Métodos de Incubación de Huevos de Gallina

Abstract

The methodsof incubationare two:natural andartifitial, theartifitial methodoverlapsthe naturalone in a numeric and economic factor. The incubation form hen’s eggsis twenty onedaysten hoursin portions ofyoungand old eggs; on the other hand, it is twenty days plus five hours for the rest of theeggs; hatchability in influencedby factors suchas lacking ofresponsibility ofthe people in charge of the incubation process. Chick qualityandoptimumhatchability is achievedonly when theegg isplaced under optimumconditionsbetween the positionand the loading, ofthe incubator. When this oneis mishandled, the potential will deterioratevery quickly, it can be due to a relationbetween the time of the stored eggs and bad handling oftemperature and humidity. The mortality causesare variedfromproblems inthe transfer the birth makers, incomplete disinfection, oxygen lack, wrong temperature,inadequate positionisdelayed or comes before.Itis recommended forthis that the more time the eggs remainstored thelower temperature of storingor viceversa.