Propagation Of The Houbara Busta by Saint

Author:Saint [Saint]
Language: eng
Format: epub
Tags: Social Science, Anthropology, General, Regional Studies
ISBN: 9781136164972
Google: KZYrBgAAQBAJ
Publisher: Routledge
Published: 2013-10-28T04:53:08+00:00

Figure 6.1 Apparatus for recording incubation parameters

A cold egg should not be brought up to incubating temperature too suddenly. If the eggs are cold when collected, we let them adjust to room temperature over a period of two hours, at 22.5°C. They are then weighed and placed in a pre-incubator, which is set to operate at 30°C; the eggs are brought up to this temperature over a two-hour period. This procedure also avoids potential adverse affects caused by introducing a cold egg into a warm incubator, thus changing the conditions within the incubator. After the four-hour adjustment period the eggs are placed into a ‘dry’ incubator, operating at 37.6°C, and with a humidity of less than 30 per cent. If the eggs are collected ‘hot’, they can be placed directly into the incubators, after the disinfection procedure.

Humidity is controlled by placing none, one, or two glass dishes of water on the floor of the incubators; these provide humidities of about <30 per cent (‘dry’), 45 per cent and 60 per cent respectively. Eggs are transferred between incubators set at different humidities, to achieve a rate of mass loss that tracks that plotted for naturally incubated eggs. Egg-turning is carried out automatically every hour.

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