FACULTY OF AGRICULTURE
Permanent URI for this communityhttps://repository.ui.edu.ng/handle/123456789/261
Browse
2 results
Search Results
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 Quality variation of kilishi from different locations in Nigeria(Animal Science Association of Nigeria, 2006-12) Olusola, O. O.Kilishi is an intermediate moisture meat that has a suitable concentration of dissolved solids that binds the moisture in it sufficiently to inhibit the growth of spoilage organisms. Samples of kilishi were collected from three different locations [Abuja (FCT), Kaduna (Kaduna state) and Ibadan (Oyo state)], a fourth sample was prepared in the laboratory to serve as control in a completely randomized design. Samples were packaged in three different media viz; aluminum foil (AF), transparent polyvinyl chloride bags (PVC) and transparent plastic containers with lids (PC). 100g of kilishi samples was packaged into each medium and left at ambient temperature (30-38°). The least moisture content of 6.98±0.65% was observed in the control, which differed significantly (P<0.05) from moisture contents of other samples. No difference (P>0.05) was observed for moisture between kilishi from Abuja and Kaduna. The mean crude protein content varied from 47.98±1.74 to 59.32±0.36%. All values reported differed significantly (P<0.05) from one another. For ether extract, the least value was I4.90±0.87%, while the highest was 15.75±0.36%. The PVC packaging contained the lowest microbial load of 3.18±0.01cfu/g for Kaduna kilishi at the onset of storage followed closely by the Ibadan kilishi. Three bacteria spp were isolated from the kilishi samples from the different locations. The isolates were identified as Bacillus subtilis, Bacillus pumilus, and Staphylococcus spp.