What is the best way to store and treat eggs before incubation? How does incubation temperature influence the development of the embryo? And what are the best practices during the hatching phase? In the last two decades knowledge about incubation has been increased, but still numerous new questions and doubts are present. In this course new insights from research and developments in the field are presented. The programme is an excellent opportunity to deepen your knowledge and understanding of incubation biology and hatchery management.
|Registration deadline||17 February 2020, or if the maximum number of participants is reached.|
|Price||Per person, including tuition, course materials, coffee/tea, two lunches, two network drinks and a welcome dinner on day 1.|
|Min/Max participants||15 - 25|
|PE-points||12 PE-Veterinair (last edition, Dutch only)|
|Rating||4.5 (scale 1 to 5, last edition)|
Programme and topics
The course includes a variety of presentations spread over two consecutive days. The topics are introduced by a number of experts. There will be sufficient opportunity for discussion. In this course we will pay attention to the following subjects:
- The early biology of the developing embryo
- Pre-incubation and storage factors of eggs
- Incubation temperature during the setter and the hatching phase and consequences for later life
- Alternative hatching systems and early nutrition
- Hatchery hygiene
- Hatchery automation and chick handling
- In ovo sexing
- Big data in the hatchery
After completing the course, you are updated with the latest scientific insights regarding best practices of incubation biology and hatchery management. Furthermore, you will be able to apply them in your daily practice as the knowledge is translated into practical applications.
The course is aiming at enriching knowledge of professionals (academic level) and is intended for hatchery managers, poultry biologists, incubator manufacturers, engineers, poultry breeding companies, technical managers of poultry integration companies, veterinarians, researchers and teachers in poultry science. Furthermore, participants from the supplying industry and governments are welcome in this course.