![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
1. Embryos of eggs incubated for 42 h after storage for 7 or 14 d were retarded by 5.3 and 12.2 h, respectively, compared with those of non‐stored incubated eggs.
2. This was not due entirely to a delay in the initiation of embryonic development; the rate of development during the first 2 d of incubation was significantly lower in eggs stored for 14 d than in non‐stored eggs.
3. There was no correlation between the developmental age of an embryo after any specified incubation time and either the original weight of the egg or the weight loss during storage.
4. The incidence of dead and malformed embryos increased progressively with the duration of storage.