How the incubating egg develops is affected by the environment the incubator provides but also by other environments.

Examination of all areas of hatchery and the processes in each area are necessary if the hatchery is to provide hatchlings which will perform well in the field. Examination of all the rooms, the air, the water and the equipment in the hatchery that the eggs and chicks pass through is essential.

The physical investigation is to ensure that all the equipment is working as they were designed to operate.

The investigation must also look at an embryo diagnosis, chick quality and the efficacy of the sanitation program.

Mike Wineland graduated from University of Wisconsin-Madison, where his PhD was directed toward endocrinology and reproductive physiology of poultry. He worked at North Carolina State University in the Poultry Department for over 30 years and was a professor, extension specialist and departmental extension leader.

During the last 20 years, major emphasis was directed toward research and education for hatchery operations. The research emphasized the optimization of incubation parameters that impacted hatchling quality and subsequent performance in the broiler house.

Upon retirement from North Carolina State University Mike Wineland developed a consulting business where he investigates problems in hatchery operations and developed additional training for hatchery personnel.