RU2705312C1 - Method for storing chickens incubation eggs - Google Patents

Abstract

FIELD: agriculture.

SUBSTANCE: invention relates to agriculture, in particular to poultry breeding, and can be used in egg-stock or incubator for storage of hatching hen eggs. Method for storing hen's incubation eggs includes disinfection and cooling of eggs to storage temperature in film materials with removal of air. Eggs are stored with sharp end up in polyethylene bags with size of 130×75 cm, having fastener-slider and valve. Air before stretching of cells with eggs package is removed through valve using vacuum cleaner. Cells with eggs are packed into polyethylene bags 5–7 hours after termination of their disinfection with formalin.

EFFECT: ensuring safety and reducing labor intensity of the process, high output of the end product.

1 cl, 3 ex, 8 tbl

Description

The invention relates to the field of agriculture, in particular to poultry farming and can be used in an ovipositor or incubator for storing hatching chicken eggs.

One of the directions of research to reduce the rate of “aging” of hatching eggs during storage is to change the gas environment around the eggs, since when stored in air, the egg contents are oxidized faster, which contributes to damage to the embryo.

Known methods for storing eggs in film materials in an environment enriched in carbon dioxide or nitrogen and depleted in oxygen.

Lavsan polyethylene bags are filled with eggs in tuberous pads, after which the bag is firmly tied or clamped. After some time, the gas medium in the bag changes - the concentration of carbon dioxide (is released from the eggs) increases and the oxygen concentration becomes minimal. Lavsan polyethylene bags are also used to store eggs in nitrogen. After laying the eggs in the bag in the gaskets or trays, they fill it with nitrogen through a hose from the cylinder, trying to achieve complete air displacement. After filling the bag with nitrogen, the bag is sealed. Eggs are stored for up to 20 days (see pages 211-213. P. Tsarenko. Improving the quality of poultry products: food and hatching eggs. - L.: Agropromizdat. Leningra. Department, 1988. - 240 s, ill. - (Products are high quality)).

However, the known methods have the following disadvantages:

- when packaging in lavsan polyethylene bags around the eggs, a sufficient amount of oxygen remains, which, being a powerful oxidizing agent, damages the structure of egg components during prolonged storage;

- the use of nitrogen for egg storage entails high material costs for the purchase of nitrogen cylinders, carts for them, the equipment of a special room for filling containers with eggs with nitrogen and storage of nitrogen cylinders. A specially trained person is required who is allowed access to work with explosives, as nitrogen tanks are explosive.

Sauveur V. (1988) noted that the storage of eggs with the sharp end up is favorable for long shelf life. Deeming D. (2000) noted that the yolk remains in contact with the protein and keeps the embryo away from the shell membranes. This technology can be considered provided that the eggs are stored in cardboard or plastic trays with a shelf life of 14 or more days. (http://www.isabalt.com/uploads/technical/2016/11/04/rukovodstvo-po-inkubatsii.pdf).

Of the known technical solutions, the closest in technical essence to the claimed object is a method for storing hatching eggs in film materials in a nitrogen atmosphere.

Before being placed in a container of film materials, hatching eggs are placed in trays, disinfected, cooled to storage temperature. Containers with hatching eggs are filled with nitrogen using a flexible hose connected through a reducer to a nitrogen cylinder. The second end of the hose is introduced into the bag to a depth of 25-30 cm. The container is filled with gas under a pressure of not more than 2-3 atm. within 3-4 minutes, trying to completely displace the air in the container and fill it with nitrogen, for which the edges of the bag are collected around the hose and held by hand, leaving an air outlet. After filling the container with nitrogen, the hose is removed, the excess gas is expelled (the gas pressure inside the container is felt by hand) and the ends of the bag are tightly closed with a profile lock or tied with twine. The packaged incubation tray is installed on the racks mounted in the egg warehouse. Eggs are stored for up to 20 days (see pages 20-22. A. Sergeeva. Egg quality control. - M.: Rosselkhozizdat, 1984. - 72 p., Ill.).

