FACULTY OF AGRICULTURE
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Item 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.Item 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.Item 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.Item 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.Item 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.