Hatching Pheasant Eggs at the MacFarlane Farm

Published On: April 2, 2014Categories: Brooders, Eggs

Hatching pheasant eggs is a very delicate process, especially when you consider the quantity that our farm handles on a regular basis. Our Hatchery Building is sectioned off according to stages. Not only do we hatch our pheasants here, but we also provide eggs for sale. Eggs take anywhere from 23 to 25 days to hatch.

Eggs are collected at the breeder farm anywhere from 4-8 times daily. Next, they are entered into a machine where they are gently cleansed by temperature-controlled, softened and chlorinated water that contains special disinfectants. This process avoids the eggs from forming bacteria, cracking their shells, or producing E Coli.

The eggs are taken next to the Hatchery Building. Here they are stored and eventually put into incubators. Our incubators at the hathcery hold 21,528 eggs, each! It is recommended that eggs are turned 5 or more times daily to ensure even distribution of heat. Our eggs are automatically turned every half hour, which is the closest imitation possible to a hen in the wild.

At 20 days, the eggs are transferred to the Hatchers. Each Hatcher is able to accommodate about 50,000 eggs. During this time, it can be stressful monitoring the temperature and humidity. How long it takes the eggs to hatch can vary based on genetics as well as incubation management. As the chicks begin to pip, having an appropriate humidity level will prevent any of the egg shell membrane from sticking to the chicks. Once the birds have hatched, they are left to dry and rest. There is quite a bit of energy used to pip their way out of their shell!

After this, the chicks can be separated according to gender. We use distinct markings under the eyes or the beginning of a waddle to determine this. They are then shipped either to the main farm, or directly to our customers. Find more hatching information by visiting our Pheasant Hatching FAQ .

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