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Artificial Incubation in poultry industry

Artificial Incubation

Published: April 28, 2009
Summary
Artificial incubation of poultry eggs is an ancient practice. Aristotle writing in the year 400 B.C. told of Egyptians incubating eggs spontaneously in dung heaps. 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. The application of incubation pr...
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Dr. Sheikh Adil Hamid
Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir
28 de abril de 2009

Good article sir, but could have been much much better. You haven't touched various points like
1. amount of heat produced from an egg during various stages of development
2. effect of faulty temp., ventilation and humidity
3. amount of CO2 or O2 required
4. period of candling
Sir, these are just few points but the list is quite long. These things are worth mentioning and you should have incorporated them in the article.

Mian Tariq Pervaiz
Tarobina Corporation
29 de abril de 2009

Well, it's a good and would it be right to say that the old methodology was more friendly and useful.

Secondly, everywhere there is a talk about biosecurity and how are we going to care for that?

Will this technology be able to produce as much as the requirement of today and at what cost and will it yet allow human hands and error?

I am in no capacity to challenge the writer for his efforts, but the ideas made me think that old practices and scientist were more genius and commercially oriented & economical, but today nothing moves without money and making life unaffordable. Thanks.

Mian Tariq,
Tarobina Corporation,
Lahore, Pakistan

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