THINGS FOR ATTENTION WHEN PREWARMING HATCHING EGGS By Joseph M .Mauldin, from “Commercial Chicken Meat and Egg Production (5th Edition)” Prewarming eggs before setting involves holding them for 4 to 12 hours in a room that is warmer than egg holding room but cooler than the incubator. In many cases, this is in the hallways [...]

THINGS FOR ATTENTION WHEN HANDLING EGGS PRIOR TO INCUBATION By Joseph M .Mauldin, from “Commercial Chicken Meat and Egg Production (5th Edition)” Hatching eggs are generally to 3 days old by the time they reach the hatchery where they are stored prior to incubation. Holding conditions along with any handling procedures can have a great [...]

MATTERS FOR ATTENTION WHEN TRANSPORTING HATCHING EGGS By Joseph M .Mauldin, from “Commercial Chicken Meat and Egg Production (5th Edition)” Hatching eggs should be picked up from the breeder farm a minimum of twice each week and transported in environmentally controlled egg trucks. For egg pickup and transportation, the main considerations are to prevent cracks [...]

HOW TO REDUCE CONTAMINATION OF HACHING EGGS By Joseph M .Mauldin, from “Commercial Chicken Meat and Egg Production (5th Edition)” Poor hatching egg sanitation can be a major cause of lower hatchability and poor chick quality. Every effort should be made to ensure that hatching eggs are kept free from risks of contamination from the [...]

In general, hatching eggs with poor shell conditions do not hatch as well as those with good quality shells. Eggs with moderate to severe shell defects should be culled upon collection rather than sending them to the hatchery.

Use enough clean, dry, and mold-free nesting material to avoid cracked and dirty eggs. Nesting material provides a cushion for the eggs and when it is insufficient .many eggs can broken by hens.