Effect of hatching conditions on hatching rate and chick quality

Egg hatching is a critical component of poultry production, directly influencing the economic returns of chicken farming. To achieve optimal hatchability and produce high-quality chicks, proper hatching conditions are essential. Alongside maintaining healthy breeder flocks, improving egg quality, and ensuring effective disinfection, understanding and managing hatching parameters like temperature, humidity, ventilation, egg turning, and cooling plays a key role in successful incubation. This article explores how these factors affect hatching success and chick quality, offering insights into best practices for improvement. 1. **Temperature** 1.1 **Role of Temperature** Temperature is the most crucial factor in hatching, as it directly impacts embryonic development. All metabolic processes during this period occur within specific thermal ranges. Without appropriate temperatures, embryos may fail to develop or suffer from abnormalities, leading to poor hatching results. 1.2 **Temperature Requirements** In the early stages of incubation, embryos have limited ability to regulate their own body temperature, so higher temperatures are needed. As development progresses, their metabolic activity increases, and they gain better thermoregulation. At this point, stable temperatures are essential. Near the end of incubation, when embryos can regulate their own temperature, slightly lower temperatures help prevent overheating. 1.3 **Impact on Hatching Effect** High temperatures accelerate embryo growth, resulting in earlier hatching, while low temperatures delay development. Studies show that the highest hatching rate occurs at 37.8°C over 21 days, with 38.5°C reducing hatching time to 20 days. However, temperatures above 39.5°C lead to smaller, weaker chicks and lower hatchability. Conversely, 35.5°C delays hatching until day 24, with many embryos dying inside the shell. 1.4 **Chick Quality** Extreme temperatures negatively affect chick quality. High temperatures cause underdeveloped organs, short villi, and abnormal eye and tendon development. Low temperatures result in weak, inactive chicks with dry feathers, swollen abdomens, and poor umbilical closure. Both extremes can lead to dehydration, eye adhesions, and mobility issues. 1.5 **Temperature Control** Optimal incubation temperatures vary by stage. For batch incubation, the incubator should be set at 37.8°C, while the hatcher operates at 37.0–37.5°C. A staged approach involves 38°C for days 1–7, 37.6°C for days 8–12, and 37.0°C for days 19–21. Maintaining room temperatures between 22°C and 26°C ensures consistent results. 2. **Humidity** 2.1 **Role of Humidity** Humidity aids in even heat distribution and supports moisture regulation in eggs. It also helps soften the shell, making hatching easier. Proper humidity levels allow CO₂ to escape and facilitate the breakdown of calcium carbonate in the shell. 2.2 **Humidity Requirements** Relative humidity should be maintained at 60–65% in hatcheries, 50–60% in incubators, and 65–75% in hatchers. 2.3 **Effect on Hatching** Excessive humidity prolongs hatching and causes soft bodies and sticky yolk sacs, while low humidity leads to dry, weak chicks. Balancing humidity is crucial for chick health and hatching efficiency. 2.4 **Adjustment Methods** If humidity is too high, reduce water trays or increase ventilation. If low, add more water or wet the floor to raise humidity. Monitoring and adjusting regularly ensures ideal conditions. 3. **Ventilation** 3.1 **Purpose of Ventilation** Proper ventilation supplies oxygen, removes CO₂, and regulates temperature. It prevents overheating and ensures even heat distribution throughout the incubator. 3.2 **Requirements** O₂ levels should remain above 20%, and CO₂ should not exceed 0.5%. Ventilation must be managed carefully to avoid disrupting temperature and humidity. 3.3 **Impact on Hatching** High CO₂ levels can slow embryonic development, increase mortality, and cause deformities. Excessive ventilation can lead to dehydration and eye issues in chicks. 3.4 **Adjustment Strategies** Ventilation should increase as the embryo matures. In the early stages, minimal ventilation is sufficient, but as the incubation period progresses, more air exchange is needed. Adjusting vents gradually ensures optimal conditions. 4. **Egg Turning** 4.1 **Purpose of Egg Turning** Turning eggs prevents the embryo from sticking to the shell membrane and promotes even heat distribution. It also encourages movement and maintains proper fetal positioning. 4.2 **Turning Frequency** Eggs should be turned every 1–2 hours, and turning should stop 18 days before hatching. 4.3 **Effect on Hatching** Failure to turn eggs can lead to developmental issues, such as limb deformities and reduced hatching rates. Studies show that not turning eggs for the entire incubation period reduces hatching success to just 29%. 4.4 **Turning Technique** Eggs should be turned 90 degrees, either forward or horizontally at a 45-degree angle, to avoid shaking and ensure even contact with the shell. 5. **Cooling Eggs** 5.1 **Purpose of Cooling** Cooling helps remove excess heat and provides fresh air, stimulating embryonic development. It also helps regulate internal temperatures during peak metabolic periods. 5.2 **Cooling Requirements** In cold weather, maintain stable temperatures and good airflow. During hot seasons, regular cooling is necessary, especially for late-stage embryos. Cool eggs for 15–20 minutes each morning and afternoon. 5.3 **Effect of Cooling** While cooling has little impact on hatching rates, it is vital in high-temperature environments. Failure to cool can lead to weak, unviable chicks and lower hatchability. 5.4 **Cooling Method** Open the incubator vents or doors, turn off power, and allow eggs to cool gradually. Alternatively, use a controlled cooling method where eggs are cooled to 32–35°C and then slowly warmed back to hatching temperature.

