Improved heating profile for incubating a poultry egg

Abstract

The invention relates to a method for incubating a number of poultry eggs at a hatchery, the method comprising the step of controlled heating the number of poultry eggs in a multistep egg heating process until hatching occurs, wherein the multistep egg heating process comprises at least; - an initial incubation phase wherein the number of poultry eggs are evenly heated from a physiological zero to an incubation temperature during an initial incubation period of between 4 - 8 days, and subsequently - maintaining the eggs at the incubation temperature during a main incubation period.

Description

[0001] Improved heating profile for incubating a poultry egg

[0002] Background

[0003] The present invention relates to a method for incubating a number of poultry eggs on a hatchery, the method comprising the step of controlled heating the number of poultry eggs in a multistep egg heating process until hatching occurs.

[0004] EP2105048 Al relates to breeding and aims to provide a means for providing poultry with higher vitality, a better growth and better nutrient uptake efficiency, which can easily be implemented on poultry farms. EP2105048 Al therefore teaches to, for the last third of the breeding period, raise the temperature from the basal temperature to an adaptation temperature of 38.0 DEG C - 39.8 DEG C for a total of between 30 minutes and 6 hours per day. EP2105048 Al is therefore an example of applying a warming profile in a single stage incubator. In a so-called single stage incubator, all embryos have the same age which enables to make use of “warming profiles”. In contrast, in a multi stage incubator the embryos differ in age and a warming profile is not used.

[0005] NL2011847 relates to a method for hatching eggs in a single stage incubator. In NL2011847 it was found that evenly heating of the eggs from the physiological zero to the incubation temperature in in a period between 5 and 20 hours surprisingly lead to a better hatchability and a better average chick quality.

[0006] In general, there are two ways or methods to start the incubation process in a single stage incubator. In both ways the warming profile contains two warming phases. The first phase is warming from the storage temperature (20°C or below) to a temperature around 25°C. The second phase is warming from a temperature around 25°C to a temperature around 37.8°C. In both existing methods the first phase intends to prevent condensation on the eggs, which condensation is undesirable since it may promote growth of germs.

[0007] The first method to prevent condensation is to warm the eggs to 25°C in the corridor in front of the setters. When the egg reached the temperature around 25°C, eggs are placed in the setter and the setter is warmed to an air temperature around 37.8°C as fast as possible. Heating eggs from around 25°C to an air temperature around 37.8°C as fast as possible is standard in industry. In the corridor in front of the setter, eggs are not warmed uniformly because the airflow through the eggs is not controlled. The second method to prevent condensation is to set eggs from the storage room immediately in the setter. In the setter eggs are warmed to a temperature around 25°C according to a warming profile. After reaching an air temperature of 25°C, the incubator warms the eggs in the second phase to a temperature around 37.8°C as fast as possible. Both methods make clear that heating eggs from around 25°C to an air temperature around 37.8°C as fast as possible is standard in industry.

[0008] There is room for improvement in breeding, more specifically in the hatching of eggs.

[0009] Summary of the invention

[0010] The invention aims to provide a method for hatching eggs with an improved efficiency. This improved efficiency may involve a better hatchability and a better average chick quality. Hatchability here means, the percentage of chicks that hatch from a batch of eggs.

[0011] Another object of the invention is to improve a known method for hatching eggs in that a problem associated therewith is at least partly solved.

[0012] Yet another object of the invention is to provide an alternative method for hatching eggs.

[0013] According to a first aspect of the invention this is realized with a method for incubating a number of poultry eggs at a hatchery, the method comprising the step of controlled heating the number of poultry eggs in a multistep egg heating process until hatching occurs, wherein the multistep egg heating process comprises at least;

[0014] - an initial incubation phase wherein the number of poultry eggs are evenly heated from a physiological zero to an incubation temperature during an initial incubation period of between 4 - 8 days, and subsequently

[0015] - maintaining the eggs at the incubation temperature during a main incubation period.

[0016] The heating from physiological zero at about 85°F to the incubation temperature over the course of 4-8 days increases the number of saleable chicks that hatch from a batch of eggs by about 0.8 to 22.5% compared to industry standard where eggs are fastly heated to the incubation temperature, like within 8 hours. Research showed that the invention results in an average increase of the number of saleable chicks that hatch from a batch of eggs by 3.5%. This increase in hatchability is caused by 1.5 to 21.8% lower embryonic mortality in the first week of incubation, as well as around 1% lower embryonic mortality in the last week of incubation.

