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Preservation and disinfection of eggs
Proper egg preservation and disinfection are critical steps in ensuring a high hatching rate and healthy chicks. Even the best-quality eggs can lose viability if not handled correctly during storage and before incubation. Once an egg is laid, the embryo is in a dormant state, but it begins to develop under the right environmental conditions. Therefore, maintaining optimal temperature, humidity, and time during preservation is essential.
First, the preservation of eggs. The ideal temperature for storing eggs is between 13°C and 18°C. Too high or too low temperatures can harm the embryo. If the temperature is too low (below 0°C), the embryo’s vitality decreases significantly, potentially leading to death. On the other hand, if the temperature is too high but not suitable for development, the embryo may start growing prematurely, which can lead to developmental issues. The longer the eggs are stored, the lower the hatching rate becomes. It's recommended to store eggs for no more than 5-7 days, with a maximum of two weeks. During this time, moisture evaporates through the tiny pores on the eggshell, so maintaining proper humidity (around 75-80%) is crucial. High humidity slows down evaporation, while low humidity can cause dehydration and damage to the yolk membrane. Also, avoid direct sunlight and drafts, as they can affect the internal environment of the egg.
Second, egg disinfection. Eggs are often contaminated with bacteria from the hen’s cloaca, nesting materials, and feces. Within just an hour of being laid, bacterial counts can rise dramatically, increasing the risk of infection. To reduce this risk, eggs must be disinfected properly. The best time to disinfect is immediately after laying, but in practice, it's common to do it once a day. A second disinfection is usually done in the incubator before starting the hatching process.
Disinfection methods include formaldehyde fumigation and benzalkonium chloride solutions. Formaldehyde fumigation is effective when using 42 ml of formaldehyde and 21 g of potassium permanganate per cubic meter at 20-24°C and 75-80% humidity. This method kills up to 98% of pathogens on the shell. For the second round in the incubator, the amounts are reduced to 28 ml of formaldehyde and 14 g of potassium permanganate. Always use ceramic containers for mixing, as the chemicals are corrosive. Avoid contact with skin and eyes, and ensure proper ventilation. If the reaction stops or produces only bubbles, the formaldehyde may have lost its effectiveness.
Another option is a 1:1000 solution of 5% benzalkonium chloride diluted in water. Soak the eggs for 3 minutes at 43-45°C. However, this method should not be used for long-term storage, as it can damage the egg’s protective layer and increase moisture loss. It is best reserved for final disinfection before incubation.
In conclusion, careful handling, proper storage, and thorough disinfection are essential for maximizing hatchability and producing strong, healthy chicks. Each step plays a vital role in the success of the breeding process.
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