2024-2025 Final Hatchery Management Lecture PDF

Hatcheries Management Lecture Dr. M. Q. Al-Natour, DVM, MPH, Ph.D Prof. of Avian Diseases Department of Pathology and Public Health, Faculty of Veterinary Medicine, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan...

Hatcheries Management Lecture Dr. M. Q. Al-Natour, DVM, MPH, Ph.D Prof. of Avian Diseases Department of Pathology and Public Health, Faculty of Veterinary Medicine, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan e-mail: [email protected]  Incubation Duration – Varies a great deal among species – Chicken 21 days – Duck 28 – 35 days – Pheasant 24 days – Quail 18 – 24 days – Turkey 28 days – Emu 48-52 days – Budgie 14 days  Hatchability Controlling Factors Farm Hatchery Breeder Nutrition Sanitation Disease Egg Storage Infertility Egg Damage Egg Damage Incubation – management of setters and hatchers Egg Sanitation Chick Handling Egg Storage  Hatch of Fertile 86.4% hatch / 96% fertile * 100 = 90% Hatch of Fertile Hatchery % Hatch % Fertile % Hatch of Fertile A 86 97 88.66 B 82 91 90.11 C 84 94 89.36 Fertile and Infertile Eggs Infertile egg Fertile egg  Hatcheries Management  Maintaining Egg Quality in the Chicken House.  Prevent broken in the nest.  Prevent dirty eggs – result from unclean nesting material. o Nesting material should be: 1. Absorbent 2. Durable 3. Dust-free 4. Good cushioning quality 5. Inexpensive  Egg Candling 1. Candling allows examination of embryo development. 2. After 10 days of incubation, use a small flashlight and place it on the large end of the egg while in a dark room. 3. Examine and determine normal embryo development at 10 days. 4. Break open unhatched eggs (residue breakout) to determine fertility or embryo death. Candling  Floor Eggs Birds should be trained to use the nest rather than be allowed to lay on the floor where a high percentage of the eggs will be stained and broken. The following suggestions will help hens to lay in the nests rather than on the floor: Place the nests in the pen before the bird start laying. Put the nesting material in the nests. Provide adequate nesting material. Provide adequate ventilation to help keep the nesting material dry and the bird comfortable. Block off corners of the pen. Have enough nests. Break up broody hens.  Hatching Egg Management ‘On the Farm’ Minimize use of dirty eggs. Remove and discard poor hatching eggs. – Dirty, cracked, small, very large, poor shells, mish- shaped eggs  Effect Of Egg Storage On Hatchability 80 70 60 50 40 30 20 10 0 10 12 14 16 18 20 22 24 26 28 0 2 4 6 8 Days of Storage  Collecting Hatching Eggs Normally, hatching eggs are picked up from the nests 4 times each day. During high or low temperature, 5 or 6 collection may be necessary. Frequent gathering of eggs decrease breakage in the nest and helps maintain hatching potential. Eggs laid late in the day should be collected in the same day rather than left in the nests until the next morning, Why? - Lose some of their hatching qualities. - Shell sanitization vs Entrance of bacteria. - Close the Nests at Night after removing birds. - Open the nests early in the morning before laying begins Transporting hatching eggs Transport hatching eggs from farms to hatchery building. Eggs should be re sanitized at the entrance to hatchery. Optimum holding requirements The temperature in the truck should be 18ºC and the relative humidity 75 to 80 %.  Egg selection and Hatchability Selection of eggs of good quality, the condition of the shell itself, and that of the content. Egg Size Extremely large eggs, eggs with double yolks and extremely small eggs should not be set. Hatching Egg Imperfections Eggs closest to ovoid shape hatch best. Excessively long, thin, or completely round eggs do not hatch well. Many eggs have shell imperfections such as ridges, pointed ends, they do not hatch satisfactorily. Shell Quality: Eggs with porous, thin flaky shells do not hatch well, due to: Nutrition of the dam: low in calcium & vit. D. Environmental temperature at which shell is kept. Above 27ºC to 32ºC. Flaky–white and eggs with other inferior shells (ridged, thin) should not be set. They hatch poorly, and the risk of breakage during handling and incubation is too great. Interior Quality: Some eggs are laid with tremulous air cells - or due to improper handling. These air cells present one of the greatest depressors of hatchability. Caution: Hatching eggs should be handled carefully. Embryonic Threshold : Although the optimum temperature for embryonic development in the forced–draft incubator is in the neighborhood of 37.5ºC, this does not mean that there is no embryonic growth when the temperature is below this figure. There is a threshold temperature of 20ºC