Browsing by Author "Olusola, O. O."

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Antimicrobial activity of ocimum gratissimum extract on Suya (an intermediate moisture meat) in Nigeria
(2009-09) Olusola, O. O.; Oyadeyi, O. S.; Omojola, A. B.
Extract of Ocimum gratissimum leaves war used oh Suya meat (an intermediate moisture meat) harvested at different hours of soaking period. O. gratissimum leaves were collected from Oyo state, South West region of Nigeria, rinsed in distilled water and squeezed la extract the fluid. The meat used was semimembranous muscle from beef carcass which was trimmed of all visible fat and connective tissues. The meat cut was sliced to sheets of 0.18cm-0.35cm thick and lengths of between 5.0cm-7.1cm. The study comprised of five treatments of 10 replicates each. Treatment A (TA) served as the control- (Suya without Ocimum Gratissimum Extract-OGE), while (TB),(TC),(TD) and (TE) were soaked in OGE for 1/2 hr, 1hr, 1 1/2hrs and 2 hrs respectively, before coating with Suya ingredients. A total of 50 sticks of Suya with an average weight of 38.10 - 59.30grams of sliced meat per stick were prepared for each treatment sample. The meats on sticks were properly coated with Suya ingredient. The morphological and biochemical characterization of aerobic bacteria, coliform and lactic acid isolates from the five treatments was carried out. At Day 0: From samples of the five treatments were isolated, five (5) Aerobic species (namely: Pseudomonas sp Bacillus sp, Micrococcus sp and Flavobacterium sp. Three (3) Coliforms sp were also isolated namely: Proteus sp, Aeromonas sp and Enterobacter sp. Four (4) Lactic acid bacteria were also isolated namely: Pediococcus sp Streptococcus sp, Lactobacillus sp and Enterococcus feacalis. Suya meat soaked in OGE at different harvesting hours 1/2hr, lhr, 1 1/2hrs and 2hrs, on the days ranged between 0.01 x10(5) to 0.07 x 10(5); 1.0 x 10(5) to 0.04 x 10(5); 0.1 x 10(5) to 3.0 x 10(5) and 0.01 x 10(5) to 0.2 x 10(5) respectively however, the microbial counts were relatively low at third and fifth days which might be as a result of the active chemotypes in OGE. Coliform counts for Day 7 for TA and TB were exceptionally high.
Antimicrobial activity of ocimum gratissimum extract on suya (an intermediate moisture meat) in Nigeria
(African Scholarly Science Communications Trust, 2014) Olusola, O. O.; Oyadeyi, O. S.; Omojola, A. B.; Olugbemi, T. S.
Matured leaves of Ocimum gratissimum were harvested and the extracts used to cure Suya (an intermediate moisture meat). O. gratissimum leaves were collected from Oyo state south west region of Nigeria, rinsed in distilled water and squeezed to extract the fluid. The meat used was Semi membranosus muscle from beef carcass, which was trimmed of all visible fat and connective tissues. The meat cut was sliced into sheets of 0.18cm-0.35cm thick and lengths of between 5.0cm-7.1cm. The study comprised five treatments with 10 replicates each in a completely randomized design. Treatment A (TA) served as the control (Suya without O. gratissimum extract(OGE), while treatment B (TB),treatment C (TC), treatment D (TD) and treatment E (TE) were Suya soaked in OGE for ½ hr, 1hr, l½ hrs and 2 hrs, respectively, before coating with Suya ingredients. A total of 50 sticks of Suya weighing from 38.10 - 59.30 grams of sliced meat per stick were prepared for each treatment. The meat on sticks was properly coated with Suya ingredients and arranged around glowing embers of charcoal. The morphological and biochemical characterization of aerobic bacteria, coliform and lactic acid isolates from the five treatments was carried out. At Day 0, isolates from samples of the five treatments include: Aerobic species of Pseudomonas, Bacillus, Micrococcus, and Flavobacterium species. Three Coliform species isolated were: Proteus, Aeromonas and Enterobacter species. The four Lactic acid bacteria isolated were Pediococcus, Streptococcus, Lactobacillus species and Enterococcus feacalis. The bacterial count on Suya meat soaked in OGE at different curing times of ½ hr, 1hr, 1½ hrs and 2hrs differed. The aerobic counts (0.001x105- 2.2x105) were relatively low at the third and fifth days for TC, TD, and TE while for Lactic acid bacteria, the count reduced from 3.0x105 in TA to 0.2x105 in TE. Coliform counts of 6.0x105 and 7.0x105 recorded at day 7 for TA and TB were exceptionally high. O. gratissimum extract, used as a curing agent in suya production significantly reduced the aerobic count of treated meat, thus enhancing the keeping quality of the products.
