Abstract: The present study was aimed at the determination of the effects of storage period and temperature on weight loss in quail eggs, hatchability results and hatching weight of quail chicks. Total 6,000 eggs obtained from a quail flock composed of 250 male and 750 female animals which were of the same age, provided with the same feed, exposed to the same management conditions and raised in cages and 2004 quail chicks which hatched from these eggs constituted the material of the study. Eggs of hatching quality, weighing 12-15 g were allocated to 3 groups and were stored at temperature of 11°C (10-12), 21°C (20-22) and 27°C (26-28), respectively. Each of the 3 temperature groups were divided into 4 sub-groups such that they were stored at the indicated temperature for a period of 1, 5, 10 and 15 days, respectively thus, resulting in a total number of 12 groups. Throughout the storage period, all eggs were kept in 3 storage compartments which had the same features and of which the humidity was adjusted to 75±5%. Throughout the storage period, eggs were neither subjected to pre-storage incubation nor were their position altered. Throughout the trial period, the humidity rate of the storage compartments was reduced at the following rates for the sub-groups which were stored for periods of 1, 5, 10 and 15 days, respectively; in the group subjected to a storage temperature of 11°C 0.2, 0.6, 1.3 and 1.8%, in the group exposed to a storage temperature of 21°C 0.6, 1.5, 3.1 and 5.3% and in the group stored at a temperature of 27°C 1.1, 2.0, 3.7 and 6.10%, respectively. In the same sub-groups, the hatching weight of the chicks were as follows; in the group subjected to a storage temperature of 11°C 9.47, 9.18, 9.50 and 9.13 g, in the group exposed to a storage temperature of 21°C 9.38, 9.42, 9.41 and 9.30 g and finally, in the group stored at a temperature of 27°C 9.67, 9.49 and 9.071 g for the 1st three sub-groups, respectively. The sub-group of eggs which was stored at 27°C for 15 days did not hatch. The differences between the calculated percentages were statistically significant (p<0.05). When evaluated together with hatchability results and embryonic death, it was determined that egg weight losses above a rate of 3% affected hatching weight and hatchability adversely. Moreover, in the group of eggs determined to have suffered a weight loss percentage of 6.1% no hatching was observed.