الفهرس 
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Abstract
This study was carried out at Poultry Breeding Farms and Poultry Incubation Units belonging to Wadi Poultry Companies, Sadat City, Egypt. Total of one hundred and one thousand and seven hundred hatching eggs were used from two layer strains were used; Lohamann White (LSL) and Lohamann Brown (LB). The main objectives of the current study were,
First : to study the effect of spraying the incubated eggs with iodinated water at the level of 300 ppm during the last stage (19-21 d) of hatching eggs on hatching traits (Experiment 1); Second: to study the effect of spraying the incubated eggs with iodinated water at the level of 300 ppm during the last stage (16-21 d) of hatching eggs on hatching traits (Experiment 2);Third: to study the effect of turning (turned or not turned) of stored eggs and pre-incubation storage period (4, 8, 12, 16 d) of hatching eggs and their interactions on hatchability traits and egg weight loss (Experiment 3);Fourth: to study the effect of offered setter incubations temperature 99.7 F for different periods (0, 3, 6, 9, 12 Hours), pre-incubation storage period of hatching eggs (4, 8, 12, 16 d) and their interactions on hatchability traits and egg weight loss (Experiment 4).
Taking into account the industrial large scale in the experiments, results obtained indicated that incubation traits were significantly affected by the different factors investigated. In order to optimize the hatchery process and chick quality, all of these factors should be taken in consideration and paid full attention. Since these factors are inter-related, the possible interaction among them should not be neglected.