Approximately 244,000,000 eggs are set in incubators every week, and the average hatchability reported by the National Agricultural Statistical Service is 79.4%. That means only 79.4% of those eggs are hatching. As we know, this is a crucial productivity factor. Leticia Orellana, our guest, is conducting an in-depth study on hatchability and eggshell quality parameters, such as translucency and color intensity, and their relationship with other production factors.

"In terms of hatchability, we found an almost 7% difference in hatchability when comparing a low translucent egg with a high translucent egg. You know, a 1% difference in hatchability is significant in the industry." - Leticia Orellana

• (00:00) Highlight
• (02:20) Introduction and educational background
• (03:38) Hatching eggs’ parameters 
• (08:02) Quantifying eggshell quality: measuring parameters
• (12:20) Correlation between eggshell quality and hatchability
• (18:27) Eggshell color gradient and its correlation with hatchability and inner quality 
• (23:51) Research's next steps 
• (40:46) Ending of episode

Meet the guest: Leticia Orellana

Experience:

• Graduate Research Assistant (Auburn University)

Background:

• B.Sc in Food Science and Technology (EAP Zamorano)

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