chick quality

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Adjusting Ventilation! Putting Science into Practice

Reducing ventilation at the start of incubation generally avoids the inlet of cold air. Because moisture is trapped in the closed incubator, the humidifier cold spot is also absent. Consequently closing the valves during the first days improves temperature homogeneity and heat transfer to the eggs, producing a good, uniform environment for continuing embryonic development and

By |2020-01-19T16:51:46+00:00January 19th, 2020|Knowledge center|0 Comments

Finding Optimum Incubation Temperature

When a hatchery manager talks about incubation temperature, he or she refers to the temperature set point at the controller of the incubator. This temperature set point regulates the temperature of the air stream along the incubator’s temperature sensors. If the air temperature is too high or too low, the incubator controller adjusts the cooling

By |2020-01-19T15:40:33+00:00January 19th, 2020|Knowledge center|0 Comments

The Benefits of Single- Stage Incubation to Food Safety

Typically, papers on single-stage incubation focus on the benefits of all-in-all-out incubator management from the points of hatchability (number of chicks) and uniformity (chick quality). Much less is written about the positive impact of single-stage incubation management on hatchery hygiene. Yet when food safety is such a pivotal issue for the modern hatchery, from tracking

By |2020-01-10T02:41:15+00:00January 10th, 2020|Knowledge center|0 Comments

Impact of Hairline Cracked Eggs on Hatchability and Chick Performance

In general, good quality eggs are selected and placed for incubation. This means that only clean eggs with shell intact should be placed on the setter trays. Dirty or floor eggs and eggs with visible cracks are removed and not placed. Eggs with hairline cracks might often not be recognized and will, consequently, be placed

By |2020-01-07T02:51:33+00:00January 7th, 2020|Knowledge center|0 Comments