The disadvantage of this method is the use of expensive equipment (cylinders with nitrogen), the content of a specially trained person, the equipment of the room for storing nitrogen cylinders. The process of preparing eggs for storage is laborious and not safe (nitrogen is explosive). Nitrogen leakage is possible, since film materials are easily damaged when interacting with sharp objects (protruding nails, screws, wire, metal corners, etc.).

The technical result of the invention is to ensure safety and reduce the complexity of the process, increasing the yield of the final product.

The technical result is achieved by the fact that the method for storing hatching eggs includes disinfection and cooling of the eggs to the storage temperature with the sharp end up, in plastic bags 130 × 75 cm in size, having a slider fastener and valve, and the air is removed through the valve until the cells are covered with eggs. using a vacuum cleaner, and the cells with eggs are packed in plastic bags 5-7 hours after the end of their disinfection with formalin.

The invention is illustrated by the following description: after collection, the eggs are disinfected as soon as possible with formalin (by chemical sublimation per 1 m chamber 30-45 ml of formalin, the same amount of water and 20-30 g of potassium permanganate; exposure time 20-30 minutes), then for 5-7 hours, ventilate and cool to a temperature of 22-24 ° C.

Then take 6 cells - 30 eggs each - make them in one pile. Top cover with an empty cell. Then two such piles are placed close to each other in a special plastic bag (size 130 × 75 cm), the fastener is fastened and, through a special valve, the maximum possible amount of air is pumped out with a vacuum cleaner, so that the bag tightly snuggles the eggs. This prepared block of 12 cells is turned so that the egg is oriented with its sharp end up and placed in a regular egg box. A box of eggs prepared in this way is stored in the egg store until the eggs are placed in the incubation trays at a temperature of 15-18 ° C.

The use of a new method for storing hatching eggs allows to increase the hatchability of meat eggs of meat direction by 11.0% and the hatching of young animals by 10.4%, due to a decrease in the amount of incubation waste and substandard young animals.

The proposed method for storing hatching eggs is low in cost, easy to perform in any poultry farm, safe and does not require special human training. It allows you to increase the profitability of production by 18.1% by obtaining more conditioned young animals.

Test results

In our own studies, we determined the optimal time for airing the eggs after aeration to hermetic packaging, in addition, we studied the influence of the methods of egg storage: with a sharp end up; in sealed plastic packaging from which air was removed; as well as a combination of these two methods to preserve the incubation qualities of eggs during storage.

It was found that the optimal time for airing eggs after aeration to sealed packaging is at least 5-7 hours.

When storing eggs for 1, 2 and 3 weeks, compared with normal conditions, storing eggs with the sharp end up increased the hatchability of eggs by 0.3-1.4; 5.5-5.7 and 4.1-8.8%; blunt end up in sealed packaging - 2.5-4.0; 4.7-7.4 and 6.9-8.2%; sharp end up in sealed packaging - 2.8-4.3; 6.4-10.4 and 9.5-11.7%, respectively. Thus, the methods studied had a positive effect on the hatchability of eggs, both individually and in combination with each other. Moreover, the best was the method of storing hatching eggs with the sharp end up in a sealed package with air removal.

According to the results of the production audit, it was found that the technological method of storing hatching eggs with the sharp end up in a sealed package with air removal allows to increase the hatchability of meat eggs of the meat direction by 11.0% and the hatching of young animals by 10.4%, contributes to an increase in the profitability of chicken production by 18 , 1%, due to obtaining more conditioned young animals.

Example 1. The influence of the time of ventilation of eggs from the end of aeration to sealed packaging on the results of incubation.

After collection in the house, before laying the eggs, for the purpose of disinfection, carbonate with formalin. During processing, formalin enters, inter alia, into the pores of the egg. Sealed packaging of eggs in film materials with the removal of air can provoke the penetration of formalin into the contents of the egg and poisoning of the embryo. To prevent this from happening, the eggs after aeration must be kept without packaging for weathering formalin.

To conduct the study, 5 control groups were formed and 4 experimental. The groups differed in the exposure time of the egg after aeration to hermetic packaging and the technological method of storage. The shelf life of the eggs was 3 weeks. The control group was not packaged. Study design 1 is presented in table 1.

