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N A French

Publications and source records attributed to N A French.

6 recordsLinked to original sources
PubMed2004

In ovo temperature manipulation influences post-hatch muscle growth in the turkey.

1. The effect of manipulating egg incubation temperature for short periods on turkey muscle development was determined using the M. semitendinosus, a thigh muscle, as the model. 2. Experiment 1. Eggs were incubated at a control temperature of 37.5 degrees C. For a 4-d period of 0 to 4, 5 to 8, 9 to 12, 13 to 16, 17 to 20 or 21 to 24 embryonic days (ED) eggs were transferred to either 38.5 or 35.5 degrees C. A regime of 38.5 degrees C at 5 to 8 and 9 to 12 ED caused an increased myonuclei number and muscle fibre number, respectively. 3. Experiment 2. Eggs were incubated at a control temperature of 37.5 degrees C. At 5 to 8 ED eggs were transferred to 38.5 or 35.5 degrees C. Temperature-manipulated embryos showed a delay in differentiation (myogenin expression) of the semitendinosus muscle compared to controls. 4. Manipulating the incubation temperature for 4 d in early incubation alters muscle development in the turkey with no observation of deformities or reduction in hatchability. We speculate that this increase in temperature may result in an improved muscle growth in the post-hatch bird.

Animal Husbandry↗
PubMed2000

Effect of short periods of high incubation temperature on hatchability and incidence of embryo pathology of turkey eggs.

1. Turkey eggs were incubated at 38.0 degrees and 38.5 degrees C at different stages of embryo development and for periods of 3 to 25 d. Results were compared with control eggs incubated at 37.5 degrees C. The age of mortality, the incidence of malpositions and the incidence of morphological abnormalities were recorded from all unhatched eggs. 2. Eggs incubated at 38.5 degrees C for 5 or more days hatched significantly less well than eggs incubated at 37.5 degrees C. Eggs incubated at 38.5 degrees C for 3 d hatched worse than controls but not significantly so. Eggs incubated between 0 and 25 d and 7 and 12 d but not between 0 and 6, 13 and 18 and 19 and 25 d, at 38.0 degrees C had significantly lower hatchabilities than eggs incubated at 37.5 degrees C. 3. Lowest hatchabilities were obtained when the eggs were incubated at high temperatures between 7 to 12 d and 6 to 10 d, indicating that embryos at this stage of development are more likely to succumb to high temperature than at other ages. 4. Increases in embryo mortality due to overheating were seen in weeks 3 and 4 of incubation and at the pipping stage. This was observed even when the period of overheating occurred in weeks 1 and 2 of incubation. 5. Embryos malpositioned with their head in the small end of the egg were seen at a higher incidence when overheating in the 2nd or 3rd quarter of the incubation period.

Animals↗
PubMed1997

Modeling incubation temperature: the effects of incubator design, embryonic development, and egg size.

A simple model to describe the relationship between the temperature of the developing embryo, incubator temperature, embryo heat production, and thermal conductivity of the egg and surrounding air is presented. During early incubation, embryo temperature is slightly lower than incubator temperature because of evaporative cooling. However, from midincubation onwards, metabolic heat production from the embryo raises embryo temperature above incubator temperature. The extent of the rise in embryo temperature depends on thermal conductivity, which, in turn, is mainly influenced by the air speed over the egg. The importance of air speed and restrictions to air flow within artificial incubators is discussed. Exact determinations of optimum incubation temperatures from studies reported in the literature are difficult because only incubator temperatures are reported. Embryo temperatures can differ from incubator temperature because of differences in thermal conductivity between different incubation systems and differences between incubators in their ability to control temperatures uniformly. It is suggested that shell surface temperatures are monitored in experiments to investigate temperature effects to allow consistent comparisons between trials. Monitoring shell temperatures would also make it easier to translate optimum temperatures derived in small experimental incubators to the large commercial incubators used by the poultry industry. The relationship between egg temperature, the metabolism of the developing embryo and egg size is discussed.

Animals↗
PubMed1994

Effect of incubation temperature on the gross pathology of turkey embryos.

1. Turkey eggs were incubated at 36.5, 37.5 and 38.5 degrees C. The age of mortality, the incidence of malpositions and the incidence of morphological abnormalities were recorded from all unhatched eggs. 2. Eggs incubated at 36.5 degrees C hatched later than eggs incubated at 37.5 degrees C but did not differ in age of mortality or incidence of malpositions and abnormalities. 3. Eggs incubated at 38.5 degrees C hatched significantly less well than eggs incubated at 37.5 degrees C and showed significant differences in time of embryo mortality. Overheated embryos had a mortality peak between 15 and 20 d of incubation and an increased mortality after 24 d of incubation. 4. Overheated eggs were characterised by a high incidence of embryos with head in small end, with excess albumen, ruptured yolk sacs, oedematous heads, eye cataracts and swollen down-plumules.

Animals↗
PubMedDate not supplied

A study of the thermogenic effect of ethanol in the hypothermic rat.

1. The hypothesis that ethanol may exert a thermogenic effect in cold environments was studied by infusing ethanol, dextrose or saline into hypothermic rats and observing the rate of rewarming in each group. 2. No difference was found in the rate of heat gain in any of the three groups.

Animals↗