What percentage of egg hatchability is typically seen in commercial operations?

In commercial poultry operations, a typical hatchability percentage of around 85% is considered ideal. This figure reflects optimal management practices, genetic factors, and suitable environmental conditions for incubation. Achieving this level of hatchability indicates that the hens being utilized are healthy and that the incubation processes, including temperature, humidity, and turning of the eggs, are well-executed.

While hatchability rates can fluctuate based on various factors, including breed and farming practices, 85% represents a solid benchmark for commercial standards. Higher percentages like 94% may be indicative of exceptional conditions or specific breeds known for prolific hatching, but they are less common in standard commercial practices. Conversely, figures like 70% or 75% would suggest potential issues in breeding stock, management, or incubation techniques, which would not meet the usual thresholds for successful commercial operations. Thus, an 85% hatchability rate aligns closely with industry expectations and practices.