The transfer of hatching eggs from setters to hatchers is a critical phase in the incubation process, demanding attention to detail and strict adherence to best practices. When mishandled, improper transfer can negatively impact hatchability and chick quality. In this article, we explore common challenges during egg transfer, provide technical advice, and discuss the benefits of modern automation.
Transfer Timing and Environmental Considerations
Typically, hatching eggs are incubated in setters for the first 18 days and are then transferred to hatchers for the final three days of development. The ideal transfer window is between 17 days 12 hours and 18 days 12 hours of incubation. Transferring eggs later than 19 days (456 hours) can disturb the internal pipping process, which is critical to successful hatching. It is important to maintain a stable climate during transfer. It is recommended to have a dedicated room where the transfer of hatching eggs occurs, i.e., not just somewhere in a corridor. We see too often that the rooms where the egg transfer takes place are too cold or that we observe a draft. The transfer room should be kept at around 25°C with minimal drafts.
High airflow over eggs can cause cooling, which may lead to the “head over wing malposition,” where chicks struggle to hatch successfully. Eggs should also be transferred within 20–30 minutes to minimise time outside the controlled environment of the incubator. Make sure that you use hatching baskets that have been thoroughly washed but that are dry!
Manual Transfer vs. Automation
Manual egg transfer methods—such as using hatcher baskets to overturn eggs—are often employed in hatcheries. However, manual handling poses a higher risk of egg cracks (visible), but could also crack the inner membranes. These cracks in the membrane could cause fluid transfer to the air cell, increasing late embryo mortality.
Automation offers significant advantages in this regard, including consistent handling and reduced egg cracking. Modern automated transfer systems use technology like light detection, heat, or heartbeat monitoring to identify infertile or dead eggs. Advanced systems can even detect bacterial contamination in eggs (bangers) and remove them before hatching. However, even with automation, monitoring remains crucial. Malfunctioning sensors or dirty cameras can misinterpret shadows or contaminants, causing improper identification of eggs. Regular maintenance, cleaning, and calibration are essential to prevent errors and cross-contamination.
Candling and Egg Quality Management
Candling during the transfer process is an essential quality control step. Infertile or early dead eggs should be removed to prevent contamination. Hatcheries can choose from manual candling with handheld lights or automated systems. However, even with automation, manual sampling, about three trays per flock per week, provides a secondary check on egg quality.
Clear eggs should be recorded meticulously, and any remaining viable eggs should be transferred to ensure full baskets. Exploders, or rotten eggs, should be handled with care and disposed of in disinfectant to avoid spreading contamination.
Managing Biosecurity and Hygiene
Biosecurity is paramount during the transfer process. Clean and dry baskets are essential for maintaining optimal conditions for the eggs. Dirty or floor eggs, if set, should always be transferred last to reduce contamination risks. If you use them, make sure you place them at the bottom, and make sure you use paper sheets (to minimise leaking and spreading). Automation systems require regular cleaning and disinfecting, particularly transfer heads and suction pipes, which can become a source of cross-contamination if not properly maintained. Hatcheries should perform routine cleaning after each transfer, with a thorough disassembly and deep cleaning of equipment every three to six months, depending on egg quality. Using transparent suction pipes allows for quick visual checks on the cleanliness of equipment.
