Pheasant hatching eight points
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August 15 13:24:19, 2025
Selecting high-quality eggs is the first step in successful hatching. It's best to use preserved eggs within two weeks for optimal results. The eggs should be normal in shape, of moderate size, uniformly thick, and have a consistent color with a bright appearance. The shorter the preservation time, the higher the chance of successful hatching.
Disinfection is crucial before incubation. A common method is fumigation: 15 grams of potassium permanganate and 30 ml of formalin per cubic meter of space. This should be done at a temperature between 25°C and 30°C for about 20 minutes. Disinfection is typically carried out in a sterilizer to ensure a clean environment for the eggs.
Temperature control is one of the most critical factors during hatching. The temperature should be adjusted based on the embryo’s development stages. Initially, a slightly higher temperature is needed, then gradually lowered. During the hatching period, it should be slightly increased again. The recommended temperatures are as follows:
- Preheat eggs for 6–8 hours before hatching, maintaining an egg temperature of 36°C–38°C.
- Days 1–7: 38.8°C–39.2°C.
- Days 8–14: 38.5°C–38.8°C.
- Days 15–20: 38°C–38.5°C.
- Days 21–24 (hatching period): 38.5°C–39°C.
Humidity also plays a vital role throughout the incubation process. Too low humidity can cause the embryos to stick to the shell, making hatching difficult. Too high humidity may lead to poor yolk absorption, resulting in weak or dead chicks. The ideal humidity levels are:
- Early stage: 60%–65%.
- Middle stage: 55%–60%.
- Late stage: 60%–68%.
- Hatching period: 70%–75%.
Egg turning is essential to ensure even heating. Eggs should be turned manually or naturally, starting from the second day of incubation, every 2–4 hours, rotating them 180 degrees. The turning process stops on the 21st day.
Air drying is another important step. In the latter part of the incubation, eggs should be dried at around 38.8°C. For the first 16 days, dry once daily; for days 21–24, dry twice daily. The drying time can be adjusted depending on the situation. Once the temperature drops to 35°C, incubation resumes.
Spraying water is a key technique to improve hatching success. It helps make the eggshell brittle, which is especially important for pheasant eggs, which have a thick shell. Spray water once daily for 21–24 days, using water at about 35°C. After the water dries, continue incubation. Repeated spraying and confinement help harden the shells, making it easier for the chicks to hatch.
Monitoring is essential. During the first 6–8 days of incubation, check for fertilization. Fertile eggs will show a red, blood-like spot visible under light, while non-fertile eggs remain unchanged. Remove any unfertilized or weak eggs promptly. The number of eggs depends on specific conditions, but the main goal is to monitor embryo development and identify any dead embryos early.