Hatching Best Management Practices Dan Campeau Area Specialized Agent – Poultry Chatham, Lee, Randolph, Moore & Harnett Counties Resources – Dr.Mike Wineland and NCSU Publications

From the Farm back to the Farm Breeder Flock Considerations Egg Handling/Storage Hatchery Environment Cleanliness/ The Best Management Practice Evaluating your Sanitation program The End Product- Healthy Chicks

Breeder Flock Considerations Age of birds - Younger birds will lay smaller eggs. Older birds will lay larger eggs. Medium to large eggs will produce the best quality chicks. Make sure Diets are more than adequate for the breeder flocks age and production level. Vaccine Status- All flocks should be on same protocol. May want to use NPIP protocols as a place to start.

Egg Handling on the farm Need to collect eggs at least twice per day Need to save only clean eggs. Do NOT store eggs for more than seven days. Cooler needs to be running at 65 F and 75% relative humidity. Keep room intake filters clean to decrease contamination by bacteria or fungi.

Egg Storage: Temperature Hatching eggs normally stored at temperatures between 12-18º C (54-65º F) Cools egg - limits embryo development Minimizes bacterial growth

Egg Storage Optimum storage temperature should be decreased with increased storage time (Mayes & Takeballi, 1984) (Wilson, 1991) 10-12º C (50-54 F) more than 7 days

Egg Storage: Humidity Humidity 70-80% to minimize water loss Higher humidity favor mold and bacteria Air movement has little effect upon additional loss

Egg Orientation and Hatchability Some evidence that during long term storage that eggs should be turned Eggs should be set with large end up

Hatch and Embryo Mortality for Different Egg Types

Egg transport from Farm to Hatchery Transfer of eggs from farm to hatchery. Vehicle needs to have a refrigeration unit so eggs do not get warm while in transit Trucks need to be kept washed and sanitized between pickups and before returning to hatchery

Hatchery Environment Building layout Egg traffic patterns Air Flow All in – all out concept Separation from Flock and uninvited visitors

Hatchery-Building Layout Thought should be given to traffic patterns from egg entry to chick transport to farm Have separate rooms for cool storage, setter, hallways (optional), hatchers, chick processing and chick transport rooms Make sure air flow is correct, i.e., intake is from cleanest part of hatchery to the out flow (into other parts of hatchery). Try to maintain positive air pressure. *Remember that Hatcher and Setter get their Air Intake from their individual rooms that they are in.

Hatchery- Egg Traffic patters Egg enters hatchery from farm via transport vehicle into Cool/Storage room. Eggs are transferred to Setter racks. Eggs are then brought up to room temperature in Setter room that is maintained at 75º F and 50% RH. Eggs are then transferred into Setter for first 17-18 days. Eggs are then moved to Hatchers in a separate room. Hatching room needs to also be maintained at 75º F and 50% RH.

Hatcher – Egg/Chick Traffic patterns (continued) Chicks are taken to a separate processing room where they are vaccinated and counted into baskets of 102 birds Chicks are then taken to Loading area where they are put in climate control vehicles to be taken to the Broiler or End Farm

Cleanliness- The Most Important Best Management Practice. Need to think about thoroughly cleaning multi stage setters using periodic washings and sanitizing foggers. If using single stage setters then wash and sanitize between batches of eggs. In using Hatchers, make sure to contain all organic matter in the room. Thoroughly clean Hatcher and room between batches. Clean Chick processing area after each use. Cooler, Halls and the rest of the Hatchery building should be cleaned on a weekly basis.

Cleanliness- The Most Important Best Management Practice. Chick transfer vehicles should be cleaned and sanitized before and after they are used. Egg transfer vehicles should be cleaned and sanitized before and after each use. Loading area needs to be cleaned between hatchings. Consider having a separate wash area for vehicles away from Hatchery.

Evaluating your total Sanitation program Hatchability percentages Embryo mortality rates Number (percentage) of rotten eggs in setter First 4 day post hatching mortality rates of chicks Results from Bacterial and Fungal cultures

Evaluating- Cultures Simplest way is to use agar plates. Put them out in different parts of hatchery building (label them) for 10 minutes. For Bacterial cultures - put them in zip lock bags and put them in Setters for 2 days. For Fungal cultures put them in zip lock bags and put them out at room temp for 4-5 days.

Evaluating Cultures (cont.) Use the following chart to see if you need to improve your cleaning habits.

Evaluating Cultures (cont.) Use the following chart to see if you need to improve your cleaning habits. Use the following chart to see if you need to imp

Cleaning supplies Please see handout.

The End Product- Healthy Chicks A Healthy Biddy