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Identification and hatching of rare bird eggs
In rare birds breeding, mastering the choice of eggs and the correct hatching techniques are the key to success. First, egg identification 1. Eggshell: (1) pure eggshell color, there are calcareous particles, no luster, stains. (2) The egg shell is not fresh and shiny. (3) The hatched eggless eggshell is very bright and clean. 2. Air chamber: (1) The egg chamber is small, and the egg chamber is large. (2) No egg is large and the boundary is blurred, and the protein is relatively thin. 3. Egg yolk: (1) The fresh egg yolk is centered on the egg, raised, with neat edges and bright yellow color. (2) Eggs Due to the liquefaction of concentrated protein, the egg yolks are flat or sag or even scattered yellow. The yellowish protein near the protein is light and has no luster. It floats on a slight shake. 4. Feel: (1) Fresh eggs are rough and have poor gloss. (2) Chen egg feels smooth and has good gloss. (3) The hatched eggs and henless eggs are shiny, reflective, feel smooth, and have a “wax†feel. 5. Protein: (1) Fresh egg protein is thicker, less transparent, and has a guilty feel. (2) Because of the long time, egg and egglessness, the protein concentration is liquefied, the transparency is good, the quality is thin, and the hand shakes easily. The simplest and most effective way to identify eggs is: (1) Water floatation. Because of the evaporation of water inside the egg, the air chamber is large, and the buoyancy in the water is strong. If the egg is put into the basin, the head will float up. Fresh eggs, on the other hand, sink. (2) Open method. Chen egg air chamber is large, lace and yolk membrane relaxation, dark color, protein is more dilute. Fresh egg yellow pigment bright, bright, thick protein, strong viscosity. Second, hatching technology two conditions: 1. The best temperature is 37.8°C-38°C. Do not float up or down. 2. Constant temperature, must be kept constant for 23 days, and it is the constant temperature of the best temperature. The constant temperature includes two points: The first is the constant temperature of the incubation process. It cannot be overstated. Second, each layer in the incubator must maintain the same temperature, which is an important indicator reflecting the performance of the incubator. Three notes: 1. Turn the egg: Turn it on every 2 hours. The angle of the turning egg is 45-90, not less than 45 or more than 90. 2. Cold eggs: After the fifth day, cool eggs are started twice a day, especially on the 16th to the 23rd day. Since the chicken has been formed, it has a metabolic function and its own temperature is high, and can reach 39°C to 40°C. Therefore, the number of cold eggs must be increased, 4-6 hours must cool the eggs 1 times, otherwise it is easy to suffocate due to high temperatures. Cool eggs for 15-20 minutes each time. 3. High temperature, high humidity: After 23 days of high temperature, when the number of egg shells reached 1/3, the temperature rose from 37.8°C to 38.5°C. When the high humidity is at a high temperature, 40°C hot water must be sprayed every 4 hours. Remember that the two should cooperate with each other.