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How to properly perform machine incubation
1. Preparation Before Hatching.
Hatching can be done using incubators or hatchers. The conditions and equipment required are similar to those used for chicken eggs, except that the egg trays are designed specifically for quail eggs. These trays have a spacing of 2.5 centimeters between each egg, which is smaller than the horizontal diameter of quail eggs. As a result, the number of eggs that can be placed in an incubator is 2.3 to 2.5 times more compared to standard chicken eggs.
Before hatching, the incubator should be well-ventilated and kept at a stable temperature. Prior to use, walls should be painted with a 10% lime milk solution, the floor washed with 3% alkaline water, then rinsed with clean water and dried thoroughly. All incubators must be cleaned and placed in the hatchery. They can also be fumigated along with the first batch of eggs. In addition, all components of the incubator should be checked to ensure they are functioning properly.
Eggs can be disinfected by mixing 1 ounce of benzalkonium disinfectant with water at a temperature of 34°C to 36°C. After disinfection, the eggs are placed into a sterilizer. Each cubic meter of space should contain 15 grams of potassium permanganate and 30 milliliters of formaldehyde. The environment should maintain a temperature of 25°C and humidity of 75% for 30 minutes. Once sterilized, the eggs should be preheated in the hatchery for 8 to 10 hours before being placed into the incubator.
2. Management During Incubation.
Throughout the incubation period, the hatching room should always have someone present, day and night. Staff on duty must monitor the temperature and humidity inside the incubator and the room, ensure proper ventilation, check the machine's operation, and manage the turning of eggs, egg inspections, and overall hatching processes.
(1) Egg Inspection.
During the entire incubation period, 1 or 2 eggs should be inspected daily. The first inspection is usually conducted within 7 to 8 days. At this stage, if the inside of the egg appears transparent with visible red blood vessels and the embryo is clearly visible in the air cell, it is considered a normal development. If the egg looks completely clear and pale gray, it may indicate a weak or underdeveloped embryo. Eggs with irregular blood spots, rings, or lines are likely stillborn. The main purpose of the first inspection is to identify infertile or dead eggs, monitor embryo development, and adjust incubation conditions accordingly.
The second inspection takes place on the 15th day of incubation. This step helps identify dead embryos. A healthy embryo will occupy most of the egg, with visible feather buds at the edge of the air cell. Slow-developing embryos show thick blood vessels around the air cell, while the entire egg appears dark. If the egg shows cloudy, semi-transparent areas with dark patches, it is likely stillborn and should be removed.
(2) Hatching Management.
After 15 days of incubation, the first hatchlings begin to emerge. When some chicks start breaking their shells, they should be set aside and prepared for hatching. The process of breaking through the shell typically takes about 40 to 120 minutes. Once the chick has broken through the hole, it gradually works its way around the air cell until it fully emerges. After the shell is removed, the chick may rest briefly before standing up. A successful hatch should be completed within 24 hours.
After hatching, the chicks should remain in the incubator until their down feathers are dry and they are ready to be moved. The hatchery temperature should stay above 27°C during this time. The boxes used to house the chicks should be lined with soft materials like straw or cloth, avoiding smooth paper or plastic. The box size should not be too large; ideally, no more than 200 chicks per box to prevent crushing. A maximum of 800 chicks per square meter is recommended. It’s best to move the hatchlings out of the hatchery as soon as possible. If they are left for more than 24 hours after hatching, they should be given food and water.
After each batch is hatched, the hatchery and incubator should be thoroughly cleaned and prepared for the next round.