Hatchery Signals - English edition

Page 41

Purpose of ventilation At the start of the incubation process, ventilation is determined by the relative humidity. When more CO2 is produced, ventilation is determined by the CO2 concentration. Moisture production does not depend on the fertility, but the CO2 production of course does. You can calculate the ventilation requirement based on the number of eggs, egg weight and heat production.

Oxygen Oxygen consumption varies according to the type of bird. You cannot incubate broilers and layers together and expect to create the ideal conditions for both types. Broilers eggs require higher levels of ventilation. They contain larger embryos that need more oxygen. They also pip the eggshell earlier than layers. Differences also occur between breeds: for example, Ross can utilise more oxygen than Cobb and Hubbard. Consequently, these embryos also cope better with temperature increases. Ventilation requirement for moisture and carbon dioxide

Required ventilation to maintain CO2 levels A setter contains 57,600 fertile eggs that each produce 18.5 ml CO2 per hour at day 18. The incoming air contains 400 ppm CO2 (0.4 l/m3) and the exhaust air is set at max. 4,000 ppm CO2 (4.0 l/m3). So per cubic metre 4.0 - 0.4 = 3.6 l is exhausted. In one hour 57,600 * 18.5 = 1,066 l of CO2 has to be removed. Therefore a capacity of 1,066/3.6 = 296 m3/h is required.

3. P r in c i p l e s o f a r t i f i c i al i n cu bati o n

ventilation requirement for CO2 (VCO2)

d

250

ec

0

3

6

pr ot

0

te

ventilation requirement for H2O (VH2O)

9

12

15

18

21

Incubation time (days)

ht

py

co

CALCULATION EXAMPLE

500

Here, until day 11, ventilation is based on RH, then based on CO2. To maintain a constant RH after day 11, you need to add extra moisture to the air (using sprayers or water rollers). However, this often has a side effect of creating cold spots near the humidifiers. It is better to treat the incoming air, so you don’t have to intervene with humidification in the incubator.

Heat production and CO2 production of broiler embryos

rig

Too much moisture removal To maintain relative humidity at a constant level, you should realise that this moisture comes partly from the hatching eggs and partly from artificial humidification. In the previous example, with exhaust air at 37°C and 55% RH and inlet air of 25°C and 55% RH ventilation of 80 m3/h was required to remove sufficient moisture. But to remove the CO2, the ventilation on day 18 is set to 305 m3/h. This will remove too much moisture (for a linear moisture profile). The difference in absolute moisture content between the incoming and exhaust air is 12.6 g/m3. So you are removing 305-80 = 222 * 12.6 = 2.8 litres of moisture per hour too much that you will then have to add to maintain a constant RH (and therefore removal of moisture). Another option is to use a non-linear weight loss program and reduce the relative humidity in the second phase of setting, without using a sprayer. This will benefit the uniformity of the eggshell temperatures! Do not let the RH become too low. This can negatively affect uniformity or hatchability in incubators with an insufficient cooling capacity.

Ventilation (m 3/hour)

CALCULATION EXAMPLE

Heat production (mW/60g egg)

CO2 production (ml/hour)

1

0

0.0

2

2

0.2

3

4

0.4

4

6

0.7

5

8

0.9

6

10

1.2

7

12

1.5

8

15

1.9

9

20

2.5

10

32

3.9

11

44

5.4

12

65

8.0

13

95

11.7

14

113

13.9

15

132

16.3

16

140

17.3

17

145

17.9

18

150

18.5

Day

When the heat production and therefore the CO2 production are known, you can calculate the ventilation requirements based on the CO2 levels. Multiply these values by the number of fertile eggs in the incubator and apply a correction factor for egg weight or differences between breeds (broiler eggs +10%). 39


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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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