1. Poultry hatching technology Poultry hatching needs to meet the external conditions of temperature, humidity, ventilation, transfer of eggs and cool eggs. 1.1 Temperature Temperature is the most important condition for hatching. Only high temperature and healthy chicks can be obtained only if the proper temperature for embryonic development is ensured. For chickens, the incubator's ambient temperature should be controlled at 24 to 26°C. The optimum incubation temperature in the incubator is 37.8°C or 100f, and the optimum temperature during hatching is 37 to 37.5°C. High temperature can accelerate embryonic development and shorten the incubation period, but the mortality rate increases and the quality of young birds declines. If the chicken's incubation temperature exceeds 42°C, the embryo will die within 2 to 3 hours. When hatched at low temperature, the embryo develops slowly, the incubation period is prolonged, and the mortality rate increases. When the incubation temperature is 35.6°C (96f), most of the embryos die in the shell. In the hatching operation, in particular, embryos should be prevented from hatching at low temperature (1 to 7 days) during the early stage of embryonic development, and high temperature hatching should be avoided during hatching (19 to 21 days of age). My country's poultry hatching has two ideas for warming: one is a variable-temperature incubation, and the other is a constant-temperature incubation. Both of these incubation and temperature-control systems can achieve high hatching rates. 1.1.1 Variable temperature incubation method (also known as phase cooling method) The variable temperature incubation method claims that according to different incubators, different ambient temperature (mainly the temperature of the incubator) and different embryonic age of the bird, giving different incubation temperatures, the reason: 1 natural Incubation (Baiting chicken hatching) and traditional Chinese hatchery methods have high hatching rates, and they are both incubating at different temperatures. 2 Embryos of different embryonic age require different developmental temperatures. The Schwing scheme for hatching chickens is shown in the table below. The temperature of the chicken hatching Schwarz scheme table embryonic age (days) Incubation chamber temperature 15 ~ 20 °C 22 ~ 28 °C Incubator temperature 1-6 38.5 38.0 7-12 38.2 37.8 13-18 37.8 37.6 19 -21 37.5 36.9 It can be seen from the table that the whole incubation period of the poultry is gradually reduced in four stages for incubation, so that the incubation at a variable temperature is also called cooling incubation. Variable temperature hatching operation points: When incubating the first batch, first determine the temperature with reference to the Schwing scheme in the table. Then adjust the incubation temperature according to the fetal temperature technique (about 20 embryo eggs per 3 days, check the embryonic development, adjust the incubation temperature). After 1 to 2 batches of test hatches, the incubation temperature suitable for this model was determined. Nanchong waterfowl hatching adopts the traditional barrel-incubation method, which is also known as fry-grilling. The temperature of the bucket of fried rice is required to reach 38-39°C, and the upper and lower layers must reach 40-42°C. After hatching several batches, the old egg hatching is adopted. The egg method is no longer warming up. Duck eggs hatch 14-15 days, goose eggs 17-18 days can be transferred into the bed to hatch. This hatching method is also a form of variable temperature hatching. 1.1.2. The constant temperature incubation method divides the hatching temperature of the chicken for 21 days of incubation into 1 to 19 days, 37.8°C, 20 to 21 days, and 37 to 37.5°C (or according to the hatchery temperature recommended by the incubator manufacturer). In the general case, constant incubation is used in both phases. The temperature of the incubator must be maintained at 22-26°C below this temperature. Heating, hot air or stove heating should be used. If room temperature is increased unconditionally, increase the incubation temperature by 0.5-0.7°C. 1.2 Humidity 1.2.1 Relative Humidity Range of Embryonic Development and Optimum Temperature of Incubation Chicken embryonic development adapts to the relative humidity of the environment to be wider than the temperature, generally 40 to 70%. The optimum humidity of the incubator is: 50% of the incubator ~ 60%, hatchers 65% to 75%. The relative humidity in the hatchery and hatching room is 75%. Must prevent high temperature and humidity at the same time, the appropriate humidity can make the early embryonic embryos heat well, the late embryonic heat is conducive to heat, but also conducive to hatching hatching, the right humidity when hatching and the role of carbon dioxide in the air, so that eggs The calcium carbonate in the shell becomes calcium bicarbonate and the texture of the shell becomes brittle. Therefore, it is very important to increase the humidity before the bird's oyster shell, especially the hatching of water birds. 