Antioxidant and antimicrobial activities of African nutmeg, pepper and black pepper extract on the quality and shelf-life of chicken nuggets
(Nigerian Society for Animal Production, 2015-03) Haruna, M. H.; Olusola, O. O.; Olugbemi, T. S.
A study was conducted using five kilogrammes of manually deboned and comminuted broiler meat to determine the antimicrobial and antioxidant activities of Pepper, Black pepper and African nutmeg extracts on the quality and shelf-life of nuggets stored at 4°C for 12 days in a completely randomised design. The results for the antioxidant effect revealed that lipid oxidation of chicken nuggets were improved by the inclusion of the extracts compared to the control. Total plate count, coliform count and fungal count were significantly (P<0.05) reduced with the addition of African nutmeg extracts during storage. It is concluded that extracts of Pepper, Black pepper and African nutmeg led to retarded oxidative rancidity and microbial growth during refrigerated storage, thereby improving the quality and shelf-life of chicken nuggets.
Assessment of quail meat nuggets prepared with ocimum gratissimum extract
(National Animal Production Research Institute, Ahmadu Bello University, Zaria, 2018) Olusola, O. O.
Consumers today demand foods with high nutritional value that are free from chemical preservatives. Ocimum gratissimum extract (OGE) was used as an antimicrobial agent and natural preservative at graded levels to assess the quality of nuggets made from Japanese quail meat. Batches of nuggets were produced from meat obtained from thirty-six (36) spent quails divided into four treatments (T1-0%, T2-2%, T3-4%, and T4-6%) in a completely randomized design. Carcass characteristics and physico-chemical parameters of fresh quail meat, prior to assigning to treatments were determined. Prepared quail meat nuggets were analysed for pH, proximate composition, cooking loss/yield, microbial and sensory characteristics. Results showed that mean live weight, carcass weight and dressing percentage of quail carcass were 144.00±10.17, 92.83±2.57 and 64.72±3.75, respectively while mean pH, water holding capacity, meat swelling capacity and extract release volume of fresh quail meat were 6.07±0.12, 70.27±5.24, 85.30±6.75 and 32.00±3.46, respectively. There were no significant differences (p>0.05) in pH, cooking yield and cooking loss of quail meat nuggets across the treatments. Highest values were however obtained for T4 (6.39), T2 (78.87) and T3 (30.45) in pH, cooking yield and cooking loss, respectively. Proximate composition of quail meat nuggets varied significantly (p<0.05) across the treatments with values ranging from 60.45 – 64.05 for moisture, 14.65 – 17.40 for protein and 10.85 – 12.30 for fat. Low microbial load counts were obtained in all treatments with T4 having lowest counts for total plate and coliform while T2 had the lowest count for yeast and mould. Low consumer acceptability scores were however obtained for all treatments. It was concluded that increasing the inclusion rate of OGE up to 6%, gave better quality quail meat nuggets.
Chemical analysis and consumer preference of selected poultry egg types in Zaria, Nigeria
(Animal Science Association of Nigeria, 2013-09) Olugbemi, T. S.; Sule, A.; Orunmuyi, M.; Daudu, O. M.; Olusola, O. O.
