How To Use An Incubator To Hatch Eggs


This is an tutorial about using an incubator to hatch eggs prepared by livi Machinery for chicken farmers.

1. Selection of Hatching Eggs

Quality of Hatching Eggs: The size and shape of the eggs should meet the breed requirements. Eggs that are too large, too small, too long, too round, have thin shells, rough surfaces, or overly hard shells are not suitable for hatching.

Weight: Suitable hatching eggs generally weigh between 55-65 grams, with 8-10 eggs per pound.

Storage Time: The storage time for hatching eggs should not exceed 7 days, with the best storage period being 3-5 days.

2. Double Disinfection

Equipment Disinfection: Thoroughly disinfect the hatching equipment.

Egg Disinfection: Disinfect the hatching eggs before incubation, commonly using fumigation or ultraviolet irradiation.

3. Pre-Warming Before Incubation

Pre-Warming Steps: Before incubation, pre-warm the hatching eggs in an environment of 22-25℃ for about 2 hours. This helps awaken the embryo from dormancy, reduces temperature fluctuations in the incubator, and removes condensation on the eggshell surface.

Placement: Place the eggs with the large end facing up in the incubator tray.

Incubation Time: Begin incubation around 4-5 PM to ensure most chicks hatch during the day.

4. Incubation Management

Temperature and Humidity Control:

Days 1-7: Temperature 37.8℃, Humidity 60-65%

Days 8-18: Temperature 37.5℃, Humidity 50-55%

Days 19-21: Temperature 37.2℃, Humidity 65-70%

Ventilation Requirements: Maintain good ventilation, ensuring the CO2 concentration inside the incubator does not exceed 0.5%.

5. Turning and Cooling Eggs

Turning Eggs:

Frequency: Turn eggs every 1.5 hours, stop turning after 17 days, and move the eggs to the hatching area.

Purpose: Prevent the embryo from sticking to the eggshell membrane and promote uniform development.

Cooling Eggs:

Purpose: Dissipate excess physiological heat and provide adequate oxygen to the embryo, preventing overheating and hypoxia.

Time and Frequency:

Days 1-7: No cooling needed

Days 8-12: Cool once daily for 15 minutes each time

Days 13-17: Cool twice daily for 20 minutes each time

Days 18-21: Cool every 4-6 hours for 15-20 minutes each time

Method: Open the incubator’s front door and rear panel, turn the eggs once during cooling, and combine cooling with tray adjustment if needed.

6. Egg Candling

Frequency: Candle eggs three times during the incubation period.

First Candling: On the 5th day for white eggs and 7th day for brown eggs, removing infertile, dead, and blood-ringed eggs.

Second Candling: On the 11th day.

Third Candling: On the 18th day, while adjusting the incubator’s temperature and humidity as needed.

7. Hatching

Timing: When incubation reaches the 19th day or when 1% of the eggs show signs of pipping, transfer the eggs to the hatching tray.

Conditions: Control the temperature at 36.7℃ and humidity at 75%.

Procedure: After the bulk of the chicks have hatched, check and collect chicks every 4 hours. Concentrate unhatched eggs in the upper layers for easier hatching.

For quality incubators, Livi Machinery offers a range of reliable incubation equipment.

We livi Machinery is a professional chicken equipment supplier. We not only provide various types of incubators, but also provide all the chicken equipment needed to raise chickens, including cage equipment, chicken house ventilation equipment and so on.
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