The quality of hatching eggs plays a crucial role in determining the success of hatchability, the health, and overall performance of the resulting chicks. Poor-quality eggs can lead to lower survival rates, weaker immune systems, and reduced productivity in the long run. Therefore, it is essential to carefully select hatching eggs before incubation.
First, the source of the eggs must be reliable. Eggs should come from high-producing, healthy, and disease-free breeder flocks that are well-managed and properly mated. This ensures good fertility and hatchability. Breeder chickens should be selected based on genetic traits that promote strong offspring development.
Second, freshness is key. Hatching eggs should be as fresh as possible. The longer they are stored, the lower the hatchability tends to be. It's important not to wash the eggs with water, as this can remove the natural protective bloom on the shell, allowing bacteria to enter and increasing the risk of contamination. Additionally, washing may cause moisture loss, which can negatively impact 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 weight should be about 50 grams initially and rise to 52 grams or more after 12 weeks. No matter the type, eggs should not 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 elongated, round, pointed, or irregularly shaped should not be used, as they may indicate developmental issues or poor viability.
Fifth, internal quality is vital. Using an egg candler, you can inspect the inside of the egg for signs of defects. Eggs with a sticky shell, excessive yolk fluidity, air bubbles, or uneven air cells are unsuitable. Also, if the air cell is too large or located near the small end, it may indicate poor quality.
Lastly, conducting a necropsy on a sample of eggs can help assess their viability. By cracking a few eggs into a flat container, you can check the consistency of the albumen and yolk. Fresh eggs will have thick, firm white and a raised yolk, while older or poor-quality eggs will show thin, runny whites and a flat yolk. This simple test helps identify eggs that may not develop properly.
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