The chemical composition, cholesterol content and consumer evaluation of eggs from Japanese quails, guinea fowls, local chickens, and exotic chickens (Isa Brown) were determined. A total of one hundred eggs, twenty five from each of species were used to determine the chemical composition, cholesterol content and sensory evaluation (Five eggs for chemical composition, cholesterol content and twenty for sensory). On a dry matter basis, the local chicken had a significantly (P<0.05) lower value of 23.20% than other species. The exotic chicken ranked highest with a mean value of38.39%. The mean values recorded for ether extract showed no significant difference (P>0.05) amongst the four species. The ash content of the local chicken was significantly (P<0.05) lower (4.33%)) than that of Japanese quails, guinea fowl and exotic chickens with values of4.84, 4.87 and 5.15 per cent, respectively. Values obtained for the nitrogen free extract also showed the local chicken to be significantly (P<0.05) lower (47.54%) than the other species whose values ranged between 51.39 - 52.06%. The exotic chicken had a significantly higher cholesterol value of243.8 mg/dl while the values for the guinea fowl and the local chicken did not significantly (P>0.05) differ while the Japanese quail eggs had the least cholesterol value of 80.60 mg/dl. Smell and texture were not significantly (P>0.05) influenced by egg type however the guinea fowl and local chicken eggs were the most preferred in terms of colour and the quail with respect to taste. The lower cholesterol content of quail eggs perhaps gave it the potential of topping the consumers list of preference and wider acceptability. It is also evident that consumer’s preference for one egg type over others might not be absolutely based on nutritional considerations but on psychological perceptions.
Comparative assessment of beef, chevon and mutton biltong cured with ocimum gratissimum paste
(National Animal Production Research Institute, Ahmadu Bello University, Zaria, 2017) Oyadeyi, O. S.; Oyinlola, O. O.; Olusola, O. O.
Meat not processed after slaughter deteriorates, hence processing is needed to hinder microbial growth for longer shelf life in biltong. The study was carried out to comparatively assess responses of biltong from different meat types (beef, chevon and mutton) to Ocimum gratissimum paste (Ogp) as curing agent. The paste was obtained by blending the leaves of basil into paste (1.360 kg). Meat chunk of beef, chevon and mutton were stripped into approximately 8 - 10 x 2 x 1.5 cm along the grains. There were six treatments and each replicated twenty times. In a Completely Randomized Design using factorial arrangement treatments were tagged. T1, T3, T5 for controls (no Ogp) while T2, T4, T6 were treatments of beef, chevon and mutton respectively cured in (Ogp) paste for a period of 10 hours and mildly seasoned. After curing, meat strips were dipped into a mixture of hot water (100°C) and vinegar for two hours to prevent mould growth. The strips were then sundried (from 7a.m-6p.m) under insect proven condition, they were thereafter left to dry at room temperature for two weeks (at 27°C and 75% relative humidity). The proximate, minerals, organoleptic properties, microbial counts and characterisation of biltong were investigated. It was observed that the highest preference was given to beef biltong (T2) and chevon biltong (T2) in terms of overall acceptability while mutton biltong was least preferred. The aerobic bacteria, coliform and lactic acid counts were more in uncured biltong meat types while the cured mutton biltong (T6) had the least bacterial and lactic acid counts however, the highest counts was recorded in beef biltong (T2).
Consumer perception of chicken meat from broilers fed natural pigment sources
(Animal Science Association of Nigeria, 2018-03) Olusola, O. O.; Adeshola, A. T.; Oshibanjo, O. D.; Balogun, I. O.
Consumer perception of chicken meat obtained from broiler chickens fed diets containing natural pigment sources was investigated. One hundred and sixty one-day-old Arbor acre broiler chicks were randomly allotted to 5 dietary treatments with 4 replicates and 8 birds per replicate in a completely randomised design. Test ingredients were introduced at day 21(the finisher stage). TA- Control, TB- Roselle calyx, TC- Orange peels, TD- Baobab leaves, TE- Moringa leaves (each at 4% inclusion rates). Two birds per replicate were slaughtered at 8 weeks and physico-chemical and carcass visual and textural attributes were assessed. Results revealed that pH values (p<0.05) ranged from 6.49 (Treatments A and E) to 6.25 (Treatment B) while shear force ranged (p<0.05) from 1.25 (Treatment B) to 0.53 (Treatment C). No (p>0.05) variation was observed on cooking yield and loss in all treatments. Significant differences were observed in carcass assessment scores for all treatments. Treatment E (Moringa) had highest value (6.95) for skin colour which showed a high degree of yellowness while treatment C (Orange peel) had highest score (5.48) for muscle colour (highly pinkish). Treatment B (Roselle calyx) had lowest values for skin (3.13-whitish) and muscle (3.50-whitish) colours. High overall acceptability score was however recorded in orange peel supplemented diet (Treatment C). The study concludes that, orange peels can be incorporated at 4% inclusion level in broiler chicken diet to increase carcass attractiveness and aid increased consumer acceptance.
