FACULTY OF AGRICULTURE
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Item Influence of ensiled pineapple waste on microbial population and fermentation in the rumen of West African Dwarf rams(Faculty of Agriculture and Forestry University of Ibadan, Ibadan, 2015) Ososanya, T. O.; Jimoh, F. A.Pineapple waste (PW) is a by-product of pineapple processing industries. There has been the problem of disposal of the waste causing environmental pollution and health hazards. This study was conducted to harness PW into animal feed stuff to replace cassava peel in silages containing Panicum maximum and urea. A total of sixteen West African dwarf (WAD) rams weighing 11.50 ± 1.5kg were randomly allotted to four dietary treatments. The replacement rates were 90% PW, 60% PW, 30% PW and 0% PW respectively. Silages have very good physical characteristics of colour and texture with slightly acidic pH. Similarly, chemical analyses revealed increased dietary crude protein and crude fibre with PW replacement while dry matter was reversed. There were significant increase in the rumen pH which increased with PW inclusion. The same trend was obtained in rumen NH4-N (mg/dL) ranging from 3.69-7.18mg/dL and were significantly different across the treatments. The different volatile fatty acid (VFA) components had values that were statistically different and increased with the level of supplementation of PW. Lactic acid, butyric acid, propionic acid and acetic acid values ranged between 1.68-6.55, 0.74-4.46, 0.56-2.43, and 5.41-10.02 mg/dL, respectively. Fungi and bacteria population obtained for rams fed 4- hours post feeding showed that fungi population was highest at PW60 inclusion rate with an increase of 5.17cfu/ml amounting to 67.84%> and lowest at PWO which increased by 0.75cfu/ml amounting to 19.08%. Bacteria population increased as PW inclusion increased at 8.68, 4.73, 4.65, and 3.57cfu/ml, respectively. Therefore, PW could be ensiled and recycled for use in sheep diet thereby combating environmental pollution caused by the wasteItem Homogenisation of milk and its effect on sensory and physico-chemical properties of yoghurt(Academic Journals, 2014-09) Olorunnisomo, O. A.; Ososanya, T. O.; Adedeji, O. Y.This study was designed to evaluate the chemical composition, sensory properties and microbial load of differently homogenized milk for yoghurt-making. Milk was homogenized with a hand whisker (HW), pressure sprayer (PS) and high-speed mixer (HM) while the control was not homogenized (NH) prior to yoghurt-making. Samples were stored in a refrigerator for 10 days at 4°C and thereafter examined for microbial counts using pour plate technique. Results show that homogenization had no significant (p > 0.05) influence on taste and flavor of yoghurt. The chemical composition of the yoghurt samples in all the treatment groups were improved as the days in storage progressed. The highest total viable count (TVC), coliform and fungal counts were obtained with NH while PS recorded the least counts.Item Assessment of quail meat nuggets prepared with ocimum gratissimum extract(National Animal Production Research Institute, Ahmadu Bello University, Zaria, 2018) Olusola, O. O.Consumers today demand foods with high nutritional value that are free from chemical preservatives. Ocimum gratissimum extract (OGE) was used as an antimicrobial agent and natural preservative at graded levels to assess the quality of nuggets made from Japanese quail meat. Batches of nuggets were produced from meat obtained from thirty-six (36) spent quails divided into four treatments (T1-0%, T2-2%, T3-4%, and T4-6%) in a completely randomized design. Carcass characteristics and physico-chemical parameters of fresh quail meat, prior to assigning to treatments were determined. Prepared quail meat nuggets were analysed for pH, proximate composition, cooking loss/yield, microbial and sensory characteristics. Results showed that mean live weight, carcass weight and dressing percentage of quail carcass were 144.00±10.17, 92.83±2.57 and 64.72±3.75, respectively while mean pH, water holding capacity, meat swelling capacity and extract release volume of fresh quail meat were 6.07±0.12, 70.27±5.24, 85.30±6.75 and 32.00±3.46, respectively. There were no significant