T/HQSC 011-2023 White goose artificial incubation technical regulations

Scope

Main Technical Content: 4 General Requirements 4.1 The site should be located in a high, dry, and well-ventilated area, away from noise. It must not be located in areas prohibited by the *People's Republic of China Animal Husbandry Law* and comply with relevant laws and regulations as well as the land use planning in the area. 4.2 The site environment should meet the requirements of NY/T 388. 4.3 Drinking water requirements: The quality of drinking water should meet the requirements of NY 5027. 5 Selection, Storage, and Disinfection of Eggs 5.1 Egg Selection 5.1.1 Source of eggs: Eggs should be selected from goose farms that hold a *Livestock and Poultry Production License* and an *Animal Health Certificate*. The goose flock must be healthy, free from infectious diseases, and have an appropriate ratio of male to female breeding pairs. 5.1.2 Egg shape: The egg shape index of white goose eggs should be between 1.4 and 1.5. Deformed eggs cannot be used for incubation. 5.1.3 Egg weight: The minimum egg weight should be 125 grams. 5.1.4 Eggshell quality: The eggshell structure should be dense and uniform, with appropriate thickness. Cracked, sandy, or unpeeled eggs should be discarded. 5.1.5 Cleanliness: The egg surface must be clean and free from contamination. 5.1.6 Freshness: Eggs produced within one week are ideal. Eggs with shiny shells, spots, mold, large air chambers, or yellow discoloration are generally considered old and unsuitable for incubation. 5.2 Egg Storage 5.2.1 Storage temperature: Store eggs for no more than 7 days at 15–16°C. After 7 days, store them at 13–14°C. 5.2.2 Storage humidity: Maintain a relative humidity of 70–80%. 5.2.3 Storage time: Generally no more than 7 days. If longer storage is necessary, place the eggs with the small end up and turn them 1–2 times daily to prevent the embryonic disc from sticking to the shell. 5.3 Egg Disinfection Select appropriate disinfection methods based on local epidemic sit

Development Information

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