From the data of table 2 it can be seen that the hermetic packing of eggs in film materials with the removal of air 1 and 3 hours after the end of carbonation adversely affects the viability of embryos, as a result they die during different periods of incubation. Therefore, the egg must be ventilated from formalin for 5-7 hours and only after that it can be hermetically packed and stored until incubation.

Notes: the difference with the 1o group is significant at P <0.05 - *; P <0.01 - **; P <0.001 - ***.

So, the control group, as well as experimental groups 3 and 4 exceeded experimental groups 1 and 2: in terms of hatchability of eggs by 4.1-15.7%; according to the conclusion of young animals - by 4.0-15.1%, respectively, and the difference with group 1 was significant (P <0.05-0.01). The superiority of experimental groups 3 and 4 over control was also noted: by hatchability of eggs - by 2.3 and 1.5%; according to the conclusion of young animals - by 1.6 and 0.8%), however, there was no significant difference between these groups. A positive result was obtained by reducing the amount of incubation waste “frozen to 48 hours” and “suffocations”. Thus, the airing time of eggs for 5-7 hours after aeration is necessary and sufficient.

Example 2. The effect of storage techniques on the results of egg incubation.

The study was carried out on eggs of the final hybrid of meat cross-country chicken Sibiryak 2 with two replicates (experiment 1 and experiment 2), in each experiment there were three stages - the shelf life of 1, 2 and 3 weeks. Study design 2 is shown in table 3.

During each of the stages, 4 groups of eggs were formed, analogues by weight and date of laying: control and 3 experimental - 180 pcs. in each. The groups were distinguished by the technological technique of storing eggs until incubation. The mode of storage and incubation of eggs was the same for all groups.

The results of experiment 1 are presented in Appendix 1.

According to the appendix 1, it can be seen that the studied technological methods helped to reduce the egg mass loss during storage. The smallest egg mass loss during storage of 1, 2, and 3 weeks is noted in sealed packaging.

During experiment 1, the categorization of embryos at 18.5 days of incubation was determined. Category I embryos are the most powerful and prepared for conclusion. The more category I embryos, the higher the hatching of young animals and the stronger the chickens.

By the number of category I embryos, the experimental groups 1, 2, and 3 exceeded the control: at the first stage of the study, by 10.4; 11.8 and 14.9% (P <0.05-0.01); at the second stage - by 8.6; 13.5 and 22.4% (P <0.05-0.001); in the third stage - by 2.4; 8.8 and 13.9% (P <0.05-0.001), respectively. Thus, the greatest positive effect on this indicator was obtained in groups 3o (with a shelf life of 1, 2, and 3 weeks), where the technological method of storing eggs with the sharp end up in a sealed package with air removal was used.

The studied technological indicators did not affect the fertility of eggs.

The hatchability of eggs in the experimental groups 1, 2 and 3 was higher than in the control: at the first stage of the study - by 4.0 and 2.8% (except for group 1o); at the second stage - by 5.5; 4.7 and 6.4%; in the third stage - by 3.6; 6.9 and 11.7 (P <0.05)%, respectively. As a result, the output of young animals in experimental groups 1, 2, and 3 was greater than in the control: at the first stage of the study, by 0.2 and 4.8%; at the second stage - by 1.9; 4.6 and 6.5%; at the third stage - by 3.1; 8.7 and 12.1 (P <0.05)%, respectively.

Thus, the greatest positive effect on the hatchability of eggs and the hatching of young animals was obtained in groups 3o (with a shelf life of 1, 2, and 3 weeks), where the technological method of storing eggs with the sharp end up in a sealed package with air removal was used. A positive result was obtained due to the better preservation of the structure of the blastodisc, yolk and mucin fibers of the egg protein during storage, as well as a decrease in the amount of incubation waste of various categories (except for unfertilized eggs).

The results of experiment 2 are presented in Appendix 2. They are consistent with the results of experiment 1 (Appendix 1).

Thus, the smallest egg mass loss during storage of 1, 2, and 3 weeks is noted in sealed packaging.

By the number of category I embryos, the experimental groups 1, 2, and 3 exceeded the control: at the first stage of the study, by 8.6; 11.5 (P <0.05) and 12.9 (P <0.01)%; at the second stage - by 5.7; 8.6 (P <0.05) and 16.7 (P <0.001)%; at the third stage - by 2.9; 5.7 and 11.5 (P <0.01)%, respectively. Thus, the greatest positive effect on this indicator, as in experiment 1, was obtained in groups 3 ° (with a shelf life of 1, 2, and 3 weeks), where the technological method of storing eggs with the sharp end up in a sealed package with air removal was used.

