From natural brooding to artificial incubation In natural conditions, a hen incubates five to ten eggs, but in a commercial hatchery we are talking about tens of thousands. The entire incubation process aims to mimic the natural process, but because of its scale, specific demands and requirements are involved. To understand artificial incubation, it helps to understand how eggs are incubated - or broodednaturally. Each incubator is unique, creates variation, and therefore has its own specific incubation
program. The average eggshell temperature and the variation in eggshell temperature are the most important factors (not the incubator set point temperature). The hatchery manager has to identify the specific characteristics of each batch of eggs and know the features of the incubator. The breeding organisation and the incubator manufacturer provide manuals that describe the most essential basic operations/settings for eggs and machines.
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Egg collection
The temperature of the egg storage room is low (15-18°C), but can sometimes be increased intentionally for a short period (SPIDES: Short Periods of Incubation During Egg Storage). This takes place in a special SPIDES room or incubator.
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The hen lays a clutch of about 10 eggs. The hen only starts brooding her eggs when she has laid enough. In the meanwhile, she regularly sits on the eggs to warm them up.
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Keeping the hatching eggs warm
The broody hen will not leave the nest for the first six days. She sits nestling her chest onto the eggs. The body temperature of the hen is 41°C (106°F). The incubation temperature is slightly lower: 37.8°C (100°F).
The most important thing is keeping all the eggs warm at the same temperature. Ventilating with fresh air is reduced to an absolute minimum, to ensure the temperature of all the eggs is as uniform as possible.
Turning the eggs
The eggs never lay completely horizontal. They are tilted with the point downwards at an angle of at least 20°. As the air cell increases in size, the eggs naturally tilt during incubation with the larger rounded end facing upwards. This ensures the chick is positioned correctly near the air cell. 22
In trays, the eggs should be positioned with the point downwards during storage. In the setter, the eggs should tilt at 38-45°. The setter trays are turned every hour (so in total 76-90°).
Ha tc he ry S i gnal s
