Browsing by Author "Afolabi, K. D."

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Changes in the protein and fibre components in cassava and yam peels after solid state fermentation by aspergillus niger and rhizopus sp.
(2002) Iyayi, E. A.; Abu, O. A.; Afolabi, K. D.
Dried, milled cassava and yam peels were inoculated separately with A. niger and Rhizopus sp in solid state. The changes in crude protein (CP), crude fibre (CF), neutral detergent fibre (NDF), acid detergent fibre (ADF) and hemiccllulose were evaluated at 0. 4. 8, and 10 days after moculation. At the end of the 10th day of fermentation with A. niger the crude protein of cassava peel meal (CPM) increased from 3.5% to 7.0% while that inoculated with Rhizopus sp increased to 5.25%. Crude protein of yam peel meal increased from 4.38% to 6.38% 10 days after inoculation with A. niger and to 7.58% with Rhizopus sp. However, the dry matter, crude fibre, NDF, ADF and hemiccllulose of both meals decreased. There was a significant difference (P < 0.05) in the degradation of CF, NDF and hemicellulose of both cassava and yam peel meals. The interaction of treatments and days had a significant effect (P < 0.05) on the level of crude protein, and degradation of CF, NDF and hemiccllulose for cassava peel meal (CPM) and yam peel meal (YPM) on inoculation with the two fungi. The pH value also decreased, with increase in the inoculation period. Simultaneous decrease in the NDF. ADF, hemiccllulose and DM with an increase in percentage crude protein content was attributed to the degradation of CF into carbon compounds (possibly simple sugar monomers) by enzymes produced by the fungi, and the utilization of these carbon compounds to build mycelial protein in the substrates. Titus the value of cassava and yam peels which are waste products of yam and cassava processing can be enhanced for livestock feeding through fungal fermentation in solid slate.
Histological evaluation of fresh, boiled and dried beef and camel meat
(Animal Science Association of Nigeria, 2007-12) Fakolade, P. O.; Omojola, A. B.; Ogunsola, O. O.; Afolabi, K. D.
The Semimembranosus muscle used for the study was excited from the wholesale beef and camel meat of 2-3 years old male animals. The meat were trimmed of all surface fat, bone and connective tissue and chilled for 24 hours. Sizeable pieces of 7- 9 cm within a weight range of 60-80 gram were cut. Two treatments were applied cum; boiling of meat for 30 minutes at 100 °C till uniform doneness was achieved. Secondly treatment involved smoking of boiled meat for 6 hours at 200 °C - 320 °C. The cooking loss, cold shortening, thermal shortening, shear force, water holding capacity and histological observation were measured. The camel meat gave the highest significant value (P<0.05) in cold shortening, shear force and cooking loss compared to beef. The water holding capacity of beef evaluated gave the highest (P<0.05) 68.12 % than 59.09 % obtained for camel meat. Increase in temperature and duration of cooking, increases shrinkage, coagulation, duration of collagen and protein hardening.
The performance and egg quality traits of Nigerian local hens fed varying dietary levels of palm kernel cake with added palm oil
(Poultry Science Association, Inc., 2012) Afolabi, K. D.; Akinsoyinu, A. O.; Omojola, A. B.; Abu, O. A.
A total of 120 local hens at the point of lay were randomly assigned, 2 per cage, with 10 replicates per diet in a completely randomized design, to 6 palm kernel cake (PKC)-based layer diets that contained 20% CP and 2,700 kcal of ME/kg of feed. The PKC was included at levels of 10, 20, 30, 40, and 50% in diets 2, 3, 4, 5, and 6, respectively. Diet 1 without PKC served as the control. To make the diets isocaloric, 0.5, 1.48, 3.35, 5.22, 7.11, and 8.98% palm oil was added to diets 1, 2, 3, 4, 5, and 6, respectively. Feed and water were offered ad libitum for 12 wk. The hen-day production (53.8 to 63.3%) peaked at dietary PKC levels of 20 to 40%. Feed conversion ratio was also the lowest in hens fed the 20 to 40% PKC-based diets, but it was poorer than the control diet for those fed 50% PKC. The least hen-day production was obtained for birds on the 50% PKC-based diet. The albumen height (3.16 to 3.73 mm) was highest for eggs laid by hens fed the control and 10% PKC diets. The egg yolk indexes obtained for hens fed 0 to 10% dietary PKC (0.2) were significantly higher than those obtained for hens fed 20 to 50% PKC (0.13 to 0.15). The yolk color score increased significantly (P < 0.05) across the diets (from 1.0 to 5.9) as the level of palm oil increased. The egg weight, egg circumference, eggshell thickness, egg shape index, and weights of the albumen and yolk were similar across diets. Feeding up to 40% PKC with added palm oil had no adverse effect on the performance of Nigerian local hens and the quality of their eggs.
Reports on the prevalence of pneumo - enteritis among sheep in Ile- Ife, Nigeria
(2012) Afolabi, K. D.; Ososanya, T. O.; Alabi, O. M.; Balogun, O. L.
Data were collected on the prevalence of pneumo-enteritis among 895 sheep reared ori the semi-intensive system at Obafemi Awolowo University Teaching and Research (OAUTR) farm, lle-Ife and 317 sheep brought from the free range for sale at Ile-lfe Sheep and Goat [ISG] market between the periods of December 1985 to October 1993 and November to October 1993 respectively. At OAUTR farm, 39.51% of the sheep were affected with pneumo-enteritis; 78.13% of the treated sheep [32 in number) recovered while 6.26% mortality was obtained. At ISG market 33.10% of the sheep were affected. The disease was more prevalent during the dry seasons (November to March) at OAUTR farm (9.96%) and ISG market (69.33%) than what obtained during the rainy season (April to October) at the two locations (8.08% and 21.90% respectively). The incidence of the disease was higher among sheep at ISG market than those at OAUTR farm. Bacteriological examination of nasal swabs from infected sheep revealed the presence of Pasteurella haemolytica, Pasteurella multocidci, Streptococci spp. and Coccobacillia bacteria. Prompt treatment of infected sheep elicited recovery.