Инкубация куриного яйца проходит в три этапа,это прогрев,рост и готовность выйти на свет пернатому чуду. Прогрев на первом этапе,должен быть беспрерывный,переохлаждение влияет на сохранность цыплёнка,рост на втором этапе зависит от комфортной влажности .Готовность выйти и пищать от радости,обусловлена фактором влажности и терпения хозяина не лезть каждую минуту в инкубатор. И так расскажу свою схему инкубирования в пенопластовом инкубаторе “Идеальная наседка-104”

Первые три дня температура 38 градусов,это для лучшего прогрева и хорошего зародыша,не зависимо от размера яйца,так как у молодок оно более мелкое,но я закладываю всё,не взвешивая на весах. Влажность 45-55%,это половина залитых ёмкостей.

Следующие четыре дня температура понижается до 37.8 градусов,дабы не перегреть зародыш и не зажарить его на первом этапе,влажность держим 45-55%

Дальше 11 дней держу температуру 36,6-36,4 в зависимости от погрешности и отклонения температуры.С 10 го дня проветриваю инкубатор два раза в день по 5-10 минут,на этом же этапе просвечиваю яйцо,что бы вынуть не оплод. Влажность 55-60% заливаем водой больше половины ёмкостей.

С конца 18 дня отключаю переворот,заливаю ёмкости полностью водой влажность 100%,температуру выставляю 36,2-36,3.Овоскопирую яйцо,на жильцов!!! И не открываю инкубатор,пока не услышу первых пищащих птенцов,а вы их услышите,даже если крепко спите!!!

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