Disinfecting after Hatching

Senegals although feeding themselves still enjoy their Immediately the chick has hatched, it will be necessary to remove it from the hatcher and disinfect the navel area. It is essential to follow this procedure as the navel area is the most likely place for bacteria to enter the chick at this early stage. I do this with cotton buds that have been sterilised with boiling water before allowing to cool down and disinfectant administered to the chick's navel.

It is essential to be extremely gentle at this stage as any undue pressure in this area could cause serious problems for the chick. The chick is then immediately placed into a high humidity brooder (not forced air) at 37 °C for the first 7-8 hours. As a rule of thumb, I follow the temperatures outlined below from hatching through to eventual independence:

Days	Temperature
0 - 6 hours	37 °C
6 - 4/5 days	36.5 °C
4/5 days - 14/15 days	35 °C
14/15 days - substantial chick feathering i.e. not to be regarded as naked babies	34 °C
Lowering the temperature gradually until the chick is placed in a play pen with unheated floor at about 25 °C	25 °C

THE TEXT ABOVE IS FROM "PARROT INCUBATION PROCEDURE AND HAND FEEDING" A PARROTCARE PUBLICATION FOR MORE INFORMATION CLICK HERE