Hatchery Signals - English edition

Page 94

After disinfection

Fan to disperse mist

Spraying nozzle

Vertical ventilator to support air circulation

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The layout of a disinfection room. The spray nozzles are installed in the ceiling. There is a fan next to the nozzles, which disperses the disinfectant mist. After disinfection and neutralisation the fan ventilates the room to remove residual vapours.

The eggs must dry thoroughly after disinfection. Drying is usually an automatic phase of a disinfection program that includes a ventilation phase. But in fact, drying should not be necessary, because eggs getting wet should always be prevented, even during disinfection. Formalin vapour can be neutralised with NH3 so it is not toxic for humans. However, the use of formalin is prohibited in many countries. Or it is not listed with a registration number so it cannot be included in the quality assurance procedures. Use a Rodac plate to check the effectiveness of disinfection. Check the undersides of the eggs and spots where the egg touches the setter tray in particular. The setter tray should have been disinfected beforehand. Check according to a protocol; not by random sampling. Do not leave the eggs in the disinfection room for too long after disinfection. If the disinfection program includes sufficient ventilation/air exhaust, a short period in the disinfection room is not an immediate problem. However, the eggs should be taken to the storage room as soon as possible, so that they are in the correct climate conditions! And in a clean zone of the hatchery to prevent recontamination. Be careful when disinfecting moist eggs (from the cool storage): residues settle in the pores of the egg shell. These residues can be released again when the incubator warms up. If you keep the incubator closed for the first few days, the disinfectant (such as formalin) is released again, which can cause up to 10% fewer chicks. A solution might be to include a few phases of extra ventilation in the first days of the incubation process.

Young embryos are very sensitive to disinfectants, especially formalin. Always ventilate the room thoroughly after disinfection And use ‘chick and human friendly’ disinfectants. BioClean is applied here.

92

After wet disinfection, always perform a visual inspection of the eggs to check whether the mist or fluid has reached all the eggs. You should see a fine film on the surface of the eggs.

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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