[0017] The quality of chicks that hatch from the method according to the invention is improved as well, as evidenced by 0.1 to 0.4 cm longer chick length at moment of hatch. Chick length is a measure of frame development and yolk utilization during embryonic development, with a longer chick being more developed and of better quality.

[0018] The method according to the invention furthermore results in a more uniform hatching process, evidenced by a spread in hatching that is reduced by 7 hours between the first and last chick to hatch. In other words, the hatching window is or can be reduced which is advantageous in planning of production. The plannability of the hatching window is improved.

[0019] The heating from physiological zero at about 85°F to the incubation temperature over the course of 4-8 days according to the invention is very much against the standard in industry. The standard in industry is to heat as fast as possible in about 8 hours from the physiological zero at about 85°F to the incubation temperature.

[0020] In the commercial chicken egg incubation, it is also commonly understood that the incubation process takes around 21 days. It was found by HatchTech’s Research department that according to the invention, the chicken egg incubation process should take around 24 days. This lengthening of the incubation process is due to the invention that eggs should slowly and gradually be heated from the physiological zero at approximately 85°F over the course of 4-8 days after which incubation continues at approximately 100°F until hatch occurs at approximately 24 days after onset of warming. In contrast in the industry standard, this heating process between 85°F and 100°F is not regarded as part of the actual incubation phase. Instead, industry standard is to regard this process as ‘pre-heating’ over the course of 3 to maximum 24 hours after which 100°F is regarded as the start of incubation and hatch occurs approximately 21 days after onset of warming. In industry standard, heating periods longer than 24 hours between 85°F and 100°F have never been tried before because they increase the total incubation period, which is of course regarded as a disadvantage in industry standard.

[0021] The current invention focused on chicken eggs of both meat (broiler) and egg (layer) strains. The principle of slowly and gradually heating poultry eggs from physiological zero to incubation temperature over a course of 4-8 days very likely also holds for other poultry species. Since the time needed for embryonic development varies naturally between species, the total incubation time for other poultry species will exceed the optimal of 24 days that was found for chickens and the actual optimal duration will be prolonged in the same ratio as chicken incubation from 21 to 24 days.

[0022] In an embodiment of the method according to the invention, the initial incubation period is about 6 days. It has been found that the positive effects as described above are optimal when the initial incubation period is about 6 days. In other words, the positive effects increase between 4 and 6 days and then flatten between 6 and 8 days.

[0023] In an embodiment of the method according to the invention, the main incubation period is between 17 - 20 days.

[0024] In an embodiment of the method according to the invention, the sum of the initial incubation period and the main incubation period is between 23-26 days, preferably about 24 days.

[0025] In an embodiment of the method according to the invention, the multistep egg heating process comprises heating of the number of poultry eggs from a storage temperature to the physiological zero.

[0026] In an embodiment of the method according to the invention, the multistep egg heating process comprises pre-determining a temperature course over time to which the number of poultry eggs should be exposed based on a time of arrival at the hatchery and desired moment of hatching, and subsequently controlled heating the number of poultry eggs according to the temperature course over time. Pre-determining a temperature course over time to which the number of poultry eggs should be exposed based on a time of arrival at the hatchery and desired moment of hatching improves plannability of the incubation process while including the initial incubation period.

[0027] In an embodiment of the method according to the invention, the method comprises increasing the temperature during the initial incubation phase with substantially linear progression in an interval of at least 12 hours, in particular in an interval of at least 50% of the initial incubation phase, more in particular during about the entire initial incubation phase. Increasing the temperature during the initial incubation phase with substantially linear progression improves predictability of the incubating process and its outcome which is advantageous when operating a hatchery.

[0028] In an embodiment of the method according to the invention, in the initial incubation phase, a gradient over a time interval of 12 hours is between about 0,05 °F / hour and about 0,16 °F / hour.

