Management of Mallard Egg Breeding

Mallard duck eggs should be kept in a room with appropriate temperature and humidity to maintain the fresh quality of the eggs. The room temperature should be maintained at 10 to 15°C and the highest at 18°C. If the eggs are stored within 7 days, 15 °C is appropriate; if the storage time is more than 7 days, 11 °C is appropriate. When the storage temperature of the eggs exceeds 23°C, the embryos begin to develop slowly and die easily in the hatchery. If the temperature is lower than 0°C, the hatching ability of the eggs will be lost due to freezing. Therefore, the temperature at which the egg is preserved can neither be too high nor too low.

Humidity preservation of eggs to 70% to 75% is appropriate. Humidity caused by high egg surface resurgence, eggs easily deformed moldy. Humidity is too low and moisture evaporates in eggs, affecting the hatching rate of eggs

In addition, the egg preservation room should be as cool as possible in winter and cool in summer. The room should be ventilated and dry, no direct sunlight, no mosquitoes and mice. Do not store other foods and contaminated items. Do not store eggs in the warehouse where pesticides are stored. It's best to place the eggs in the egg trays and place the eggs up. It is best to turn the egg once a day during storage to prevent the egg yolk from sticking to the eggshell membrane, and to avoid premature death of the embryo and reduce the hatching rate.

(2) Sterilization of eggs

It is necessary to prevent microorganisms from invading eggs from eggshell pores to spread various diseases. It has been determined that there are only 100 to 300 bacteria on the egg shells that have just been produced, which can increase to 4000 to 5000 in 1 hour. Therefore, eggs should be disinfected immediately after they are collected, and then stored in the egg storage room. Egg disinfection methods are as follows.

1 formaldehyde fumigation disinfection method: the eggs into the disinfection room, with a concentration of 40% of formaldehyde solution per cubic meter 30 ml, plus 15 grams of potassium permanganate or 30 grams of quick lime, closed fumigation 20 to 30 minutes. Immediately after the fumigation, open the ventilation holes, remove the formaldehyde vapor, remove the eggs, and store them in the storage room.

2 Chlorine disinfection method: The eggs are immersed in a bleach solution containing 1.5% active chlorine for 3 minutes. After being taken out and dried, the eggs can be sent to the egg storage room. Note that the eggs should be taken in a ventilated place.

3 Bromogerm disinfecting method: Add 5% of benzalkonium chloride plus 50 times warm water of 40°C into 0.1% solution, spray or dip the eggs. After the liquid is dry, it can be sent to the egg storage room.

4 Potassium permanganate disinfection method: Potassium permanganate is formulated as a 0.5% solution, and the eggs are immersed in the solution for 1 minute. The dried eggs are removed and stored in trays. Potassium permanganate must be presently used, otherwise oxidation will fail.

5 peracetic acid disinfection method, with 0.01% a 0.04% peracetic acid solution soaked eggs for 3 to 5 minutes, remove and store after drying.

6 iodine liquid disinfection method: The eggs are placed in 0.1% iodine solution soak for 30 to 60 seconds, remove and dry after the disk storage.

(3) Packaging and transportation of eggs

The packaging and transportation of mallard eggs is an indispensable link in the introduction and breeding work. Generally, there are special egg boxes with paper trays, or they can be packed in egg trays (one dish for every 30 eggs, and can be stacked in multiple layers) and transported into the box. Waste eggs can also be used to wrap the eggs one by one and put them into cartons or wooden boxes. The layers are filled with sawdust or wood shavings to prevent impact and vibration. Pay attention to shock, heat, frost, and moisture during transportation. The transportation should be fast and smooth. The optimum temperature is 18°C ​​and the relative humidity is 75%.

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