FACULTY OF AGRICULTURE

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    Nutritive evaluation of differently processed mucuna seeds for ruminants
    (Faculty of Agriculture and Forestry, University of Ibadan, 2017) Ososanya, T. O.; Inyang, U. A.
    Mucuna as a feed has great ability to serve as a source of energy and protein in dry season feeds due to the fact that it has high crude protein content comparable to other well known legumes. The study was designed to evaluate the nutritive compositions of Mucuna beans subjected to various treatments: roasting, boiling, autoclaving and raw. Thereafter, the proximate composition, invitro gas production and fermentative characteristics of the treated beans were undertaken. Result showed significant differences in the roasted beans for dry matter (DM) and crude protein (CP) values of 96.97 and 36.86 %, respectively. Other proximate parameters (crude fibre, ash and nitrogen free extract) were similar for all treated beans. In vitro gas production after 24 hours showed that autoclaved (32.75 mL), boiled (32.25 mL) and raw beans (29.75 mL) were similar (p>0.05) and more utilizable as ruminant feed compared to the roasted form. Roasted beans recorded the least (11. 00 mL) gas production. Roasting affected the fermentation characteristics significantly (p<0.05) by lowering its organic matter digestibility (OMD, 42.20 % DM), short chain fatty acids (SCFA, 0.31 mmol/L), metabolizable energy (ME, 5.71 MJ/Kg DM) and methane gas (MG, 7.75 mL/200 mg DM). Roasting perhaps affected the fibre structure thereby making it unavailable for microbes to act on as evident in results from in vitro gas production and fermentative characteristics. However, other treatments (excluding raw) posits a potentiality of Mucuna as a source of energy for ruminants' especially in dry season when there is scarcity of dietary energy sources.
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    Preliminary studies on processing characteristics of smoked dried beef (kundi) at varying salt levels
    (2003) Ogunsola, O. O.; Omojola, A. B.
    The semitendinosus muscle used for the study was excised from the wholesale beef round and trimmed of all surface fat and connective tissue and chilled for 24 hours. Sizeable pieces within a weight range of 70-90 grams were cut. For every 250g of meat, dry salt (NaCI) was rubbed into the meat at 10,15 and 20% of the green weight. The salted meat pieces were left for 30 minutes to allow salt penetration. Three treatments were applied cum; boiling of salted meat for 30 minutes until uniform doneness was achieved. The second treatment involved broiling in the oven for 30 minutes till uniform doneness was attained while the third treatment involved smoking of fresh salted meat samples without boiling or broiling. The result showed that weight losses were considerable in all the treatments with increase in the salt levels although the results were not significantly different (P>0.05). It was also noted that although the shear force values obtained at the different salt levels were not significantly different (p>0.05), the values obtained increased as the weight loss increased. The addition of sodium chloride to meat was observed to cause a slight drop in the pH of meat.