Basic information
Chick hatcheries are modern buildings that provide separate rooms for each hatchery operations, but each room has its individual requirements. The hatchery area should be a separate unit with its own entrance and exit, unassociated with those of the poultry farm. The hatchery should be situated at least 1,000 ft from poultry houses to prevent horizontal transmission of disease-producing organisms from the chicken houses to the hatchery
The size of the hatchery is based on the egg capacity of the setters and hatchers, number of eggs that can be set each week and number of chicks hatched each week. Also, necessary space to be allotted for future expansion
Hatchery should be constructed in such a manner that the hatching eggs may be taken in one end and the chicks removed at the other. In other words, eggs and chicks should flow through the hatchery from one room to the one next needed in the hatching process. There should not be no backtracking. Such a flow affords better isolation of the rooms and there is less human traffic throughout the building
Features
1. It consists of a big middle fan with automatic heating and roller humidifying system
2. It has a backup emergency and alarming system for insurance using
3. It has an automatic air cooling system and automatic ventilator
4. It has an inner light
5. It is made of polyester, double wall construction for a perfect insulation
6. Trolley egg-frame for easy operating, inside disinfecting and cleaning
7. Microcomputer that makes each incubator completely automatic
8. Hatching rate of more than 98%
9. Combined incubators feature the setter and Hatcher incubator together in one unit
Series of products to serve the poultry farm fully, click the name to learn more
1. Steel structure poultry house, opening type for hot countries and close type for cool countries
2. Poultry hatching equipment’s capacity of eggs up to 120,000+ to be hatching house
4. Chicken feed processing equipment from feed crushing and mixing to stock to feeding chicken
6. Egg processing equipment from automatic egg collection to packing egg to trays
7. Chicken slaughtering equipment from slaughter to vacuum package
9. Other poultry farm equipment are coming soon...
Bookmark our website and contact us now to discuss your modern poultry farm plan and quotation
The most important things needed in the incubator
1. Temperature
Temperature is the most critical environmental concern during incubation because the developing embryo can only withstand small fluctuations during the period. Embryo starts developing when the temperature exceeds the Physiological zero. Physiological zero is the temperature below which embryonic growth is arrested and above which it is reinitiated. The physiological zero for chicken eggs is about 75oF (24oC)
The optimum temperature for chicken egg in the setter (for first 18 days) ranges from 99.50 to 99.75 o F and in the Hatcher (last 3 days) is 98.50 F
2. Humidity
Incubation humidity determines the rate of moisture loss from eggs during incubation. In general, the humidity is recorded as relative humidity by comparing the temperatures recorded by wet-bulb and dry-bulb thermometers. Recommended incubation relative humidity for the first 18 days ranging between 55 and 60% (in setter) and for the last 3 days ranging between 65 and 75%. Higher humidity during hatching period is given to avoid dehydration of chicks
3. Ventilation
Ventilation is important in incubators and hatchers because fresh oxygenated air is needed for the respiration (oxygen intake and carbon dioxide given off) of developing embryos from egg setting until chick removal from the incubator. The oxygen needs are small during the first few days compared to the latter stages of development. Oxygen content of the air at sea level is about 21%. Generally the oxygen content of the air in the setter remains at about 21%. For every 1% drop in oxygen there is 5% reduction in hatchability. Carbon dioxide is a natural by-product of metabolic processes during embryonic development and is released through the shell. The tolerance level of CO2 for the first 4 days in the setter is 0.3%. CO2 levels above 0.5% in the setter reduce hatchability and completely lethal at 5.0%. Since the normal oxygen and CO2 concentrations present in air seem to represent an optimum gaseous environment for incubating eggs, no special provision to control these gases is necessary other than to maintain adequate circulation of fresh air at the proper temperature and humidity
4. Position of eggs