1.2.2 Effect of high temperature and low humidity on embryonic development Humidity is too low and water in the egg evaporates too much, which can easily cause adhesion of the embryo and the shell membrane and cause dehydration of young birds. Humidity is too high, which affects the normal evaporation of moisture in the eggs, the large belly of the young birds, and poor healing of the umbilicus. Both can affect the normal metabolism during embryonic development and adversely affect the hatching rate and the robustness of young birds. 1.2.3 Incubation without Water Whether natural incubation or traditional Chinese artificial incubation, water is not added, and in recent years, experts have also put forward various proposals on the moisture supply during incubation. These indicate that the adaptation range of embryos and eggs to humidity is Very big, this is the result of long-term natural selection. The advantage of no water hatching is obvious. It can save energy, eliminate humidification equipment, and extend the life of the incubator. 1.3 Ventilation, Ventilation, Ventilation, and Gas Exchange of Embryos In addition to the first few days of development, embryos must constantly exchange gas with the outside world and grow with the increase in the age of the embryo. Especially after 19 days of incubation, chicken embryos began to breathe in the lungs and consumed more oxygen. There is a close relationship between ventilation, temperature, and humidity. Good ventilation, low temperature, and low humidity; poor ventilation, unsmooth air, and high humidity; excessive ventilation, the temperature and humidity are difficult to guarantee. Especially in the late post-harvest period, the metabolism of embryos is even more intense and there is more heat production. If the heat does not spread out and the temperature is too high, it will seriously impede the normal development of the embryo, and even "burn". Therefore, an incubator with an even temperature fan not only provides the oxygen needed for embryonic development and emits carbon dioxide, but also has an important role in making the temperature inside the incubator uniform and dissipating the residual heat. In addition, the ventilation of the incubator room is also a problem that cannot be ignored. In addition to maintaining a proper distance between the incubator and the ceiling, exhaust equipment should also be provided to ensure that the indoor air is fresh. 1.4 The role of the egg 1.4.1 transfer egg It was observed that the whelps chickens used claws and cockroaches to move embryo eggs up to 96 times. This is biological instinct. Physiologically speaking, the egg yolk contains more fat and has a lighter weight. The embryo floats on the top. If the egg is not transferred for a long period of time, the embryo will easily adhere. The main purpose of transferring eggs is to change the embryo's orientation, prevent adhesions, and promote amniotic movement. The egg transfer device in the incubator is designed to mimic the swung eggs. However, the number of eggs transferred is much lower than that of whimper chickens, because the purpose of the "whole egg transfer" is to regulate the temperature of the internal and external embryonic eggs. 1.4.2 Transferring Eggs and Stopping Transferring Eggs Transfer eggs 6-8 times a day. Pre-hatching, especially the first week, is more important. The results of the chicken test were: eggs were not transferred during the incubation period (1 to 18 days), and the hatching rate was only 29%. On the 1st to the 7th day of transfer, the hatching rate was 78%. On the 1st to the 14th day, the eggs were transferred and the hatching rate was 95%. On the 1st to the 18th day, the hatching rate was 92%. Machines hatching chickens generally stop egg transfer and transfer to the 18th day. It is also practicable to stop transferring eggs and transfer trays on the 16th day of incubation. This is because after the 12th day of hatching, the ability of chicken embryos to regulate temperature has been very strong. At the same time, after the 14th day of hatching, the whole body of the embryos has been covered with villi. If the eggs are not transferred, they will not cause the adhesion of the embryos, and they will be stopped in advance. , It can save electricity and reduce the wear of the hatchery, and can also make full use of the incubator. 