The signals concept positioned horizontally, placed in plastic hatching baskets earlier or later… Factors often affect both heat production and heat transfer. For example, the size of the egg not only affects heat production but also the air flow over the hatching eggs. This can cause the embryo temperature to increase excessively in specific places with low airflow. You can expect a good hatching result from a batch of eggs with good uniformity incubated under uniform conditions: high hatchability from the fertile eggs and uniform chick quality. If the results are different, the chicks, eggshells and break-out results may provide some clues to identify the causes.
Caring properly for the hatching eggs all starts with critical observation. Look consciously and observantly. It is impossible to look consciously if you are distracted by other tasks at the same time. Take the time to recognise signals. Always remember that you are not working with eggs for consumption, but with embryos and chicks which are living organisms. Carefully examine the uniformity of a batch of eggs as well as the uniformity of incubation conditions. For example: egg shape, colour, eggshell quality, eggshell temperatures, data loggers, empty shells and the chicks themselves. These observations can provide plenty of information about the incubation process. Each signal requires a different response. Always think first about how something could affect the heat production of the embryo, as this impacts directly on the embryo temperature. Is it a small or a large egg; is the eggshell thin or thick; is it a hatching egg for a broiler or a layer; has the egg been stored for a long or short period; has it been turned or not; was the hen that laid the egg young or old...? Many factors also directly influence how much heat is released from the eggs. Higher or lower ventilation, air humidity, high or low air velocity, whether the eggs are turned periodically or
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Different ways to observe There are many different ways to gather information about the incubation process. In the past, the senses of the hatchery manager played a vital role: the most important data was derived from looking, smelling, hearing and feeling as well as weighing and temperature measurements. Nowadays, this information is supplemented with data collected using sensors for sound, temperature, humidity and gas composition. However, the experience of the hatchery manager is an unmistakably important source of information.
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Use all your senses listen
smell
look
taste sensation
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Use all your senses to recognise the signals.
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