Location: Poultry Research
Title: Hatchability of Broiler Breeder Eggs Following Eggshell Sanitization by Repeated Treatment with a Combination of Ultraviolet Light and Hydrogen Peroxide Authors
|Wells, J -|
|Coufal, C -|
|Parker, H -|
|Kiess, A -|
|Young, K -|
|Mcdaniel, C -|
Submitted to: International Journal of Poultry Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: June 27, 2011
Publication Date: July 7, 2011
Citation: Wells, J.B., Coufal, C.D., Parker, H.M., Kiess, A.S., Purswell, J.L., Young, K.M., Mcdaniel, C.D. 2011. Hatchability of Broiler Breeder Eggs Following Eggshell Sanitization by Repeated Treatment with a Combination of Ultraviolet Light and Hydrogen Peroxide. International Journal of Poultry Science. 10(6):421-425. Interpretive Summary: Bacterial contamination found on the outer surface of the eggshell immediately after lay may influence hatchability and chick quality. Sanitizing the surface of the eggshell to reduce bacterial populations has been suggested as a means to improve hatchability and chick quality. A combination of hydrogen peroxide spray followed by repeated exposure to ultraviolet light was tested to determine bacterial reduction rates of the process. Results showed a significant reduction in eggshell bacterial populations, but no effect on hatchability or chick quality.
Technical Abstract: Previous research has indicated that a single exposure of eggs to ultraviolet light (UV) in combination with 3% hydrogen peroxide (H2O2) results in a greater reduction of eggshell bacteria compared to eggs treated with either UV or H2O2 alone. The objective of this study was to determine if hatchability would be affected if eggshell bacteria were reduced by repeated applications of UV and H2O2. In the first experiment, a total of 10 treatment groups with 21 eggs per group were evaluated. Treatment groups consisted of a control, UV for 2 min 6 times with and without egg rotation, H2O2 for 2 min 6 times with rotation, H2O2 and UV for 30 seconds 3 and 6 times with rotation, H2O2 and UV for 1 minute 3 and 6 times with rotation, and H2O2 and UV light for 2 min for 3 and 6 times with rotation. The eggs receiving H2O2 and UV light for 2 min 6 times yielded the greatest reduction in bacteria (5.3 log10CFU/egg) when compared to the other treatment groups. The second experiment determined the effect on hatchability when using this combination found in Experiment 1. A total of 2,304 eggs (1/2 treated and1/2 control) from 47 wk-old-broiler breeders were collected from a commercial broiler breeder farm. The treated eggs were misted with H2O2 and then exposed to 2 min of UV repetitively 6 times. Thirty-six eggs per treatment were used for bacterial enumeration. The remaining eggs were weighed and placed in 8 separate incubators (4 control and 4 treated). A 4 log10CFU/egg reduction in eggshell bacteria was observed for eggs treated with UV and H2O2 compared to control eggs. There were no differences in hatchability, hatch residue, chick weight, residual yolk weight, or egg weight loss between control and treated groups. In conclusion, multiple applications of UV and H2O2 effectively reduced bacteria on the eggshell to low levels with no detrimental effects on broiler breeder egg hatchability or chick quality parameters.