Hatchability is an important indicator in breeding poultry production, reflecting the overall effectiveness of the entire process from breed selection, parent flock management, egg collection and storage, to incubation techniques and chick care. If any technical step is not properly controlled, hatchability can decline significantly, leading to embryonic death, uneven hatching, or weak chicks.
SELECTING AND COLLECTING HATCHING EGGS
Egg quality largely determines the hatching result, accounting for about 80% of the success rate. Hatching eggs should be taken from healthy parent flocks free of pathogens and fed a diet rich in vitamin A, E, minerals, and essential amino acids.
Standard eggs must have a balanced oval shape, an evenly thick shell, no cracks or breakage, and no dirt. Egg weight should be appropriate for each species: chickens 50–60 g, ducks 65–75 g, quail 10–12 g. Eggs should be collected 3–4 times a day to minimize shell cracking and prevent eggs from being exposed too long to high ambient temperatures, which can cause the embryo to develop prematurely.
After collection, eggs should be stored in a clean, well-ventilated room at 18–22°C and 70–80% humidity. Storage time should not exceed 5–7 days to ensure the highest possible hatchability.
STORAGE AND EGG TREATMENT BEFORE INCUBATION
During storage, eggs should be placed with the large end facing upward and tilted periodically 1–2 times a day to prevent the embryo from sticking to the shell. Before placing them in the incubator, the eggs should be rechecked externally and disinfected with formaldehyde vapor (40 ml formalin + 20 g KMnO₄ per 1 m³ for 20 minutes) or with a mild disinfectant solution as recommended.
Along with egg treatment, disinfection of the incubation chamber and incubator must be carried out strictly. If this step is skipped, bacteria such as E. coli, Salmonella, or Staphylococcus may remain and enter the eggs through the air pores, reducing hatchability and increasing the risk of omphalitis in chicks.
INCUBATION MANAGEMENT
Temperature and humidity are the two core factors directly affecting embryo development.
For chicken eggs, during the early stage (days 1–10), maintain a temperature of 37.8–38.0°C and humidity of about 60%. In the middle stage (days 11–17), reduce the temperature to 37.5°C and humidity to 55%. In the final stage (days 18–21), maintain 37.2°C and increase humidity to 65–70% to support hatching.
For duck eggs, the incubation temperature is about 37.5°C with humidity at 65–70%; from day 25 onward, humidity should be increased to 70–75%. Quail eggs are incubated at 37.7–38.0°C with 55–60% humidity for the first 14 days, then increased to about 65% until hatching.
Throughout incubation, eggs should be turned evenly 6–8 times a day during the first two-thirds of the incubation period to prevent the embryo from sticking to the shell. During the last three days before hatching, eggs should not be turned so the embryo can position itself correctly. At the same time, good ventilation in the incubator must be ensured, and CO₂ concentration must not exceed 0.5%, as this can cause suffocation and embryonic death.
CANDLING AND CULLING
Candling is a necessary measure to monitor embryo development and promptly remove eggs that do not meet requirements. The first candling (day 6–7 for chicken eggs) is to detect infertile eggs or early embryonic death. The second candling (day 14–16) is to identify mid-term embryo death. Before entering the hatching stage, eggs should be candled again to remove weak embryos. Proper candling technique helps reduce the risk of infection and save incubation costs.
HATCHING STAGE AND CHICK CARE
When the embryo begins to pip the shell, temperature and humidity must be kept stable, and opening the incubator should be minimized to avoid sudden temperature drops. After hatching, chicks should be left in the incubator for about 2–3 hours to dry their feathers, then transferred to a brooder that has been preheated to 32–34°C.
Deformed chicks, chicks with open navels, yolk adhesions, or those that are too weak should be checked and removed. During the first 24 hours, chicks should be given water mixed with electrolytes, vitamin C, and digestive enzymes to help them recover quickly and reduce early mortality.
DISEASE PREVENTION DURING INCUBATION
The main sources of disease come from dirty eggs, incubators that are not thoroughly disinfected, or unhygienic handling by workers. Therefore, a regular disinfection protocol must be maintained, gloves and masks should be used when handling eggs, and the incubator should be cleaned after each incubation cycle.
In addition, the air quality and water source in the incubation room should be regularly checked to ensure they are free of dust and toxic gases. Maintaining a clean incubation environment is a key factor in limiting common diseases in chicks such as omphalitis, yolk sac infection, and septicemia, thereby improving hatchability and the quality of breeding stock.
Phương Đông
Source: nguoichannuoi.vn
