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Ostrich Egg Incubation
General Information Ostrich eggs have an incubation period of 39 to 59 days, with an average of 42 days. Incubation and hatching techniques are improving rapidly in the ratite industry, which helps reduce early mortality.
Inadequate ventilation, improper humidity and ill-fitting egg racks have been major problems in the past.
Eggs are turned through a 90 degree rotation four to six times per day and set air cell up.
Suggested temperatures for incubation range from 90 to 98 degrees Fahrenheit, but a temperature range of 96 to 98 Fahrenheit is most common.
Humidity is also very important. Eggs need to lose a certain amount of water during incubation; 13 to 15 percent is optimal.
Humidity and airflow play important roles in the rate of water loss. Humidity settings will vary widely from one geographic region to the next, but usually range between 10 and 30 percent.
Checking the Eggs Egg weight loss is determined by weekly weighing. Based on egg weight loss, humidity adjustments can be made in the incubator. Good record keeping is very critical.
Candling of eggs is usually done at weekly intervals to identify infertile or dead eggs. It is also performed prior to transferring the eggs to the hatcher.
Eggs are moved to the hatcher when they have internally pipped. Internal pipping usually occurs 24 to 48 hours before hatching. Hatcher temperatures are usually 1 to 2 degrees lower than incubation temperatures and the humidity slightly higher.
Percent hatchability, or the number of chicks hatched divided by the number eggs set, is around 70 percent on average. Ostriches On Line will train you to maintain levels in excess of 85 - 90%. Some of these eggs will be infertile; some will die during incubation; and some will fail to hatch.
Again, it is very important to keep good records because specific problems are often associated with embryonic death at various points in incubation.
Hatching Hatched chicks are removed from the hatcher when dry. At birth all chicks should receive a good serving of probiotics and Microbials to help develop good strong growth and introduce beneficial bacteria.
Chicks are unable to thermo regulate at hatch and must have an external source of heat.
At hatch, supplemental heat should be 90 to 95 degrees Fahrenheit. The temperature can be dropped 5 degrees every 2 weeks and supplemental heat removed at 16 to 24 weeks.
The heat source should be large enough for all the chicks to get around it. Also, the pen area should be large enough that the chicks can get away from the heat to avoid overheating.
Incubation Methods There are two main methods of incubation for domestic ostrich production, natural and artificial. Many African ostrich producers prefer natural incubation because they feel chicks hatched with artificial incubation are not as healthy.
This is probably true, since under natural conditions only the strongest chicks survive; however, fewer chicks survive under natural incubation. Also, allowing ostriches to sit on eggs for up to six weeks can cause strain on the birds and deteriorate their condition.
Both male and female ostriches share sitting responsibilities, usually the male at night and the female during the day. If the hen is allowed to sit on the eggs, she will normally lay about one egg every other day for a total of 12 to 15 eggs.
The nest will generally be a shallow depression in the ground. It is possible to enhance the nest by digging a small hole next to the nest, filling it with coarse sand, and building a small bank around it.
Producers in the commercial and slaughter market usually practice artificial incubation. Producers generally feel there is too much investment in the birds and eggs for natural incubation.
Egg Handling Greater egg production should result if eggs are removed from the nest each day. If artificial incubation is used, eggs should be gathered twice daily, stored with large ends up or on their sides, cooled to 65 to 70 Fahrenheit, and placed in the incubator within 2-to-4 days.
If eggs are not incubated within 10 days, hatchability usually declines. Eggs should be turned 3 times daily prior to being placed in an incubator.
Only clean, sound eggs should be incubated. Dirt and manure should be gently scraped off or removed with sandpaper. Eggs should not be wiped with a cloth as this could force bacteria deeper into the pores of the egg shell, increasing chances of infection.
If eggs must be washed, use water containing a sanitizing agent, with water temperature maintained 10 Fahrenheit warmer than the eggs. Sanitizing agents suitable for use on ostrich eggs include ammonium compounds or compounds containing chlorine, iodine or synthetic phenol.
Water should be changed frequently to prevent spreading of bacteria. Improper cleaning is worse than no cleaning at all. Latex gloves should be worn when handling eggs to prevent oil on skin from penetrating the shell.
Incubation Equipment Good quality incubators and hatchers are necessary. Other than birds themselves, incubators and hatchers should represent the greatest monetary investment.
Ostrich eggs need to be incubated for 42 days. Unless otherwise specified by the manufacturer, the eggs should be incubated at 97.5 to 98.5 Fahrenheit. Relative humidity should be kept at 35 to 40 percent through day 40 (beginning of pipping), after day 40, humidity should be kept at 83 to 88 percent.
Fertile eggs should begin to hatch on the 42nd day. Chicks will usually hatch without assistance within 12 hours after they first pip (break) the shell. Chicks should not be removed prematurely as blood vessels may break, or if not given sufficient time to struggle, the yolk sac may not be drawn into the chick's body.
If a chick has not hatched after 20 to 30 hours and appears weak, carefully remove a few pieces of shell. Be sure to remove pieces of shell which are cutting the chick's bill.
After the chicks have hatched, let them dry for 3-to-4 hours in the brooder (90 to 95 Fahrenheit). After the chicks have dried sufficiently, place no more than 3 birds in a 4 foot by 5 foot pen and provide them with a good serving of probiotics to help develop early growth.
