د. عمار حسين جواد عريعر

ABSTRACT : This study was conduct to determine the effect of the storage period and the treating of heat on hatching eggs after or during the period of storage in the qualitative characteristics of chicks. A1200 hatching eggs of broiler chickens Ross308 were collected at the age of 31-33 weeks (215-226 days), the eggs were transferred to the hatchery on three times according to the storage period 3, 7 and 14 days, the eggs were randomly distributed to 8 treatments by 3 replications to each treatment (50 eggs/Rep.). Control (storage hatching eggs for 3 days), T1(Heat treating to hatching eggs for 6 hours and storage for 3 days), T2 (Storage of hatching eggs for 7 days) T3 (Heat treating to hatching eggs for 6 hours and storage for 7 days), T4 (Heat treating to hatching eggs for 3 hours every 3 days during the 7-day storage period), T5 (Storage hatching eggs for14 day) T6 (Heat treating to hatching eggs for 6 hours and storing for 14 days), T7 (Heat treating to hatching eggs for 3 hours every 3 days during the 14-day of storage period), eggs were treated to heatat 37.5°C and 55% relative humidity, The eggs were stored at 15-18°C and 65-70% relative humidity. The results showed no negative effect of the weight of chick to the weight of the egg and the percentage of yolk when the storage period was extended to 14 days or when hatching eggs were treated to heat before or during storage , but extending the storage period to 14 days had a negative effect on the weight rate and the length of the chick, while Heat treating to hatching eggs to heat 3 hours every 3 days during the storage period of 14 days significantly improved the weight of chick compared to eggs not treated to heat and storage for the same period. Heat treating to hatching eggs to heat before or during the storage period of 14 days significantly improved the length of chick , compared to no treated eggs. The heat treating significantly (P<0.05 P <0.05) improve the vitality of the chick, when heat treating to hatching eggs to heat before storage and storing it for 3 days compared to non- treated eggs for heat and storage for the same duration. This study concludes that the hatching eggs stored for up to 14 days had a negative effect on the weight and length of the chick, while the heat treatment of hatching eggs for 3 hours every 3 days improved the length of the chick stock for up to 14 days. Key words : Storage period, heat treating, hatching eggs, characteristic of hatched chicks.

This study was conducted to inspect the effects of substitution of Broken Rice in diet instead of yellow corn (Maize) on broiler productive performance. A total of 240 one day old chicks of commercial strain were used in this study, which were separately weighted and randomly spread into four treatments. Each treatment included 3 replicates (20 chicks/replicate).The treatments were as follows: Control (B1) (content 50% yellow corn + free of Broken Rice), Second (B2) substituted of 25% Broken Rice by yellow corn, Third (B3) substituted of 50% of Broken Rice by yellow corn, Fourth (B4) substituted of 75% of Broken Rice by yellow corn. The results showed that: the treatment (B1) included of 25% Broken Rice showed no significant differences as compared to control group (free of Broken Rice) in the percentage of live body weights, weights gain, feed consumption, feed conversion ratios, Also no significant differences were shown among other Experimental treatments compared to control group in relative weights gain, feed consumption, feed conversion ratios during the whole experimental period (8 – 35 days of age).This study indicated that the dietary Substitution levels of 25% of Broken Rice by yellow corn have beneficial effects on broiler productive performance. Key words : Broken Rice, performance, Broiler, rice by product, Ross 308.

This study was conduct to determine the effect of the storage period and the treating of heat on hatching eggs after or during the period of storage in the qualitative characteristics of hatching eggs. A1200 hatching eggs of broiler chickens Ross308 were collected at the age of 31-33 weeks (215-226 days), the eggs were transferred to the hatchery on three periods according to the storage period 3, 7 and 14 days, the eggs were randomly distributed to 8 treatments by 3 replications to each treatment (50 eggs/Rep.). Control (storage hatching eggs for 3 days), T1 (Heat treating to hatching eggs for 6 hours and storage for 3 days), T2 (Storage of hatching eggs for 7 days), T3 (Heat treating to hatching eggs for 6 hours and storage for 7 days), T4 (Heat treating to hatching eggs for 3 hours every 3 days during the 7-day storage of period), T5 (Storage hatching eggs for 14 day), T6 (Heat treating to hatching eggs for 6 hours and storing for 14 days), T7 (Heat treating to hatching eggs for 3 hours every 3 days during the 14-day of storage period), eggs were treated to heat at 37.5° C and 55% relative humidity, The eggs were stored at 15- 18 C and 65-70% RH. Results showed no effect in significant hatching rate of total eggs, fertilized eggs, percentage of embryonic mortality, and percentage of piped eggs when the storage period of hatching eggs is prolonged or Exposure to heat before or during storage of eggs, and prolongation of storage period did not significantly affect on fertility. There was also a significant decrease (P<0.01 ) in the proportion of early hatching at lengthening the duration of storage to 14 days compared with egg storage for 3 and 7 days, but exposing the hatching eggs to heat before or during the storage period to 14 days improved the proportion of early hatching, while a significant increase ( P <0.05 ) in the proportion of hatching medium when lengthening the duration of storage to 14 days compared with egg storaged for of 3 and 7 days, while it was observed significant decrease in the medium hatching rate when exposing hatching eggs to heat for 3 hours every 3 days during the storage period to 14 days compared with eggs exhibition for heat for 6 hours before storage and eggs non exposed to heat and storage for the same period, and the prolongation of the storage period to 14 days increased significantly (P <0.05) of the late hatching ratio compared to all experimental treatments. We can conclude that extending the storage period to 14 days and heat exposing to hatching eggs before or during storage did not have any effect on hatching characteristics. However, prolonging the storage period to 14 days significantly increased the period required for hatching, while heat exposing to hatching eggs before or during storage period reduce the period required for hatching. Key words: storage period, heat exposure to hatching eggs, hatching characteristics.