Development and quality evaluation of danbunama (meat floss) - a Nigerian shredded meat product
(SCIENCEDOMAIN international, 2014-07) Omojola, A. B.; Kassim, O. R.; Olusola, O. O.; Adeniji, P. O.; Aremo, J. O.
Danbunama (DB) is a shredded meat product that is light, easy to pack and nutrient retaining and is traditionally produced from beef. A completely randomized design was employed to study the effect of three meat types of beef, chevon and pork on quality attributes of DB. Proximate composition of the raw meats and their respective DB was determined using standard procedures. The Eating Quality (EQ) was determined using a 9-point hedonic scale. Thiobarbituric Acid Reactive Substances (TBARS) was employed to assess shelf stability of the product. Raw meat protein ranged from 21.2 to 22.9% while the moisture content varied from 64.14 to 71.98%. The product yields were 70.1, 74.1 and 68.9% for Beef Danbunama (BDB), Chevon Danbunama (CDB) and Pork Danbunama (PDB) respectively. Chevon Danbunama has the highest protein (46.73%) followed by PDB (41.78%) while BDB has the least value (39.75%). The overall acceptability for BDB (7.4) was higher (P<0.05) than for CDB (6.6) and PDB (6.2). Pork Danbunama had the least TBARS compared to BDB and CDB irrespective of the length of storage. Danbunama can be produced using any of the meat types without compromising yield and its nutritional value.
Effect of onion extract on microbial and sensory evaluation of fried broiler meat during refrigerated storage
(Nigerian Society for Animal Production, 2016-03) Tella, A. K.; Olusola, O. O.; Oshibanjo, D. O.
The flavor and health benefits of onion have been strongly associated to its high content of sulphur compounds and flavonoids acting as, antioxidants and antibiotics. The Microbial and sensory parameters of fried broiler meat marinated in onion extract were evaluated during refrigerated storage. Twenty fresh purple medium sized onion bulbs were purchased, peeled, washed, chopped and oven dried at 4(TC until constant weight was reached. 500ml of 80% Methanol was used to soak 100 grams of the oven dried onion for 24 hrs. Twelve broiler chickens (1.5±0.2 kg) live weight of 56 days age were obtained. 800g of the breast meat was marinated in brine solution and onion extract. The marinade consisted of 16ml of onion extracts and 14grams of table salt added to 4 litres of water. Marinade solution was stored to reach 4°C before breast meats were immersed. Marinated meat was pan fried to an internal temperature of 77°C ±3°C for 15 minutes after 11 hrs of marination and committed to completely randomized design. No growth are recorded for Mould and Yeast. Bacteria were not recorded on the first day but increased progressively from day 2 to 6. Day 6 had the highest coliform and total plate count content of 3.63 MPN/100g and 3.62 logCFU/g respectively. Aroma, flavour, juiciness and overall acceptability reduced progressively while there was no significant difference in colour of fried meat. These results revealed onion extract could inhibit microbial load, improve meat acceptability and shelf life up to 4 days of refrigerated storage.
Effect of rigor state and curing temperature on the processed yield and physicochemical properties of broiler meat
(National Animal Production Research Institute, Ahmadu Bello University, Zaria, 2016) Haruna, M. H.; Olusola, O. O.; Olugbemi, T. S.; Ayo, T. S.; Umar, U. A.
A study was conducted using 16 (sixteen) half carcasses of broiler chickens with the aim of improving the yield and quality of meat products. The effects of rigor state and curing temperature on yield and quality of smoked-cooked meat were investigated using a 2 x 2 factorial arrangement. The meat was cured pre-rigor and post-rigor in hot and cold brine solution, after which they were smoked for approximately two hours to an internal temperature of 69±1ºC. The results showed that rigor states significantly (P<0.05) affected dry matter, moisture, lipid and nitrite content. Lower moisture (20.23 %) and lipid content (10.37 %) was observed in the post-rigor meat but with higher nitrite content (131.06 ppm). Curing temperatures significantly (P<0.05) affected the yield, dry matter, moisture, nitrite and salt contents of the product. The yield of meat and moisture content was higher in cold cure (14.60 % and 32.68 % respectively) but with a lower nitrite and salt content. Furthermore, the interaction between curing temperature and rigor state was also significant (P<0.05) with post rigor and cold cure interacting best with a yield of 15.88 % and lipid content of 10.35 %. Lowest moisture content was observed in the post-rigor hot cure treatment (15.49 %). Nitrite and salt contents were lower in the pre-rigor cold cure treatment (108.90 and 1.86 % respectively) with also higher ash content (5.62 %). It is concluded that optimum yield can be achieved through cold curing in post- rigor state.
