Wow. Interesting. Yes, that was me. John from Moyers was telling me that broilers and heritage birds have vastly different “commercial” protocols when I mentioned that I had experienced weird deformities in my previous Cornish cross. I don’t know if those translate all the way down to those of us in small incubators, but I can’t see why not.I just went out to deliver eggs to some friends and I put some thought into egg yolk size too. The chicks that pipped early the mother hens have a fairly large egg but a tiny yolk. Maybe that has something to do with why they pipped 2 days early. Funny thing is the large yolked egg was laid by their maternal grandmother.
I also put some time into thinking if large egg yolks are why Meat Birds tend to be hatched at a different hatchery than egg birds. I am not sure who brought it up or if it was brought up in this thread or another thread in a different section but someone recently told me about how meat birds hatched at a meat bird specific hatching facility are going to turn out better. Likely it was @jolenesdad because his avatar is popping up in my head as I think this. Also he has been doing a lot of researching and sharing lately. Maybe having a larger yolks leads to either longer or warmer hatches, or the humidity needs to be slightly different. I don't know exactly but I am starting to put pieces of this puzzle together.
I was going to inquire to Moyers about hatching broiler eggs and if there’s anything different to do at a home hatch with those eggs and I’ll let you know what they say.
It absolutely makes sense that larger eggs could need more time. I’m sorry you had that disappointment this morning