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Poultry Science > Incubation and Hatching > Flashcards

Incubation and Hatching Flashcards

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1
Q

How many days are chickens, turkeys, ducks and geese incubated for?

A

Chickens - 21 days

Turkeys, ducks, geese - 28 days

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2
Q

What are the components of an unincubated egg?

A 
Air cell
Egg shell and Cuticula
Thick and Thin albumen
Yolk
Chalazea
Germinal disc
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3
Q

What are the extra-embryonic membranes and their function?

A

Yolk sac - surrounds egg yolk and secretes enzymes that help digest the egg yolk
Amnion - absorbs shocks
Chorio-allantois - extensive circulatory system that has respiratory, excretory and digestive functions

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4
Q

Describe the three functions of the chorio-allantois.

A

Respiratory - allows oxygen through the shell, oxygenates blood and eliminates carbon dioxide
Excretory - filters and deposits wastes
Digestive - aids albumen digestion and shell calcium absorption

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5
Q

What are the components of a chicken embryo?

A 
Egg shell
Air cell
Allantoic fluid
Albumen
Amniotic liqued
Embryo
Yolk sac
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6
Q

When does fertilization occur and what occurs the hours after fertilization?

A

Begins 15 minutes after ovulation of the follicle
5 hours after: first cell division (when egg is through magnus and into the isthmus)
4 hours after that (9h 15m after ovulation): embryo is 256 cells
~26 hours later (during oviposition): 30,000 cells

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7
Q

Describe the difference you would see if you candled a fertile and infertile egg.

A

infertile egg - rough and spotted yolk with a blastodisc (germinal disc)
fertile egg - has small, circular rings in the yolk, blastodisc develops into blastoderm

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8
Q

Describe what you would see if you cracked open eggs that have been incubated for 1, 2, 3, 4. and 5 days (respectively).

A

Day 1: tissue development and maybe a spinal cord
Day 2: small blood vessels, modelled yolk and clear area in the middle
Day 3: heart beat and more expanded blood vessels
Day 4: Dark eye and larger area of vascularization
Day 5: Elbows and knees are apparent

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9
Q

When does the beak, comb and feather tracts become visible in an incubated egg?

A

Day 6: beak
Day 7: comb (and egg tooth)
Day 8: feather tracts

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10
Q

Describe days 9 to 13 of an egg in the incubator.

A

Day 9: mouth opening apparent
Day 10: Egg tooth prominent
Day 11: Tail feathers apparent
Day 12: Toes formed, feathers more apparent
Day 13: Scales on legs, feathers spread throughout entire body

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11
Q

What occurs in a fertilized egg from day 14 to day 18 in the incubator?

A

Day 14: Embryo turns head toward large end of egg
Day 15: Gut begins to draw into body cavity
Day 16: Body now completely covered with feathers, albumen mostly used up
Day 17: Head tucks between the legs, amniotic fluid disappears
Day 18: Full sized embryo, head tucks under right wing

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12
Q

When does the amniotic fluid and yolk sac completely disappear (amniotic fluid is used up, yolk sac is drawn into body) during incubation of an egg?

A

In the hatchery:
Amniotic fluid is completely used up at Day 19
Yolk sac is completely drawn into body cavity at Day 20

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13
Q

When does lung respiration become apparent in an egg?

A

Day 21 when internal and external pipping begins to occur.

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14
Q

Describe the difference between internal and external pipping

A

Internal pipping - neck muscles contract and egg tooth punctures air cell, so the bird can begin to breath
External pipping - more deliberate pecking until chick is outside of egg shell (at day 21)

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15
Q

What eggs should be avoided during hatching egg selection?

A 
Blood stained
Cracked
Dirty
Elongated
Rounded
Toe punched
Wrinkled
Small
Double Yolked
Floor eggs
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16
Q

What influences the temperature a farmer would store eggs at?

A

Time the eggs will be stored for

  • Only a few days - keep it warmer
  • Up to 9 days (NEVER more than 9) - keep it colder
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17
Q

What are the consequences of prolonged egg storage?

A
  1. Each day of storage adds up to 1 hour of incubation time
  2. Each day of storage after 6 days reduces the hatchability by 0.5 to 1.5%
  3. Chick quality reduces after 15 days of storage (weak, wet premature chicks)
18
Q

What are the incubation requirements every farmer should attempt to achieve?

A
  1. optimum temperature
  2. optimum humidity
  3. adequate ventilation (good concentration of O2 and CO2)
  4. regular turning of eggs
19
Q

Describe the changes in temperature an egg undergoes from the hen’s body to the setter machine

A

Hen’s Body - 40-41C
Hen House - 24-29C
On Farm Egg Room - 21-25C (depending on if the eggs are staying on farm or being transported to a hatchery)
Egg Transportation Truck - 20-23C
Hatchery Egg Room - 19-21C
Preheating Area - 24-27C (not regularly used)
Setter Machine - 37.5-37.8C

20
Q

When do eggs begin to release heat when they are incubating?

