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All Journal Buletin Peternakan
Dian Lestari
Department Nutrition and Animal Feed Technology, Faculty of Agriculture and Animal Husbandry, Muhammadiyah Kotabumi University, Lampung, 34518, Indonesia
Veterinary Other

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Characeristics of the Physical Changes of Muscovy Duck Eggs During the Natural Hatching Process and their Effect on Hatchability Jonathan Anugrah Lase; Rukmiasih Rukmiasih; Peni Suprapti Hardjosworo; Dian Lestari; Maria Kristina Sinabang
Buletin Peternakan Vol 45, No 2 (2021): BULETIN PETERNAKAN VOL. 45 (2) MAY 2021
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v45i2.31280

Abstract

This research aimed to determine the alteration of physical characteristics of Muscovy duck hatching egg of natural hatching. The information obtained will be used as a reference to modern hatching (artificially). Muscovy ducks as one of a poultry’s meat producer needs to be improved by population breeding with modern hatching. To be able to artificially incubate the eggs and achieve high hatchability, it is necessary to observe the natural hatching by mother duckling. The observation method was on egg shape index, hygiene of eggshell, shell temperature, egg weight loss, and hatchability. Ten mother ducklings were used during brood time with 15 eggs on each duck. The results showed the eggs that successfully hatched in this research had egg shape index equal 73.6%, egg weight loss 9.6%, eggshell temperature 36.9-38.0ºC, and hatchability 86%. The conclusion of this research during the natural hatching, the eggs undergo physical alteration that were egg weight loss, alteration in the eggshell appearance, and the temperature of the eggshell increased from day one to 28 but decreased at the end of the hatching process.
Effectiveness Performance of Sodium Hypochlorite (NaOCl) to Increase Hatchability of KUB Chicken Eggs in Artificial Hatchery Jonathan Anugrah Lase; Aulia Rahmad Hasyim; Alwiyah Alwiyah; Surya Surya; Suroto Suroto; Mustafa Hutagalung; Siti Maryam Harahap; Khadijah el Ramija; Dian Lestari; Verika Armansyah Mendrofa
Buletin Peternakan Vol 47, No 3 (2023): BULETIN PETERNAKAN VOL. 47 (3) AUGUST 2023
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v47i3.84112

Abstract

This study aims to determine the effect of 40°C warm water and sodium hypochlorite solution (NaOCl) on the hatchability of KUB chickens through artificial hatchery. The NaOCl concentrations used in this study were 0.25% and 0.5%. The hatching eggs used are the production of KUB hens which are kept intensively in the UPBS Poultry Departmen, Assessment Institute for Agricultural Technology (AIAT) of North Sumatra. The research procedures applied in this study were collection of hatching eggs, fumigation of machines and equipment, setting of machines and hatching eggs, washing of eggs with cherry leaf extract and hatching of eggs for 21 days. During the hatching process, observations were made on the variables that had been determined. The observed variables were egg shape index, egg weight loss, shell temperature and hatchability. The method used was a completely randomized design (CRD) with 3 treatments and 300 replications. The results showed that the shape index of the eggs that hatched in this study was 76.71 - 77.38%, the P2 treatment experienced the most stable weight loss compared to other treatments. The conclusion in this study P2 (0.25% NaOCl) effective in the highest egg hatchability.
Co-Authors Alwiyah Alwiyah Aulia Rahmad Hasyim Jonathan Anugrah Lase Jonathan Anugrah Lase Khadijah el Ramija Maria Kristina Sinabang Mustafa Hutagalung Peni Suprapti Hardjosworo Rukmiasih Rukmiasih Siti Maryam Harahap Suroto Suroto Surya Surya Verika Armansyah Mendrofa