Day 1: After 24 hours of incubation, the blastoderm will become bigger and thicker, and the bright and dark areas will become bigger at the same time. The oval shield on the yolk is called the embryo shield, which is the embryo area of the future.

The next day: the blastoderm doubled in size and was surrounded by red blood vessels, which are the marginal blood vessels of the embryo-marginal sinus yolk sac circulation. There is also a curved transparent body-embryo in the center of the blastoderm, and a beating little red dot can be seen in the transparent body, which is the primitive heart.

Day 3: From the first day of incubation, the water in protein moves to the yolk through the semi-permeable yolk membrane, which greatly increases the water content in the yolk. The fresh water is not completely fused with the yolk liquid, and mainly exists in the embryonic area. Embryos and extended yolk sac blood vessels are like mosquitoes, and white-shelled eggs can see mosquito-like blood vessel areas through light.

Day 4: The yolk volume continues to increase, and the color will fade. The yolk sac blood vessels surround nearly one third of the yolk. Due to the pressure of liquefaction and expansion of yolk, the blood vessels of yolk sac are tightly attached to the inner shell membrane and can exchange gas with the outside world. When the egg is illuminated, the yolk does not rotate, and the blood vessels of the embryo and yolk sac are like spiders, also called "little spiders".

Day 5: There is a transparent blister around the embryo, commonly known as amniotic membrane. Amniotic membrane is filled with amniotic fluid, embryo body bends, and melanin is deposited in eyes. The yolk sac has surrounded half the yolk, and when the egg is illuminated, it can see the shadow of the eye, commonly known as "single bead" or "dark circles". The allantois can already be seen by naked eyes, and its diameter is about 6 mm.

On the sixth day, the allantois grows rapidly, about 4 times a day, and the vascular system of the allantois develops rapidly, covering amniotic membrane and part of yolk, but thinner than yolk sac; The blood vessels of yolk sac are distributed in more than two thirds of yolk area. Embryos have begun to have the shape of wings and legs. According to the eggs, there are two small circles on the head and trunk.

Day 7: The egg yolk reaches its maximum volume and will gradually shrink in the future. Although the yolk sac has also enlarged, a quarter of the yolk is still uncovered. The allantois increased by about two times compared with the sixth day; The appearance of the fetus has the characteristics of birds, the ratio of head to eyes is quite large, the differentiation of front and rear limbs is obvious, the transparency of the fetus has begun to decrease, and the embryo lies across the amniotic fluid.

Day 8: The allantois doubled compared with the day 7, and almost surrounded the yolk sac. The 4th to 8th day is the first stage of allantoic development, and the embryo changes from yolk sac respiration to allantoic respiration. The fetal appearance development tends to be perfect, the upper beak is white, the broken shell teeth are obviously visible, the chest and abdomen are not closed, and the heart, liver and stomach are exposed outside the body cavity.

Day 9: The allantois develops rapidly towards the lower end along the intima, surrounding the fetus and yolk, and also surrounding some eggs. The transparency of fetal skin is reduced, and there are neat dots on the skin surface, which are primitive feathers. The chest and abdomen have been closed, and organs such as heart, liver and stomach have been sealed in the body cavity.

Day 10: The allantois developed rapidly to the lower end of the embryo back and gradually surrounded protein. After 10 days of incubation, the allantois was gradually surrounded to the small end, but it was not closed yet. The feather primordia of the skin are all over the body, and the tips of wings and legs are slightly exposed. The fetus is located near the air chamber.

Day 1 1 day: Because the allantois completely surrounds the yolk, embryoid, protein and allantoic blood vessels have been anastomosed at the small end, which is the 10 day and a half after hatching, and this phenomenon is called "closure" according to egg inspection. The second stage of allantoic development is from day 8 to day 1 1. The closure of allantois is of great significance. Only when the closure is perfect can the fetus swallow protein.

Day 12: There is a small hole at the protein end of the allantois, which seems to be too slow for embryo development on day 12. Due to individual differences, this situation is not uncommon. The short feathers of chicken embryos have been keratinized with claws. The protein is yellowish brown and sticky, forming serous amniotic tube.

