The African ostrich, the largest bird species in the world, can reach a height of up to 2.6 meters and weigh as much as 130 kilograms. These birds are not only fascinating for their size but also increasingly important in modern poultry farming. Countries such as the United States, Canada, the United Kingdom, and China have started raising ostriches for meat, feathers, and leather. This article provides an in-depth look at the hatching techniques used in African ostrich breeding.
1. **Egg Collection and Storage**
Ostriches typically begin laying eggs about a week after mating, and it's common for the first few eggs to be infertile. Therefore, it's crucial to select eggs from healthy, high-quality birds. When collecting eggs, avoid those that are thin-shelled, cracked, or contaminated. Also, discard eggs that are too large, too small, or oddly shaped. Freshly laid eggs should not be incubated immediately; instead, they should be stored for at least 24 hours, ideally no longer than six days. The ideal storage temperature is around 15°C. If storage exceeds six days, the temperature should be lowered further. Maintain a humidity level of 70% to 80% and ensure proper ventilation. Eggs should be stored with the pointed end down and turned once daily to prevent the yolk from sticking to the shell.
2. **Sanitation and Disinfection Measures**
Maintaining a clean environment is essential for successful hatching. The egg storage area should be disinfected every two days, with a thorough cleaning every two weeks. Fumigation using formalin solution is recommended. When collecting eggs, use sterile gauze to handle them and send them directly to the incubator. A common disinfectant mixture includes 42 ml of formalin and 21 grams of potassium permanganate per cubic meter, fumigated for 30 minutes. If fumigation isn't possible, wipe the eggs with a disinfectant-soaked cloth before placing them in the incubator. Before incubation, gently soak the eggs in a disinfectant solution (not exceeding 40°C), dry them with sterile gauze, and then proceed. The incubator floor should be wiped with disinfectant every two days, while walls and ceilings should be sprayed monthly. Before each batch, thoroughly clean and fumigate the incubator to prevent contamination.
3. **Hatching Conditions**
3.1 **Temperature Control**
The ideal incubation temperature is between 36.5°C and 37°C, depending on the room temperature. For constant temperature incubation, maintain 37°C when the room is between 18°C and 25°C. In variable temperature methods, adjust the temperature to 36.5°C during early stages, 36°C in the middle, and 35.5°C in the later stages. Relative humidity should be adjusted accordingly—22%, 23%, and 25% respectively. Using different egg sizes (large, medium, small) can help improve hatching success.
3.2 **Humidity Management**
For constant temperature incubation, keep the initial humidity between 20% and 25%. As the incubation progresses, increase the humidity to 30%–40% to support embryo development. However, excessive humidity in the final stages may lead to weak shells and difficulty in hatching.
3.3 **Ventilation and Egg Turning**
Proper ventilation is critical for oxygen supply and removal of carbon dioxide. Ostrich eggs have thick shells, so regular turning is necessary to prevent the embryo from adhering to the shell. Turn the eggs every 2 to 3 hours, rotating them by 90° to 110° to ensure even development.
3.4 **Correct Incubation Procedure**
When placing eggs in the incubator, always position them with the pointed end down. Separate eggs based on collection time and storage period, and keep detailed records to avoid mixing batches. During hatching, turn the eggs regularly and follow a structured process: selection → disinfection → storage → incubation → hatching → chick care. This ensures a safe and efficient hatching environment while minimizing the risk of cross-infection.
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