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Poultry AnSc 440 > Incubation and Hatchery Management > Flashcards

Incubation and Hatchery Management Flashcards

1
Q

what is the role of commercial haterchy

A
  • Multiplier breeding flocks (sexually mature birds M/F)
  • fertile eggs (hatching eggs)
  • multiplier Hatchery
  • day old hatchlings
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2
Q

T/F chickens and turkeys dont get sexually mature before slaughter

A

TRUE

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3
Q

what are some egg transmitted (trans-ovarian) diseases

A
  • salmonella pullorum
  • avian encephalomyelitis
  • mycoplasmas (gallisepticum, meleagridis, synovitis)
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4
Q

what are the two methods of disease managment

A

eradication or vaccination

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5
Q

what are some maternal transfer of antibodies

A
  • hyperimmunization of breeder hens
  • infectious burial disease
  • chick anemia virus
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6
Q

how can you check for diseases in birds

A
  • blood testing to ensure breeders are disease free and have been successfully vaccinated
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7
Q

why is nutrition important

A
  • helps with egg composition
  • vitamins and minerals (calcium is the most important for shell formation)
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8
Q

when should you feed a bird a breeder diet

A

feed right before sexual maturity
ensure strong egg formation

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9
Q

what are you looking for in egg quality checks

A
  • temperature
  • shell quality = cracks high chance of breaking and disease
  • microbial contamination = diseases associated with egg shell bacteria
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10
Q

why dont we wash eggs

A

removes natural barrier and open up risk for contamination

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11
Q

why would eggs get dirty of cracked

A
  • hens laying eggs on floor of barn
  • egg explosions during incubation or hatching
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12
Q

why might they use nest boxes

A
  • natural behaviour
  • isolated, quiet, safe and clean
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13
Q

what factors affect hatching egg quality

A
  • provide hens with clean nests
  • train hens to lay in nests( floor eggs should be discarded
  • collect eggs 2-4 times per day ( egg belts should be clean) 3 times a day minimum
  • maintain high quality litter
  • store eggs in clean facility
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14
Q

why is location for egg storing important

A
  • primarily on the breeder farm
  • at the hatchery
  • clean and proper temperature
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15
Q

What is the proper storing temperature

A

“physiological zero”
- the temperatures stopping development
- 10-18 C
- use cooler end of range for longer storage times

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16
Q

what is a hatch window

A

majority of the chicks hatching at the same time

17
Q

what is relative humidity

A

70-80%
- to dry, will dry out inner egg
- to moist, potential contamination

18
Q

what is the duration of storage

A
  • 1-7 days
  • longer storage affects total hatch, uniformity of hatch and performance of offspring
19
Q

what happens when the hatch is to early

A
  • dehydrates from humidity
20
Q

what happens when the hatch is too late

A

they dont dry off and not as developed, coming into cold environment and they can catch a chill

21
Q

how can eggs get cleaned

A
  • spraying with or washing in disinfectant
  • fumigation with formaldehyde gas
22
Q

why dont we want natural incubation tendencies in a commercial setting

A
  • she will continue to sit on egg to hatch and stop laying for up to 18 days
  • broodiness
23
Q

what are physical set ups of hatcherys

A

setting (setter/incubation)
hatching (hatcher) machines
seperated in hatchery

24
Q

what is traffic like in a hacthery

A

one way flow of traffic
biosecurity purposes
- do not want eggs going anywhere they arent suppose to incase of illness

25
Q

why does a setter tilt and rotate

A
  • keeps egg membrane from sticking to the side
26
Q

factors affecting incubation length

A
  • storage time
  • breed variation
  • breeder age ( older breeders will produce larger eggs)
  • egg size
  • season - hot shorter and cold shorter
  • shell thickness - longer time to successfully hatch/pip
27
Q

what is the temperature and humidity of a setter

A
  • setter 37.2-37.7 C
  • hatcher 55-60%
28
Q

what is the temperature and humidity of a hatcher

A
  • HATCHER 36.1-37.2 C
  • hatcher 71-80%
29
Q

why is ventilation important

A
  • removed co2 and provides o2
  • control temperature
30
Q

what is egg orientation

A

incubate small end down (natural incubation on side)
- malpositions - if upside down and pips small end and gets fluid instead of air

31
Q

what is an egg remover

A
  • removes nonviable eggs prior to injection (uses candling technology, identifies clear eggs)
  • reduces processing/cleaning time at hatchery
32
Q

what is inovoject

A
  • egg injection system goes into amneotic fluids not birds
  • controlled and sanitary (single needle used)
  • less lavour intensive
    high innoculation rates
  • stimulates immune response earlier
  • minimizes chick stress
33
Q

what do they do to the egg hole in inovoject

A
  • seal it
  • its 3 days till hatch so not a large concern
34
Q

what is beak treatment

A
  • inferred lasers
  • tip falls off in about 2 weeks
  • reduces agression, reduces biting and canabolism
35
Q

how are hatched chicks given vaccines

A
  • spray vaccine
  • can see the birds get covered
  • they peck and eat it
  • drawn to the vaccine because of the colour
36
Q

how do control disease

A
  • isolation = keep clean to limit spread, keep away from other farms and keep away from water
  • one way flow of eggs and other materials
  • ventilation
  • egg supply - clean, uncracked and normal
37
Q

what is omphalitis

A
  • yolk sac infection = mushy chick disease, naval infection
  • starting infection that leads to muliple other infections
38
Q

evaluating hatchery sanitation

A

culture and sanitation monitoring

Poultry AnSc 440 (19 decks)

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