Day 13: Amniotic tube is a long and thin channel to transport protein to the amniotic cavity of plasma. Due to the wrapping and contraction of the allantois, mucin continuously enters the amniotic cavity like toothpaste and mixes with amniotic fluid. This amniotic fluid containing protein is called protein amniotic fluid, and the fetus begins to swallow a lot of protein amniotic fluid.

Day 14: The blood vessels of the allantois fully developed and cling to the shell membrane, and carbon dioxide and water vapor are discharged through the inner shell membrane and eggshell, and oxygen is inhaled; The allantoic fluid increases, mainly around the amniotic membrane, with vigorous metabolism and rapid fetal weight gain.

Day 15: The protein surrounded by allantois decreased. From the point of view of embryo eggs, the bright part of small head decreases, and the shadow part of embryo body and yolk increases. Fetal feathers grow rapidly, the length of neck feathers reaches 12 mm, feathers in all parts of the body grow neatly, and gaskin and toes begin to form scales.

Day 16: The protein surrounded by allantoic fluid gradually decreased, and the color of allantoic fluid became mixed. A small amount of urate is accumulated by swallowing white and increasing embryonic metabolites, and the excreted urate is stored in allantoic fluid. Fetal weight continues to increase, feathers become longer and richer, and the length of neck feathers reaches15 mm.

Day 17: This is a cooked whole embryo, and the allantois has been stripped. After incubation 17 days, protein was basically transported to the amniotic cavity, and the fetus was still surrounded by protein's amniotic fluid. The development of fresh muscle stomach, appearance and feathers of fetus is not much different from that of hatched chicks. The third stage of allantoic development is from the day 12 to the day 17. The closure of allantoic leads to the complete swallowing of protein by the fetus.

Day 18: After swallowing the remaining protein amniotic fluid, the allantoic fluid decreased, the air chamber increased, the allantoic fluid thickened and contracted, and the whole embryo was easy to peel off from the eggshell membrane, with urate precipitation on three sides.

Day 19: As the air chamber continues to expand, allantoic fluid and amniotic fluid continue to decrease, sodium citrate deposition increases, and the blood vessels in the allantoic cavity are bright red, indicating that the allantoic cavity still has the function of a respiratory organ. On day 19 of incubation, wings can be seen in the air chamber, and the beaks of a few chicks have penetrated the inner shell membrane to reach the air chamber. You can hear the chirping of chickens.

Twenty days: a lot of pecking should start on the twentieth day. The chick's beak has penetrated the air chamber, then the shell membrane is cut with shell-breaking teeth, and then the eggshell is broken outward with its beak.

Day 2 1 day: After pecking the eggshell, the chicks can breathe directly outside. At this time, the allantoic membrane began to shrink, but the blood vessels were still working. Most of the yolk is gathered in the abdominal cavity, and only a small part is exposed outside the abdomen.

Day 22: On the 20th day, the chicks have hatched, and a large number of chicks hatched in the first half of the 2nd1day.

Hatching: The newly hatched chicks are soaked in amniotic fluid and can't move. In a good environment, their feathers are dry and fluffy, lively and active, and good at making sounds. At this time, they can be taken out of the incubator.

Hatching technology of chicken;

In the process of raising chickens, hatching technology is indispensable. But some people will say that I hatched without learning this, but don't forget. Is your survival rate high? Every step you do is so precise. I don't think anyone would dare to say that, because everything in the world is not so perfect.

(1) The first thing to do before hatching is the selection of eggs. So how do you choose eggs? First of all, choose eggs within a week (preferably 3-4 days).

(2) Do you need to do some disinfection before hatching? Generally, there are two disinfection methods.

One is disinfection with potassium permanganate and formalin (its dosage is 15g potassium permanganate and 30ml formalin /m3 _), and the other is bubble cleaning disinfection.

(3) Pay attention to the control of temperature and humidity during incubation. I want to do the most basic things mentioned above, so that you can safely hatch chickens, but don't forget that the source of eggs is good.

