Page 218 - Hand rearing birds second

Penguins 205

temporarily increases hatcher humidity to maintain supple shell membranes without altering
machine settings. Once chicks hatch, the reservoir is removed and disinfected prior to the next use.
Newly hatched chicks remain in the hatcher until dry (~12–24 hours).

­ Initial­Care­and Stabilization

Chicks entering the nursery should be housed at a temperature consistent with age and stage;
Table 12.3 shows temperature by age ranges. Penguin chicks are semi‐altricial, progressing through
two stages: the guard and the post‐guard (crèche) phase. The guard stage is when chicks are closely
brooded by the parents and dependent on them for warmth. The duration of this stage varies by
species, transitioning to the post‐guard phase as chicks grow, developing a second down. Chicks
hatch with primary down then develop secondary down over several weeks concurrent with pro-
gression toward homeothermy at crèche age. These stages affect chicks’ daily thermoregulatory
needs. It is important to recognize that chick down has a higher insulating capacity than adult
feathers and their feet aid in thermoregulation (Wilson et al. 1998).
Chicks from the hatcher should be evaluated for vitality, weighed, and the umbilical seal dabbed
with a dilute iodine‐based disinfectant before moving to the brooder.
Neonates entering the nursery from parental care should be evaluated for dehydration, seal‐clo-
sure, and a cloacal swab taken for cytology. Sick chicks in the post‐guard phase may need access
to warmth based on medical evaluation. However, use care in applying heat and ensure chicks
have access to a temperature gradient. Healthy chicks removed for habituation to hand‐feeding
should be housed consistent with penguin habitat temperatures and will normally refuse food for
up to 3 days.

­ Common­Medical­Problems

Problems encountered when hand‐rearing penguins often occur as a consequence of overheating or
overfeeding. Maintaining age‐specific brooder temperatures and clean food‐handling procedures
and adherence to feeding protocols are essential to preventing heat‐induced or food‐borne illness.
Chick fecal output should be monitored for changes indicative of illness. Normal droppings
should project 3–4 in. (7.6–10.2 cm) or more; thick, pasty feces suggest dehydration. Formula‐like
feces indicate a lack of normal digestive function. Chronically overheated chicks may present with
foul smelling or dark‐colored diarrhea, including a tight abdomen, lethargy, and dehydration. The
risk of Clostridium overgrowth (determined via fecal cytology), or a yolk sac or gastrointestinal
®
infection is possible. Antibiotics (metronidazole, amikacin, Tribrissen ) and subcutaneous lactated
Ringer’s solution (at ~5–10% of body weight per day) can support recovery.
Chicks may also present anemic in association with an infection or heart murmur. Thiamine
deficiency is rare with sufficient dietary supplementation. West Nile virus and avian malaria are
risk factors in outdoor habitats. Curled toes, splayed legs, and bumblefoot can be avoided by pro-
viding appropriate substrates. Rock ingestion, while not necessarily a medical concern, is observed
in chicks at crèche stage. Rocks are usually regurgitated; rarely, retained rocks may cause gut
irritation. Other conditions reported in the literature include gastrointestinal obstruction
(Perpiñán and Curro 2009), septicemia (Nimmervoll et al. 2011), Pseudomonas (Widmer et al.
2016); traumatic injury (Emerson et al. 1990), and valvular dysplasia and congestive heart failure
(McNaughton et al. 2014).