From 69 to 100 °F in two stages

The uniform airflow in the incubator ensures that the eggs are warmed gradually. HatchTech uses a two-stage process in which the eggs are warmed from 69 to 85 °F for five hours, and then from 85 to 100 °F for a further five hours – a unique concept within the global poultry industry. A crucial component is the Uniform Embryo Activator (UEA).

The sensor-controlled UEA adjusts the airflow in the incubator to make sure that all eggs are warmed evenly throughout the unit. The UEA also guarantees an ideal linear warming process for the eggs. In contrast to a widely used technique which raises the temperature in the incubator to the requisite level as quickly as possible.

Trials comparing the two warming profiles have shown that the HatchTech method produces 1.0% more hatched eggs averaged over all ages of breeders. A significant difference in performance and hatchability.

Energy balance is crucial for development

The eggs are stored at 69 °F, which maintains their internal metabolism at a low level. Cells invariably die in the egg during storage. Clearing up these cells takes energy, which the embryo cannot then use for its development. On top of this, the low temperature supplies little additional energy.

Rapid warming in the incubator requires the embryo to develop quickly. But the energy it needs is available in limited supply and it takes time to start up the embryo’s metabolism. The gradual warming of eggs in the unique HatchTech concept gives the embryo the time it needs, resulting in a better division of energy between the clearing of dead cells and embryo development. This gradual approach leads to higher hatchability. 

Lower chick mortality

Higher hatchability equals higher profits, but they say nothing about the quality of the chicks. HatchTech aims to deliver chick quality. For this reason, we are conducting research to investigate whether even slower second-stage warming (from 85 to 100 °F) affects the chicks’ chances of survival. We are looking at factors such as navel quality. Higher rates of closed navels in the last incubation stage lead to lower first-week chick mortality. A poorly closed navel gives bacteria a better chance of entering the body. By taking an even more gradual approach, HatchTech is aiming for enhanced uniformity in the chicks. 

Pride in my work

'While I was studying at Wageningen, the topic I focused on was cattle. It was only at the end of my studies that I came into contact with poultry. When I started going deeper into the subject and started learning about hatching processes, it proved to be really interesting! Because of my newfound interest in the hatching process, I ended up at HatchTech. I still find it pretty extraordinary that a beautiful little yellow chick is created from a small clump of cells in just three weeks. The broiler industry is sometimes a subject for debate, at least in the Netherlands. At HatchTech, we try to create innovative solutions in which the quality and well-being of the chick comes first, and I’m really proud of this.' 

Tremendously complex

'There is still so much to be discovered! The creation of chicks seems simple, but it’s actually a tremendously complex process that can be affected by over a thousand different factors. There’s still a lot that isn’t known yet, and there’s still so much to improve on. The culture of HatchTech also appeals to me – it’s an innovative company, and you’re free to explore the things you find interesting. There are hardly any boundaries.'