Browsing by Author "Olorunnisomo, O. A."

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Feed intake, digestibility and nitrogen balance of West African dwarf goats fed maize offal and sorghum brewer's grains
(2002) Olorunnisomo, O. A.; Ososanya, T. O.
Feed Intake, digestibility and nitrogen balance were determined in nine female West African dwarf (WAD) goats fed varying levels of maize offal (MO) and sorghum brewer’s grains (SBG) using a randomised block design. The diets did not significantly affect the dry matter Intake (DMI) or intake of crude protein (CP), neutral detergent fibre (NDF) and energy of the animals. The feed intake, nutrient digestibility and nitrogen balance of the animals were significantly (P <0.05) affected. However, digestibility and nitrogen balance increased with increasing levels of SBG in the diet Inclusion levels of 40% SBG and 24% MO in the diet favoured growth rate and the feed utilization. Since MO and SBG are locally available and devoid of human competition, their utilization in small ruminant nutrition will meet dietary requirements at a reduced feed cost and reduction in environmental pollution.
Forage yield and nutritive value of sweet potato vines cut at different intervals
(Animal Science Association of Nigeria, 2005) Olorunnisomo, O. A.; Odedire, J. A.; Ososanya, T. O.
Homogenisation of milk and its effect on sensory and physico-chemical properties of yoghurt
(Academic Journals, 2014-09) Olorunnisomo, O. A.; Ososanya, T. O.; Adedeji, O. Y.
This study was designed to evaluate the chemical composition, sensory properties and microbial load of differently homogenized milk for yoghurt-making. Milk was homogenized with a hand whisker (HW), pressure sprayer (PS) and high-speed mixer (HM) while the control was not homogenized (NH) prior to yoghurt-making. Samples were stored in a refrigerator for 10 days at 4°C and thereafter examined for microbial counts using pour plate technique. Results show that homogenization had no significant (p > 0.05) influence on taste and flavor of yoghurt. The chemical composition of the yoghurt samples in all the treatment groups were improved as the days in storage progressed. The highest total viable count (TVC), coliform and fungal counts were obtained with NH while PS recorded the least counts.
Influence of stabilizers on composition, sensory properties and microbial load of yoghurt made from zebu milk
(Academic Journals, 2015) Olorunnisomo, O. A.; Ososanya, T. O.; Adedeji, A. Y.
Yoghurt is a popular dairy product with wide consumer acceptance around the world. The use of stabilizers to improve the sensory attributes of yoghurt and enhance profitability in yoghurt-making has become common practice. In this study, the effects of Corn Starch (CS), Milk Powder (MP) and Baobab Fruit pulp (BF) as stabilizers in the yoghurt mix was evaluated. Raw zebu milk was homogenized, pasteurized at 75°C for 20 min and incubated at 43°C for 6-8 h until a gel was formed. Milk powder was added to the milk prior to homogenization while corn starch and baobab fruit pulp were added to yoghurt after incubation. Chemical composition, sensory attributes and microbial load of yoghurts formed were determined. Results show that the use of different stabilizers influenced the chemical composition, sensory attributes and microbial load of the yoghurt formed. Total solids varied from 14.34-16.70%, protein from 3.57-5.50% and fat from 4.33-5.30% in the yoghurts. Total solids increased with addition of stabilizers while protein and fat content increased only in MP and reduced in CS. The use of BF did not significantly alter the protein and fat content of yoghurts. With the exception of BF, addition of stabilizers generally improved sensory attributes and overall acceptability of yoghurt. Sensory scores shows that acceptance of the yoghurts was in the order, MP>CS>control>BF. The microbial load of the yoghurt increased with the addition of stabilizers. Coliform, fungal and total viable counts varied from 0.1-2.4x10(2), 0.1-1.8x10(2) and 0.2-2.5x10(3), respectively and was in the order, MP>BF>CS>control. While, addition of stabilizers to yoghurt may be desirable, high hygienic standards must be adopted in the production of stabilizers in order to avoid microbial contamination of yoghurt.
Nutritive evaluation and dry matter degradability of broiler litter based diets in West African dwarf sheep
(Animal Science Association of Nigeria, 2005) Ososanya, T. O.; Olorunnisomo, O. A.; Odedire, J. A.
Broiler litter (BL), an animal waste has great potential to reduce the cost of feeding and consequently the cost of production in ruminants. This study was designed to determine the nutritiue value and dry matter (DM) degradability of BL based diets using rumen cannulated West African Dwarf (WAD) sheep. The chemical composition of the BL showed that it contain 84.1% dry matter (DM); 23.5% crude protein (CP); 2.8% ether extract (FE); 20.8% acid detergent fibre (ADF); 39.0% neutral detergent fibre (NDF) and 2 1.5% ash. The BL was used to formulate concentrate rations at graded levels of 0% (control), 25%, 50% and 75% inclusion as diets A, B, C and D, respectively. Rumen degradation characteristics of the BL-based diets showed significant (P<0.05) differences in all the values obtained. The highest soluble fraction (a) value luos recorded for diet B (35.6%) followed by diet C (34.7%). The potential degradable (a+b) fraction was highest in diet D (82.6%) and least in diet A (control), but there were no significant differences in the ‘a+b’ values of diets B and C. It is concluded that inclusion of BL in the diet of ruminants up to 50% level would give optimum performance in sheep.
Physical characteristics, nutritive value and preference of zebu heifers for ensiled mixtures of corn cob, cassava peel and urea
(2015) Olorunnisomo, O. A.; Ososanya, T. O.