1.4.3 Shifting the egg angle The angle of the egg to the egg is preferably 15 degrees forward and backward, and the duck eggs are 50-55 degrees, and the goose is 55-60 degrees better. When moving eggs, the action should be light, steady, and slow. 1.5 Cooled Eggs Cold eggs are hatchery-assisted hatching procedures in which waterfowl eggs are incubated for a certain period of time, the heat source is turned off, and the incubator door is opened so that the egg temperature drops. The purpose is to disperse the residual heat in the incubator and allow the embryo to get more fresh air to facilitate the development of the embryo. 1.5.1 Method of Cooling Eggs Ducks and geese eggs are bred to the chorioallantoin of the allantoic membrane. After cooling, they cool eggs 1 to 2 times a day. After they are “closed†and “closed the doorâ€, cool eggs 2 to 3 times a day. "Close the door" to the large batch before hatching, cool eggs 3 to 4 times a day, ducks and geese eggs until the "closed" before the use of open incubator door, close the heat source, the fan blast and even out of the hatchery, spray cold water and other measures. 1.5.2 Controlling the timing of cool eggs Incubation is not a necessary incubation procedure for hatchlings. The timing of cold eggs should be determined based on specific conditions such as embryo development, incubation days, temperature, and incubator performance. 2. Hygiene management in hatcheries It is important to maintain the cleanliness of hatchery floors, walls, incubators and air to increase hatchability. Some new hatcheries have good hatching effect in a certain period of time. However, after a year and a half, after understanding the performance of incubators and improving hatchery technology, the hatching effect is reduced. The main reason is that hatcheries and hatchery equipment are not regularly Careful washing and disinfection, embryos develop long-term in a heavily polluted environment, resulting in reduced hatchability and chick quality. To improve the hygienic condition of the hatchery, firstly, the hatchery site selection and the technological process must meet the hygienic requirements, followed by the establishment of routine hygiene management procedures. 2.1 Hatchery Disinfection Hatcheries are prone to disease transmission and should be thoroughly disinfected, especially during the two batches of hatching intervals. The hatchery is the most polluted place in the hatchery, and cleaning and disinfection cannot be relaxed. Immediately after the end of each batch of incubation, the equipment, utensils and rooms were rinsed and disinfected. Note that disinfection does not replace flushing. Disinfection is effective only after thorough flushing. 2.1.1 Incubation and Incubator Cleaning and Disinfection Steps Remove the incubator tray and humidifying water tray. Rinse with water first. Then scrub the inside and outside surfaces of the incubator with benzalkonium chloride (note that the top of the incubator is clean), flush the incubator floor with high pressure water, and then use fumigation. Disinfect the incubator in a manner that uses 42 ml of formalin and 21 g of potassium permanganate per cubic meter, seal fumigation for 1 hour at a temperature of 24 °C and a humidity of 75%, and then vent the door and in and out of the vent for about 1 hour. , remove formaldehyde vapors. 2.1.2 Washing and disinfecting the hatcher and hatching room Remove the hatching tray, place the dead eggs (egg eggs), weak and young chicks, and the egg shells in the plastic bags. Soak the hatching trays to the washing chamber and soak in the disinfectant. Medium; clear out the room on the ground wall, ceiling waste, flush out the surface of the hatcher, after the scrubbing with benzalkonium bromide, and then use formaldehyde smoke to disinfect the hatcher and hatching tray. The floor, walls and ceiling of the hatchery were sprayed with 0.3% peroxy acetic acid (30 ml/m3). 2.1.3 Disposal of Waste Concentrate the waste from the incubation process in a timely manner and send it to a garbage dump far from the hatchery. The hatched eggshells cannot be used as feed for livestock and poultry to prevent incomplete disinfection and spread of the disease. The selection, preservation and disinfection of 22 kinds of eggs The size and shape of the eggs must meet the requirements of the variety, too large and small, too long round, too thin shell, rough surface of the "saliva egg", eggshell is too hard "steel eggs Neither double yellow eggs can be used for hatching. 55-65 grams of eggs, 85-100 grams of duck eggs, 120-160 grams of egg weight is appropriate. Attention should be paid to increasing the number of eggs collected, and the bedding should be changed frequently to prevent contamination of eggs. The collected eggs should be placed in a clean and dry appliance and stored in a dry and dust-free environment. The storage temperature should be 12-15°C, and the storage time should not exceed 1 week. Immediately after flocking, eggs must be fumigated. The fumigation method is the same as the incubator fumigation.
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