Effect of two cooking methods and temperature on oxidation and microbiological properties of breakfast sausage
(Nigerian Society for Animal Production, 2015-03) Olusola, O. O.; Oshibanjo, D. O.; Oladipupo, C. O.; Aremu, R. O.
Sausages were prepared from 65% meat, 20% lard, 3.5% binder, 2.01% curing salt, 1% sugar, 0.30% phosphate, 4% ice water, 2% dry spice, and 2.19 wet spices. A set of five samples were boiled in a water bath while another set were baked at temperatures of 80, 90, 100, 110 and 120 °C. The effect of cooking method and temperature was tested on oxidative and microbiological properties of breakfast sausage. The oxidative properties were evaluated using iodine value, acid value and thiobarbituric acid reactive substances (TBARS) assays. Three culture media were used to measure the microbial status of product using Nutrient Agar (NA) for total aerobic count, Potato Dextrose Agar (PDA) for yeast and mould count and Ethyl Methanesulfonate (EMS) for coliform bacteria count. Significant differences were observed for all the parameters measured at a significant level of 5%. Iodine value measures the level of unsaturated fatty acid, Iodine value ranged from 2.54 to 6.86 mg/g. Baking at 90°C gave the highest value, while boiling at 100°C and baking at 120°C had the lowest values. Acid value had boiling at 100°C giving the highest value and baking at 80°C giving the least. TBARS value showed that boiling at 120°C had the highest value, while boiling at 90°C gave the lowest value. Total aerobic count was high at 110°C for baking and boiling at 100°C. Total coliform bacteria count was high at boiling at 90°C. Fungi growth in the sausage was generally low, baking at 80°C had the highest count and least count was observed for boiling at 80°C and baking at 90°C. In conclusion, the oxidative and microbiological properties of breakfast sausage as influenced by cooking method and temperature showed the best cooking method and temperature interaction to be baking at 90°C and 100°C.
Effect of varying stocking densities and vitamin C (ascorbic acid) supplementation on growth performance of Japanese quails
(Department of Animal Science, University of Ibadan, Ibadan, Nigeria, 2014) Olugbemi, T. S.; Olusola, O. O.; Friday, T. S.
An experiment was carried out to assess the effect of different stocking densities and vitamin C supplementation on the performance of Japanese quails. Four Hundred and Thirty Two (432) unsexed quail birds of two (2) weeks of age were allotted randomly into nine (9) groups with 3 replicates each in a 3x3 factorial arrangement (3 stocking density levels and 3 graded vitamin C levels) with densities of 150, 120, 90 cm2/bird (11,16, 21 birds) and Vitamin C levels of 0mg/kg diet, 50mg/kg diet and 100mg/kg diet. During the five weeks growing trial (2- 6 weeks) parameters on performance attributes and heamatological values were obtained. The results showed that stocking density had significant effects on final weight (131.59g compared to111.10g for the lowest), total and daily weight gain. No significance difference was observed for feed conversion ratio, age at first lay and first egg weight. Observations on haematological parameters (packed cell volume (PCV), total protein (TP), haemoglobin, red blood cell (RBC), lymphocyte, heterophil) on stocking density showed no significant differences. Vitamin C supplementation at 50mg/kg and 100mg/kg did not have any significant effect on the growth performance parameters of growing quails. Considering that stocking density at 150cm2/bird resulted in improvements with respect to final weight (30.54g/bird), daily weight gain (1.08g/bird) and daily feed intake (2.26g/bird) with or without vitamin C supplementation, it is recommended that stocking rates of quails between the ages of 2 - 6 weeks should not be below 150cm2/bird.
Effects of cymbopogon citratus extract on quality of chevon patties during storage
(Department of Animal Science, University of Ibadan, Ibadan, Nigeria, 2017) Oyesanwen, A. T.; Olusola, O. O.