[0029] In an embodiment of the method according to the invention, the method comprises predetermining the main incubation period depending on the initial incubation phase. The invention allows some freedom to set a moment of hatching by defining an initial incubation period within the 4 - 8 days and a corresponding main incubation period. This is advantageous when operating a hatchery.

[0030] In an embodiment of the method according to the invention, the method comprises reducing the main incubation period with at least 48 hours compared to industry standard of 21 days. Depending on the duration of the initial incubation phase, the reduction of the main incubating period will vary and may even be about 4 days. In other words, the lengthening of the initial incubation phase does not result in an identical lengthening of the sum of the initial incubation period and the main incubation period. Some lead-time is recovered during the main incubation period.

[0031] In an embodiment of the method according to the invention, the number of poultry eggs comprise long stored eggs. In general, long storage of eggs has a negative effect on hatchability. Another advantage of the present invention is that the negative effect of long storage is reduced. This allows batches of eggs to be set in a wider window of time after lay.

[0032] In this connection, egg storage refers to the following: Between the moment of lay and the start of the incubation process, eggs are stored at a temperature of 20°C or below for several days. This storage is for logistic purposes and aims to complete filling of incubation apparatuses. Egg storage duration may vary. Short storage is storage for 7 days or shorter. Long storage is storage longer than 7 days.

[0033] In an embodiment of the method according to the invention, the multistep egg heating process commences as soon as possible after laying of the number of poultry eggs, preferably within 24 hours after the laying of the number of poultry eggs. Another advantage of the present invention is that it allows for more flexibility in egg planning. In the current industry standard, eggs are stored for 2-4 days after date of lay to stabilize the pH and improve hatchability. Eggs are preferably not stored for more than 7 days as hatchability starts to decrease after that point. With the current invention, eggs can be set for incubation already even on the day of lay.

[0034] In an embodiment of the method according to the invention, the method comprises; providing a temperature control system comprising a heating source, a temperature sensor and a control unit, stepwise increasing a temperature set point of the control unit with temperature set point steps between 0,05 °F / hour and about 0,16 °F / hour.

[0035] Using small set point steps assures that eggs can follow the increase in temperature more easily. This can compensate for differences of eggs in size and composition.

[0036] In an embodiment of the method according to the invention, the method comprises providing a climate chamber and a forced air flow system for uniformly heating the climate chamber and generating an air flow along the number of poultry eggs, and wherein preferably the temperature sensor is positioned downstream said eggs. In an embodiment of the method according to the invention, the method comprises operating the climate chamber at first ventilation conditions during the initial incubation phase and operating the climate chamber at second ventilation conditions during the main incubation phase, wherein the first ventilation conditions and second ventilation conditions are different and wherein ventilation conditions define one or more of CO2 content, ventilation flow rate, humidity. Using different ventilation conditions enables to influence the heat capacity of the number of poultry eggs which in turn can assist the evenly heating from the physiological zero to the incubation temperature during the initial incubation period.

[0037] In an embodiment of the method according to the invention, the method comprises utilizing a heating capacity of the heating source for less than 20 % of the heating capacity during at least 80% of the step of controlled heating the number of poultry eggs in the multistep egg heating process until hatching occurs.

[0038] In an embodiment of the method according to the invention, the physiological zero is between 78 and 90°F, and the incubation temperature is between 98 and 102 °F, preferably about 100°F at the eggshell surface.

[0039] The various aspects discussed in this patent can be combined in order to provide additional advantages.

[0040] Description of the drawings

[0041] The invention will be further elucidated referring to a preferred embodiment shown in the drawing wherein shown in:

[0042] Fig. 1 a graph of the egg multistep heating process according to the invention as well as a prior art industry standard incubation process, and

[0043] Fig 2 shows a detail of the egg multistep heating process according to the invention as well as two prior art temperature profiles. Detailed description of embodiments

[0044] Fig. 1 shows a graph of the egg multistep heating process 2 according to the invention as well as a prior art industry standard incubation process 1. The temperature in °F is shown against time in days. It is clear that in this case the initial incubation period is about 8 days. The sum of the initial incubation period and the main incubation period is about 24 days. It is shown that compared to the industry standard process 1 of 21 days, the egg multistep heating process 2 is only 3 days longer while at the same time the number of poultry eggs enjoyed a slow heating in the initial incubation period of 8 days, much longer than the 3 days increase in lead time. This results in better hatchability and a better chick quality.

