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Hatching - Incubation
Hatching of eggs refers to the production of baby chicks. In early days eggs were hatched by placing them under broody hens. Desi hens proved to be ideal for this purpose. Only 10 to 12 eggs can be put under 1 hen. This method of hatching is highly unsatisfactory for large-scale production of baby chicks. Incubators, which provide similar environment as that of broody hens, but more efficiently, are used at present for hatching of eggs. The incubation period for chicken eggs is 20 to 21 days, and increases up to 30 days for other poultry. After sitting for some days, a broody hen can be given some newly hatched chicks and, if they are accepted, the original eggs can be removed and replaced with more chicks. Thus hens with a better record of mothering can be better utilised for their abilities. Eggs initially need a very controlled heat input to maintain the optimum temperature of 38°C, because the embryo is microscopic in size.
Alin Khaliduzzaman (University of Illinois Urbana Champaign) comments on his research presented at the IPSF regarding sensing technologies and information science to improve egg quality control, in this Engormix interview during IPPE 2024 in Atlanta, USA....
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Alin Khaliduzzaman (University of Illinois Urbana Champaign) Some of the continents and countries might suffer severe food shortage in the next few decades due to climate changes, global unrest, and economic instability. Therefore, we need major technological advancement for egg and poultry production industry to deal with global animal food security and poultry welfare issues. The current hatchery practices, post-hatch grading of day-old chicks,...
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Srinivasa Farms and Hy-Line: Pioneering Growth in India’s Poultry Market
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Duarte Neves (Zinpro) comments on how translucency can be used as a novel eggshell quality parameter to predict the hatchability of fertile eggs, in this Engormix interview during IPPE 2024 in Atlanta, USA....
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Duarte Neves (Zinpro) explains how amino-acid complexed mineral supplementation to broiler breeders can positively impact eggshell quality and translucency, in this Engormix interview during IPPE 2024 in Atlanta, USA....
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Jodi Delago (Arm & Hammer) Hatchability rates in the US broiler industry have been declining since 2014. The average weekly hatchability rate in the US in 2023 has been approximately 80.7%, a decrease of more than 4% since 2014. Published studies of nonviable embryos in Canada indicated that Enterococcus faecalis and Escherichia coli are frequently recovered from nonviable embryos and that infection by one or both bacteria may be contributing to...
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Jodi Delago (Arm & Hammer) discusses declining hatchability rates caused by Enterococcus faecalis and Escherichia coli, in this interview during IPPE 2024 in Atlanta, USA....
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About 128,000 laying hens don’t lie: the nutritional value of DL-methionine hydroxy analogue is 65 % that of MetAMINO®
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Mueez Ahmad (Arm & Hammer) gives recommendations on how to prevent and deal with diseases associated with this bacteria, in this interview during IPPE 2024 in Atlanta, USA....
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The use of antimicrobials in agriculture including broiler production is cause for concern due to the development of antibiotic resistant pathogens affecting both farm animals and humans (Marshall and Levy, 2011). Essential oils (EO) have been considered as promising alternatives to antibiotics. The aim of this study was to establish a standard in-ovo intervention using oregano EO to enhance resilience of new-born chicks against pathogens without compromising post-hatching performance. One...
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I. INTRODUCTION Broiler breeders require adequate levels of nutrients to reach their genetic potential in terms of productive and reproductive performance, and to transfer essential nutrients from eggs to embryo for the development of chicks (Rajashree et al., 2014). It is known that oxidative stress impairs a breeder’s performance (particularly related to aging) and embryo development. This suggests that enhanced antioxidant defenses, via effective dietary...
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Press release - After the successful product launch in France in January, site expansion of a satisfied customer, and more than 23 million eggs scanned; a new installation with three modules of the Genus Focus in-ovo sexing is installed at LOHMANN Deutschland Hatchery,...
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Mueez Ahmad (Arm & Hammer) Enterococcus faecalis is considered a normal inhabitant of the poultry gastrointestinal tract. Although it has been known to be an opportunistic poultry pathogen, high levels of this organism can be recovered from the intestinal tract of normal, healthy birds with no known disease issues. More recently, an increasing number of poultry veterinarians and diagnostic laboratories have been reporting that E. faecalis is...
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Mueez Ahmad (Arm & Hammer) gives a presentation on Enterococcus faecalis and Escherichia coli and their impact on decreased hatchability, during the 11th Symposium on Gut Health in Production of Food Animals in St. Louis, USA....
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INTRODUCTION In the modern poultry production system, the first reported chick embryos injection of thiourea was done by Grossowicz in 1946 to observe the effect in hatchling and post-hatch life (1), followed by thyroxin by Balaban and Hill (2). Later, in ovo technique (IOT) was first opted for vaccination against Marek’s disease by Sharma and Burmester (3). Subsequently, the success of in ovo vaccination (IOV) has set forth a paradigm shift in the poultry industry by adapting...
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Enteric diseases can severely affect health and welfare in broilers but can be effectively treated by antibiotics. However, complying with current consumer trends requires the adoption of other strategies away from these chemicals. One of the alternatives is essential oils (EO’s); plant-derived compounds that are used in poultry nutrition due to their antimicrobial, antioxidant and immunemodulating effects (Brenes & Roura, 2010). Little is known about using EO’s during...
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The dynamic complexity of the developing embryo requires the maintenance of differentiated compartments with the capacity to maintain independent environments required to optimise their function. One of the least understood homeostatic mechanisms in embryonic development relates to the pH. The albumen’s pH at lay experiences a sharp increase to 9.7 which later decreases to 6.90 by day 17 (Tona et al., 2001). In contrast, the pH of yolk starts with a relatively low 6.67 at lay and...
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Introduction When it comes to incubating eggs, one of the most crucial factors to consider is humidity. Proper humidity levels during incubation can greatly impact hatchability, embryonic development, and chick quality. In this article, we will explore the relationship between humidity and egg size and how they affect the incubation process. We will delve into the scientific research and provide practical advice for achieving optimal results. ...
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Introduction The nutrient content of the hatching egg influences the development and growth of embryos during incubation and the post-hatch performance of chicks (Al-Murrani, 1982; Shafey et al., 2013). The administration of nutrients into the hatching eggs is called in ovo feeding (Uni et al., 2005). The overall aim of in ovo feeding is to supply adequate nutrients to the growing embryo. In ovo feeding improves the hatchability of eggs, the viability and weight of chicks at...
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Srinivasa Farms and Hy-Line: Pioneering Growth in India’s Poultry Market
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Heat production and heat loss are critical factors in the development of a chicken embryo. The chicken embryo undergoes a complex process of growth and development within the egg, and maintaining an optimal balance between heat production and heat loss is crucial for ensuring the proper growth and development of the embryo. The air temperature and heat...
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The incubation environment is important for embryonic development and programs chick welfare. The focus of this newsletter is on the effects of the incubator environment on chicken egg incubation, but the same principles can apply to other poultry species. For more information on hatchery topics, see our ...
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