A

Around Day 4

21
Q

How many days are the eggs supposed to be in an incubator for?

A

18 days

22
Q

Describe the pros and cons of a multi-stage incubator.

A

Pros
* heat recovery system recycles heat by using the oldest eggs to heat up the newest eggs
Cons
* no cooling system (older ones could end up producing too much heat for the younger ones)
* biosecurity issues as it isn’t cleaned often
* Exploded egg could contaminate at least 2 weeks worth of eggs

23
Q

Why would a farmer be more successful if they used a single stage incubator? Why don’t they use them?

A

They can heat and cool the eggs to exactly the temperature required, energy efficient and have good biosecurity. They aren’t used because it is a new technology, it is hard to figure out how to use them, and new installations would be required (time and money consuming).

24
Q

By day 17, what is the expected change in weight in an incubated egg?

A

About 12% weight LOSS.

25
Q

What is a main difference between the egg incubator and egg hatchery?

A

The hatchery is cleaned after every single batch because hatching is super messy.

26
Q

Why would a farmer not want his eggs to just hatch in the incubator?

A

Eggs are turned in the incubator and placed on large racks, if a chick hatches it is at risk of falling down.
Harder for the chick to move around (egg is pointed upward and held in place in the racks)
Incubators aren’t cleaned regularly so it is a biosecure risk
Farmers have the chance to candle the eggs and see if they are viable for hatching, dead or infertile
Moving process allows for in ovo vaccination

27
Q

Why would a chick hatch from an egg too early?

A

Extended pre-heating periods
Setting eggs too early, causing them to have too long of an incubation period
Too high of temperature and humidity
Uneven air flow
Very high fertility (too much egg heat production)
Small egg size (egg heats up way faster)

28
Q

Why would a chick hatch too late?

A

Eggs set too late
Eggs stored for a long period
Eggs stored at too cool of a temperature
Too low temperature and humidity
Incorrect egg placement (heat production and air flow not ideal)
Low fertility (not enough heat production)

29
Q

What would you look for when feather sexing a chick?

A

Female: faster-feathering, difference in length of covert and primary feathers
Male: slow-feathering, no difference in length

30
Q

How do you calculate fertility?

A

number of fertile eggs/number of eggs set x 100

31
Q

Compare the target fertility and hatchability of chicks are weeks 25-33, 34-50 and 51-68

A 
25-33 = Fertility of >96%, Hatchability of >86%
34-50 = Fertility of >97%, Hatchability of >89%
51-68 = Fertility of >90%, Hatchability of >80%
32
Q

What would influence the fertility of broiler breeder eggs?

A

The farm’s breeder nutrition, breeder health and mating activity (fertility).

33
Q

How do you calculate hatchability? What factors other than the factors the same as fertility influences this number?

A

number of saleable chicks/numbers of eggs set x 100

The farm and hatchery’s egg handling, sanitation and storage as well as the hatchery’s management of incubator/hatcher and chick handling will influence this number.

34
Q

How do you calculate hatch of fertile eggs and what does this help you troubleshoot?

A

number of saleable chicks/number of fertile eggs set x 100

Toubleshoot your hatchability problems such as determining whether it is an embryo viability problem (death within embryo) that is occurring or if it is a fertility problem.

35
Q

What are the 4 pillars of Chick Quality?

A
  1. Physical - bright eyed, clean, dry
  2. Seroligical - obtained maternal antibodies
  3. Microbiological - free from pathogens
  4. Nutritional - residual yolk sac reabsorption, hen and chick nutrition
36
Q

Describe clubbed down.

A

10-30% of the flock didn’t fluff out after hatch. They will end up with stunted growth and be prone to becoming chilled. This may be due to improper internalization of vit B from the yolk sac or a water quality issue.

37
Q

What would you measure to find out your chicks’ quality?

A
  1. Visual Scoring (clean, dry, bright eyed)
  2. Adequate chick weight (40 g)
  3. Yolk free body mass (less than 10% of body weight is residual yolk)
  4. Adequate chick length (19-22 cm)
38
Q

What breeder influences affect chick quality?

A 
Uniformity
Nutrition
Immune status and health
Age
Fertility level
Egg quality, handling and storage conditions
39
Q

How could chick quality be influenced by the incubation?

A

Egg transport, storage and handling conditions
Incubator type (single stage or multi-stage)
Temperature, humidity and CO2 concentration of incubator (and hatcher)
Incubator turning
Air flow
Time in incubator

40
Q

Describe handling and transportation factors that would influence chick quality?

A 
Chick handling room conditions
Truck temperature
Truck humidity
Air flow
Distance travelled
Nutrient administration
41
Q

Besides breeder, incubation, handling and transportation factors; what else would influence chick quality?

A

Farm influences - brooding environment, early nutrition, supplemental feed and water availability
Communication between all of the links in the broiler value chain

Poultry Science (3 decks)

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