Preincubation storage of turkey eggs: Impact on rate of early embryonic development

Abstract

1. The effect of cooling and storage on preincubation development of turkey embryos was examined. 2. Fresh laid eggs were stored at 15°C for 3, 7, or 14 d (group 1) or held initially at room temperature (21°C) for 6 to 9 h and subsequently stored at 15°C for 3, 7, or 14 d (group 2). 3. Most embryos in eggs from both groups progressed developmentally to Stage‐8, just prior to onset of hypoblast formation. There were no significant differences in embryo development either within or between groups. 4. It is concluded that under the conditions of this study, egg cooling and storage augment development of the embryo, albeit only slightly.