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Tips on Still-Air Incubators

Still-air incubators, which are also referred to as brooders, are useful in bringing fertilized eggs that are not protected by a mother's warmth during natural incubation to successful completion of gestation and live birth. Incubator operators must take several precautions to maintain ideal brooding conditions within the incubator to ensure a successful hatch.
  1. Incubator Location

    • It is critical to keep the environment surrounding the incubator as consistent as the conditions within the incubator. Choose a room that maintains a constant temperature between 70 and 80 degrees F with fresh air. The incubator is designed to alter room temperature to the desired internal temperature, but its range is limited, so a room temperature below 60 degrees F or above 80 degrees F will cause the incubator to become too cold or too warm to keep the eggs at an ideal temperature. Direct sunlight should never strike the incubator, so a well-ventilated basement is typically a good choice.

    Moisture

    • It is important to supply adequate moisture to the incubator environment to prevent the natural moisture within the egg from drying out. If the incubator is kept in a damp climate, the room's moisture level may be high enough to maintain natural egg moisture without additional intervention. If the air space is too large, it will be necessary for the operator to add water to the small inner trough at the bottom of the incubator twice a week. The water will create a humid environment within the incubator.

    Temperature

    • The thermometer should be placed on the right side of the incubator floor against the rim facing the center of the incubator so it can be viewed through the window. This position is ideal when using an automatic turner. The temperature inside the incubator should remain between 94 degrees F and and 100.5 degrees F, depending on the season and the size of the eggs. Ducks must be kept at the minimum temperature, while chickens and geese require the warmest air.

    Egg Turning

    • Eggs can be turned manually or automatically. If turning the eggs by hand, wear vinyl gloves as natural skin oils will clog egg pores. Rotate eggs three times daily by removing the center dozen and rolling the remaining eggs toward the middle with the palm of one hand. Replace eggs around the outer circle of the newly-centered eggs and avoid overcrowding. To use an automatic turner, set it on the incubator floor with the motor side toward the back before adding the eggs. It should complete a full rotation once every four hours.

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