The Effects of Using Garlic Extract for Quail Hatching Egg Disinfection on Hatching Results and Performance

ABSTRACT This experiment was carried out to determine the effects of using garlic extract (Allium sativum) as an alternative to formaldehyde for the disinfection of hatching eggs on hatching traits and growth performance of quails. Four treatments, with 240 hatching eggs each, were evaluated: egg immersion in two different levels (2.5% and 5.0%) of garlic extract (garlic-1, garlic-2), formaldehyde fumigation (positive control), and eggs not submitted to disinfection (negative control). Mid-term and late embryomortality, pipped egg, and culled chick rates were not influenced by the (p>0.05). The highest (p0.05). The results obtained for hatching traits and live performance parameters indicated that the immersion of eggs in garlic extract may be used as an alternative to formaldehyde fumigation for the disinfection of hatching quail eggs.

摘要 本试验旨在探究以大蒜提取物（Allium sativum）替代甲醛对鹌鹑孵化蛋进行消毒，对其孵化性状及生长性能的影响。试验设置4组处理，每组包含240枚孵化蛋，分别为将孵化蛋浸泡于两种不同浓度（2.5%与5.0%）的大蒜提取物中（分别记为大蒜-1组、大蒜-2组）、采用甲醛熏蒸消毒（阳性对照组），以及未接受任何消毒处理的孵化蛋（阴性对照组）。中期与晚期胚胎死亡率、啄壳蛋率及雏鸡淘汰率均未受消毒方式的显著影响（p>0.05）。最高值（p0.05）。针对孵化性状与生长性能参数的试验结果表明，将鹌鹑孵化蛋浸泡于大蒜提取物中，可作为甲醛熏蒸消毒的替代方案。