Pressed Candy

Lactulose, alias 4-O- β- D-galactopyranosyl-d-fructose, C12H22O11, is a disaccharide composed of galactose and fructose, which does not exist in nature. Generally, lactulose is a syrupy product. Lactulose has important physiological and pharmacological functions, and is widely used in clinical medicine, health products and Food Additives. Lactulose is converted into low molecular weight organic acids in the colon by the digestive tract flora, which leads to the decrease of intestinal pH value and increases fecal volume by retaining water. The above effects stimulate the peristalsis of colon, keep the unobstructed stool, relieve constipation, and restore the physiological rhythm of colon.

Product Description

Product Name: Lactulose

Appearance: White Powder

Model Number: 10%,40%, 98%

Purity: 99%

Application: Food Addtive

It is used as Indirect nutritional supplements, can being added to milk, drinks. Lactulose could help digestion and absorption of protein, lactose, and produce Vitamin B.

Product Application1

1. Lactulose is used in the treatment of chronic constipation in patients of all ages as a long-term treatment.
2. Lactulose is useful in treating hyperammonemia
3. It is generally regarded as safe during breastfeeding

Why choose us?

Oem Service

Product Recommended

D-Tagatose Powder is one of the sweeteners. We have other sweeteners. The effective component of Monk Fruit Extract is Mogroside. Mogroside is 300 times sweeter than sucrose and does not produce heat. It is a valuable raw material in beverage and candy industry and the best substitute for sucrose. Aspartame powder, in food and soft drinks, usually aspartame is 180 ~ 220 times sweeter than sucrose. Erythritol Powder, In general, the relative sweetness of aspartame was negatively correlated with the concentration of control sucrose, and varied with different flavor systems, pH, tasting temperature and the concentration of sucrose or other sugars. Erythritol is a kind of filling Sweetener, which is a four carbon sugar alcohol. The sweetness of erythritol is only 60% - 70% of sucrose. It has a cool taste, pure taste and no aftertaste. It can be combined with high times sweetener to inhibit the bad flavor of high times sweetener. We strongly recommend pregabalin Powder. It's the best product we sell.


Lactulose Pressed Candy,Pullulan Pressed Candy,Pullulan Powder,Lactulose Powder

Xi'an Tian Guangyuan Biotech Co., Ltd. , https://www.tgybiotech.com