Hatchery Signals - English edition

Page 91

SPIDES

Effect of SPIDES on hatching results +3.5% +14.3%

{

Hatch of all eggs set (%)

90

+2.5%

{

100

{

80 70 60 50

98.5%

86.7%

89.2%

83.5%

87.0%

62.6%

76.9%

Fresh eggs

Stored 7 days

Stored 7 days SPIDES

Stored 14 days

Stored 14 days SPIDES

Stored 21 days

Stored 21 days SPIDES

40 30 20 10 0

te

d

The effect of SPIDES on hatchability of eggs stored for 7, 14 or 21 days This graph shows that the hatchability of eggs treated with SPIDES during storage is higher than the untreated eggs.

pr ot

ec

Effect SPIDES-duration on hatchability

100 95 90

co

py

rig

ht

% chicks from fertile eggs

If hatching eggs have to be stored for longer than 7 days, the eggs can be warmed to incubation temperature briefly and under controlled conditions. Hatching eggs vary in their developmental stage and this technique evens out the differences. This process is called heat treatment or SPIDES (Short Periods of Incubation During Egg Storage). The eggs are sometimes even heat treated several times, for example at hatcheries that produce layers or parent stock. In natural conditions, the hen lays an egg every day until her clutch is complete. Each time she sits on the nest and lays an egg, the older eggs in the nest will be warmed. So by regularly sitting on the nest she incubates the eggs for short periods. After laying, she leaves the nest until she is ready to lay the next egg. A fertilised embryo normally consists of about 40,000 cells. This number decreases the longer the egg is stored because the viability of the cells is reduced, and they even start to die. The SPIDES technique activates the cells and the number of viable cells increases again. This creates strong embryos that will still be able to achieve good hatchability, including better chick quality, even after a prolonged storage period. In a setter, the eggs are heated for a short period (3-4 hours) to a minimum of 32°C and a maximum of 38°C (90-100°F). As soon as they reach a temperature of 32°C, the eggs can be cooled back down and stored again. The eggs must not be heated for longer than 4 hours, otherwise the embryos will develop too far which leads to higher embryonic mortality. If multiple SPIDES treatment is given, do not heat the eggs to above 32°C for any longer than a cumulative time of 12 hours. In practice, this means heating for no more than 3 times for 4 hours at 4–5-day intervals. Some hatcheries have a separate incubator that allows a controlled SPIDES treatment according to a fixed program. Other hatcheries use the standard incubators, but use a special program. This technique is usually applied when the eggs arrive at the hatchery, because the schedule has already been finalised and, accordingly, how long the batch of eggs will have to be stored. Some incubator manufacturers include an option for SPIDES in the incubation program settings. 6. E gg t r a n sp o r t a n d s to rag e

85 80 75 70

control

3 hours

6 hours

1 week

9 hours

control

3 hours

6 hours

9 hours

2 weeks

A heating time of 3-4 hours is considered optimal. With a storage period of 1 week you can notice a peak at around 3 hours. However, with longer storage, a slightly longer SPIDES duration is optimal. Therefore, there is no fixed, optimal duration of SPIDES treatment.

This is microscope image of a young embryo. Above cell development stage 14 (Hamburger-Hamiltonclassification); the incubation process must continue otherwise the embryos will die.

89


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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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