Hatchery Signals - English edition

Page 139

External pipping

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The chick uses its egg tooth to pierce the eggshell.

The head of this chick seems to look strange with a kind of hump on the back of the head. But this is very normal. The strongly developed neck muscle is the so-called pipping muscle. After hatching, its size decreases again.

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After internal pipping, it takes approximately 3-6 hours before the chick breaks the eggshell (= external pipping). The hatchery manager must not attempt to force this process. During the transition to oxygen uptake through the lungs (lung respiration), the yolk is entirely retracted into the abdominal cavity and the navel seals. The chick rests for a half day after external pipping. The chick starts tapping the shell to enlarge the hole an hour before hatching. At a certain moment, the chick has to turn itself a little, to be able to make the hole large enough. The chick must turn around completely to be able to completely ‘unzip’ the eggshell. The RH must not be too low at this stage, otherwise turning will be difficult and the chick may stick to the eggshell membranes. After hatching, the chick dries off while taking a rest again (3-6 hours, depending on conditions). Some hatchers automatically detect the beginning of the hatch window, based on the increase in RH (humidity peak starts), and start the corresponding program step. You can see the dried chorioallantoic blood vessels in the eggshells and sometimes albumen residue.

The pipping line usually runs counterclockwise (as seen from above).

The chick pips the egg along a diagonal line, until the egg is 80% open. After this, it opens the eggshell section like a lid.

The hatching process Time before hatch 26-24 hours What happens? • Pipping into the air cell. • Oxygen uptake through the lungs (respiration) activates. • A mucus layer is applied to the inner side of the lungs, to protect them from dehydration.

9. H at c h i n g

Time before hatch 24-15 hours What happens? • O2 decreases. • CO2 increases. • The chick experiences a shortage of oxygen.

Time before hatch 15-12 hours What happens? • The chick pips the eggshell with its egg tooth. • Oxygen uptake now fully through the lungs (respiration). • The yolk is completely retracted into the abdominal cavity. • The navel seals.

Time before hatch 12-0 hours What happens? • The chick starts pipping the eggshell again with its egg tooth. • It enlarges the opening by turning around. • The chick begins to kick with its feet.

137


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Navel and cloaca

1min
page 165

Feathering

1min
page 167

Selection criteria

1min
page 164

Chick yield

2min
page 157

Drying off or dehydrating?

1min
page 158

Meconium

2min
page 155

Absorption of residual yolk

2min
page 160

Working at the take-off table

1min
page 163

Infection pressure

2min
page 154

Chick temperature

1min
page 156

Pipping height and pipping line

1min
page 153

On-farm hatching

4min
pages 147-149

Signals from empty eggshells

2min
pages 151-152

Count and assess unhatched eggs

1min
page 144

10.Chick quality

1min
page 150

Pull time

2min
page 142

Variation in the hatch moment

2min
page 141

Unhatched eggs/dead in shell

1min
page 143

The hatch window

2min
page 140

External pipping

2min
page 139

9.Hatching

1min
page 134

Humidity in the hatcher

3min
page 136

Position in the egg

1min
page 137

Air temperature in the hatcher

3min
page 135

Internal pipping

1min
page 138

Hatcher baskets

1min
page 133

Breakout analysis on day 18

2min
page 131

and living embryos

3min
pages 118-119

Hygiene at transfer

1min
page 130

In-ovo sexing

4min
pages 125-127

The optimal timing

1min
page 123

Which egg has a live embryo? Infertile eggs, bangers, late mortalities,

1min
page 117

In-ovo vaccination

2min
page 122

8.Transfer

1min
page 116

Transfer

3min
pages 128-129

Heat distribution in the incubator

2min
page 108

Day 4 to 11: regulate based on RH

1min
page 107

Egg turning during setting

2min
page 109

Candling

5min
pages 114-115

Constantly improved measurement

1min
page 113

Monitor turning

2min
page 111

Monitoring setter conditions

1min
page 112

First few days: ventilation inlets closed

3min
page 106

Humidification during setting

2min
page 105

Climate conditions during setting

2min
page 103

7.Setting

1min
page 96

Disinfectants for eggs

2min
page 95

Preparing the incubator

2min
page 100

Setting eggs

2min
page 101

Do not mix

2min
page 97

After disinfection

2min
page 94

Disinfecting eggs

2min
page 92

Dry (fumigation) and wet disinfection

1min
page 93

Storage duration

2min
page 88

Climate conditions during storage

1min
page 87

Turning during storage

1min
page 90

SPIDES

2min
page 91

Longer storage

2min
page 89

Storage at the hatchery

2min
page 86

Climate during transport

2min
page 82

Jolts and vibrations

1min
page 83

Condensation point = dew point

2min
page 79

Egg transport and logistics

1min
page 84

Inspection of incoming eggs

1min
page 85

6.Egg transport and storage

1min
page 78

Disinfection of the hatchery

2min
page 77

Cleaning

3min
pages 75-76

Biosecurity measures

2min
page 70

Personnel and hygiene

4min
pages 71-74

Process steps in the hatchery

2min
page 65

Routing at the hatchery

2min
pages 67-68

Biosecurity zones at the hatchery

1min
page 66

Clean floors and walls

2min
page 69

5.Biosecurity

1min
page 64

Track and trace

1min
page 63

Hairline cracks

1min
page 54

Size and uniformity

2min
page 53

How should you deal with floor eggs?

6min
pages 57-59

Unsuitable for hatching

1min
page 52

Dirty eggs

3min
pages 55-56

Storage at the breeder farm

2min
page 60

Humidity during storage

2min
page 61

Store eggs pointed end down

2min
page 62

Purpose of ventilation

3min
page 41

Grading and on-farm traying

1min
page 50

Hatching egg quality

2min
page 51

4.Egg handling and quality

1min
page 46

Cooling at the breeder farm

1min
page 49

Multi-stage or single-stage

2min
page 44

Minor differences, major implications

2min
page 45

Water cooling

1min
page 42

Weight loss and machine settings

3min
page 39

Carbon dioxide

3min
page 37

Temperature settings

3min
page 34

Incubation temperature

2min
page 33

Ventilation

2min
page 36

Eggshell temperature is key

2min
page 32

The importance of uniformity

2min
page 29

Gas exchange of the embryo

2min
page 28

Heat and temperature

2min
page 27

Development of an embryo

3min
pages 22-23

The environment of the egg

2min
page 26

2.The incubation process

1min
page 20

From natural brooding to artificial incubation

3min
pages 24-25

Critical batches, locations and moments

5min
pages 17-19

1.Introduction

1min
page 6

Information exchange

4min
pages 13-14

The signals concept

4min
pages 15-16

How the chain works

1min
page 8

Incubation is interaction

2min
page 9

Key link

1min
page 7

Each incubator is different

2min
page 10

Hatchery management

2min
page 11
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Hatchery Signals - English edition by Roodbont Publishers - Issuu