differences (p>0.05) in pH, cooking yield and cooking loss of quail meat nuggets across the treatments. Highest values were however obtained for T4 (6.39), T2 (78.87) and T3 (30.45) in pH, cooking yield and cooking loss, respectively. Proximate composition of quail meat nuggets varied significantly (p<0.05) across the treatments with values ranging from 60.45 – 64.05 for moisture, 14.65 – 17.40 for protein and 10.85 – 12.30 for fat. Low microbial load counts were obtained in all treatments with T4 having lowest counts for total plate and coliform while T2 had the lowest count for yeast and mould. Low consumer acceptability scores were however obtained for all treatments. It was concluded that increasing the inclusion rate of OGE up to 6%, gave better quality quail meat nuggets.Item Effect of onion extract on microbial and sensory evaluation of fried broiler meat during refrigerated storage(Nigerian Society for Animal Production, 2016-03) Tella, A. K.; Olusola, O. O.; Oshibanjo, D. O.The flavor and health benefits of onion have been strongly associated to its high content of sulphur compounds and flavonoids acting as, antioxidants and antibiotics. The Microbial and sensory parameters of fried broiler meat marinated in onion extract were evaluated during refrigerated storage. Twenty fresh purple medium sized onion bulbs were purchased, peeled, washed, chopped and oven dried at 4(TC until constant weight was reached. 500ml of 80% Methanol was used to soak 100 grams of the oven dried onion for 24 hrs. Twelve broiler chickens (1.5±0.2 kg) live weight of 56 days age were obtained. 800g of the breast meat was marinated in brine solution and onion extract. The marinade consisted of 16ml of onion extracts and 14grams of table salt added to 4 litres of water. Marinade solution was stored to reach 4°C before breast meats were immersed. Marinated meat was pan fried to an internal temperature of 77°C ±3°C for 15 minutes after 11 hrs of marination and committed to completely randomized design. No growth are recorded for Mould and Yeast. Bacteria were not recorded on the first day but increased progressively from day 2 to 6. Day 6 had the highest coliform and total plate count content of 3.63 MPN/100g and 3.62 logCFU/g respectively. Aroma, flavour, juiciness and overall acceptability reduced progressively while there was no significant difference in colour of fried meat. These results revealed onion extract could inhibit microbial load, improve meat acceptability and shelf life up to 4 days of refrigerated storage.Item The effect of walnut (tetracarpidium conophorum) leaf and onion (allium cepa) bulb residues on the tissue bacteriological changes of clarias gariepinus juveniles(2012) Bello, O. S.; Olaifa, F. E.; Emikpe, B. O.; Ogunbanwo, S. T.In this study, the effect of walnut leaf (WL) and onion bulb (OB) residues on tissue bacteriology of Clarias gariepinus juveniles by dietary intake was investigated. Nine experimental diets: control (0%), OB2 (0.5%), OB3 (1.0%), OB4 (1.5%), OB5 (2.0%), WL6 (0.5%), WL7 (1.0%), WL8 (1.5%) and WL9 (2.0%) were formulated and replicated thrice at 40% crude protein. Fish (mean weight 7.4±0.02g) were fed twice daily at 3% body weight for 12 weeks. Microbiological analyses of water and fish (skin, gill, intestine and liver) and organ index (liver, spleen, kidney and heart) were investigated. Data were analysed using descriptive statistics and ANOVA at p=0.05. Results of enterobacteriacea and total viable count from this study revealed that bacterial loads on the water and fish of the experimental tanks were more affected by A. cepa and T. conophorum than the control for 4, 8 and 12 weeks and were significantly different (P<0.05) from the control. The values decreased in treated groups as the levels of inclusion (0.5%, 1.0%, 1.5% and 2.0%) increased and as the months increased. Also, organ index showed that the liver, heart, kidney and spleen were not significantly increased in all the treated groups and the control. The results suggest that walnut leaf and onion bulb residues inclusion in the diet of Clarias gariepinus could be a potential, less expensive and promising dietary supplementation that would positively influence growth, reduce and prevent bacterial infections in fish culture.