ABSTRACT

The poultry industry in Nigeria plays a significant role in providing food security and economic opportunities. Incubation and hatching processes are critical stages in poultry production, influencing the success of egg hatchability and chick viability. This study aims to evaluate both natural and artificial incubation methods commonly practiced in Nigeria.

This research will involve a comparative analysis of natural incubation, where eggs are hatched using broody hens, and artificial incubation, where eggs are placed in mechanical incubators. Data will be collected on hatchability rates, embryo mortality rate and overall efficiency of each method. Additionally, factors affecting the success of both incubation methods will be examined, including temperature, humidity, ventilation, egg turning, and sanitation practices.

Findings from this research, the average hatchability rate and average embryo mortality rate for artificial incubation and hatching process was calculated to be 90.9% and 8.9%, for natural incubation and hatching process, the average hatchability and embryo mortality rate was calculated to be 90.8% and 9.2%. These results are illustrated in the accompanying graphs, reveal significant differences in hatchability rates and embryo mortality rates between natural and artificial incubation methods in Nigeria's poultry industry, and it also indicates that artificial incubation and hatching process is more efficient than natural.