The hatchability of eggs in experimental groups 1, 2 and 3 was higher than in the control: at the first stage of the study - by 1.4; 2.5 and 4.3%; at the second stage - by 5.7; 7.4 and 10.4 (P <0.05)%; in the third stage - by 4.1; 8.2 and 9.5 (P <0.05)%, respectively. As a result, the output of young animals in experimental groups 1, 2, and 3 was greater than in the control: at the first stage of the study, by 1.3; 2.1 and 5.4%; at the second stage - by 3.5; 4.0 and 7.9%; at the third stage - by 5.1; 6.5 and 7.6%, respectively.

As in experiment 1, the greatest positive effect on the hatchability of eggs and the hatching of young animals was obtained in groups 3o (with a shelf life of 1, 2, and 3 weeks), where the technological method of storing eggs with the sharp end up in an airtight package with removal of air was used, due to the reduction the amount of incubation waste of different categories (except for unfertilized eggs).

Thus, according to the results of studies 1 and 2, it can be concluded that the use of the technological method of storing eggs with the sharp end up when using airtight packaging with the removal of air can reduce the rate of “aging” of the egg during storage periods of 1, 2 and 3 weeks. This is confirmed by an increase in hatchability of eggs - by 2.8-4.3; 6.4-10.4 and 9.5-11.7% and young growth of 4.8-5.4; 6.5-7.9 and 7.6-12.1%), respectively. The best technique should be considered as a technique for storing eggs with the sharp end up in a sealed package with air removal for 1, 2 and 3 weeks.

Example 3. Production verification

The study was conducted on the eggs of the final hybrid of meat cross-country chicken Sibiryak 2. For the production audit, 2 options were formed - the base and the new, 3402 eggs in each. Variants were formed as analogues by the shelf life of eggs until incubation. The maximum shelf life of eggs was 3 weeks. The options differed in the technological method of egg storage. The mode of storage and incubation of eggs was the same for both options. The production inspection scheme is presented in table 4.

The results of the incubation of the production test are presented in table 5.

It has been established that the technological method of storing hatching eggs with the sharp end up in a sealed package with air removal allows to reliably (P <0.001) increase the hatchability of meat eggs of meat direction by 11.0% and the hatching of young animals by 10.4%, due to a decrease in the amount of incubation waste and substandard young growth.

Notes: the difference with the base case is significant at P <0.001 - ***.

Economic indicators of the production audit are presented in table 6.

From the calculation of economic indicators it can be seen that the use of a new method of prolonged storage of hatching eggs increases the profitability of chicken production by 18.1%, due to the receipt of a larger number of conditioned young animals.

The proposed method for storing hatching eggs is low in cost, easy to perform in any poultry farm, safe and does not require special human training. It allows to increase the hatchability of eggs and the hatching of young meat of chicken in the meat sector by 11.0 and 10.4%, respectively, as a result, the profitability of production increases by 18.1% due to the receipt of a larger number of conditioned young animals.

Annex 1

Notes:

- the difference with the control group is significant at P <0.05 - *; P <0.01 - **; P <0.001 - ***;

- the difference with the 1o group is significant at P <0.05 - ^a ; P <0.01 - ^aa ; P <0.001 - ^aaa .

Appendix 2

Notes:

- the difference with the control group is significant at P <0.05 - *; P <0.01 - **; P <0.001 - ***;

- the difference with the 1o group is significant at P <0.05 - ^a ; P <0.01 - ^aa ; P <0.001 - ^aaa .

Claims (1)

A method of storing hatching eggs of chickens, including disinfection, cooling the eggs to storage temperature in film materials with air removal, characterized in that the eggs are stored with their sharp end up in plastic bags measuring 130 × 75 cm with a slider and valve and air until tight cells with the egg package are removed through the valve using a vacuum cleaner, and the cells with eggs are packed in plastic bags 5-7 hours after the end of their disinfection with formalin.