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1. Antioxidants: grape seed extract, green tea extract, pine bark extract, etc.;
2. Immune modulators: ginseng extract, gynostemma pentaphyllum extract, ganoderma lucidum extract, etc.;
3. Improve cardiovascular system function: Ginkgo biloba extract, lotus seed heart extract, rhodiola rosea extract, etc.;
4. Sedatives: valerian extract, hop extract, etc.;
5. Natural pigments: lycopene, purple potato extract, etc.;
6. Functional sweeteners: licorice extract, stevia extract, etc.
How to properly perform machine incubation
1. Preparation before hatching.
Hatching can be done using incubators or hatchers. The conditions and equipment needed are similar to those for chicken eggs, with the main difference being the egg tray specifications. For quail eggs, the trays should have a spacing of 2.5 centimeters (smaller than the horizontal diameter of the eggs), allowing for about 2.3 to 2.5 times more eggs per incubator compared to chicken eggs.
Before starting, ensure the incubator is well-ventilated and maintained at a stable temperature. The walls should be painted with 10% lime milk, the floor washed with 3% alkaline water, then rinsed with clean water and dried thoroughly. All incubators should be cleaned and placed in the hatchery. They can also be fumigated along with the first batch of eggs. Additionally, check that all components of the incubator are functioning properly.
Eggs should be disinfected using 1 ounce of benzalkonium disinfectant in water at 34°C to 36°C. Afterward, place them in a sterilizer with 15 grams of potassium permanganate and 30 ml of formaldehyde. Maintain a temperature of 25°C and humidity of 75% for 30 minutes. Once sterilized, allow the eggs to preheat in the hatchery for 8 to 10 hours before placing them in the incubator.
2. Management during incubation.
During the hatching process, the hatchery must be monitored day and night. Staff on duty should regularly check the temperature, humidity, ventilation, and machine operation. They are also responsible for turning the eggs, conducting egg inspections, and managing the overall hatching process.
(1) Egg inspection.
Throughout the incubation period, 1 or 2 eggs should be checked daily. The first inspection should occur within 7 to 8 days. At this stage, if the inside of the egg appears transparent with visible red blood vessels and a visible embryo in the air cell, it is a healthy development. If the egg is completely clear or has a grayish appearance, it may be infertile. Eggs with irregular blood spots, rings, or lines are likely stillborn. The purpose of the first inspection is to identify non-viable eggs, monitor embryo growth, and adjust incubation settings accordingly.
The second inspection takes place on day 15. This helps identify dead embryos. Normal embryos will fill the entire egg, with visible feathering at the edge of the air cell. Slow-developing eggs show thick blood vessels around the air cell, while stillborn eggs appear dark and cloudy with dark patches. These should be removed promptly.
(2) Hatching management.
After 15 days, the chicks begin to hatch. When some eggs start to crack, set them aside for monitoring. The hatching process usually takes 40 to 120 minutes from the first crack, after which the chick rests before standing up. Successful hatching should be completed within 24 hours.
Once hatched, the chicks should remain in the incubator until their down feathers dry. Then, they are moved into boxes. The hatchery temperature should stay above 27°C. The boxes should be lined with soft materials like straw, sacks, or coarse cotton cloth—not smooth paper or plastic. The box size should not be too large; ideally, no more than 200 chicks per box to prevent crushing. A 1-square-meter area can hold up to 800 chicks.
It’s best to move the chicks out of the hatchery as soon as possible. If they are left for more than 24 hours, provide food and water immediately. After each batch, clean the hatchery and incubator thoroughly to prepare for the next round.