![]() ![]() ![]() Evaporation from the eggs - and thus weight loss - is mainly a physical process, driven by differences between internal and external vapour pressures. Since eggshell is porous, the release of (water) vapour from the egg starts immediately after laying, continuing throughout egg handling, storage and the incubation of the eggs. ![]() Hatching egg weight loss is a result of the continuous evaporation of water from the eggs - and inseparable from the function of ventilation, which facilitates the removal of moisture from the incubator. It is generally accepted that eggs should lose 11-13% of initial weight during the first 18 days of incubation, for optimum hatchability and chick quality. The latter may affect hatchability and chick quality, because the very dry atmosphere during the final days in the setter will force evaporation from the allantois cavity and embryonic tissues like the skin and legs. This is especially true in climates typified by high humidity.įor optimum chick quality, high (above 75%) relative humidity during the first seven to 10 days should be avoided, because this forces compensatory weight loss during the last days of incubation through low settings (40% or less) of relative humidity. However at the same time, hatchery managers are aware that total weight loss may be challenged if ventilation is closed for too many days, with the result that relative humidity levels become too high. ![]()
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