment Stations, Pullman. 1 Department of Veterinary Microbiology. 2 Department of Poultry Science. 3 Rhom and Haas.
a walk-in refrigerator and allowed to cool to 5°C. Four hours before the eggs were dipped, erythromycin (as "Gallimycin Poultry Formula"4) was added to the chilled water at the concentration of 400 ppm. The actual dipping process consisted of completely submerging the prewarmed hatching eggs, while still in the incubator trays, into the 5°C. antibiotic solution for 30 minutes. After this time interval, the trays of eggs were removed from the dip solution, allowed to drain briefly, and then returned to the incubator. The control eggs were also put in the incubator at this time. Both groups were incubated and hatched in the same machines at the same time. The eggs were individually candled to remove all infertile eggs and dead embryos on the 10th day and additional dead embryos on the 24th day. Up to 120 poults from each of the treated and untreated groups were placed in starting batteries and fed a standard turkey starter mash. At 2 weeks of age, all poults were weighed to determine if there were any differences in their rate of gain. No statistically significant differences were noted in the weights of any of the groups. The dipped group of eggs hatched better than the undipped in every hatch, with an average increase of 6.8% (Table 1). The exact reason for the stimulation in hatchability is not known. However, it is of interest to note that there were only 57 pipped eggs from the dipped groups as opposed to 108 for the undipped groups. Additional studies are needed to explain the reasons for these observations. Further work is also needed to 'Abbott Laboratories.
Downloaded from http://ps.oxfordjournals.org/ at University of Cambridge on June 20, 2015
In a previous report by Chalquest and Fabricant (1959) a procedure for dipping hatching eggs into an antibiotic solution was described. This procedure was studied for its effect on hatchability and also for its possible application to prevent the egg transmission of pleuropneumonialike organisms (PPLO). The purpose of this study was to obtain additional data on the effect on hatchability of dipping turkey hatching eggs. Broad Breasted Bronze hatching eggs were obtained from trap-nested hens and labelled accordingly. The eggs were divided at random into two groups according to the date of lay. As near as possible, an equal number of eggs from each day's gathering were placed in each group. One group of eggs was dipped and the other group served as an undipped control. Experiments with S different hatches were conducted. All the eggs that were dipped were first put into the incubator trays and then incubated for 4 hours at 37°C. in a commercial forced draft type egg incubator. The antibiotic dip solution was prepared in a galvanized tank that was large enough to permit the incubator trays to fit inside. The dip solution consisted of 30 gallons of tap water to which was added 0.1% Triton N-1013 (formerly Triton NP-S6). The tank containing the tap water was then wheeled into
1770
RESEARCH NOTES TABLE 1.-—Hatchability
of undipped and dipped turkey hatching eggs
Eggs Set
Eggs Fertile
Dead in Shell
p. l lps
% Hatch of fertile eggs
1
None ERY
325 323
198 195
54 32
19 6
63.1 80.5
2
None ERY
461 463
298 285
43 55
45 21
70.5 73.3
3
None ERY
326 323
221 285
56 55
19 21
66.1 73.3
4
None ERY
332 328
149 140
49 38
16 19
56.4 59.3
5
None ERY
219 212
81 95
33 31
9 7
48.1 60.0
Total 1-5
None ERY
1,663 1,649
947 910
235 210
108 57
63.8 70.6
determine if lower concentrations of antibiotic and a shorter immersion time would also produce this effect since these factors might make the process more practical for the poultry industry. The results of this study indicate that this process should be evaluated
for its ability to prevent egg transmission of turkey diseases. REFERENCE Chalquest, R. R., and J. Fabricant, 1959. Survival of PPLO injected into eggs previously dipped in antibiotic solutions. Avian Dis. 3 : 257-271.
FATTY ACID COMPOSITION OF POULTRY OFFAL FAT 1 HARDY M. EDWARDS, JR. Poultry Department, University of Georgia, Athens, Georgia (Received for publication August 8, 1961)
The increased interest in fatty acid requirements of chickens means that there is greater need for accurate calculation of the fatty acid composition of poultry diets. Fat produced from processed poultry offal is used extensively in poultry rations in many areas of the United States. Since no fatty acid composition values were available for this product, samples from two areas of the United States were analyzed to obtain val1
This work was supported in part by research grant No. 3766 from the National Institute of Health, U.S. Public Health Service, Department of Health Education and Welfare.
ues of sufficient accuracy for use in ration formulation calculations. Three poultry offal fat samples (samples number 1 and 2 from Maryland and sample number 3 from Georgia) were analyzed for fatty acids by gas liquid chromatography. The methyl esters of the fatty acids were chromatogrammed with a Perkin-Elmer Instrument using a 30% diethylene glycol succinate on chromosorb W column, a hot wire detector and a recorder. The percentage of fatty acids was calculated by multiplying the peak areas by the square root of the molecular weight of the fatty acid and di-
Downloaded from http://ps.oxfordjournals.org/ at University of Cambridge on June 20, 2015
Dip
Hatch No.