The signals concept

The signals concept

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

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.

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.

Use all your senses

smell

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look

taste

feel sensation

LOOK-THINK-ACT

LOOK-THINK-ACT

The central theme in Hatchery Signals is the LOOK-THINK-ACT principle. Ask the following three questions very consciously about everything you see: 1. What am I seeing? (seeing, hearing, smelling, feeling but also measuring) 2. Why is this happening? What is the explanation? Is it related to the temperature of the eggs, embryos or chicks? 3. What should I do? You are frequently stimulated to think first using the look-think-act principle. Try to answer the question yourself before reading on.

What causes red hocks?

The chick on the right has red hocks after hatching. This condition occurs because the chicks have become overheated and were exhausted before they could pip and hatch from the egg. This makes leaving the shell a real struggle and can result in damage to the hocks and beaks. Check the eggshell temperatures during the last week in the setter and in the hatcher after the eggs have been transferred. If necessary, reduce the temperature by adjusting the setpoint or try to localise and reduce the number of hot spots. Some hatchery managers relate red hocks to excessive or limited weight loss. That is understandable when they observe that red hocks seem to disappear when additional spraying is used and humidity is increased. Or when extra ventilation is applied to decrease humidity and increase weight loss. Both actions, however, likely reduce eggshell temperatures and avoid overheating, so if you observe chicks with red hocks, always check eggshell temperatures first!

Structured observation

This chick is dehydrated. The hatching egg has suffered excessive moisture loss, maybe caused by hairline cracks? Check the egg quality at this breeder, how old is this flock? Perhaps the eggshells have become too thin and extra calcium and vitamin D is needed in the feed? Or was the egg incubated too warm?copyright protected You should also be able to distinguish between a normal and an abnormal smell. You can smell ‘bangers’ and chicks with E-coli immediately.

Structured observation means really taking the time to look for signals: 1. Look without being distracted by other tasks. 2. Regularly stop and stand still when the eggs arrive, at the egg storage facility, at the setter, the hatcher and the selection station.

Stay focused and do not perform any other work at this time. 3. Look at the hatching eggs and the hatched chicks. Look at the overall picture and the individual eggs/chicks, but also listen to the sounds produced by the automatic equipment: do they sound normal or abnormal? 4. Make observations at the appropriate points in the cycle. 5. Identify critical moments, critical eggs, and critical locations. 6. Register what you observe and measure systematically and compare your findings with the standards. 7. Always look critically, the majority of mistakes can be traced to too much confidence in the automatic systems. Regularly check that maintenance schedules and sensor calibration have been performed accurately. 8. Take your time to analyse the automatic equipment comments. Dare to ask questions!