Poultry Hatchery Management & Vaccination Essentials

A hatchery is an installation or building where the hatching of eggs or fish is artificially controlled for commercial purposes.

Hatching in poultry management refers to the production of baby chicks, which takes an average of 21 days (3 weeks) to hatch. During the first 18 days of incubation, the relative humidity should be around 60 percent, and the temperature should be 37.7 degrees Celsius.

During the last three days of optimum hatchability, the humidity should be kept at 70 percent, and the temperature should be lowered to around 36.9 degrees.

The optimum temperature for hatching eggs is 100.5 degrees Fahrenheit, and the humidity should be between 55-57 percent.

The most important goal of any hatchery is to introduce the best quality parent flock with the highest hatchability.

The day-to-day operations of modern commercial hatcheries are therefore an important managerial responsibility. Successful management of eggs and machines is essential.

Hatching management depends on factors such as temperature, humidity, ventilation, egg turning, and sanitation.

Note: The major cause of poor hatching is improper control of temperature or humidity. Maintaining a lower temperature and higher humidity during egg storage can improve the viability of the egg cells and allow them to be stored for a longer time.

The maximum hatchability of the best quality chicks depends on 3 main factors.

1. Good quality, healthy eggs.
2. Successful egg incubation.
3. Efficient egg handling equipment and good operation from egg collection on the supply farm to the distribution of chicks from the hatchery.

Poor egg quality is a big challenge, with many hatcheries placing dirty floor eggs into clean machines due to low egg numbers. This can often result in the infection of chicks on a growing farm and blame directed towards the hatchery.

Poor management of eggs, machines, and chicks has a significant impact on the hatchery's production.

Additionally, such problems are frequently caused by the ignorance and inexperience of workers.

Successful hatchery management can be done by;

1. Taking stock of the temperature.
2. Checking eggshell temperature.
3. Analysis of data.
4. Checking the uniformity of the incubator temperature.
5. Humidity.
6. Chick yield.
7. Hatching time and its importance.
8. Timing optimization.

Factors Affecting Egg Quality in Hatcheries

1. Egg quality is a critical aspect of the successful production of top-quality chicks. A high-quality egg is not just clean and evenly colored, but it must also have the right balance of essential nutrients and water to support the growth and development of the embryo, and it must be free from contaminants and microbial fragments.
2. Good quality eggs come from breeding stock that is in optimal health conditions. Overcrowding, lack of feed and water can lead to stress and reduce egg production efficiency.
3. The nutritional status of the eggs can impact the survival of the embryo during incubation.
4. The health and nutrition of the hens also affect the quality of the eggshells, which, in turn, impacts the weight and hatchability of the eggs into chicks.

Biosecurity and Hygiene Control In Hatcheries.

The chick hatchery should implement natural biosecurity measures to reduce the risk of disease transmission from parent farms to commercial rearing farms. Day-old chicks have limited immunity to common poultry diseases and should not be exposed to them before being vaccinated. The hatchery plays a crucial role in preventing the spread of diseases.

Biosecurity at the hatchery should rest on three main considerations;

1. Isolation of the hatchery from other poultry activity.
2. Control of the movement of traffic entering the premises.
3. Strict hygiene measures.

Hatchery Sanitation

The conditions of heat, humidity, airflow, and egg-holding surfaces in a hatchery create a conducive environment for the growth of organisms such as bacteria and fungi. The contents of the eggs provide a perfect medium for these organisms, making the hatchery susceptible to high levels of disease risk.

Bacterial Infections

The main bacterial infections in chick hatcheries include;

Omphalitis (Navel-ill.)

Omphalitis is an inflammation that occurs due to the incomplete closure of the navel and subsequent bacterial infection. Poor hatchery sanitation and overcrowding in the incubator are the main causes of this condition.

The symptoms of Omphalitis include depression, navel inflammation, and increased mortality in the first two weeks after hatching. Incomplete navel closure can occur due to fluctuations in humidity and exposure to overheating or chilling in newly hatched chicks, allowing for the entry of various bacteria. Omphalitis can be treated with antibiotics.

Aspects to be considered at the hatchery in developing a bio-security program will include;

1. Is the hatchery well separated from other poultry activities?
2. Is there a sound cleaning and disinfectant control program in place?
3. Are the staff members and visitors controlled concerning movement into the hatchery?
4. Is the premise properly fenced off?
5. What control is there on the movement of outside people, such as electricians and outside contractors, especially in terms of tools?
6. Are eggs purchased from a reliable source that is known to be free of diseases that are spread via the egg to the chick?
7. Is the hatchery waste disposed of properly?
8. Is water quality tested regularly?

Poor eggshell quality can also lead to bacterial penetration into the egg. The incubation period for bacteria is 8-24 hours, and the disease can persist for 6-7 days after incubation. The most commonly isolated bacteria in cases of Omphalitis infection are E. coli, Pseudomonas, Streptococcus, Staphylococcus, Salmonella, and Clostridia.

