Abstract
The effect of edible palm kernel oil treatment and method of storage on internal quality traits, embryo viability, and hatchability were investigated using 620 hatchable chicken eggs. Out of this, 200 were assigned to internal quality evaluation and 420 were used for hatchability and embryo viability evaluation. Among the latter, 3 replicate groups of 60 oil-treated eggs each were held under room temperature (25-30°C) or cold room temperature (l8°C) for 7 days, 14 days, and 21 days and thereafter incubated for 21 days. The control group of 60 untreated eggs gave a hatchability of 80%, while candling on the 18th day of incubation showed absence of embryonic development for all treated eggs. Haugh unit, yolk index, per cent weight loss, and albumen pH values of eggs not treated with edible palm kernel oil and stored at 25-30°C (room temperature) deviated significantly (P < 0 .05) from values recorded for both fresh and oil-treated eggs. Values for oil-treated eggs did not significantly (P > 0.05) differ from values for fresh eggs irrespective of duration and temperature of storage. It was concluded that oil treatment of fertile eggs caused an irreversible depressing effect on embryo development resulting in the death of embryos, although other internal quality traits of such eggs were preserved.
