Eggs for incubation.

Selection of eggs.

How to select eggs for incubation correctly?

At home eggs for incubation are selected first of all judging by the way they look. At this are rejected the eggs that have a wrong form (elongated, pear-shaped, almost subcircular), defects of an eggshell (cracks, chalky bumps, asperity, nodes in the midsection), the mass that is much less than the average one for this flock of layers and the eggs with two yolks (experienced poultry keepers distinguish them by their form and size).

Besides, for the selection the ovoscope is used. During transillumination are taken into account the dimensions, location and position of the air chamber, the state of chalazas and the yolk, the availability of inclusions in the egg, how mottled the eggshell is and the availability of incisures on it.

Incubated are eggs of the correct form and with clean and smooth eggshell. The air chamber should be located in the blunt end of an egg or be displaced a little aside. The yolk in a good egg is positioned in the centre but it can be positioned a little closer to the air chamber.