Effect of Egg Washing and Sanitation Protocols on the Hatchability of Duck Eggs: A review

Abstract

Hatchability is a major determinant of reproductive efficiency and economic viability in poultry production, particularly in waterfowl enterprises. This review synthesizes current research on the effects of egg washing and sanitation practices on the hatchability of duck eggs under artificial incubation. Emphasis is placed on eggshell cuticle characteristics, microbial contamination, sanitation methods, egg weight loss during incubation, fertility, embryonic mortality, infected egg percentage, total viable microbial count, duckling quality, and economic efficiency. The literature indicates that duck eggs differ from chicken eggs in eggshell structure and cuticle density, which influences gas exchange, water loss, and susceptibility to microbial penetration. Studies consistently show that appropriately selected and optimized sanitation protocols—particularly those balancing microbial reduction with preservation of eggshell integrity—can reduce contamination levels, improve embryo survival, and enhance hatchability. However, excessive or improper washing may increase water loss and infection risk, leading to higher embryonic mortality. Overall, the evidence suggests that egg sanitation can be an effective management tool in duck production when combined with species-specific incubation conditions and strict hygiene control. The review highlights the need for standardized sanitation guidelines tailored to duck eggs to maximize hatchability, duckling quality, and economic returns.