above which embryonic growth commences and below which it ceases. Egg-Holding Room Temperature: Temperature in the egg-holding room should be 18.3ºC for less than 14 days to curtail embryonic development completely. Long-time holding temperature: When eggs are held for more than 14 days, holding at 10.5ºC will produce better hatches. Egg-Holding Room Humidity : The relative humidity (RH) of the air in the holding room should be 75 to 80%. Effect of Holding Hatching Eggs: When hatching eggs are held at a temperature of 18.3ºC, embryonic development is fully arrested. However, hatchability decrease for each day the eggs are held. Eggs held for less than 5 days show little reduction in hatchability or in the quality of the chicks hatched from them. Rule of thumb. Hatching time is delayed 30 minutes, and hatchability reduced 4% for each day eggs are held or stored after 4 days. Position of Eggs During Holding Period Eggs should be placed small end down in the trays or in the flats. Moisture Condensation on Eggshell: When the eggs are moved from the egg-cooler room to the egg-traying room, remedy of moisture condensation by increase the temperature in the egg-tray room. When temperature is increased, the relative humidity decreased, thus lowering the condensation of moisture. Warming Eggs: Hatching eggs should not be removed from the cool holding room and placed directly in the incubators. Rather, they should be warmed to room temperature first but not to any temperature above 23.9ºC, otherwise this initiates embryonic growth. Reducing bacterial contamination of eggs Even eggs removed from the oviduct will be covered with many bacteria; most common organisms involved are Salmonella, Pseudomonas, E. coli & Arizona organism. In the presence of adequate heat and moisture these organisms will have increased in number. Methods of Sanitizing Eggshell Formaldehyde gas Quaternary ammonia sprayed on eggs chlorine dioxide sprayed on eggs Ozone (O3) (to eggs held in cabinet) -drawback- Egg washing  Factors Affecting Hatchability The environment in which eggs are incubated; Position and turning of the eggs. Percentage Hatchability The number of chick hatched as a % of all eggs set. The number of chick hatched as a % of the fertile eggs set.  Hatch of Fertile 86.4% hatch / 96% fertile * 100 = 90% Hatch of Fertile Hatchery % Hatch % Fertile % Hatch of Fertile A 86 97 88.66 B 82 91 90.11 C 84 94 89.36  FERTILITY The ability of the female breeder to produce fertile eggs depends upon factors in the laying pen. Good, viable breeding males and healthy, normal breeding females. Fertility is the result of: Laying house management Hatchery management  Fertility Cannot be Predetermined It would be advantageous to differentiate between fertile vs non-fertile eggs prior to incubation, -no system to make this classification. Why? The only acceptable practice is to incubate the eggs for several hours or days, then place them before a bright (candle) to observe embryos (live or dead) or lack of embryos. Optimum Temperature for Incubation: In a forced-draft incubator; provided temperature between 35ºC and 40ºC. Optimum temperature during first 19 days of incubation is somewhat higher than that required during the last 2 days. Exact optimum temperature differs with incubators. When incubating temperature deviate from optimum, hatchability declines and the incidence of malformed chicks increases. As temperature increases above the optimum; the incubation period shortened. & as it decreases; the incubation period is lengthened. Three Optimum Temperatures : Prior the egg laying: 40.6ºC and 41.7ºC (bird temp.) During the first 19 days of incubation: 37.5º & 37.7ºC During the last 2 days (20 & 21) of incubation: 36.1º to 37ºC Resistance to overheating : Exposure of 16 day embryos to a temp of 40.6ºC for 24 hours caused no major detrimental effect on hatchability. Exposure of a temp of 43.3ºC caused decrease in hatchability. Chicks hatched following a sever heat stress exhibit an unsteady gait. Resistance of Cooling: During the first 19 days of incubation, reducing the temperature to as low as 18.3ºC will not seriously affect the hatching percentage; but it affected at 20 + 21 days of incubation when temp is reduced. Cooling lengthens the incubation period. Cooling increases the incidence of malposition. Humidity during incubation : High humidity reduces egg evaporation; low humidity increases it. When the egg contents dry out too rapidly the chicks will be smaller than normal; when they do not evaporate fast enough the chicks will be larger than normal. In either case the embryo is weakened resulting in lowered hatchability and a chick of poor quality. Importance of correct humidity: During the first 