Agriculture Reference
In-Depth Information
adjustment down too tightly.
Snug, but not tight
is the guiding principle for mastering
use of the adjustment knob.
Wafer controls, while adequate, can contribute to irregular hatches because of vari-
ance in temperature. It is difficult for some to understand that the temperature range in
an incubator has to be very narrow to turn out a good hatch. It is especially perplexing to
see a hen set on eggs in a drafty barn that gets down close to 0°F (−17°C) the entire time
she's setting and have her still pull off a near-perfect hatch on exactly day 21. Mean-
while, a batch of eggs in an incubator can result in a horrible if not totally disastrous
hatch when the power goes out for a few hours.
Electronically Controlled
Electronic temperature regulation is much easier to manage, although it's still a good
idea to let the machine run a few days before adding the eggs. In some incubators, you
need simply set the control to the temperature required for the poultry you are hatching.
Others use an included temperature-control thermometer that works on a relay switch.
These can be broken down into one-quarter degree (0.14°C) increments. Species tem-
perature requirements are as follows:
Turkeys, geese, guineas, and quail 99.25°F (37.36°C)
Ducks 99.5°F (37.5°C)
Chickens 99.75°F (37.63°C)
When using forced-air incubators, it's important to follow the manufacturer's recom-
mendation for temperature precisely, because a discrepancy of as little as one-fourth of a
degree makes a huge difference to hatchlings. While the half-degree difference between
turkeys and chickens may not seem like much of a variation, turkeys improperly incub-
ated at 99.75°F (37.63°C) will hatch too early and fail to pull in the yolk sac, or they
never even pip. Chickens at 99.25°F (37.36°C) will hatch a bit late and can have bent
toes, sticky down, and many other problems.
Bring On the Eggs
Once you've let your incubator run for a few days and all seems to be working properly,
it's time to set the eggs (start the incubator). You can keep eggs for up to two weeks
Eggs should be sanitized before they are moved into the incubator. Use a disinfectant
recommended specifically for eggs, such as Tektrol or a quaternary ammonia com-
pound. Mix it with water that is slightly warmer than the eggs according to the product
directions. I usually place the eggs on plastic egg flats and set them down in a tub filled
