INCUBATOR MANAGEMENT

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This process consists of setting eggs in the incubator, direct from their arrival at the hatchery and  before placing in the cool room, at a temperature of 37.7-37.8°C (99.9-100.1°F) for a period of 6 hours.

 Tests that have been conducted in hatcheries have always shown positive results (+4.1% on

average for eggs stored between 4 and 13 days), but other researchers have obtained less

conclusive results. The stage of embryonic development at the time of oviposition, pre-incubation

temperature and the length of time since the egg was laid all seem to be factors that can greatly affect the success of this method.

 Fasenko G.M. et al (2003b) found that pre-incubation a few days after being laid can have negative

effects on hatchability.

This technique should be used with caution. 

The method is as yet not properly defined and 

beneficial effects may not always occur. The method is not always practical, as one incubator is

permanently dedicated to this process.

 PHYSICAL-CHEMICAL CONSEQUENCES ON STORING EGGS

 “Physiological zero” the temperature at which embryonic development ceases is also not well

defined. Decuypere E. and Michels H. (1992) reviewed this subject in more detail. Some

researchers found that it is 20-21°C (68.0-69.8°F), while others found it to be 25-27°C (77.0-

80.6°F) with some even saying 28-29°C (82.4-84.2°F).

 This variation in physiological zero temperature may be linked to different requirements and

functions of the tissues concerned. This is indirectly shown by Wilson H.R. (1991) where a

disproportionate development is observed when the embryo is maintained at a temperature

varying between 27-35°C (80.6-95.0°F).

 Water loss during storage.

 The organic cuticle that covers the shell at the pore level forms layers full of cracks and crevices

that enlarge as the egg ages and allow the gaseous exchange between the egg and the ambient air.

Water loss is caused by evaporation, which is determined by the length of storage, temperature and humidity of the ambient air and the surface and porosity of the shell (Sauveur B., 1988). Initially, evaporation starts from the shell membranes. This is followed by evaporation from the