19 days of incubation, percentage of humidity (RH%): 50 and 60%. Humidity in the Hatcher: During the last 2 days of incubation, humidity must be increase to prevent the beak of the chick from sticking to the newly pipped shell and allows for a freer movement of the chicks head at the time of pipping. A relative humidity of about 75 % seems optimum for most incubators at the time of hatching. Position of the egg during incubation : It is necessary that the egg be kept in the proper position during incubation and turned regularly. Eggs under artificial incubation should be held with large end up. It is the natural procedure for the head of the chicks to develop in the large end of the egg near the air cell. Turning Eggs during Incubation: The yolk of the newly laid egg has a specific gravity that causes it to settle in the thin albumen, but once the egg is placed under incubation the specific gravity lessens and the yolk rises in the thin albumen if the egg is not turned, then the two layers of thick albumen, normally separated by a layer of thin albumen come in contact, and the embryo usually dies. Most eggs are turned to a position of 45º from vertical then reversed in the opposite direction to a similar position. Less rotation that 45º is not adequate for high hatchability. Turning the 1st & 2nd week of incubation is most important. The last week seems to be questionable value. Transferring Egg to Hatcher : With modern incubators eggs are transferred from the incubating compartment to the hatching compartment (Hatcher) at about the end of 19 days of incubation. Position of Eggs During Hatching : Most commercial incubators provide for keeping the eggs in a horizontal position during the last 2 days of incubation in the Hatcher compartment. Egg Laying Pattern & Hatchability: Hatching eggs produced during the first 2 or 3 weeks of egg production are not set; low hatchability as well as small eggs and produce small chicks. Eggs produced at the end of laying year do not hatch as well as those laid earlier. Normally there is a pattern of increased hatchability from the first eggs set until about the 12 to 14 weeks of egg production, after which hatchability gradually decreases the longer the hen is produced eggs. Position of the Embryo in the Egg: Normally, the chick embryo develops with the head in the large end of the egg (near the air cell) and with its head under its right wing Malpositions: 1. Head between thigh 2. Head in small end of egg 3. Head under left wing 4. Head not directed toward air cell 5. Feet over head 6. Beak above right wing instead of under Optimum Temp Prior to egg laying----40.6---41.7 C (Birds Temp) Transporting truck Temp. --- 18C @ RH% 75-80 Storage Temp. 18.3C for less than 14 days and 10.5C for > 14 days of holding Incubator Hatcher Time ( Days) 1—19 20---21 Temp. 37.5----37.7 36.1 ---37.2 RH% 50 –60 % 75% Egg Turning on 45 Degree 6 times No turning  Factor affecting hatchability The actual process of hatching a chick is complicated, and there are a great many factors affecting the normal procedure. The environment in which eggs are incubated plays an important part, as do position and turning of the eggs. Since the advent of artificial incubation many years ago, optimums for most of these factors have been determined and incubators operate within narrow limits.  Factor ------------------------ Temperature, Humidity and Ventilation in the incubating cabinet are now electrically manipulated to provide the proper conditions for normal embryonic developments. There is little doubt that hatchability could be improved in most hatcheries. Any additional chicks hatched involve practically no cost. Often a small percentage of difference in hatchability may mean the difference between profit and loss from the hatchery operation.  Percentage Hatchability Defined (% Hatchability defined): Hatchability may be measured by two formulas: 1. The number of chicks hatched as a % of all eggs set. (Popular) 2. The number of chicks hatched as a % of fertile eggs set. (Scientists ) % Hatchability = Number of eggs which hatches out / number of fertile eggs set.  High temperature ------ low humidity Optimum temperature for incubation [35 – 40.5 oC] First 19 days higher than the last tow days. [40.6 – 41.7 oC] body temperature of laying hen. During 19 days of incubation [37.5 – 37.7 oC] {RH: 50- 60%}. From day 20-21 [36.1- 37.2 oC] {RH: 75%}. Hatcher room temperature = 75oF = 23.9 oC {RH: 75%}.  Selection of fertile eggs for hatching Depends on bird strain, environmental factors and the uniformity of birds? Fertility in White leghorn = > 90% Fertility in New Hampshire = 80-85% % Fertility = the % of fertile eggs/ all eggs produced. % Fertility = The number of fertile eggs/ the total number of eggs produced or set.  