Fertilized eggs selection tips:
- Selection of eggs
The quality of eggs is directly related to the hatching rate and the quality, viability and production performance of newborn birds.
1.1 The source of eggs: The eggs should come from breeding farms with normal feeding and management, healthy and disease-free, and high-yield.
1.2 Freshness: The freshness of the eggs determines the hatching rate. The eggs storage life are no more than 14 days in winter, and storage life no more than 7 days in summer, and storage life no more than 10 days in spring and autumn.
1.3 The shape and size of the eggs should be suitable, and the egg shape should be normal oval. Eggs that are too long, round, thick, pointed at both ends and other deformed eggs should be removed. Egg weight is consistent with breed requirements, and medium-sized eggs should be selected.
1.4 Eggshell quality
1.4.1 The structure of the eggshell should be normal. Broken eggs, preserved eggs with too thin shells and rough shells, and preserved eggs with too hard shells should not be used. When selecting fertilized eggs, using the egg tester to check and remove the abnormal eggs .
1.4.2 The surface of the eggshell should be clean. Dirty eggs are easily contaminated by bacteria and lead to spoilage, reducing the hatching rate .
1.4.3 The thickness of the eggshell should be uniform. Egg shells should be uniform in thickness, smooth and moderately firm. If the eggshell is too thick, the water evaporates too slowly during incubation, and hatching is difficult; if the eggshell is too thin, the water in the egg evaporates too quickly, which is not conducive to embryonic development.
1.5 In-egg quality: When selecting breeding eggs, the in-egg quality should also be checked by egg tester. Choose normal fresh eggs, the yolk color should be dark red or yellow, but the yolk color of malnourished fresh eggs is gray.
2. Sterilization of eggs
2.1 Fumigate with formalin and potassium permanganate and place the eggs in an airtight container, keep the temperature at 25~27℃, and the relative humidity at 75%~80%. According to the volume of each cubic meter, use 28 mL of formalin and 14 g of potassium permanganate for fumigation and disinfection for 20-30 minutes., and the indoor gas should be discharged as soon as possible after fumigation.
2.2 Fumigation with peracetic acid: Use 50 mL of 16% peracetic acid solution and 5 g of potassium permanganate per cubic meter of space, put it in a ceramic or enamel container, and ventilate it after fumigation for 15~20 minutes, which can kills most pathogens quickly and Effectively .
3. Preservation of eggs
3.1 The temperature is suitable. If the eggs are stored within 1 week, the temperature of the egg storehouse is required to be 15~18°C; if the eggs are stored for more than 1 week, the temperature of the egg storehouse is required to be lower, and the incubation effect is minimally affected by storage at 12~15°C . During the storage period, the temperature should be kept relatively constant, and the temperature should not be high and low.
3.2 Appropriate relative humidity: In order to minimize the evaporation of water in the eggs, the humidity in the storage room must be measured. Generally, the relative humidity should be kept at 75%~80%.
3.4 The placement direction generally requires that the large end is up and the pointed side down during the storage period, which is conducive to the placement during storage and incubation.