Lipid oxidation and growth of undesirable microorganisms in meat and meat products render them unacceptable for human consumption. A need therefore arises to explore the use of natural antioxidants and antimicrobials to prevent deterioration as synthetic ones have been found to pose high health risks to consumers. The effect of Lemon grass (Cymbopogon citratus) extract (LGE) on shelf stability of cooked Chevon patties during refrigerated storage was investigated. The experiment was a factorial experiment in a completely randomized design with five antioxidant treatments (Treatment A (0.2% Vit E), B (control), C (0.1% LGE), D (0.2% LGE), E (0.3% LGE) and four storage days (0, 3, 6, 9). Proximate composition of patties were determined using standard method, sensory qualities were evaluated using a 9-point hedonic scale, lipid oxidation was monitored by malondialdehyde formation with 2-thiobarbituric acid (TBARS) assay. Nutrient composition of patties at all treatment levels, except ash were affected (p<0.05) by the antioxidant treatments. Lipid oxidation rates of patties and pH were reduced (p<0.05) by antioxidant treatments during storage. Total Plate Count (TPC) was also (p<0.05) reduced and all counts were below 7logCFU/g, the Maximum Permissible Limit (MPL) for TPC. Sensory qualities were not (p<0.05) influenced by the antioxidant treatments however, a high Overall Acceptability score (6.70+1.16) was observed for treatment D, closely followed by treatment A (6.60+0.97). Lemon grass extract at 0.2% level of inclusion had comparable effects with alplia-tocopherol in most parameters measured and can successfully replace its use at this level to improve the shelf-life of Chevon patties and also provide a meat product with natural additives.
Effects of varying levels of lemon juice on the palatability and shelf stability of queso-blanco cheese
(Nigerian Society for Animal Production, 2008) Olusola, O. O.; Oyadeyi, O. S.; Omojola, A. B.
The effects of varying concentration of Lemon juice on the preparation of Queso Blanco Cheese (QBC) and on its palatability and microbiological composition was investigated. The QBC was manufactured from raw and morning milk adjusted to 3.0% fat. Completely randomized design was used for the study. Varying levels of lemon juice (2.5%, 3.0% and 3.5%) were used per treatment. Organoleptic evaluation of prepared cheese was carried out using a five point hedonic scale for quality traits for the colour, taste, smell, texture and overall acceptability of the cheese revealed that QBC made with 2.5% lemon juice was rated highest (4.9±0.32) for overall acceptability and for all parameters tested for on day one. Cheese prepared with 3.5% lemon juice recorded the lowest plate count for all the days. In conclusion Cheese prepared with 2.5% lemon juice was more acceptable, however, the plate count was highest for all the days for this treatment.
Morphometric and carcass quality of chinchilla rabbits slaughtered at defined age
(The Nigerian Society for Animal Production, 2010-03) Omojola, A. B.; Olusola, O. O.; Ajewole, B. T.
A total of twelve (90 days old) Chinchilla rabbits with an average live weight of 1.28-1.30kg were used to evaluate the effect of sex on morphometric, carcass and meat quality of rabbits. Two treatment groups of male and female were employed and each treatment was replicated thrice in a completely randomized design. The rabbits were stunned mechanically, exsanguinated and properly bled. After bleeding the rabbits were skinned and cut into two equal halves. Body morphometric indices such as body length, forelimb length, head length, head width and chest depth were measured and it’s result showed that apart from the head width, chest depth and pelvis depth that were significantly higher in female, other body measurement were similar (p>0.05) in both sexes. Water holding capacity was higher in males than in females with values of 76.33 to 70.00 % for shoulder in male and female respectively. The thigh of the male has a value of 80.00 as against 75.00% for the female. The dressing percentage were higher in male (p>0.05) with a value of45.50% to 41.99% in the female. The taste panelists rated meat from both sexes similar (p>0.05) in all parameters.
Nutritive and Organoleptic characteristics of kilishi as affected by meat type and ingredient formulation
(Journal Management System, 2012) Olusola, O. O.; Okubanjo, A. O.; Omojola, A. B.
