For every poultry farmer, watching a chick break out of its shell brings happiness and hope. In earlier days, farmers used broody desi hens to hatch eggs. Usually, one hen could handle 10 to 12 eggs at a time. Although this method is still common in villages, it is not suitable when large numbers of chicks are needed. This is where incubators come in. These machines provide the same warmth and moisture as a mother hen but can hatch many more eggs at once.
Understanding the Incubation Process
Incubation is the process of keeping fertilized eggs in controlled conditions to allow chicks to grow and hatch. There are four main factors that affect successful incubation. These are temperature, humidity, air quality, and regular egg turning.
The ideal temperature in incubators is between 99.5°F and 100.5°F (around 37.5°C). This temperature helps the embryo develop at a steady pace. If the temperature is too low, development slows down. If it is too high, the chicks may develop defects or die. Farmers should follow the manufacturer’s instructions for the right settings.
Humidity is also important. It should be about 60 percent during the first 18 days of incubation and increased to 70 percent during the last 3 days. If the air is too dry, the shell can harden and make it hard for the chick to hatch. Farmers can use wet and dry bulb thermometers to check humidity.
Egg Placement and Turning
When placing eggs in the incubator, always keep the broad end facing upward. This allows the chick to develop properly and breathe through the air cell at that end. Eggs must also be turned several times a day to prevent the embryo from sticking to the shell.
If turning is done by hand, it should be done at least four times daily. Modern incubators come with automatic turning systems that rotate the eggs about eight times a day. After 18 days, no turning is required because the chick prepares to hatch.
Using a Separate Hatcher
After 18 days, the eggs are often moved to a separate hatcher. This machine has slightly lower temperatures, around 98°F, and higher humidity levels between 70 and 80 percent. This helps the chicks come out of the eggs more easily. Using a separate hatcher also makes it easier to clean and maintain hygiene.
Egg Candling
Candling is a method used to check whether the embryo inside the egg is alive. This is usually done between the fifth and seventh day, and again around the eighteenth day. When light passes easily through an egg, it is infertile. A slightly cloudy egg may have a dead embryo. If the egg looks dark and full, it contains a live chick.
By removing infertile or dead eggs, farmers can save space and electricity. In pedigree hatching, eggs are placed sire and dam wise for record-keeping. This helps in better breed improvement and management.
Hatchery Management
At the start of the hatching season, incubators and hatchers should be cleaned properly. They must be disinfected and fumigated with formalin and potassium permanganate to kill germs. This is usually done at the end of the day when the room can be kept closed overnight.
It is also a good practice to start the machines 24 hours before putting in eggs to make sure the temperature stays constant. Workers should shower and wear clean clothes before entering the hatchery. The egg delivery and chick dispatch sections should be separate to reduce the risk of disease.
If electricity is not regular in your area, it is important to use a backup generator to keep the machines running.
Incubation may sound technical, but it can be easily learned with practice. Even small farmers can use incubators to hatch healthy chicks. This method helps reduce reliance on hens, ensures more chicks, and supports poultry businesses.
Clean machines, the right temperature and humidity, and proper handling of eggs can greatly improve results. By learning these simple steps, farmers can grow their poultry business and improve their income in a reliable way.
