The normal shape of the egg is ovoid, and the egg shape index is between 0.72 and 0.76. Long, round, sharp, medium, or large, extra small, etc. cannot be used.
Eggs from the source of eggs must be from high-yield, health and disease-free, feeding and management is correct, the appropriate proportion of the breeder of chickens in order to ensure a higher fertility rate and hatching rate.
Egg necropsy Each batch can be randomly selected several eggs, open the egg into a flat glass container, fresh protein is thick, egg yolk bulge, protein is not fresh thin, egg yolk is relatively flat.
The fresher eggs that are used to hatch fresh eggs are better and fresher. With the extension of preservation time, the hatching rate of hatching eggs will gradually decrease. Eggs cannot be washed with water. After washing, the surface of the egg is washed off and the micro-organisms easily invade into the interior to cause deterioration. The water in the egg is also easy to evaporate.
The internal quality is better. The internal quality of the eggs can be checked by the light. Where the sticky shell, scattered yellow, and egg yolk have high mobility, there are air bubbles in the eggs, the air chamber is lopsided, the air chamber flows, and the air chamber is in the middle or in the small head of the egg. .
Egg Size Egg size should be moderate, too large or too small eggs can not be used. Egg weight for egg-type chickens: 52 grams in the first 12 weeks after starting production, and 55 grams or more in the following 12 weeks; weight of eggs for meat-type chickens: 50 grams in the first 12 weeks and 52 grams or more in 12 weeks, regardless of egg type Or meat type can not exceed 65 grams.
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