In order to improve the feeding quality of corn cob and cassava peel for zebu cattle, a mixture of corn cob-cassava peel was ensiled with 0, 1, 2, and 3% of urea. Physical characteristics, chemical composition and in vitro digestibility of the silage mixtures were determined in a laboratory trial while the preference of cattle for the mixtures was evaluated using twelve Sokoto Gudali heifers in a cafeteria feeding trial. The experimental design adopted was the completely randomized design. Silage colour changed from white to yellow; smell from very pleasant to pungent; and texture from very firm to firm as the level of urea in the silage increased. The pH increased from 3.80 to 6.00 as level of urea in the mixture increased. Crude protein (CP) content of silage increased from 8.50 to 17.52% while acid detergent fibre (ADF) decreased from 34.13 to 30.90% as level of urea in the silage mixture increased. Organic matter digestibility (OMD) varied from 55.44 - 60.45%, and increased with addition of urea. Preference of zebu heifers for corn c'ob-cassava peel silage varied from 13.81 - 38.87%. Acceptability of silage reduced significantly as level of urea increased. Addition of urea to corn cob- cassava peel silage enhanced CP content and digestibility but physical attributes and acceptability of silage by cattle were adversely affected.
Quality and acceptability of velvet bean (mucuna pruriens) foliage ensiled with whole plant maize by West Africa dwarf sheep
(2014) Alabi, B. O.; Ososanya, T. O.; Olorunnisomo, O. A.
This experiment was conducted to determine the suitability of Velvet Bean Foliage (VBF) and Whole Plant Maize (WPM) silage as dry season feed for ruminants in Southwest of Nigeria. In this study, WPM was ensiled with five levels of VBF (0, 25, 50, 75 and 100%). Physical characteristics, temperature, pH and proximate composition of the silages were assessed after 21 days of ensiling. Preference for the silage by ruminants was determined using twelve West African dwarf (WAD) rams. Results revealed that pH, temperature and physical characteristics of all silages were within acceptable range except for VBF -100 which did not make good silage. The appearance, smell and texture of all the silage mixtures compromised increasing level of VBF while the pH increased. The pH of the silage varied from 3.92-7.98. Dry matter (DM), crude protein (CP) and crude fibre (CF) concentration in the silages ranged from 20.67 - 26.65, 8.02 - 15.77, 26.42 - 1926g/100g, respectively. The DM and CF of the silages reduced with increasing level of VBF in the mixture while the CP increased. Coefficient of preference (CoP) for the silage varied from 0.79 to 1.13 while percentage preference varied from 15.58 - 22.50%. The coefficient of preference (CoP) was above unity for VBF (0, 25, 50 and 75) but less than unity for VBF- 100, showing that rams preferred silage with whole plant maize to sole VBF. This result suggests that quality of Whole plant maize silage improved when velvet bean foliage was added; however, acceptability by WAD rams was compromised.
Silage characteristics and preference of sheep for wet brewer's grain ensiled with maize cob
(Fundación CIPAV, Cali, Colombia, 2015) Ososanya, T. O.; Olorunnisomo, O. A.
In order to meet the shortfall in feed supply and provide adequate nutrition for sheep during the dry season, wet brewer’s grain (WBG) was ensiled with 0, 10, 20, and 30 % of crushed maize cob (MC). The physical characteristics, pH and chemical composition of the silage mixtures were determined at 21 days of ensiling. Acceptability and preference of sheep among the silage mixtures were determined in a cafeteria feeding trial using eighteen West African dwarf (WAD) sheep. The experimental design adopted was the completely randomized design. The colour, smell and texture of the mixtures showed that all silages had acceptable physical attributes. The pH of silage varied from 3.40 - 3.80, indicating that the silage mixtures were adequately fermented. Silage scores however revealed that the best physical attributes were attained at 20 % inclusion of maize cob to WBG. Dry matter (DM) content of silage was 26.88, 31.44, 36.69, 43.50% while crude protein (CP) content was 23.44, 19.11, 14.00, and 12.00% for silage with 0, 10, 20 and 30% of maize cob respectively. Neutral detergent fibre increased from 40.33 - 62.67 % and acid detergent from 25.00 - 39.67% with increasing level of maize cob in the mixture. The coefficient of preference (CoP) and percent preference showed that WBG silage with 10% MC was more acceptable and preferred by sheep than other silage mixtures. While physical attributes of silage showed that the optimum level of MC inclusion was 20%, animal preference indicate that this level was less acceptable to sheep. Sheep may require more time to adapt to higher levels of MC in the silage mixture.
Utilization of sweet potato as a forage supplement to a maize stover diet by West African dwarf sheep
(Animal Science Association of Nigeria, 2005) Olorunnisomo, O. A.; Ososanya, T. O.; Adewumi, M. K.
In a growth and digestibility trial with West African dwarf sheep (WAD) the effects of supplementing maize stover with four levels of sweet potato forage (0, 1, 2 and 3% of body weight) on intake and growth rate of the animals; and digestibility of maize stover, sweet potato forage and their mixture were determined using a randomized complete block and completely randomized design, respectively. The dry matter (DM) intake and growth rate of the animals improved significantly (P < 0.01) with increasing level of sweet potato forage in the diet. DM intake was highest at the highest level (3% BW) of sweet potato inclusion and was 140% of the sole maize stover diet. Growth rate of animals at 3% (BW) level of sweet potato supplementation was 195% better than that of animals on sole maize stover. Digestibility of sheep diet improved significantly (P < 0.05) when sweet potato forage formed whole or part of the diet. Addition of sweet potato forage to a basal diet of maize stover improved animal productivity from this fibrous crop residue.