The quality of hatching eggs plays a crucial role in determining the hatching success, chick quality, and overall performance of the resulting poultry. Poor egg quality can lead to lower hatchability, weaker chicks, and increased mortality rates. Therefore, it is essential to carefully select eggs before they are placed in the incubator. First, the source of the eggs is vital. Only eggs from high-performing, healthy, and disease-free breeder flocks should be used. These birds must be well-managed, properly fed, and kept in optimal conditions. It's also important that the breeding stock is well-matched to ensure good fertility and hatchability. Second, freshness is key. The eggs should be as fresh as possible, as their viability decreases over time. The longer the eggs are stored, the lower the hatching rate. Moreover, washing eggs with water is strongly discouraged, as it removes the natural protective bloom on the shell, making it easier for bacteria to enter. Water evaporation from the egg can also negatively affect the developing embryo. Third, egg size matters. Eggs should be of moderate size. For egg-type chickens, the weight should be around 52 grams during the first 12 weeks of production and increase to at least 55 grams afterward. For meat-type chickens, the initial weight should be about 50 grams, rising to 52 grams or more after 12 weeks. Regardless of the type, no egg should exceed 65 grams in weight. Fourth, the shape of the egg should be normal. A typical egg is oval, with an egg shape index between 0.72 and 0.76. Eggs that are too long, round, pointed, or irregularly shaped are not suitable for hatching. Fifth, internal quality is important. This can be checked using an egg candler. Eggs with thin albumen, runny yolk, visible bubbles, uneven air cells, or excessive yolk movement are not ideal. Eggs with a large or small air cell, or those that are misshapen internally, should be excluded. Lastly, a necropsy test can be performed. By randomly selecting a few eggs from each batch and breaking them into a flat dish, you can assess their quality. Fresh eggs will have thick, clear albumen and a raised yolk, while older or poor-quality eggs will show thin, watery albumen and a flat yolk. By following these guidelines, breeders can significantly improve the chances of successful hatching and produce healthier, stronger chicks.

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