Effect of Low Temperature on the Hatchability of Eggs from Various Standardbred and Crossbred Chickens

A NUMBER of studies have been made of the effect of low holding temperatures on the hatchability of hens’ eggs. In general, these studies have shown that embryonic mortality is high after eggs have been subjected to storage temperatures of 40 degrees F. or lower for prolonged periods. Mauro (1923) stored two lots of eggs for 10 days; one lot was held at an average temperature of 32.9 degrees F. and the other at 57.2 degrees F. He found that the embryos in the eggs stored at 32.9 degrees F. did not develop when placed in the incubator. In contrast to this, he obtained a 60 percent hatch of fertile eggs from those which had been stored at 57.2 degrees F. for 10 days. Scott (1933) also found that low temperatures were harmful to hatchability. He stored two groups of White Leghorn eggs at average temperatures of 36.3 degrees F. . . .