There are two periods in the incubation of eggs that cannot be ignored. During the whole incubation period, eggs need to be operated and managed by witnesses. However, according to the characteristics of embryo development, there are two key stages, namely 1-7 days embryo age and 18-2 1 day embryo age. In the hatching operation, we should try our best to create hatching conditions suitable for embryo development in these two periods, that is, to grasp the main contradiction between improving hatching rate and chick quality. Generally, pay attention to heat preservation in the early stage and ventilation in the later stage. 1 day embryo age ~7 days embryo age.

In order to improve the culture temperature and shorten the time to reach the appropriate culture temperature as soon as possible, the following measures are taken:

Preheating eggs before hatching is not only beneficial to the awakening and vitality of chicken embryos, but also can reduce the temperature drop in the incubator and shorten the heating time. After incubation 1 ~5 days, close all air inlets of the incubator. When using formalin and potassium permanganate to disinfect the eggs in the incubator, it should be carried out after condensation and drying on the surface of the eggshell, and embryonic eggs with an embryo age of 24-96 hours should be avoided.

Don't take pictures of eggs before 5 days of embryo age, so as to avoid the temperature of incubator and egg surface dropping sharply. The whole batch of eggs should be taken after 5 days of embryo age. In addition, the broken eggs should also be removed.

Increase the ambient temperature of the incubator. Avoid long-term power outages. In case of power failure, in addition to raising the temperature of the incubator, water can be heated in the water tray. 18 embryo age ~2 1 embryo age chicken embryo age 18 embryo age ~ 19 embryo age is the transition period from membrane respiration to lung respiration on 06-06-30, with the rapid increase of oxygen demand and high embryo temperature. Moreover, with pecking and hatching, pathogenic microorganisms in the shell spread rapidly in the incubator, and ventilation is needed during this period. In order to solve the problems of oxygen supply and heat dissipation.

The following measures should be taken.

Avoid moving embryos to the incubation tray at 18. Transplantation can be carried out at the embryo age of 17 days or at the embryo age of 19 days in advance. When pecking and hatching, increase humidity and reduce temperature at the same time. On the one hand, it can prevent the evaporation of water in the egg from accelerating when pecking the shell, which is not conducive to breaking the shell and hatching. On the other hand, it can prevent the young birds from dehydration, especially when the incubation time is long, and it is more important to improve the humidity.

While increasing humidity, it should be reduced. At the same time, the hatching temperature of larvae should be avoided. When the embryo age is from 19 to 2 1 day, the temperature of the incubator generally does not exceed 37℃~37.5℃. During incubation, the relative humidity increased to about 70%~75%.

Pay attention to ventilation and increase ventilation if necessary. Ensure the normal power supply, even if the power is cut off for a short time during this period, the impact on the incubation effect is not small. In case of power failure, the emergency measures are: open the door, turn the plate up and down, and measure the egg temperature with a thermometer. At this time, the temperature displayed by the door thermometer can never represent the temperature in the incubator.

The time for picking chicks is generally 60%~70% when chicks are hatched and their villi are dry. Before that, just pick empty eggshells. After hatching, the unhatched eggs are moved to the top of the hatching device for hatching. Finally, pick 1 chicken and sweep the plate.

Chickens have phototaxis, and the hatched chicks will squeeze into the hatched tray. It is not conducive to the hatching of other embryos and eggs. So the observation window should be shaded to keep the hatched chicks quiet.

Prevent chickens from dehydration. Dehydration seriously affects the survival rate of chicks and is irreversible. Therefore, chicks should not be kept in the chick processing room for a long time, and chicks can't come out at the same time. Even if it is neat, the time difference between the earliest and latest chicks is about 32 hours, and with a series of work after hatching, such as grading, injection and identification, the time is even longer. So from hatching to feeding, it hatches early.

It may have been nearly 48 hours, so it should be delivered to the brooding room or to the users in time.

Refer to Baidu Encyclopedia for the above content? Chick hatching technology