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Effect of utilization of Artificial Insemination on fertilization rate in hatching eggs of Syrian local poultry

تأثير استخدام التلقيح الاصطناعي على نسبة الإخصاب في بيض التفريخ عند الدجاج السوري المحلي

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 Publication date 2015
  fields Animal Production
and research's language is العربية
 Created by Shamra Editor




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This research was conducted to apply the technique of Artificial Insemination in poultry for the first time in the Syrian Arab Republic , and study the differences between the impact of the use of fresh or stored semen on the fertilization rate in hatching eggs . Results showed that the response to massage was different between cocks, It was greater in the cock A and cock B while the cock C was the least response to massage. The greater volume of ejaculate was obtained from the cock A( 0.072) ml ,and the least volume of ejaculate was obtained from the cock B (0.05) ml . The volume of ejaculate obtained from the three cocks was ranged between (0.049 -0.072) ml. The value of X in the count ranged between (230 - 237) sperm, semen concentration ranged between (4.6 - 4.7) billion sperm / ml. It also found that Insemination with a fresh semen injection yielded fertilization rate (91%), While insemination with semen injection cooling at the heat +4 ̊ C for 48 hours yielded fertilization rate (67%) .

References used
Bilcik, B.; Estevez, I. Impact of male-male competition and morphological traits on mating strategies and reproductive success in broiler breeders. Applied Animal Behaviour Science U.S.A,N° 92, 2005, 307-323
Blesbois, E.; Seigneurin, F. Conservation in vitro du sperme chez les oiseauxdomestiques . J RechAvic Ed INRA Versailles.N° 2, 1997, 32-35
Carter, R.D.; McCartney, M.G. Chamberlin. V.D.; Wyne, J.W. The effect of storage time and temperature on fertilizing capacity of turkey semen.Poult. Sci.,N° 36, 1957,618-621
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This research was conducted with the aim of applying artificial insemination in poultry for the first time in the Syrian Arab country by studying the semen quality of local Syrian roosters and knowing the differences between the effect of using fresh or cooled semen on the fertilization rate in hatching eggs
This research was carried out to study some hattching egg traits and chick weight at day old in black type of Syrian local hens and Egyptian Fayoumi strain , and study the differences in egg traits and chicks which come from hybrization between Syr ian black male and Fayoumi female. Results showed that the average egg weight of Syrian hens was 52.33 g and of Fayoumi hens was 46.86 g . The fertility rate increased in hybrid egg compared with parents . It was87.94% in hybrid compared with 84.08% in Syrian hens and 77.22% in Fayoumi strain hens. The day old hybrid chick weight increased compared with Fayoumi chick. It was 32g in hybrid chicks while it was 30 g in Fayoumi chicks , and it was lower compared with black Syrian chicks (35g). Hatchability rate was 89.5% and 92.3% in Syrian local hens and Egyptian Fayoumi hens respectively .And this rate decreased to 82.6% for the hybrid . Chicks hatched decreased to 69.2% for hybrid compared with 72.93%for Syrian local hens and 69.44% for Egyptian Fayoumi hens . The mortality of hybrid chicks was 3.3% , it was lower compared with mortality of Fayoumi chicks (6.05%) and higher compared with mortality of Syrian chicks (2.22%).
This study was conducted at the biotechnology laboratory of AnimalWealth Research Administration, General Commission for Agricultural Research in order to compare the effect of different media on In vitro maturation (oocytes matured at 39 C° under 5% CO2 for 24 h), fertilization، and culture (7 days postfertilization) in humidified atmosphere 95% on bovine embryo production.
The aim of present research was to study chemical, microbial and sensory changes of commercial eggs during refrigerated storage and after treatment with two different chlorinated water concentrations (100 ppm and 200 ppm) and two different tempera tures (20ºC and 40ºC) for 1 minute. Microbial analysis showed that all eggs samples were free of Pseudomonas, Salmonella, E.coli bacteria, molds and yeasts. The best treatment was (100 ppm at 20 °C), followed by treatment with 100 ppm at 40 ° C and the third one was control sample.

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