Of all the parameters monitored throughout incubation, temperature is the most critical one. Most of the attention in this area is focused on the setter, while insufficient light is shed on the hatcher. In this article, we discuss the importance of facilitating a smooth thermal transition from setter to hatcher and of adjusting the eggshell temperature during the hatching phase. Only when the eggshell temperatures in setter and hatcher are in perfect synergy, the hatcher will enhance and optimize what has been achieved in the setter.Â
Controlling the eggshell temperature in setter … and hatcher
It is commonly known that chicks that are hatched at the optimum embryo temperature show better quality and performance. The metabolism of the chick embryo is closely related to its temperature. If the embryo temperature is too high or too low, the metabolism of the chick will be sub-standard. If, however, the embryo temperature and thus the metabolic rate is exactly right, the chicks will be perfectly developed.Â
In commercial incubation, the temperature of the eggshell is used as an indicator of embryo temperature. The consensus is that the optimum eggshell temperature during the setting phase is around 100°F (37.8°C). Eggshell temperature control in the setter has therefore become common practice to achieve optimal results. For instance, Petersime’s OvoScanâ„¢-controlled setters use infrared temperature measurement technology to automatically adapt the machine's air temperature in response to the actual eggshell temperature. However, research indicates that adjusting the eggshell temperature right after transfer and during the hatching phase also significantly impacts hatch results, particularly the quality of day-old chicks.Â
Why optimize the hatcher starting temperature after transfer?
Usually between days 16 and 18 of incubation, the chick embryo enters a stage of preparing itself for the hatching phase, and a plateau phase in embryonic heat production is observed (see graph). At around this time, the egg transfer from setter to hatcher takes place. Ideally, transfer is organized at day 18. Still, for logistical reasons, the moment of transfer can vary between day 15 at the very earliest until day 19 at the very latest. As can be seen from the graph, transferring at e.g. day 16 requires significantly different conditions in the hatcher compared to transferring at day 18.Â
Hence, it is recommended to adjust the starting temperature in the hatcher according to the timing of transfer, considering the needs of the embryos. A correct starting temperature ensures a smooth thermal transition from setter to hatcher, preventing thermal shocks that cause issues with vascular and yolk sac retraction, which ultimately affects chick quality.Â
Why adjust the hatcher temperature during the hatching phase?
As hatch time approaches, the chick embryo manoeuvres into the correct position, a process that requires a significant amount of energy. As with all aspects of effective incubation, the key is to ensure that the ambient conditions support the chick in smoothly completing the challenging hatching process, rather than the chick hatching despite the conditions.Â
For this reason, monitoring and adjusting the actual eggshell temperature in the hatcher is extremely important. A hatcher temperature profile based on air temperature setpoints will never fully optimize the conditions for each specific batch of eggs as no two batches are identical. Variables such as specific breed, strain, flock type, egg age, etc. impact the timing and course of the temperature curve:Â
- Research investigating the effect of temperature on layers revealed that starting the incubation with a slightly higher eggshell temperature than 100°F and raising the eggshell temperature during the exothermic phase improves navel quality. To enable the continuation of this process, it is critical to ensure a smooth transition from setter to hatcher based on the actual eggshell temperature, and to subsequently lower the eggshell temperature to facilitate the hatching process – as illustrated in the graph.Â
- In high yield broiler strains, the reverse is observed. Research showed that setter eggshell temperatures between 99.4°F and 100°F yield the best results, while post-transfer eggshell temperatures exceeding 100°F negatively affect navel quality. Ensuring the continuity of proper eggshell temperature control in the hatcher is crucial to avoid high temperatures that speed up the hatching process, ensuring there is adequate time for proper yolk absorption and for the navel to heal correctly.Â
In summary
In nature, the concept of ‘setter’ and ‘hatcher’ doesn’t exist. The mother hen, with her innate wisdom, seamlessly transitions through the stages of incubation, creating ideal conditions for her embryos and chicks. In commercial incubation, the best guidance is, therefore, to look at nature and replicate the conditions experienced in the nest. That explains why a smooth thermal transition between setter and hatcher, along with continuous fine-tuning of the eggshell temperature throughout the entire setter-to-hatcher cycle, delivers the best hatch results − listening to the needs of the embryos and new-born chicks and responding as a mother hen would.Â
Up to this point, configuring the optimum starting temperature and temperature profile for hatchers has relied on the expertise and experience of hatchery managers. With Petersime’s new HatchScanâ„¢ technology, an extension of the Embryo-Response Incubationâ„¢ series, the hatcher air temperature is automatically and continuously adjusted to the needs of each specific batch of hatching eggs. Read more here or contact us for more information.Â
Roger Banwell holds a master’s degree in Electronic Engineering and Computer Studies. He has worked in the poultry industry for 40 years now. Ever since Roger joined the company in 2000, he has played a major role in the optimization of Petersime’s incubation technology. Roger previously held various positions in R&D, e.g. working extensively on the development and commercialization of single-stage incubation. After a long career in research, product development and customer support, he currently fills the role of advisor to the Petersime R&D department.
Eduardo Romanini graduated with a PhD in Bioscience Engineering focused on incubation technologies. Eduardo joined Petersime to implement the company’s first single-stage hatchery in Brazil. As the next steps, he took on the technical and incubational support for Latin American customers, and engaged in an EU research and product development programme. Today, Eduardo coordinates Petersime’s incubation research projects and commercial trials.
Interesting topics