Kilishi is a ready to eat intermediate moisture meat which is highly relished. The product is traditionally prepared from beef infused with spices and defatted groundnut paste. This study tried to appraise the eating quality of kilishi as affected by meat types and ingredient formulation. Three different kilishi recipes viz fresh, frozen and oven dried groundnut paste representing recipes 1, 2 and 3 respectively were formulated and used for the preparation of pork and beef kilishi in a completely randomized design. The nutrient composition and eating qualities of each kilishi type were evaluated. The result obtained showed that kilishi from the recipes were similar in crude protein with a value ranging from 55.47 – 62.33% while the ash content was highest (P>0.05) in beef kilishi from recipe 1. The colour rating was highest in all pork kilishi irrespective of the recipe. The panelist also rated pork kilishi higher in juiciness with a value range of 3.50 – 4.30 as against values of 1.80 – 4.40 for beef kilishi. Beef kilishi from recipe 1 had the highest flavour rating while the overall acceptability was highest in both products from recipe 1 with values of 6.30 and 5.20 for beef and pork kilishi respectively. The result obtained in this study showed that the use of recipe 1 with fresh groundnut paste was better in product qualities than frozen or oven dried groundnut paste.
An overview of herbs, spices, and plant extracts used as seasonings in food and meat processing
(2013) Olusola, O. O.
Man resorted to meat preservation as a means of keeping meat to be used at a later date. This he must do with appropriate, affordable and simple technologies to suit this need. This is particularly needful in developing nations as scarce food must not be allowed to waste, especially as the protein demand of the ever increasing population is rising. Salting and drying of meat dates back to antiquity, where the early man salted meat cuts on the exposed surfaces and hung them in the air to dry. Salt (a chief curing agent) in meat, and pepper form the basis of virtually all seasoning formulae. All other agents in seasoning (ingredients which improve the flavour of meat and foods) are supplementary to these as they form the integral part of various cuisines all over the world. Seasonings include Spices such as pepper, herbs such as the leaves of cloves and bay, vegetable bulbs such as garlic and onions, sweeteners such as sugar and monosodium glutamate, and plant extracts such as that of Ocimum grattisimum or ‘scent leaf. Spices are the bark, roots, seeds, buds or berries of plants, most of which grow naturally only in tropical climates.They are mostly used in their dried form, rarely fresh and are available whole or ground. Spices vary greatly in composition but the aromatic and pungent principles that render them valuable reside in their volatile oils, resins, or oleoresins. Herbs on the other hand refer to the larger group of aromatic plants whose leaves, stems or flowers are used to add flavour to foods. Herbs and spices in addition possess potential health benefits by inhibiting lipid peroxidation. Some of these seasonings include pepper, capsicum, turmeric, ginger, cloves, african nut meg, curry, the leaves of ocimum, cloves, thyme, onions and garlic. This paper seeks to give an overview of herbs and spices commonly used in tropical meat seasoning, their prospects and benefits to man’s health and well being.
Performance and carcass characteristics of broiler chicken fed soybean and sesame/soybean based diets supplemented with or without microbial phytase
(2014-07) Omojola, A. B.; Otunla, T. A.; Olusola, O. O.; Adebiyi, O. A.; Ologhobo, A. D.
Aims: The experiment was conducted to investigate the performance and carcass characteristics of meat-type chicken fed Soybean Meal (SBM) and Sesame/Soybean Meal (SSBM) supplemented with or without microbial phytase. Study Design: The experiment employed a complete randomized design; all data generated were subjected to analysis of variance, P=0.05. Place and Duration of Study: The study was carried out at the Teaching and Research Farm of the University of Ibadan, Nigeria, between October and December, 2011. Methodology: One hundred and sixty-eight unsexed two weeks old Arbor Acre strain chickens were used in a 35-day feeding trial. Two feeding regimes of soybean meal and Sesame/soybean meal based diets were formulated. Each feeding regime comprised of control diet and two levels of phytase units (300 and 600 FTU/kg) of 500 unit /g activity making a total of six dietary treatments. The birds were fed the experimental diets for a 35- and Feed Conversion Ratio (FCR). At the end of the feeding trial, three birds were slaughtered per replicate to evaluate carcass and meat characteristics. Results: The addition of phytase improved the birds’ performance, FI and FCR. Significant (P<0.05) increase was obtained for apparent retention of nitrogen (67.22%), ash (74.85%), ether extract (65.43%), crude fibre (76.22%) and Phosphorus (45.58%). Cooking loss values increased while the Water Holding Capacity (WHC) reduced with microbial phytase supplementation. Conclusion: Sesame/soybean diet supplemented with 300 FTU/Kg microbial phytase gave optimum performance and should probably be adopted as the feeding regime of choice since it also resulted in better nutrient utilization by the birds.
