Winter-incubated goslings are now being sold during the Spring Festival, creating a high demand for fat geese in the market. This trend has been well-received by consumers, and as a result, the entire process of hatching, brooding, and feeding goslings has undergone significant changes. To successfully scale up the incubation of winter goslings, several key technical steps must be followed.
First, the selection of eggs and their storage conditions must be strictly controlled. High-quality eggs are essential to ensure a high hatching rate and survival rate. Eggs should come from healthy, disease-free, and productive geese. When inspecting eggs, they should appear normal, with a medium size, a complete yolk, no floating in the center, clear and transparent albumen, a small air cell, and no movement when shaken. Eggs that are cracked, double-yolked, contaminated, oversized, or too small should be discarded. It's also important to keep eggs clean and fresh, storing them in a dedicated, well-ventilated, and hygienic room. The temperature should be between 10°C and 18°C (with 15°C being ideal), and humidity should stay between 75% and 80%. The maximum storage time is three days, not exceeding five. If stored longer, special conditions are required. Eggs should be turned two to three times daily, and the temperature must not drop below 4°C, as this can drastically reduce the hatching rate. Before incubation, eggs should be disinfected, pre-heated, and re-incubated to ensure optimal results.
Second, proper pre-incubation and temperature control are crucial. Due to the thick shell and high fat and water content in goose eggs, the internal temperature doesn't rise quickly in the first few days. To address this, eggs should be briefly soaked in warm water around 40°C for 4 to 6 minutes before incubation. This helps disinfect and warm the eggs. During the first 10 days after incubation, the egg temperature should be maintained at 38.5°C to 39°C. It's important to distinguish between the incubator temperature and the actual egg temperature—mistaking one for the other can harm the embryo. For example, if the incubator exceeds 42°C but the egg reaches only 39°C, the embryo may fail to develop properly. Similarly, if the incubator drops below 37°C, the egg might still maintain 39°C, causing overheating. Therefore, the correct temperature schedule is: 38.5–39°C for the first 10 days, 37.5–38°C for the next 10 days, and 37–37.5°C for the final 10 days. This "high, medium, low" approach ensures proper development. Regular temperature checks are essential—place your hand near the eggshell; if it feels hot, cool it down using spraying, airing, or ventilation. Maintaining the right temperature is vital for successful hatching.
Third, managing humidity during incubation is equally important. Too much humidity can lead to poor weight loss, making it hard for goslings to break out of the shell. On the other hand, low humidity can cause premature hatching, weak down, and difficulty in hatching. The recommended humidity levels are: 70–75% for the first 10 days, 60–70% for the next 10 days, and 75–80% for the last 10 days. In some cases, it may need to reach 85%. If humidity is too low late in incubation, spray warm water (around 40°C) on the eggs once or twice daily until the humidity returns to normal. Turning the eggs regularly is also necessary. Eggs should be rotated 45 degrees every 2 to 4 hours, ensuring even heat distribution. This prevents adhesion between the embryo and the eggshell, improves blood circulation, and promotes healthy embryonic development. However, in the final stages, turning should stop to allow the embryos to grow and hatch more easily.
Fourth, proper ventilation and oxygen supply are essential, especially in the later stages of incubation. As the embryos grow, their oxygen needs increase. Poor ventilation can lead to carbon dioxide buildup, which harms the embryos and lowers the hatching rate. Eggs should be aired starting 10 days into incubation, every 2 to 3 days (except in summer). This involves cooling the eggs to about 34.5°C for 20 to 30 minutes before returning them to normal temperature. Monitoring the hatching period is also important—goslings typically start breaking out of the shell around day 30 to 31. At this point, they should be moved to an insulated brooding area to continue their growth. With careful attention to each step, the success of winter gosling incubation can be significantly improved.
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