New Hampshire chicken White leghorn Rooster  Egg Size Egg size: medium size eggs according to chicken strains Average= 55 to 65gm. For layer medium size (Average) =55gm. For broiler medium size (Average) = 58gm. Chick weight is 60-65% of its original egg. Acceptable chick weight for production = 38 to 42gm.  Large or small size egg = decrease in hatchability. In large eggs; the large quantity of albumin works as temperature insulation for the embryo..‫ زيادة كمية البياض داخل البيضة يشكل عازالً للحرارة الكافية للجنين‬ Results in nutritional imbalance of yolk and albumin. Increase time duration for hatching -----More time is needed (few hrs) Difficult to put in the drawers of the incubator You have to put it before the normal size egg (12 hrs ahead) Small egg size: Do not have enough egg content (yolk + albumin) needed for embryo development. Results: small chick with abnormalities.  Composition An average-sized egg weighs approximately 57 grams (about 2 ounces). Of this weight, the shell constitutes 11 percent; the white, 58 percent; and the yolk, 31 percent. Normally, these proportions do not vary appreciably for small or large eggs. Egg shape: Rounded, elongated, (wide eggs are not good for hatching). Chick will not be able to break the shell. 1-5% abnormal egg shape due to genetic factor and disease factor (IB, ND). If you divide the egg in to 4 compartments Normal egg: 1:1.3 Rounded egg: 1:1 Elongated egg: 1:2 Broken shell (crack egg) Abnormal shell: No air compartment egg  Broken shell (crack egg) Abnormal egg: Abnormal shell: No air 1. An elongated egg. compartment egg 2. Movable egg Movable air contents. (air compartment compartment) Blood spotted eggs 3. Blood spotted egg. Fertile eggs - -- hatching storage at 15-16oC < a week 10-13 oC >a week: RH: 75-80% RH of the egg around 70% Turning the egg every 6hrs (during the storage). Why?? To prevent the adhesion of the blestoderm = germinal disc = blestodisc. Why Turning? 1. Ventilation. 2. Distribution the temperature. 3. RH. 4. Keeps the germinal disc in normal position. Increase or decrease in incubation temperature (optimal temperature) results in Decrease in Hatchability.  Essential of hatching 1. Temperature Increase or decrease in incubation temperature (optimal temperature) results in Decrease in Hatchability. Incubation(day) Temp RH Turning/day 1-18 37.5-38 60% 6 19-21 37-37.4 80% 0  2. Ventilation:  O2 : Embryo needs 21% O2 Changing the air with incubation 8 time/hrs 12 time /Hrs. at the last tow days before hatching.  CO2 : in the first few days of incubation.  CO2 + shell egg --- Ca++ for skeleton development.  CO2 = 0.5% at the beginning + 0.3% near the end of incubation.  Increase CO2 = will cause malformation, genetic effect, suffocation leading to Death.  3. Humidity: Relation humidity (RH %): ‫ كمية بخار الماء المتواجدة في الهواء مقارنة مع أقصى كمية‬ ‫يمكن أن يحملها الهواء عند نفس درجة الحرارة ويعبر عنها‬.‫بالنسبة المئوية‬ RH inside the egg --- Candling of the egg – air compartment (optimal size of air compartment = 0.3cm depth)  If > 0.3cm --- Means loss of humidity inside the egg as a result of decrease humidity in the incubator.  If smaller the 0.3cm --- Means increase humidity inside the incubator.  Correction either by: 1. Hygrometer---- Regulation. 2. Reed the wet and the dry bulb thermometers  At the last 2 days of incubation (hatching) Increase RH of the atmosphere in the Hatcher; This will increase the air capacity to temp. Egg will get red of heat to the atmosphere. Help decrease rigidity of the shell?? ‫حتى يخرج‬ ‫الصوص‬  4. Turning: Prevent adhesion of embryo, yolk floating up (high % of fat), and carrying germinal disc up. If embryo grows between yolk & the albumin, The Embryo will die. Turning every 2-4 Hrs. /day Turning helps in: Good ventilation. Good distribution of temperature. Good distribution of RH. Turning in the first 18 days after day 3 of incubation. Turning after 18 days of incubation is Harmful Angle Hatchability % 20 o 69.3 30 o 78.9 45 o 84.6 Turning is automatic at 45o up and down or Left & Right.  This Book issued in Arabic language, 2nd Edition 2007 is still valid today for Prevention & Control of Influenza Viruses in Human and Animal spp.  It includes all aspects of living, workplace, transportation (airports), Schools, Universities, Labs. & Food Safety in Houses & Restaurants in addition to Zoos, Live bird markets, Poultry Industry products: from Breeders to dining tables for Human Consumption & Public Health Issues.  Same principles of this book can be applied to Coved-19 Prevention and control since both viruses are sensitive to disinfectants & Similar Spread among Human population world wide