Management of incubation of quail geese

Quail geese, originally living in South America, are domesticated birds from the wild. In the United States, Brazil and other countries, their meat has entered the dining tables of restaurants and families, adding new varieties of poultry meat to the market and being deeply loved by consumers. The quail goose has its unique wild bird flavor, with a high lean meat rate, a protein content of 55.6% and a low fat rate of only 5.02%. It is rich in 17 kinds of amino acids and vitamins and is extremely rich in nutrition. It can be called an advanced nourishing food and is one of the best choices for human consumption of poultry meat.

The quality of fragrant quail goose seedlings is directly related to the economic benefits of the wild goose breeding farm, and the hatching work directly determines the quality of fragrant quail goose seedlings. So how do quail geese hatch?

The hatching of breeding eggs can be hatched by machines or domestic chickens, and the best time for hatching is around 44 o'clock in the afternoon, in order to catch up with a large number of chicks during the day.

1. Cleaning and disinfection: the eggs should be cleaned and disinfected before hatching. The disinfectant should be prepared with a ratio of 1% to 100%. When cleaning and disinfecting, you must handle it gently to avoid breaking the eggs.

2. Temperature control: if hatching in batches, constant temperature hatching is used. 1the temperature was controlled at 37.8 ℃ in 6 days and 36.5 ℃ in 35 days. If the whole batch hatches, use variable temperature hatching. 1Mel was controlled at 38 ℃ in 6 days, 37.4 Mel in 24 days, 37.8 ℃ in 7 Mel 24 days, and 36.5 Mel 37 ℃ in 25 Mel 35 days.

3. Humidity control: 1 humidity should be controlled at 65% for 5 days, humidity should be controlled at 60% for 11 days, humidity is 60% for 24 days, humidity is 55% for 25 days, humidity is 65% for 35 days, humidity is 75% for 35 days.

4. Ventilation control: good ventilation and ventilation should be maintained when hatching, so as to avoid abnormal fetus.

5. Turning eggs: in order to improve the quality of hatching, attention should be paid to turning eggs when hatching eggs. 1Mel has to turn eggs every day for 7 days, turning eggs every 2 hours, and turning eggs on the left and right in turn.

6. Egg drying: eggs will be dried from 14Mui for 30 days. For 24 days, dry eggs once a day for 20 minutes; for 24 days, dry eggs twice a day for 30 minutes. When the temperature is high, it can be combined with water spraying to lower the temperature.

7. Illuminated eggs: after hatching, the eggs should be illuminated once in 7 days, 16 days and 32 days after hatching.

To formulate and abide by the health and epidemic prevention system:

Outsiders are not allowed to enter the ① hatchery, and the staff who enter to work must go through the disinfection channel and change into clean overalls.

The ② egg collecting work is carried out on the egg collecting table, and the workers and vehicles sending eggs are not allowed to enter the human hatchery.

③ brooding hall does not leave the external door, through a special window to send chicks, 'customers and pick-up salesmen are unable to enter the interior of the workshop.

④ products flow in one direction and do not backtrack. Flow in the order of breeding eggs, egg bank, hatching hall, hatching hall, brooding hall and hatching hall. Incubators (plates) and hatching cars (plates) must be cleaned and sterilized before they can be reused from a clean passageway.

⑤ personnel configuration as much as possible, according to the code plate, control machine, pick and install three tasks a clear division of labor. Try to avoid the spread of germs caused by the movement of people.

⑥ daily by-products must be shipped out on the same day, not overnight in the incubator.

⑦ egg collecting room, code plate room, photo egg room, falling plate room, picking up room, sales hall should be disinfected before each use, clean up immediately after the work is finished, rinse the floor and workbench with high-pressure water, and set aside after disinfection. Tools and utensils are soaked and disinfected or wiped.

The ⑧ attendant sprays the hall floor and passageways with disinfectant every 8 hours. ⑨ in order to avoid drug resistance, in addition to formaldehyde and potassium permanganate, other conventional disinfectants were used for half a month.