DEPARTMENT OF ANIMAL SCIENCE
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Item An overview of herbs, spices, and plant extracts used as seasonings in food and meat processing(2013) Olusola, O. O.Man resorted to meat preservation as a means of keeping meat to be used at a later date. This he must do with appropriate, affordable and simple technologies to suit this need. This is particularly needful in developing nations as scarce food must not be allowed to waste, especially as the protein demand of the ever increasing population is rising. Salting and drying of meat dates back to antiquity, where the early man salted meat cuts on the exposed surfaces and hung them in the air to dry. Salt (a chief curing agent) in meat, and pepper form the basis of virtually all seasoning formulae. All other agents in seasoning (ingredients which improve the flavour of meat and foods) are supplementary to these as they form the integral part of various cuisines all over the world. Seasonings include Spices such as pepper, herbs such as the leaves of cloves and bay, vegetable bulbs such as garlic and onions, sweeteners such as sugar and monosodium glutamate, and plant extracts such as that of Ocimum grattisimum or ‘scent leaf. Spices are the bark, roots, seeds, buds or berries of plants, most of which grow naturally only in tropical climates.They are mostly used in their dried form, rarely fresh and are available whole or ground. Spices vary greatly in composition but the aromatic and pungent principles that render them valuable reside in their volatile oils, resins, or oleoresins. Herbs on the other hand refer to the larger group of aromatic plants whose leaves, stems or flowers are used to add flavour to foods. Herbs and spices in addition possess potential health benefits by inhibiting lipid peroxidation. Some of these seasonings include pepper, capsicum, turmeric, ginger, cloves, african nut meg, curry, the leaves of ocimum, cloves, thyme, onions and garlic. This paper seeks to give an overview of herbs and spices commonly used in tropical meat seasoning, their prospects and benefits to man’s health and well being.Item Consumer perception of chicken meat from broilers fed natural pigment sources(Animal Science Association of Nigeria, 2018-03) Olusola, O. O.; Adeshola, A. T.; Oshibanjo, O. D.; Balogun, I. O.Consumer perception of chicken meat obtained from broiler chickens fed diets containing natural pigment sources was investigated. One hundred and sixty one-day-old Arbor acre broiler chicks were randomly allotted to 5 dietary treatments with 4 replicates and 8 birds per replicate in a completely randomised design. Test ingredients were introduced at day 21(the finisher stage). TA- Control, TB- Roselle calyx, TC- Orange peels, TD- Baobab leaves, TE- Moringa leaves (each at 4% inclusion rates). Two birds per replicate were slaughtered at 8 weeks and physico-chemical and carcass visual and textural attributes were assessed. Results revealed that pH values (p<0.05) ranged from 6.49 (Treatments A and E) to 6.25 (Treatment B) while shear force ranged (p<0.05) from 1.25 (Treatment B) to 0.53 (Treatment C). No (p>0.05) variation was observed on cooking yield and loss in all treatments. Significant differences were observed in carcass assessment scores for all treatments. Treatment E (Moringa) had highest value (6.95) for skin colour which showed a high degree of yellowness while treatment C (Orange peel) had highest score (5.48) for muscle colour (highly pinkish). Treatment B (Roselle calyx) had lowest values for skin (3.13-whitish) and muscle (3.50-whitish) colours. High overall acceptability score was however recorded in orange peel supplemented diet (Treatment C). The study concludes that, orange peels can be incorporated at 4% inclusion level in broiler chicken diet to increase carcass attractiveness and aid increased consumer acceptance.Item Morphometric and carcass quality of chinchilla rabbits slaughtered at defined age(The Nigerian Society for Animal Production, 2010-03) Omojola, A. B.; Olusola, O. O.; Ajewole, B. T.A total of twelve (90 days old) Chinchilla rabbits with an average live weight of 1.28-1.30kg were used to evaluate the effect of sex on morphometric, carcass and meat quality of rabbits. Two treatment groups of male and female were employed and each treatment was replicated thrice in a completely randomized design. The rabbits were stunned mechanically, exsanguinated and properly bled. After bleeding the rabbits were skinned and cut into two equal halves. Body morphometric indices such as body length, forelimb length, head length, head width and chest depth were measured and it’s result showed that apart from the head width, chest depth and pelvis depth that were significantly higher in female, other body measurement were similar (p>0.05) in both sexes. Water holding capacity was higher in males than in females with values of 76.33 to 70.00 % for shoulder in male and female respectively. The thigh of the male has a value of 80.00 as against 75.00% for the female. The dressing percentage were higher in male (p>0.05) with a value of45.50% to 41.99% in the female. The taste panelists rated meat from both sexes similar (p>0.05) in all parameters.