Clinical Signs of Omphalitis (Navel-ill)

1. Chicks are weak.
2. They have large abdomens.
3. They have pasted vents.
4. They lack body tone.
5. Chicks will huddle together, and those severely infected will die in the first week.
6. The mortality rate will vary, but could be as high as 20% in some cases.

Treatment And Control of Omphalitis.

1. Treatment started early in anticipated cases could be considered.
2. The control of this condition is through effective hatchery sanitation, hatchery procedure, breeder flock surveillance, and proper pre-incubation handling of eggs.
3. Severely infected chicks should be culled out earlier.

Salmonella Infection

Salmonella organisms can be found in the digestive tracts of breeding birds and can contaminate the eggshell surface when the egg is laid. Rapid multiplication and transmission of these organisms can occur during hatching and sexing, resulting in high chick mortality. Some strains of Salmonella are also a threat to human health.

Control of Salmonella Infection

1. Testing and possible vaccination of breeder flocks.
2. Introducing salmonella-free birds.
3. Ensure that incoming birds have a good health status on the farm.
4. Restrict access and limit the entry of non-essential workers to the farm.

Fungal Infection

Fungi produce fragments, and infections are usually associated with respiratory problems.

The most common fungus associated with chick hatcheries is Aspergillus.

The symptoms of Aspergillosis include gasping, emaciation, bluish-dark skin, respiratory difficulty, tail bobbing, weight loss, and high mortality.

Various drugs, such as Amphotericin-B and Ketoconazole, can be used to control the disease. Copper sulfate is also an effective treatment for Aspergillosis.

Note:

All birds are susceptible, but chicks in particular are highly susceptible. Mortality will vary and could be 20% or higher. Diagnosis will involve the isolation of the fungus.

The source of the fungal infection could be the breeder farm as well as the hatchery, and in some instances, the rearing house could be the cause of fungal infection (even through feed contamination).

In the hatchery, the areas of possible causes will include: Ventilation ducts, infected eggs, and poor hatchery hygiene.

Note: Certain diseases are vertically transmitted via the egg and chick to the rearing farm, and some of these diseases could be disastrous to the producer.

Diseases vertically transmitted via egg and chick include;

1. Salmonella.
2. Mycoplasma gallisepticum.
3. Mycoplasma synoviae.
4. Lymphoid leucosis.
5. Avian encephalomyelitis.
6. Egg drop syndrome.
7. Chicken anemia virus.
8. Reovirus.

NOTE: The chick hatchery should ensure that the parent farm from where eggs are purchased is regularly tested and certified free from diseases.

Vaccination of Birds

The farmer should keep the following in mind before vaccinating his or her birds;

1. Know which disease conditions can be vaccinated against, and where to source or put the right vaccine.
2. Never vaccinate birds during stress periods.
3. Never vaccinate a few days before and after de-beaking.
4. Transfer, shifting, and grading are all stressful to birds.
5. Extreme environmental temperatures and humidity are also undesirable for vaccination.
6. Do not use metallic drinkers (like Aluminum and Brass containers), especially when the vaccine is given in drinking water.
7. The sterile diluents for reconstruction should be from the same company that sells/ manufactures the vaccine.
8. If the water is too salty, use the eye, nose, or mouth for administration.
9. Never use expired vaccines.
10. Always use the correct recommended route of vaccine administration.
11. The vaccine should be used within the recommended time following the reconstitution of the manufacturer.
12. Water deprivation and heat stress lead to the production of lots of steroids, which suppress lymphocytes that produce antibodies.
13. Poorly fed birds will not have a good immune reaction (antibodies are made of proteins-amino acids).
14. The source of the vaccine should be reliable.
15. Improperly sealed and broken vaccine bottles should not be accepted.
16. Storage and transportation of the vaccine should ensure cold-chain maintenance.
17. Sick birds should not be vaccinated.

Conclusion

In conclusion, successful hatchery management is crucial for the production of high-quality chicks. Factors such as temperature, humidity, ventilation, egg handling, and sanitation play a significant role in achieving maximum hatchability. Poor management can lead to reduced egg quality, bacterial infections, and fungal infections, ultimately impacting the hatchery's production.

Maintaining good egg quality is essential, as it ensures the proper development of the embryo. Factors like breeding stock health, nutrition, and eggshell quality significantly influence egg quality. Implementing biosecurity measures and proper hygiene control in the hatchery helps prevent disease transmission and ensures the health of day-old chicks.

Effective hatchery sanitation is necessary to minimize the risk of bacterial and fungal infections. Diseases such as Omphalitis, Salmonella infection, and Aspergillosis can cause high chick mortality rates if not properly controlled. Vaccination of breeder flocks and ensuring a reliable source of disease-free eggs are important steps in preventing disease transmission.