Hatchery Signals - English edition

Page 142

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The time when you remove the baskets from the hatcher is called ‘pull time’. You do this when virtually all the chicks have hatched. There will always be stragglers but waiting for them will compromise the chicks that have already hatched. And you always have to question whether they are viable (or are they eggs that will not hatch?). The hatchery manager then checks whether the chicks are dried off well enough. A good guideline is to have only 5% of the chicks still with damp neck feathers. This can be difficult sometimes, because the eggs do not all hatch at the same time. If the chicks hatch very irregularly, some will have dried off too much, while others are still too wet, which causes them to cool too fast. We refer to this as a long hatch window. The chicks should not remain in the hatcher baskets for too long after hatching because they will overheat (the hatcher cannot maintain a low enough temperature). If pull time is later, there will also be more variation in chick quality. Future legislation is likely to stipulate a maximum period a chick can be without feed or water or a maximum interval before it arrives at the poultry house. But which point in time is the baseline measurement? From the moment the first chick hatches? In this case it will be even more important to keep the hatch window as short as possible. Leaving hatched chicks in the hatcher for a little while. It is always preferable than placing them outside the hatcher in unsuitable conditions, as this would cause more damage.

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Chicks dry out fairly quickly, an individual chick takes about 3-6 hours. For an entire batch, the target pull time is 18-20 hours after the humidity peak.

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A chick is still wet when it is freshly hatched. If you observe about 5% of the chicks with moist necks, the pulling time was optimal.

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The noise the chicks make in the hatcher is a good indication of how they feel. These are signals about the climate in the hatcher. Chicks that sleep and cheep softly are feeling comfortable. This indicates the correct climate. Chicks that make a lot of noise (screeching) are distressed and do not feel comfortable. They are too hot or short of breath. You can hear chick noise as soon as internal pipping has started. Behaviour and chick noise are good indications of how comfortable the chicks feel.

Pull time

Signals of timing the pull Pull time too late • • • •

> 5 meconium stained • eggs per basket All chicks are dry • Dry legs • Developed feathers

Pull time too soon Clean eggshells in the hatcher basket Some chicks still wet Viable chicks still in eggs

Here, the long feathers are already well developed. This indicates a late pull time. You should not be able to see the small, white feathers. If day-old-chicks are left too long in the hatcher, ‘white triangles’ protrude from the feather shafts. These dry legs indicate that pull time was too late. 140

Ha tc he ry S i gnal s


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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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