This study was conducted to investigate the effect of the length of the storage period in some internal qualities of the egg and the hatching characteristics of hatching eggs. A 450 hatching eggs were collected from 308 Ross aged 31-33 weeks, the eggs transferred to the hatchery in groups (150 eggs per group) depending on the extended storage period 3, 7, 14 days, the eggs are stored at a temperature of 15-18°C and relative humidity 65 - 70%. Eggs were randomly distributed in each group on 3 replicates (50 eggs / replicate). The results showed a negative effect on the weight of eggs and weight of whiteness when extending the storage period to 14 days compared to the eggs stored for 3 and 7 days, and a significant decrease in the value of whiteness index and guide and height of yolk when prolonging the storage period of hatching eggs for 14 days compared to eggs stored for 3 days, and no effect was observed in the weight of yolk and the height of the whiteness and pH When the storage period was 14 days, a significant increase in egg weight loss was observed when the incubation period was extended to 14 days compared with the eggs for 3 and 7 days. No significant differences were observed in the weight loss of eggs during 18 days of incubation and the percentage of total loss weight of eggs at lengthening the duration of storage to 14 days, as to lengthen the duration of egg storage hatching did not have a significant effect in the hatching percentage of the total eggs, fertilized , and the proportion of fertility and the proportion died of embryonic and the proportion of eggs Pip, while were a significant decrease (p < 0.01) In the rate of hatching early when the length of storage to 14 days compared to the eggs stored for 3 and 7 days, and also observed a significant increase (p <0.05) In the proportion of medium and late hatching when the lengthen period of storage to 14 days compared with egg storage for a period of 3 and 7 days. It can conclude that the storage of hatching eggs for up to 14 days has a negative effect on some qualitative characteristics of the egg, it also increases the percentage of loss of egg weight during storage and increases the time for hatching, while did not affect the hatch rate of total eggs and fertilized eggs and the proportion fertility and the percentage of embryonic dead and the percentage of Pip eggs. Keywords: storage period, egg quality characteristics, hatching characteristics.

ABSTRACT: The current study aimed to investigate the possible effects of probiotic (BioSB-Gold)addition and humic acid both alone or together to broiler diets and determine the effects on physiological traits and immunity in broiler chicks. 120 one day of age and unsexed chicks (class Ross) were used with average weight of 47.7 gm/ chick. The chicks were reared in closed enclosuredivided of pens (3m 2 /pen) and chicks distributed randomly inside pens. Four treatments were used: T1(standard diet), T2 (standard diet with 1gm probiotic/ kg feed), T3(standard diet with 1gm humic acid/ kg feed) and T4(standard diet with 1gm of probiotic and 1 gm of humic acid/ kg feed). 30 chicks were (3 replicates) were used for each treatment and experiment continue to 5 th week of age. Results showed no significant differences in hemoglobin and the level of directed antibodies against Newcastle and Gambaro diseases while a significant enhancement in the chicks that fed on diets with probiotic and humic acid both alone or together in PCV, WBC and RBC. Key words : Probiotic, humic acid, broiler chicks.

Abstract This study was conducted at the Poultry Farm of the Faculty of Agriculture, University of Kufa, during the period from 16 March to 19 April-2015, for 5 weeks. A total of 240 chicks of Ross308 hybrid broiler were used and, distributed randomly to four treatments (60 chicks.treatment -1 ) 3 replicate each treatment with 20 chicks.rep -1 . The chicks were fed on two diets, starter diet for the first 21 days of age and finisher diet for the rest 22-35 days of age. The treatments were as follows: (T 0 ) control: without any addition, (T 115 1 ): Addition of 250 mg Marjoram oil.kg -1 feed diet, (T 2 ): Addition of 500 mg Marjoram oil.kg -1 feed diet, (T 3 ) Addition of 750 mg Marjoram oil.kg -1 feed diet, to investigate the effect of addition of different levels of Marjoram oil on productive and immunity responses of broiler. The results revealed that no significant differences between control and experimental treatments (with addition of Marjoram oil) on live body weight, body weight gain and feed conversion ratio, while T 3 showed superiority significant effect in feed consumption, Red blood cells, white blood cells, PCV and height level of antibodies against Newcastle disease as compared with control. It can be concluded that the addition of marjoram oil to the broiler diet showed a positive effect in blood characteristics, levels of antibodies against Newcastle disease and feed consumption. Keywords: Oil Marjoram, immune responses, broiler chicken.