#poultry

2. There are two main types of incubation:
1.Natural incubation
2.Artificial incubation

3.  The full incubation period for an egg, from
laying to hatching, is 20 to 21 days.
 During this time, a hen sits on her egg(s) and
maintains a temperature of around 100
degrees Fahrenheit.This temperature is
needed to ensure proper embryonic
development.

4.  The broody hen chosen for natural incubation
should be large (to cover and thus keep more
eggs warm), healthy and preferably
vaccinated, with a good brooding and
mothering record

5.  Signs of broodiness are that the hen stops
laying, remains sitting on her eggs, ruffles her
feathers, spreads her wings and makes a
distinctive clucking sound.

6.  The hen keeps the eggs at the correct
humidity by splashing water on them from
her beak.This is a further reason for providing
her with easy access to water.

7.  Eggs initially need a very controlled heat input to
maintain the optimum temperature of 38°C,
because the embryo is microscopic in size.
 As the embryo grows in size (especially after 18
days), it produces more heat than it requires and
may even need cooling.
 Moisture levels of 60 to 80 percent Relative
Humidity (increasing during the incubation
period) are important to stop excess moisture
loss from the egg contents through the porous
egg shell and membranes

8.  A hatchability of 80 percent (of eggs set)
from natural incubation is normal, but a
range of 75 to 80 percent is considered
satisfactory.

9.  Artificial incubation of poultry eggs is an
ancient practice.
 The Chinese developed artificial incubation at
least as early as 246 B.C.
 These early incubation methods were often
practiced on a large scale, a single location
perhaps having capacity of 36,000 eggs

10.  Incubation can successfully occur artificially in
machines that provide the correct, controlled
environment for the developing chick
 Temperature regulation is the most critical
factor for a successful hatch.Variations of
more than 1 °F (1.8 °C) from the optimum
temperature of 99.5 °F (37.5 °C) will reduce
hatch rates

11.  Humidity is also important because the rate
at which eggs lose water by evaporation
depends on the ambient relative humidity.
 Relative humidity should be increased to
around 70% in the last three days of
incubation to keep the membrane around the
hatching chick from drying out after the chick
cracks the shell. Lower humidity is usual in
the first 18 days to ensure adequate
evaporation.

12.  The position of the eggs in the incubator can
also influence hatch rates. For best results,
eggs should be placed with the pointed ends
down and turned regularly (at least three
times per day) until one to three days before
hatching.
 Adequate ventilation is necessary to provide
the embryo with oxygen. Older eggs require
increased ventilation

13.  Incubators are the exact copy of hen. At the
end of 18th century scientist observed the
hen, what the broody hen doing with egg?
This process put into the incubator. In 1870
first incubator is observed in America.
 Three main types of incubators are:
1.Still air/ small incubator
2.Mammoth/ cabinet incubator
3.Walk-in incubator

14.  It is simple type of box in which no fan is
provided, mostly used in villages in domestic
level.
 In this incubator we maintain temperature by
thermostat
 For air we make some small holes.
 To maintain humidity we use water trays in
the incubator.
 Turning of eggs is done by hands (manually).

16.  Mammoth means large in size also called as
force draft in which air is forced by the help of
fan.We draft the air which is uniformly
distributed.
 In mammoth incubator we provide fan to
circulate the air; in this air is distributed
equally; it is also called as cabinet incubator.

17.  Temperature remains constant on every egg.
It holds up to 1 lac eggs, for the control of
temperature we provide heater and
thermostat.
 For maintenance of humidity water pipes are
used.We provide fogging modifier which
spray fog type air. Hygro meter is used to
measure humidity.

19.  It is large in size that a man can walk in it.The
capacity of walk-in incubator is 1 lac to 4-5 lac
eggs. In which we can quickly maintain the
temperature.

20.  Maintenance of correct temperature in
modern incubator is not a problem.
Temperature is set automatically
 For the ventilation fan has been provided
 Level of oxygen should be 21% at the embryo
level.
 Level of carbon dioxide should not be more
than 0.2-0.3%.

21.  Always take relative humidity
 In case of setter humidity should be lower 50-
65% RH but in case of Hatcher when you
transfer eggs humidity level is increased 75-
85% RH.
 Humidity should be higher in Hatcher:
 To make egg shell soft.
 Out coming chick easily coming out from
egg.

22.  Normally turning is held automatically at 45°.
Almost 6-8 turning is sufficient after every 3
hours.
 Broader end should be upward.
 In Hatcher embryo is fully developed. So, no
need of turning.

23.  The effect of season is due to the
temperature of incoming air and the relative
humidity
 Humidity is a key factor during winter
 Artificially humidified air is inferior to
naturally humidify air because it is
inconsistent, inadequate and cools the air

24.  During summer , the problem occur when
machine must use moisture for cooling and
the embryo must lose the moisture in the
limitation of a 21 days incubation cycle
 Hatcheries are installing steam
humidification so that the cooling quality of
the air is improved without actually cooling
the room

25.  Emphasis should be given on the setter
operation, the room should be warm and
humid
 The setter should be in the cooling not the
heating mode

26.  Emphasis should be on the Hatcher
operation, it should cool with minimal spray
because if moisture enters egg mass both
hatch and chick quality are affected adversely
 To make spray as effective as possible, nozzle
maintenance and pressure are critical
 Relative humidity requirements of the
embryo and the machine must be properly
balanced