Artificial incubating eggs should be held with their large ends up. It is natural for the head of the chick to develop in the large end of the egg near the air cell, and for the developing embryo to orient itself so that the head is uppermost. When the eggs are incubated with the small end up, about 60% of the embryos will develop with the head near the small end. Thus, when the chick is ready to hatch, its beak cannot break into the air cell to initiate pulmonary respiration. Eggs positioned horizontally will incubate and hatch normally as long as they are turned frequently. Under normal circumstances eggs are set with large end up for the first 18 days (in setter) and in horizontal position for the last 3 days (in Hatcher)
5. Turning of eggs
Birds, including chickens and quail, turn their eggs during nest incubation. Nature provides nesting birds with the instinct of turning eggs during incubation. Similarly eggs are to be turned at least 8 times a day. Turning of eggs during incubation prevents the developing embryo adhering to the extra-embryonic membranes and reduces the possibility of embryo mortality In large commercial incubators the eggs are turned automatically each hour i.e. 24 times a day Most eggs are turned to a position of 45o from vertical, and then reversed in the opposite direction to 45o from vertical. Rotation less than 45o are not adequate to achieve high hatchability. Turning is not required in Hatcher
6. Handling of hatching eggs and storage
Quality of hatching egg cannot be improved after they lay but one can reduce the loss in hatching egg quality by adopting some standard procedures
Components
1. Receiving counter
Employees delivering hatching eggs to the hatchery must not enter the hatchery in the course of their duties. Eggs should be delivered to the hatchery through a specialized door
2. Fumigation room
Fumigation room should be as small as possible in order to reduce the amount of fumigant used. A fan should be used to circulate the air and exhaust the fumigant
3. Egg holding (egg cooler room)
Egg holding room should be about 8 ft high, insulated, slowly ventilated, with complete air movement, cooled, and humidified. The room must be refrigerated to maintain a temperature of 650c. A forced-air type of refrigeration unit is required in order to keep a uniform temperature throughout the room
4. Pre incubation warming room
Eggs are kept for the purpose of drying the ‘sweat’ over eggs. It can be achieved by providing sufficient number of ceiling fans in this room
5. Setter room
Setters (incubators) are kept in this room. The size of the setter room will depend on the make of the equipment used. The incubating equipment takes relatively little floor space. The exact room size involves the aisle and working area necessary to move the eggs and chicks in and out of the machines. A minimum space of 3 ft should be allotted between the sides of adjacent setters and from wall two sides or back of the setters. Similarly, minimum of 10 ft should be allotted in front of two setters when kept face-to-face arrangement
6. Egg candling (darker room)
This room is usually constructed in between setter and hatcher room for candling eggs. Candling is usually practiced when eggs are transferred from setter to hatcher. Provisions should be made to dark the room to facilitate easy candling
7. Hatcher room
Hatchers are kept in this room. Here sufficient spaces are to be allowed around hatcher similar to that of setter room. Since it is prone for contamination with fluffs and debris at the time of hatching, the door towards setter room is to be tightly closed unless the necessity arises (at the time of egg transfer
8. Chick holding room
Next to Hatcher room, chick holding room is present. A relative humidity of 65% is maintained to prevent excessive chick dehydration. Here, the chicks are sex separated, graded, vaccinated and placed in chick boxes
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2. We have long time and rich experience on the products manufacturing. If any machine operation questions after sales, we will reply you within 24 hours with solutions. And customer can be rest assured
3. We offer excellent services in all our equipment
4. We give customers detailed information on the product they want to buy
5. We recommend suitable products based on customer’s availability resources
6. Installation team come for installation after customers have received the goods
Frequently ask questions
Q: What are the factors affecting the production performance of poultry industry?
A: The results showed that the factors that most influenced the performance of broilers were temperature, ventilation rate, and genetic strain.
Q: What is the importance of efficiency indicators in poultry?
A: Without them, poultry farming is purely guesswork. Each of them works in the same way dials and readings on a car dashboard keep a driver aware of vital car functions. These indicators help you to steer clear of going off track
Q: What measures can be taken to improve egg production?
A: Introduce birds to their new environment one to two weeks prior to lay and increase the amount of feed or the energy content of the diet
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