FACULTY OF AGRICULTURE

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Subject: search.filters.subject.Antioxidant

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    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.
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    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.