FACULTY OF AGRICULTURE

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Author: search.filters.author.Adetunji, V. A.Has files: Yes

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    Nutrient utilisation and carcass value of broilers fed palm kernel cake and cassava rations supplemented with ß- mannanase
    (Animal Science Association of Nigeria, 2010-09) Adetunji, V. A.; Abu, O. A.; Tewe, O. O.
    An 8-week feeding trial was conducted on one 144- day old Arbor acre strain of broiler birds to investigate the nutrier utilization and carcass value of broilers fed palm kernel cake and cassava rations supplemented with ß -mannanase enzyme ir. a completely randomized design. The birds were subjected to six different dietary treatments with 24 birds per treatment ea: treatment had 3 replicates . Treatment I was the control with no test ingredients (no PKC, no Cassava grit). Treatments II, III, IV, V and VI were the test diets. In treatments II and III, maize were replaced in the diet with palm kernel cake + cassava Grit and Palm Kernel Cake +Dried Oil Cake respectively. Diet IV consisted of control + enzyme ß mannanase and diet V and VI consisted of the addition of enzyme ß mannanase to diets III & IV respectively. There was no significant difference (p>0.05, due to treatments on the weekly feed intake and body weight gain. There was no significant difference (p<0.05) on carcass value and nutrient utilization except dressed weight, eviscerated weight, neck weight expressed as percentage of dressed weight which showed significant (p<0.05) difference. Other carcass parameters evaluated did not differ significant (p>0.05). There was no significant difference in eviscerated weight and dressed weight among treatment II, VI and the control but treatment V and IV differ significantly from other treatments. There was significant (p<0.05) difference in nutrient utilization among the treatments. Treatments IV, V, and VI differ significantly from the control in dry matter digestibility, crude protein, crude fibre, ash. ether extract and nitrogen free extract. There was no significant difference in feed conversion With the noticeable trend in the result indicated that treatment V had improved performance therefore; it is more feasible to raise broilers on Cassava and palm kernel cake based diet supplemented with Enzyme mannanase for Optimum performance and productivity.
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    Quality of breakfast sausage containing legume flours as binders
    (Macrothink Institute, United States, 2013) Omojola, A. B.; Adetunji, V. A.; Olusola, O. O.
    The effects of different legume flours, viz., soybean, groundnut and cowpea flour, on the quality of breakfast sausage was studied. The study comprised of four treatments, treatment one with sodium caseinate served as the control while the remaining treatments contained soybean, groundnut and cowpea flour at 4% inclusion level respectively. Each treatment was replicated four times in a completely randomized design. Sausage with sodium caseinate had the highest (P<0.05) yield (92.20%), this was followed by products with cowpea (89.14%), soybean (89.00%) however, the least was obtained with product containing groundnut (80.02%). Sausage samples containing groundnut flour lost an average weight of 28.10% during cooking (P<0.05) whilst those containing sodium caseinate, soybean and cowpea flour lost an average weight of 20.91, 21.31and 21.44 % respectively. The water holding capacity of sodium caseinate products increased significantly compared to that of soybean (70.75%) and cowpea flour (69.34%) while the least was observed in products containing groundnut flour. Formulations with soybean flour registered higher thiobarbituric acid values (mg malonaldehyde/kg sample) of 0.75 as against 0.57, 0.52 and 0.51 for formulations with cowpea flour, sodium caseinate and groundnut flour respectively. Sausage with soybean flour had higher (P<0.05) overall acceptability (6.30) than products with sodium caseinate (5.50), groundnut (5.10) and cowpea (4.00). However, sausage with cowpea flour had similar (P>0.05) moisture content (79.50%) with sausage that contained soybean flour (80.24%) while the highest (P<0.05) crude protein content was in treatment with sodium caseinate (19.50%) and least in sausage with cowpea flour (15.55%). The fat content was highest (P<0.05) in sausage with cowpea flour (15.35%), followed by 13.35% for sausage with soybean flour, 11.10 for formulation with groundnut flour and 10.25% for those with sodium caseinate. The quality attributes in terms of nutrient, flavour, juiciness and tenderness were better in sausage with soybean flour compared to sausage produced using other legume flours.