Pheasant hatching eggs

The number of rearing is small and chickens can be hatched on behalf of the family. Large quantities are hatched by artificial means and hatched with various heat sources (eg, hatching, water hatching, lamp hatching, and electric hatching). Incubation first is to look at the quality of the eggs; the second is to look at temperature and humidity; the third is to see the operation method.

Eggs can not be preserved for more than 5 days. Over time, the blastoderm becomes old. The suitable temperature for storage is 18°C ​​and the relative humidity is 70% to 80%. Eggs should be placed upside down on egg trays. Save more than 5 to 7 days, turning eggs 1 to 2 times a day. Eggs were sterilized using formalin fumigation, benzalkonium spray and potassium permanganate soaking.

The temperature during hatching cannot exceed that of chickens. Generally, the temperature is 37 to 37.5°C for 1 to 20 days, and the relative humidity is 65% to 70%. During the incubation period of 21 to 24 days, the temperature drops to 37°C and the relative humidity increases. To 70% to 75%.

When the eggs are hatched in 1 to 20 days, the eggs are turned once every 2 hours, turning the eggs 8 to 12 times a day, and the angle is 90, so that the embryos are heated evenly. During the 7 to 20 days of incubation, excess heat should be dissipated in time and the eggs should be aired for 10 minutes each day. The first test was performed in 7 to 8 days. The fertilization of the eggs was observed, and no zygotes and dead zygotes were detected. The second test was performed in 19 to 20 days to remove the dead fetus eggs.

During the incubation period, attention should be paid to changes in temperature, recording for 2 hours, maintaining a good humidity ratio, and ventilating the incubator room. After hatching for 23 days, hatching and shelling were carried out. The young chicks were placed in a hatcher for about 2 hours. The feathers were dried and placed in a brooding box. The chicks were taken every 2 hours and examined once.

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