INCIDENCE OF ISOLATION OF MICROORGANISMS LEADING TO EMBRYONIC MORTALITIES AND REDUCING HATCHABILITY OF DUCK EGGS
EL-GILARIB, E., KITEIR ELDIN, A., BASTAMI, M., WAHBA, S., SAFWAT, E., ESAM ILATEM, E. (1993). INCIDENCE OF ISOLATION OF MICROORGANISMS LEADING TO EMBRYONIC MORTALITIES AND REDUCING HATCHABILITY OF DUCK EGGS. EKB Journal Management System, 41(3), 63-65. doi: 10.21608/vmjg.1993.377274
E EL-GILARIB; A KITEIR ELDIN; M BASTAMI; SALAH WAHBA; E SAFWAT; E ESAM ILATEM. "INCIDENCE OF ISOLATION OF MICROORGANISMS LEADING TO EMBRYONIC MORTALITIES AND REDUCING HATCHABILITY OF DUCK EGGS". EKB Journal Management System, 41, 3, 1993, 63-65. doi: 10.21608/vmjg.1993.377274
EL-GILARIB, E., KITEIR ELDIN, A., BASTAMI, M., WAHBA, S., SAFWAT, E., ESAM ILATEM, E. (1993). 'INCIDENCE OF ISOLATION OF MICROORGANISMS LEADING TO EMBRYONIC MORTALITIES AND REDUCING HATCHABILITY OF DUCK EGGS', EKB Journal Management System, 41(3), pp. 63-65. doi: 10.21608/vmjg.1993.377274
EL-GILARIB, E., KITEIR ELDIN, A., BASTAMI, M., WAHBA, S., SAFWAT, E., ESAM ILATEM, E. INCIDENCE OF ISOLATION OF MICROORGANISMS LEADING TO EMBRYONIC MORTALITIES AND REDUCING HATCHABILITY OF DUCK EGGS. EKB Journal Management System, 1993; 41(3): 63-65. doi: 10.21608/vmjg.1993.377274

INCIDENCE OF ISOLATION OF MICROORGANISMS LEADING TO EMBRYONIC MORTALITIES AND REDUCING HATCHABILITY OF DUCK EGGS

Veterinary Medical Journal (Giza)
Volume 41, Issue 3, July 1993, Page 63-65  XML PDF (1.49 MB)
Document Type: Original Article
DOI: 10.21608/vmjg.1993.377274
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Authors
E EL-GILARIB* 1; A KITEIR ELDIN1; M BASTAMI1; SALAH WAHBA2; E SAFWAT3; E ESAM ILATEM1
1Faculty of Vet. med Cairo University.
2Vet Sad. and Vacc. Res. last. Egypt.
3Animal Health last.
Abstract
This work is concerned with the infectious agents which may lead to death of duck embryos before hatching and lower the production of the duck hatcheries. Bacteriological examination of samples taken from ducks reared in Ismailia province revealed that out of 600 total isolates; pseudomonas aeruginosa was the most prevalent bacterial agent (10.5%) followed by Proteus spp. (7%), E coli (6.5%), Salmonella spp. (5.3%), Nebsiella (3.5%) and Staphylococci (3%). The fungal agents were; Aspergillus flavus (2.7%), Penicillium spp. (3.5%) and Asperigillus fumigatus (1%).
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