How to preserve the quality of hatching eggs during storage?

During storage some changes happen in the morphological and biochemical parameters of eggs. The composition of the microflora on the surface of the egg shell changes, while their incubation qualities are reduced. The rate of the “aging” of eggs depends: on the quality of the shell, albumen and yolk; on storage life; on the level of contamination of the surface of the shell by microorganisms; on temperature, humidity, gas composition of the environment; on the position of the eggs in space and so on. The aim of the research was a study on the effect of technological methods and storage life on the results of egg incubation. Eggs were stored both in a sealed package and without it, with the pointed or rounded end up. It was established that the greatest positive effect was observed in case of technological method of storage of hatching eggs with a the pointed end up in a sealed package. This technique allowed an increase in the hatchability of eggs by 2.8-11.7% and in the offspring hatching by 4.8-12.1%, depending on the storage life (from 1 to 3 weeks). The undergone research is of practical importance, as it is part of a comprehensive study. In the future, the work will be recommended for poultry farms in order to increase the storage life of hatching eggs and improve the results of incubation of eggs of chicken meat crosses.