FACULTY OF AGRICULTURE

Permanent URI for this communityhttps://repository.ui.edu.ng/handle/123456789/261

Browse

Author: search.filters.author.Adeshola, A. T.Has files: Yes

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Quality evaluation of kilishi, an intermediate moisture meat product sold in Zaria metropolis, Nigeria
    (Animal Science Association of Nigeria, 2017-09) Olusola, O. O.; Abunwune, R. N.; Adeshola, A. T.
    This study was carried out to evaluate the chemical and microbial qualities of Kilishi sold in Zaria metropolis, Nigeria. A total of thirty (30) samples from three different locations (Sabon-gari-(Site I), Zaria city (Site II) and Samaru area (Site III) were randomly collected. Control samples of Kilishi were prepared in the Meat Laboratory of the Department of Animal Science, Ahmadu Bello University. All Kilishi samples were subjected to chemical analysis and microbiological examination-aerobic plate counts (APC), staphylococcal counts (SC), fungal counts (FC) and coliform counts (CC). Kilishi from Site II had significantly (p<0.05) higher moisture values (7.52%) than Kilishi from the control (5.65%), Site I (5.19%) and Site III (5.44%), fat and ash contents were significantly (p<0.05) higher in control (22.53% and 7.80%) respectively) than Kilishi from other sites. Microbial counts were high in commercial Kilishi samples with mean APC of 4.1x10(5), Coliform counts of 3.0x10(1) and FC of 5.9x10(6) in Site I while Staphylococcal counts was 7.0x10(4) in Site III. The general evaluation of microbial species showed the presence of Staphylococcus aureus, Bacillus subtilis, Escherichia coli and Klebsiella sp in commercial Kilishi which could pose high health risk to consumers. It is therefore advised that processors of Kilishi should imbibe good hygienic practices in order to improve the quality and reduce the risk of food borne illnesses while consuming this product.
  • Thumbnail Image
    Item
    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.