Developmental study of the chick embryo in vitro.
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概要
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The present study was conducted to examine the in vitro development of chicken egg contents removed from the shell after 72h normal incubation. Egg contents (chick embryos) were suspended in commercial plastic wrap held in place in a culture dish and incubated at 39°C under a relatively high humidity; this can be achieved with a large pan of water on the bottom of the incubator. The percentages of embryos survived for 10 and 15 days were 60.7 and 41.1%, respectively. Very few embryos survived for 20 days. The weight of embryos cultured in vitro was small than that of embryos cultured in the shell (15.58 vs 41.78g). Deformation of legs and beaks was observed in the embryos cultured in vitro. Addition of egg shell powder into the culture dish improved the in vitro development of chick embryos.
- 日本家禽学会の論文
日本家禽学会 | 論文
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