Performance and carcass traits of broilers fed ‘wood ash digested maize cobs’ based diets fortified with grandizyme
(The Nigerian Society for Animal Production, 2012-03) Oyadeyi, O. S.; Olusola, O. O.; Olaniyan, O. O.; Adebiyi, O. A.
The growth and carcass traits of broilers were investigated using 200 unsexed day old chicks. Wood ash digested maize cobs (WADMC) fortified with grandizyme at graded levels were incorporated in the diet and used to assess the performance and carcass traits of the experimental birds. In a completely randomized design, 40 birds were assigned to each of the five dietary treatments A-E. The control A had no WADMC and no enzyme, while diets B, C, D and E had 5, 10, 15 and 20% inclusion levels of WADMC respectively with 5g of the enzyme per 100kg of feed. Starter diets with these inclusions were fed to birds from day-old. Data collected include the feed intake, weight gain, organ and carcass weights. The results obtained revealed that the birds fed diets B, C and D digested the maize cobs based diets fortified with enzymes betterl as reflected in the primal cuts from carcass and were significantly different (P<0.05) than from treatments A and E. The feed intake of birds in treatment A and E significantly differed from that of treatments B, C and D Birds in treatment E recorded high incidence of prolapsed. It could be concluded that the performance and carcass characteristics of WADMC based diets at 10 and 15% levels of inclusion fortified with 5grams of enzyme was better those on 5 and 20%.
Performance and meat quality attributes of broiler chickens fed onion skin extract and onion skin meal supplemented diets at the finisher stage
(2018-06) Olusola, O. O.; Tella, A. K.; Olasunkanmi, A. A.
Aims: This study was carried out to investigate the meat quality attributes of broiler chickens fed onion skin extract and onion skin meal supplemented diets at the finisher stage. Study Design: The experiment employed a complete randomized design; all data generated were subjected to analysis of variance, P=0.05. Place and Duration of Study: The study was carried out at the Teaching and Research Farm of the University of Ibadan, Ibadan, Nigeria, between October and December, 2016 Methodology: Four experimental diets were formulated such that treatment 1 contained the basal diet with synthetic antioxidant, treatment 2 was a basal diet without any antioxidant, and treatment 3 was basal diet supplemented with 30g/kg of onion skin extract while treatment 4 contained basal diet supplemented with 100 g/kg of onion skin meal. One hundred and sixty eight broiler birds were randomly assigned to four treatments of six replicates each at seven birds per replicate. They were raised for 8 weeks. At the expiration of the experiment, three birds from each replicate were randomly selected, tagged, fasted, weighed and slaughtered. Carcass and organs were obtained and weighed. Samples for cooking loss, pH and cooking yield were taken. Thiobarbituric Acid Reactive Substances (TBARS) was employed to assess the shelf stability of the product. Aims: This study was carried out to investigate the meat quality attributes of broiler chickens fed onion skin extract and onion skin meal supplemented diets at the finisher stage. Study Design: The experiment employed a complete randomized design; all data generated were subjected to analysis of variance, P=0.05. Place and Duration of Study: The study was carried out at the Teaching and Research Farm of the University of Ibadan, Ibadan, Nigeria, between October and December, 2016 Methodology: Four experimental diets were formulated such that treatment 1 contained the basal diet with synthetic antioxidant, treatment 2 was a basal diet without any antioxidant, and treatment 3 was basal diet supplemented with 30g/kg of onion skin extract while treatment 4 contained basal diet supplemented with 100g/kg of onion skin meal. One hundred and sixty eight broiler birds were randomly assigned to four treatments of six replicates each at seven birds per replicate. They were raised for 8 weeks. At the expiration of the experiment, three birds from each replicate were randomly selected, tagged, fasted, weighed and slaughtered. Carcass and organs were obtained and weighed. Samples for cooking loss, pH and cooking yield were taken. Thiobarbituric Acid Reactive Substances (TBARS) was employed to assess the shelf stability of the product.