General Information Ostrich eggs have an incubation period of 39 to 59 days, with an average of 42 days. Incubation and hatching techniques are improving rapidly in the ratite industry, which helps reduce early mortality.
Inadequate ventilation, improper humidity and ill-fitting egg racks have been major problems in the past.
Eggs are turned through a 90 degree rotation four to six times per day and set air cell up.
Suggested temperatures for incubation range from 90 to 98 degrees Fahrenheit, but a temperature range of 96 to 98 Fahrenheit is most common.
Humidity is also very important. Eggs need to lose a certain amount of water during incubation; 13 to 15 percent is optimal.
Humidity and airflow play important roles in the rate of water loss. Humidity settings will vary widely from one geographic region to the next, but usually range between 10 and 30 percent.
Checking the Eggs Egg weight loss is determined by weekly weighing. Based on egg weight loss, humidity adjustments can be made in the incubator. Good record keeping is very critical.
Candling of eggs is usually done at weekly intervals to identify infertile or dead eggs. It is also performed prior to transferring the eggs to the hatcher.
Eggs are moved to the hatcher when they have internally pipped. Internal pipping usually occurs 24 to 48 hours before hatching. Hatcher temperatures are usually 1 to 2 degrees lower than incubation temperatures and the humidity slightly higher.
Percent hatchability, or the number of chicks hatched divided by the number eggs set, is around 70 percent on average. Ostriches On Line will train you to maintain levels in excess of 85 - 90%. Some of these eggs will be infertile; some will die during incubation; and some will fail to hatch.
Again, it is very important to keep good records because specific problems are often associated with embryonic death at various points in incubation.
Hatching Hatched chicks are removed from the hatcher when dry. At birth all chicks should receive a good serving of probiotics and Microbials to help develop good strong growth and introduce beneficial bacteria.
Chicks are unable to thermo regulate at hatch and must have an external source of heat.
At hatch, supplemental heat should be 90 to 95 degrees Fahrenheit. The temperature can be dropped 5 degrees every 2 weeks and supplemental heat removed at 16 to 24 weeks.
The heat source should be large enough for all the chicks to get around it. Also, the pen area should be large enough that the chicks can get away from the heat to avoid overheating.
Incubation Methods There are two main methods of incubation for domestic ostrich production, natural and artificial. Many African ostrich producers prefer natural incubation because they feel chicks hatched with artificial incubation are not as healthy.
This is probably true, since under natural conditions only the strongest chicks survive; however, fewer chicks survive under natural incubation. Also, allowing ostriches to sit on eggs for up to six weeks can cause strain on the birds and deteriorate their condition.
Both male and female ostriches share sitting responsibilities, usually the male at night and the female during the day. If the hen is allowed to sit on the eggs, she will normally lay about one egg every other day for a total of 12 to 15 eggs.
The nest will generally be a shallow depression in the ground. It is possible to enhance the nest by digging a small hole next to the nest, filling it with coarse sand, and building a small bank around it.
Producers in the commercial and slaughter market usually practice artificial incubation. Producers generally feel there is too much investment in the birds and eggs for natural incubation.
Egg Handling Greater egg production should result if eggs are removed from the nest each day. If artificial incubation is used, eggs should be gathered twice daily, stored with large ends up or on their sides, cooled to 65 to 70 Fahrenheit, and placed in the incubator within 2-to-4 days.
If eggs are not incubated within 10 days, hatchability usually declines. Eggs should be turned 3 times daily prior to being placed in an incubator.
Only clean, sound eggs should be incubated. Dirt and manure should be gently scraped off or removed with sandpaper. Eggs should not be wiped with a cloth as this could force bacteria deeper into the pores of the egg shell, increasing chances of infection.
If eggs must be washed, use water containing a sanitizing agent, with water temperature maintained 10 Fahrenheit warmer than the eggs. Sanitizing agents suitable for use on ostrich eggs include ammonium compounds or compounds containing chlorine, iodine or synthetic phenol.
Water should be changed frequently to prevent spreading of bacteria. Improper cleaning is worse than no cleaning at all. Latex gloves should be worn when handling eggs to prevent oil on skin from penetrating the shell.
Incubation Equipment Good quality incubators and hatchers are necessary. Other than birds themselves, incubators and hatchers should represent the greatest monetary investment.
Ostrich eggs need to be incubated for 42 days. Unless otherwise specified by the manufacturer, the eggs should be incubated at 97.5 to 98.5 Fahrenheit. Relative humidity should be kept at 35 to 40 percent through day 40 (beginning of pipping), after day 40, humidity should be kept at 83 to 88 percent.
Fertile eggs should begin to hatch on the 42nd day. Chicks will usually hatch without assistance within 12 hours after they first pip (break) the shell. Chicks should not be removed prematurely as blood vessels may break, or if not given sufficient time to struggle, the yolk sac may not be drawn into the chick's body.
If a chick has not hatched after 20 to 30 hours and appears weak, carefully remove a few pieces of shell. Be sure to remove pieces of shell which are cutting the chick's bill.
After the chicks have hatched, let them dry for 3-to-4 hours in the brooder (90 to 95 Fahrenheit). After the chicks have dried sufficiently, place no more than 3 birds in a 4 foot by 5 foot pen and provide them with a good serving of probiotics to help develop early growth.