Reproductive function in hybrid poultry. V. The effect of egg storage prior to incubation

Storage of eggs causes the death of the blastoderm cells, including necrosis and apoptosis (S. Bloom et al., 1998). Depending on the storage conditions (duration, temperature, and air humidity), the physicochemical parameters of egg ingredients vary. Water and CO2 move through the shell, leading to an increase in pH of the albumen and yolk, which changes the activity of enzymes, reduces bactericidal properties of albumen and yolk. Violation of amino acid composition and ratio is characteristic of the yolk, and lipid peroxidation is developing (M.N. Argunov et al., 2015). Destruction and increased permeability of the vitelline membrane and the internal eggshell membranes occur. The secondary sexual ratio shifts (M. McDonald, 1960; M. Tagirov , 2010; M. Boerjan, 2016). The efficiency of egg incubation decreases as well as chick yield (G. Fasenko, 1992; V. Christensen et al., 2001; K. Tona et al., 2003; P. Hristakieva, 2011; D. Terčič et al., 2016). Immunocompetence of chickens hatched from stored eggs lowers (M...