Pheasant hatchability and physicochemical features of egg and extra-embryonic structures depending on eggshell color.

In the yolk, there was an increasing trend ( P = 0.015), with a decrease on d 18 ( P < 0.001).

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The data are varied, but in most cases, there was a decreasing trend in the content of most FAs, especially unsaturated ones, and an increase in the content of medium-chain acids (up to 15 carbon atoms) with the incubation time within groups with different eggshell colors ( P < 0.05).

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