[0045] Fig 2 shows a detail of the egg multistep heating process 2 according to the invention as well as two prior art profiles. The detail shown relates to about the first 6 days. It is clear that in this case, the initial incubation period is about 6 days. The industry standard 1 shows fast heating in about 11 hours from the physiological zero to an incubation temperature. The line 4 indicates the start of the incubation period of 21 days that is common in industry. Another prior art process 3 shows a multistep process that heats eggs from the physiological zero to an incubation temperature in about 20 hours.

[0046] It will also be obvious after the above description and drawings are included to illustrate some embodiments of the invention, and not to limit the scope of protection. Starting from this disclosure, many more embodiments will be evident to a skilled person which are within the scope of protection and the essence of this invention, and which are obvious combinations of prior art techniques and the disclosure of this patent.

Claims

Claims1. Method for incubating a number of poultry eggs at a hatchery, the method comprising the step of controlled heating the number of poultry eggs in a multistep egg heating process until hatching occurs, wherein the multistep egg heating process comprises at least;- an initial incubation phase wherein the number of poultry eggs are evenly heated from a physiological zero to an incubation temperature during an initial incubation period of between 4 - 8 days, and subsequently- maintaining the eggs at the incubation temperature during a main incubation period.

2. Method according to claim 1, wherein the initial incubation period is about 6 days.

3. Method according to claim 1 or 2, wherein the main incubation period is between 17 - 20 days.

4. Method according to a preceding claim, wherein the sum of the initial incubation period and the main incubation period is between 23-26 days, preferably about 24 days.

5. Method according to a preceding claim, wherein the multistep egg heating process comprises heating of the number of poultry eggs from a storage temperature to the physiological zero.

6. Method according to a preceding claim, wherein the multistep egg heating process comprises pre-determining a temperature course over time to which the number of poultry eggs should be exposed based on a time of arrival at the hatchery and desired moment of hatching, and subsequently controlled heating the number of poultry eggs according to the temperature course over time.

7. Method according to a preceding claim comprising increasing the temperature during the initial incubation phase with substantially linear progression in an interval of at least 12 hours, in particular in an interval of at least 50% of the initial incubation phase, more in particular during about the entire initial incubation phase.

8. Method according to a preceding claim, wherein in the initial incubation phase, a gradient over a time interval of 12 hours is between about 0,05 °F / hour and about 0,16 °F / hour.

9. Method according to a preceding claim, comprising predetermining the main incubation period depending on the initial incubation phase.

10. Method according to a preceding claim, comprising reducing the main incubation period with at least 48 hours compared to industry standard of 21 days. [4 days]11. Method according to a preceding claim, wherein the number of poultry eggs comprise long stored eggs.

12. Method according to a preceding claim 1- 11, wherein the multistep egg heating process commences as soon as possible after laying of the number of poultry eggs, preferably within 24 hours after the laying of the number of poultry eggs.

13. Method according to a preceding claim, comprising;- providing a temperature control system comprising a heating source, a temperature sensor and a control unit,- stepwise increasing a temperature set point of the control unit with temperature set point steps between 0,05 °F / hour and about 0,16 °F / hour.

14. Method according to claim 13, comprising providing a climate chamber and a forced air flow system for uniformly heating the climate chamber andgenerating an air flow along the number of poultry eggs, and wherein preferably the temperature sensor is positioned downstream said eggs.

15. Method according to claim 13 or 14, comprising operating the climate chamber at first ventilation conditions during the initial incubation phase and operating the climate chamber at second ventilation conditions during the main incubation phase, wherein the first ventilation conditions and second ventilation conditions are different and wherein ventilation conditions define one or more of CO2 content, ventilation flow rate, humidity.

16. Method according to any of claim 13 - 15, comprising utilizing a heating capacity of the heating source for less than 20 % of the heating capacity during at least 80% of the step of controlled heating the number of poultry eggs eggs in the multistep egg heating process until hatching occurs.

17. Method according to a preceding claim, wherein the physiological zero is between 78 and 90°F, and the incubation temperature is between 98 and 102 °F, preferably about 100°F at the eggshell surface.-o-o-o-o-o-o-

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