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ANIMAL PRODUCTION - 2 > 2a – Hatchery Management > Flashcards

2a – Hatchery Management Flashcards

1
Q

How does breeding contribute to sustainability?

A
  • By delivering genetic potential to match requirements for
    o Environment
    o Animal welfare
    o Economy
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2
Q

Which birds are involved in hatcheries?

A
  • Broiler breeders
  • Turkey breeders
  • Laying hen breeders
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3
Q

What are some examples of egg transmitted diseases?

A
  • Salmonella pullorum
  • Avian encephalomyelitis
  • Mycoplasmas
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4
Q

Salmonella pullorum

A
  • Very high mortality particularly in young chickens and turkeys (nearly 100%)
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5
Q

Avian encephalomyelitis

A
  • Viral disease that causes ataxia and leg weaknesses
  • Sudden 5-10% drop in egg production and 5% decrease in hatchability
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6
Q

What are 2 ways of disease management?

A
  1. Eradication: removal of infectious material and birds AND genetics
  2. Vaccinations
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7
Q

Maternal transfer of antibodies: hyperimmunization of breeder hens

A
  • Induction of heightened state of immunity by administration of repeated doses of antigen
  • Infectious bursal disease (B cells affected)
  • Chicken anemia virus (T cells affected)
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8
Q

Nutrition of breeding diet

A
  • Higher in vitamins and protein to help fortify egg for chick development
    o Excess crude protein might reduce fertility
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9
Q

What deficiencies are associated with infertility?

A
  • Vit A, E or selenium
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10
Q

What can cause reduced hatchability?

A
  • Deficiencies in vitamins and minerals
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11
Q

Temperature: prior to incubation

A
  • Physiological zero withing 4 h (10-18 degrees C)
  • Frequency of collection: 2-4x a day
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12
Q

What is physiological zero?

A
  • T at which embryo in egg does not die but also doesn’t develop further
  • 10-18 degree C
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13
Q

Shell quality: prior to incubation

A
  • Cracks
  • Microbial contamination
    o Disease associated with egg shell bacteria is NOT egg transmitted
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14
Q

Location of egg storage: prior to incubation

A
  • Primarily on breeder farm
  • At the hatchery
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15
Q

Egg cleanliness: prior to incubation (IMPORTANT)

A
  • Dispose of all excessively dirty or cracked eggs
  • Dirty eggs are often infected
  • Hen laying eggs on floor of barn=bad
  • Egg explosions during incubation or hatching
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16
Q

Egg storage: relative humidity

A
  • 70-80%
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17
Q

Egg storage: duration

A
  • Shorter the better
    o Longer affects total hatch, uniformity and performance
  • Ideally no longer than a week
  • Up to 14d is acceptable
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18
Q

Egg storage: different temperature recommendations based on length of storage

A
  • 1-3d: 18-21 degree C
  • 4-7d: 15-18 degree C
  • More than a week: 10-12 degree C
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19
Q

What are 2 options for egg cleaning?

A
  1. Egg washing (farm or hatchery)
  2. Micro-organisms destruction (hatchery)
20
Q

Egg washing (on farm or hatchery)

A
  • Turkeys
    o Hens are often more dirty
  • Others?
    *not ideal: as you wash the cuticle (natural protection of the egg)
21
Q

Microorganism destruction (hatchery)

A
  • Spraying with or washing disinfectant
22
Q

What are 2 types of incubation?

A
  • Natural: broodiness=not good
  • mechanical
23
Q

Why would you want to avoid broodiness in hens?

A
  • *don’t lay eggs when they are broody=decreased production
  • Also don’t want to T to rise before we can collect the eggs
  • HARD TO SELECT IN TURKEYS (different management practices)
24
Q

What is the physical set-up of mechanical incubation?

A
  1. Setting: setter/incubator
  2. Hatching machines
    *Separated at the hatchery
25
Q

Why do you want incubators separated?

A
  • Manage temperature control
  • *reduce risk of contamination to even more eggs
  • Allows for stagger hatching
26
Q

Incubation: temperature requirements

A
  • Higher in incubator: 37 degree C
  • Hatcher: 36 degree
  • *due to humidity differences
27
Q

Incubation: relative humidity requirements

A
  • Incubator: 55-60 %
  • Hatcher: 71-80%
28
Q

Why set to a lower temperature at a higher humidity?

A
  • To reduce condensation and bacterial contamination
29
Q

Incubation: turning eggs

A
  • Minimum 8 times per day
  • Maintain central location of yolk in egg to prevent adhesion to shell membrane
  • Even heat distribution
30
Q

Incubation: ventilation

A
  • Individual machines and rooms=minimize risk of contamination
  • Removal CO2 and provide O2
  • Control temperature!
31
Q

Incubation: egg orientation in incubator

A
  • Small end down
    o Want AIR ‘sac’ on top
  • Natural incubation=on side
32
Q

How do you want to chick positioned in the egg?

A
  • *beak tucked into right wing
  • Need to be facing air sac so they can take their first breath and get energy to poke through the shell
33
Q

Incubation: egg orientation in hatcher

A
  • Eggs are placed on their sides
34
Q

Incubation: egg orientation malposition’s that can occur

A
  • Head between thighs
  • Head in small end of egg
35
Q

What happens between the incubator and hatcher?

A
  • In-ovo vaccinations
    o Either IM into shoulder or some just ‘diffuse’ in egg
  • Remove ‘clear’ eggs
36
Q

What days are eggs placed in the hatcher (chickens)?

A
  • Day 19-21
  • *3 days
  • Placed into a basket=room for egg to roll around when hatching
37
Q

Hatch removal

A
  • We want them to slightly damp (5% to be damp in the basket)
  • If too dry=bad due to overheating or dehydrated or bacteria exposure
38
Q

Incubation times (KNOW THEM): chicken

A
  • Incubator: 18 days
  • Hatcher: 3(+) days
  • *21+ days
39
Q

Incubation times (KNOW THEM): turkey and duck

A
  • Incubator: 25 days
  • Hatcher: 3(+) days
  • *28+ days
40
Q

Incubation time (KNOW THEM): geese

A
  • Incubator: 25 days
  • Hatcher: 5(+) days
  • *30+ days
41
Q

Broiler chick grading guide: sort all chicks

A
  • Want to abrasions on legs
  • Naval string: needs to be healed with only a little string (dried up yolk)
    o Long string=other problems
  • Beak shape
  • Eyes
  • Feathering
  • *maceration(=’most humane’) or CO2
42
Q

Sanitation and disease control

A
  • Isolation
  • One way flow of eggs and other materials
  • Hatchery design and construction (always go clean to dirty!)
  • Ventilation
  • Egg supply (quality and cleanliness=critical)
43
Q

Ventilation for sanitation and disease control

A
  • Independent ventilation of rooms
44
Q

What is omphalitis in hatchlings also known as?

A
  • Mushy chick disease
    o Nasal infection
    o Yolk sac infection
45
Q

What are some possible causes of omphalitis?

A
  • Egg source
  • Hatchery sanitation
    o Check by culture or sanitation monitoring

ANIMAL PRODUCTION - 2 (10 decks)

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