Hatching eggs is a vital step in the poultry industry. The process of hatching eggs is known as incubation. Egg-laying birds incubate their eggs by sitting on them till they are ready for hatching. Hatching refers to the development of the embryo within the egg under favorable environmental conditions. Multiple factors are involved in hatching eggs. It is vital to consider all of them for successfully hatching eggs.

1. HATCHERY
FARMING

2. Hatchery Farming
 Hatching eggs is a vital step in the poultry industry.
 The process of hatching eggs is known as incubation.
 Egg-laying birds incubate their eggs by sitting on
them till they are ready for hatching.
 Hatching refers to the development of the embryo
within the egg under favorable environmental
conditions.
 Multiple factors are involved in hatching eggs. It is
vital to consider all of them for successfully hatching
eggs.

3. Hatcheries For Hatching Eggs
 Hatcheries are available for the commercial
production of eggs.
 A hatchery is a unit with artificially controlled
conditions for hatching eggs.
 Hatching eggs in poultry farming is a multi-billion
dollar industry with highly regulated production
systems for maximum egg production in
comparison to feeding consumed.
 The eggs produced through hatcheries are
usually uniform in size.

4. Hatching Eggs-How Is It Done?
The process of hatching eggs can be divided into three main steps. They are as follows:
 Selecting The Eggs
 Maintaining The Eggs
 Hatching Eggs

5. Selecting The Eggs
After the birds lay eggs, checking
the eggshells for crack before
putting them into the incubators
is needed to determine their
soundness.

6. Maintaining The Eggs
 Incubators control temperature and
humidity.
The eggs undergo turning in the
incubators until just before they hatch.
They are then moved into a hatcher unit
three days before they are supposed to
hatch.

7. Hatching Eggs
 Once in the hatchery unit, the eggs are no
longer turned so that the embryos get time to
orient themselves properly for exiting from
the shell.
 The eggs hatch during a period ranging from
24 to 48 hours.
 The time depends on their biological
variation.
 This period is commonly known as the
hatching window.

8. Vaccination, Care, And Transport After
Hatching Eggs
 Chicks are often vaccinated once they are a
few weeks old.
 They first receive feed and water.
 The chicks require warmth and protection till
they are ready for transport.
 Eggs are carefully placed in crates for
transport.
 The crates must be clean, disinfected.
 They grow in barns until they become broiler
chickens suitable for the market.

9. Criteria For Selecting Eggs For Hatching
 Eggs suitable for hatching require careful selection. The following parameters help
to determine the eggs likely to hatch well.
 Fertility
 Egg quality
 Egg size and shape
 Eggshell
 Deformity
 Soiled egg
 Storage

10. Fertility
 Eggs collected from well-matured hens after 5- 7
days of mating are suitable for hatching.
 It is best to collect eggs within two days of
separating the cock to be fertile
 . Collecting the eggs immediately after letting the
cock in for mating may not give eggs fertile enough
for hatching.
 Similarly, those collected long after the separation
of the cock may be infertile.

11. Egg Size And Shape
 The size of the eggs is a significant factor for
hatching.
 The size of the chick hatched depends highly on the
size of the egg.
 The eggs should be neither too big nor too small.
 The appropriate size and shape of the eggs vary
depending upon the breed.
 It is desirable to select eggs that are about 58 g. Eggs
of uniform size and oval shape are ideal for hatching.

12. Eggshell
 The eggshell should be of uniform thickness.
 The texture and Colour of the shells must be
consistent so that there is a steady spread of
warmth during incubation.
 The eggs for incubation should be free from
tints if the eggs have white shells.
 Light brown coloured eggs hatch better than
dark brown eggs in the case of brown shelled
eggs.

13. Egg Quality
 Eggs should not be stale.
 They should be fresh and collected as early as
possible after laying.
 Collecting the eggs within a week of laying is
acceptable.
 Eggs laid on the day of the setting are not advisable
to be set until they attain the room temperature
before setting.
 Eggs of 2- 4 days old are the best.

14. Deformity
 Eggs with ridges, encrustations, projections, and
other deformities such as depressions, cracks, or
stains are best to avoid.
 These kinds of deformities adversely affect the
chances of hatching eggs.
 They may not retain a uniform temperature for the
embryo to develop.
 Also, the chick will face difficulty in chipping with its
tender beak and come out if the shell is very thick.
 Thus, eggs with very thin or thick shells are not apt
for hatching eggs.

15. Soiled Egg
 Hatchers must not clean soiled eggs in water
before setting.
 Washing with water opens up the pores.
 Washing will affect hatching eggs.
 If the dirt is minimal, removing it with a
knife is the best practice.
 Hatchers should ward off highly soiled eggs.

16. Storage
 Eggs collected for setting must be kept in a cool, dry, and
well-ventilated place.
 It is critical to not keep eggs for more than three days during
hot weather.
 In winter or areas with low temperatures, hatchers can keep
them for up to 10 days.
 Eggs absorb odor very quickly.
 Thus, it is not preferable to store them near smelly
substances like onion, garlic, kerosene, etc.
 Eggs, if shaken very much during transportation are not
favourable for hatching.

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