INCUBATION 95 



FACTORS THAT INFLUENCE SUCCESS IN 

 INCUBATION 



The factor of prime importance in incubation is the 

 vitality of the eggs, and this depends on the vitality 

 of the fowls that produce them. 



Eggs for hatching should all be of one kind, size, and 

 color. 



Only smooth and well-formed eggs should be used 

 for hatching. Eggs of bad form or with rough shells 

 should be discarded. 



The best eggs for hatching are those that are placed 

 in an incubator on the day they are laid; eggs are in 

 good condition for hatching up to 10 da. after they are 

 laid; after they are 2 wk. old they are unreliable. 



Clean eggs are the best, but eggs should not be washed. 

 Washed eggs do not hatch well. 



The incubator must be set up perfectly level and 

 kept so for best results. 



The directions given by the manufacturers for the 

 operations of their machines must be closely followed. 



The thermometers recommended by the manufacturers 

 of the incubators should be used, and they should be 

 placed in the machine exactly where directed. 



Incubator eggs should not be handled with hands 

 soiled by dirt or oil. Oil will kill the germ within the 

 egg. 



Avoid jars to the incubator while hatching. This 

 ruptures the egg and destroys the embryo. 



The incubator room should be kept free of drafts and 

 bad odors of all kinds. 



Keep the flues of the incubator clean and free from 

 soot. This prevents the proper amount of heat from 

 reaching the egg chamber. 



Keep the lamps clean and free from oil. Oil odors 

 affect the eggs, and may even destroy the embryos. 



When the eggs are first placed in the incubator, they 

 should be warmed gradually. If they are heated too 

 fast the germs will be destroyed. 



