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Incubation of mountain eggs with horizontal hatchery boxes
Because of the thick shells, the eggs have a small area, and the pores are tightly sealed. This directly affects the gas exchange, moisture evaporation, heat transfer, and hatching of clam shells. Because of the low hatching rate, it is a major problem in production. Sichuan Qingshen County Breeding Technology Research Institute has adopted hatchery water temperature incubators to hatch pheasants since its hatching rate is 10-20% higher than conventional hatchery technology. The new technology for incubating eggs in this equipment is introduced as follows: 1. Composition of horizontal incubator water thermostats Horizontal incubator water thermostats are made of zinc-iron sheet metal. The outer iron baskets are 7cm longer and 7cm wider than the inner iron baskets. 9cm high, two-layer tin baskets welded to form a sandwich box, four corners with temperature control device, box around with saw foam insulation, sawdust peripheral brick, box paved rice, bamboo mats, gauze, mountain eggs with 0.15% The solution of Xinjieer is sterilized after soaking for 3 minutes, and it can be used for egg hatching. By injecting hot water into the sandwich of the box, the temperature can be accurately controlled within the required range, and at the same time, the temperature can be increased by opening, lowering, thickening, thinning or lifting. The cover of the incubator box is used to provide oxygen, cool eggs, and humidification for the embryonic eggs in the hole section, so that it is in a state of good natural hatching, significantly improving the shelling rate of the mountain eggs and the adaptability of the chickling to the natural environment. Second, the humidity before hatching preheat eggs 6-8 hours, egg temperature 36-38 °C; 1-7 days 38.8-39.2 °C; 8-14 days 38.5-38-8 °C; 15-20 days 38-38.5 °C 20-24 days 38.5-39.2°C. In this way, the embryos are normal, and the allantoic capsules are closed after 14 to 15 days, enclosing all the proteins, ensuring that the embryos fully utilize the proteins after 21 days to increase the hatching rate of the mountain eggs. Third, the humidity of mountain eggs with high humidity, the middle level is better, the early humidity is 60-65%, the middle 55-60%, late 60-68%, the hatching period of 70-75%. Fourth, turn eggs with horizontal hatching poultry water incubator mountain eggs, 1-20 days every 8 hours turn the egg 1 times, turning the egg angle is 180 degrees; 21 days later the hatching period does not turn the egg, only tune eggs, Can meet the needs of embryonic development, hatching results are ideal. Fifth, cool eggs are generally not cold eggs in the early stage, according to the above Schwing program, the egg temperature in the middle and later period up to 38.8 °C, the egg surface temperature is relatively small, small pores, heat slowly, at this time can cool the eggs can enhance the embryo's gas exchange, Exclude the accumulation of heat inside the egg, hatch to 14-16 days old, open the lid, cool the egg once a day: 20 days later, physiological heat, cold eggs 2-4 times a day, cool egg length ranging, flexible control according to the situation When the temperature of the egg drops to 35 degrees, it continues to hatch. Sixth, hatching water spray is one of the keys to improving the hatching rate of mountain eggs. After 21 days, the embryo sprays 36-38°C warm water (early water spray is not suitable for closing the allantoic capsule), spraying it once a day, spraying the eggs into it. Drenched and allowed to dry before hatching. Under repeated cooling eggs and water spray, the calcium carbonate of the eggshell becomes calcium bicarbonate, and its nature changes from hard to crunchy. The chicks are easy to be broken and the stillbirth during hatching is reduced.