Commonly used materials and products that generate far infrared rays

(1) Temperature: Since the fertilized egg has begun to develop during the egg formation process, the embryonic development is temporarily stopped after it is produced outside the mother's body. Then, it begins to develop again under certain external conditions. When the ambient temperature is high, but as long as this temperature does not reach the suitable temperature for embryonic development, the embryonic development is incomplete and unstable, which can easily cause early embryonic death. When the ambient temperature is too low for a long time (0℃), although the embryonic development can still be in a static state, the embryonic vitality decreases and even dies. The most suitable storage temperature is 13-16℃. (2) Humidity: During the storage of the breeding eggs, the water in the eggs continues to evaporate through the stomata, and its speed is inversely proportional to the relative humidity in the storage room. In order to minimize the evaporation of water in the eggs, the indoor humidity must be increased, generally maintaining 75%-85%. (3) Turning the eggs: During the storage period, in order to prevent the yolk germinal disc from adhering to the shell membrane, which may lead to early embryonic death, the eggs must be turned. Within 1 week, there is no need to turn the eggs. For more than 1 week, it is better to turn the eggs 1-2 times a day. The so-called egg turning only requires changing the angle of the egg, not pouring it from top to bottom. (4) Storage time: If the eggs are stored for less than 2 weeks, the hatching rate will decrease slightly. If they are stored for more than 2 weeks, the hatching rate will decrease significantly. If they are stored for more than 3 weeks, the hatching rate will drop sharply. Generally, it is best to store the eggs for less than 7 days, not more than 2 weeks. If possible, the sooner the eggs are incubated, the better. If the storage time is too long, it will be difficult to achieve the ideal hatching effect. This is because the egg white of fresh and intact eggs has bactericidal properties, but after long-term storage, this bactericidal property will decrease sharply; after long-term storage, the water in the eggs evaporates, resulting in changes in the pH value of the eggs, causing the embryo to age and the nutrients to degenerate, reducing the vitality of the embryo; and the embryo is damaged by the growth of bacteria on the eggshell surface. When transporting the eggs, pay attention to complete packaging to avoid vibration and damage. Pay attention to heat preservation during winter transportation to prevent freezing and cracking.