Poultry hatching

Spring is a crucial period for every breeder, as it is the season when offspring are obtained from the breeding flock. It is a time full of expectations—whether the selection of breeding animals carried out in the autumn was done correctly, whether the rooster is mating the hens, what the fertility rate of the hatching eggs will be, and subsequently the very important hatchability and vitality of the chicks.

Selection of Hatching Eggs

Breeders should pay close attention to the selection of hatching eggs, as not every egg meets the required attributes. A hatching egg should come from a healthy, well-fed parent flock, have a regular oval shape, a smooth and glossy shell, and appropriate shell color or pigmentation. It is also important to follow the weight limits for hatching eggs specified in the standard of the given species or breed.

Breeders should avoid setting eggs that are deformed, have a noticeably rough shell, are too small, or heavily soiled. It is important to note that both the shape and size of eggs are highly heritable traits passed from parents to offspring.

Storage of Hatching Eggs

Hatching eggs should be stored in a cool room or in a specially adapted refrigerator with a constant temperature. For short-term storage, the temperature may be up to 16 °C. For longer-term storage, a temperature of 8–12 °C is recommended. Maintaining a stable temperature is essential, as fluctuations can weaken the embryo and negatively affect hatchability.

Throughout the storage period, eggs must be turned to prevent the yolk from settling against one side of the shell. For small quantities of eggs, using an automatic turning device may not be practical; instead, a simple 30 cm roof batten can be moved from one side of the tray to the other 2–3 times daily. Goose eggs stored for longer periods should be turned over the pointed end.

The storage period varies depending on the species, which is related to shell quality and porosity. Under proper conditions, goose, duck, or ostrich eggs tolerate longer storage well. In contrast, Japanese quail eggs are not suitable for long-term storage. Generally, the ideal age of hatching eggs is around seven days. If eggs are older than 14 days, embryo viability decreases, embryo mortality increases, and hatchability declines.

If eggs are transported over long distances or delivered by a shipping company, it is advisable to let them rest for one day before placing them in the incubator.

Setting Dirty Eggs

Breeders often discuss whether soiled eggs are suitable for incubation. Such eggs may be used as hatching eggs, but they must be gently cleaned before being placed in the incubator. In practice, coarse dirt can be removed with steel wool, sandpaper, or the rough side of a dishwashing sponge. Washing eggs with water and then storing them is not recommended.

Length of the Incubation Period

The incubation period varies by species. Ostriches have the longest incubation period—42 days. For other commonly kept poultry species, the incubation periods are as follows:

• Muscovy duck – 35 days
• Domestic duck – 27–28 days
• Domestic goose – 27–28 days
• Guinea fowl – 26 days
• Pheasant – 25 days
• Domestic chicken – 21 days
• Quail – 17 days

Incubation Method

Each breeder must decide which incubation method to use. Natural incubation under a broody hen is particularly suitable for waterfowl and turkeys, where the brooding instinct is still preserved. Alternatively, artificial incubation in an incubator may be chosen. This second method is especially suitable for Japanese quail or certain chicken breeds where broodiness is considered undesirable.

Advantages and Disadvantages

The advantage of natural incubation is that the mother will subsequently care for the young. The disadvantage is the limited number of eggs she can brood. Artificial incubation allows for hatching a significantly larger number of chicks, but it requires greater care during rearing.

Incubation Conditions

There are many types of incubators available on the market, each with its own settings specified in the user manual. General incubation conditions for ground-feeding poultry can be defined as follows: the incubation temperature is approximately 37.7 °C, and humidity ranges between 40–45%. During the last two days before hatching, humidity should be increased to 65%.

During incubation, eggs must be turned 2–3 times daily; this step is unnecessary with fully automatic incubators. Egg turning should be stopped 2–3 days before hatching so that the chick can assume the correct physiological position for pipping and hatching.