An egg selection and preservation of eggs: 1 Select eggs must be selected from the non-epidemic area, a healthy and high-yield fine pheasant group. The selected egg must be of a moderate size, egg-shaped egg color is normal, egg weight is generally 26-27g, and too small (23) g, too large (30) g, quail eggs, misshapen eggs, brown eggs, cracked egg tarts should not be done. Eggs. 2 The storage time of pheasants eggs is 7-10 days, the temperature is 15-16°C, the humidity is 70%-75%, and the ventilation is good. Eggs should be placed on egg trays for storage, with the head facing up and slightly inclined. If the storage time is more than 7 days, it should be turned once a day to prevent the egg yolk from sticking to the eggshell. 3 After the eggs are collected and selected daily, they should be fumigated before (before storage) and before hatching. Disinfecting utensils can be made in-house, using a small wooden strip to disinfect the two eggs: The cubic wooden frame, the size of which can be determined according to the number of eggs sterilized, the wooden frame above and around the four sides is closed with a plastic film, the bottom is empty, like A large hood, when disinfected, placed the eggs on the egg trays, and the big heads were smashed and the egg trays were layered on the ground. The plastic film cover was buckled on the egg trays. When placing the disinfectant, lift the plastic film cover 10-20 cm, put the formalin-filled ceramic or glass container into the wooden frame first, then put potassium permanganate into the container, quickly put down the wooden frame, Fumigation for 20 minutes. Formalin 42 ml plus 21 g potassium permanganate per square metre. You can also use 0.1% benzalkonium bromide or 0.02% potassium permanganate directly spray disinfection on eggs. Three incubation methods: 1 warm-up. After the eggs are taken out of the storage room, they are naturally warmed up in the hatchery. After the temperature of the egg surface reaches room temperature, the eggs are incubated in the code tray. The position of the code disk is the same as the storage time. In addition, the hatching machine is cleaned, disinfected, debugged, and warmed up. 2 The pheasant's requirements for incubation temperature and humidity are different from poultry and other rare birds. In the 1st to 20th day after hatching, the space temperature of the incubator is 38 degrees, and the temperature is 37 degrees on the 21st to 24th days. If the incubator sensor is placed on the eggs, the egg temperature can be maintained from 37.5 to 38 degrees from beginning to end. , Incubation humidity was 60% on the 1st to 20th days after hatching and 70% on the 21st to 24th days. 3 Turn the egg. In the 1st to 20th days after hatching, the eggs should be turned every 2-3 hours, turning the eggs 8-12 times a day, and the turning angle is 90 degrees so that the embryos can be evenly heated to prevent the embryos from sticking. If the temperature difference in each part of the incubator is 0.5°C, adjust it once a day, that is, aligning the upper and lower egg trays and aligning eggs around the egg tray with the central egg to compensate for the temperature difference. 4 according to the egg. The first egg was carried out on the 8th day after hatching. Eggs were cut, and lean and embryonic eggs were picked out. Normal embryonic development of fertilized eggs, radial distribution of blood vessels, bright red color; dead embryonic egg color is lighter, there are irregular blood ring, blood arc, no radial blood vessels; no egg shiny vascular network, can only see To the yolk shadow. The second illumination was performed on the 22nd day after hatching to remove dead embryonic eggs. The live normal embryos were transferred to the hatcher and hatcher. The live embryonic eggs are black and red, the air chamber is tilted, the boundary is curved, and there are thick blood vessels around; dead dark red blood vessels are not visible around the dead embryonic egg chambers, the edges are blurred, some eggs are light in color, and the small hair is bright. During the incubation process, embryos and eggs are sampled from time to time in order to grasp the embryonic development and take corresponding measures accordingly. When the pheasant eggs hatch to 22 days, the live embryo eggs should be dropped. After the plate is placed, the temperature and humidity are controlled according to the temperature and humidity requirements of the hatching of the pheasant breeder eggs. That is, the temperature is appropriately reduced compared to the previous incubation stage, and the humidity is appropriately increased to facilitate hatching. In order to ensure sufficient humidity, the number of water trays should be appropriately increased to keep the water tray clean to facilitate evaporation. Incubation begins on the 23rd day and hatching is completed. The hatching is completed within 24 days. After the pheasant hatches, it is necessary to stay in the hatcher until the feathers are dried and then removed and placed in the brooding room or box. Picking brood too early, young chicks did not dry feathers, poor adaptability to the environment; quack chicks too late, young chicks dry feathers, you can move, the chicks may crawl out of their own, fell into the water tray drowned. During the hatching period, lights should be turned on as little as possible, and lights should be turned on only when the chicks are brooded, so as to avoid damaging the joints when the chicks crawl. Generally 2h hatching once hatching management. During the hatching of the mountain eggs, daily observations of temperature and humidity are taken periodically and records are made. The records are generally recorded every 2 hours. Regularly add water to the incubator's water tray and turn the eggs regularly. Pay attention to the change of ventilation and change of the instrument and indicator. If any abnormality, it should be promptly corrected. After each incubation, the incubators, hatchers and utensils should be thoroughly cleaned, brushed, and sanitized. Checking and analysis of the four hatching effects After each hatching, the hatching performance (incubation hatching rate, hatching rate of fertilized eggs) should be counted and analyzed to summarize, accumulate experience, and improve hatchery technical level. In general, captive pheasants do not have more than 6% headless eggs and no more than 3% dead eggs. If the rate of dead embryos is too high, it is mostly due to improper storage of eggs, high or low incubation temperatures. Excessive egg-lessness is due to improper breeding of male and female pheasants, sickness of pheasant breeders, poor male male chickens, and lack of ejaculation ability. In case of dead eggs, no more than 3% is normal, and too many dead eggs are often caused by poor breeding of pheasants, inadequate embryonic nutrition, inappropriate incubation temperatures, and poor ventilation. Embryonic embryos are 6%-7% after the end of hatching. If the embryos are too high, the hatching conditions in the middle and late stages may be poor. Wild feral hens have higher fertilization rates and lower hatching rates than hatching of domestic hens. The reason is that the wild pheasant eggs are harvested from the output to the artificial ones and then hatched. The interval time is long and is often disturbed by some unfavorable factors. For example, artificially collected eggs do not know when they are produced, whether they have hatched, or they have hatched. I do not know how long wait. Therefore, in order to reduce the adverse effects, the eggs are collected when they are collected, so that the hatching eggs will not die of cold and cold. Try to reduce bumps during transportation, remember bumps and vibrations. After the wild eggs are collected, they shall be promptly inspected and hatched in time according to their embryonic development and appropriate hatching conditions. In short, collecting pheasant eggs from the wild, and collecting them from the time they are hatched, it is necessary to minimize man-made unfavorable interference to ensure a high hatching rate.