DEPARTMENT OF ANIMAL SCIENCE
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Item Performance characteristics of broilers fed varying levels of salt(Animal Science Association of Nigeria, 2002) Ososanya, T. O.; Omojola, A. B.Item Carcass characteristics and meat quality of broilers fed cassava peel and leaf meals as replacements for maize and soyabean meal(International Organization Of Scientific Research, 2015-03) Abu, O. A.; Olaleru, I. F.; Omojola, A. B.A 49-day feeding trial involving 180 1-day-old Abhor acre broilers was carried out to evaluate growth and carcass quality of broilers fed cassava leaf meal and cassava peel meals used as replacements of soya bean meal and maize at 20% respectively. Four groups of 45 birds per group of 15 birds per replicate consisting of three replicates per group. Group A served as control (cassava leaf meal (0%) and peelings meal (0%)), Group B (20% cassava peelings -20% leaf meal), C (20% leaf meal -0% cassava peelings) and group D (20% cassava peelings-0% cassava peelings). The cut parts of the carcass showed superior values (p<0.05) in the A (control) treatment and they differed significantly (p<0.05) from broilers on to the group on B (20 % cassava peelings-20 % leaf meal), C (20% leaf meal-0% cassava peelings), D (20% cassava peelings-0% cassava peelings). On the 49th day, the breast muscles of 36 birds were analysed for dry matter, proteins, fat and ash. The organoleptic values were not significantly influenced by the juiciness, taste, colour and overall acceptability among the dietary treatment levels. Up to 20% inclusion of cassava leaf meal and 20% cassava peelings as replacement for soya bean meal and maize respectively in both broiler starter and finisher, diets did not significantly affect growth and carcass yield of broilers.Item The performance and egg quality traits of Nigerian local hens fed varying dietary levels of palm kernel cake with added palm oil(Poultry Science Association, Inc., 2012) Afolabi, K. D.; Akinsoyinu, A. O.; Omojola, A. B.; Abu, O. A.A total of 120 local hens at the point of lay were randomly assigned, 2 per cage, with 10 replicates per diet in a completely randomized design, to 6 palm kernel cake (PKC)-based layer diets that contained 20% CP and 2,700 kcal of ME/kg of feed. The PKC was included at levels of 10, 20, 30, 40, and 50% in diets 2, 3, 4, 5, and 6, respectively. Diet 1 without PKC served as the control. To make the diets isocaloric, 0.5, 1.48, 3.35, 5.22, 7.11, and 8.98% palm oil was added to diets 1, 2, 3, 4, 5, and 6, respectively. Feed and water were offered ad libitum for 12 wk. The hen-day production (53.8 to 63.3%) peaked at dietary PKC levels of 20 to 40%. Feed conversion ratio was also the lowest in hens fed the 20 to 40% PKC-based diets, but it was poorer than the control diet for those fed 50% PKC. The least hen-day production was obtained for birds on the 50% PKC-based diet. The albumen height (3.16 to 3.73 mm) was highest for eggs laid by hens fed the control and 10% PKC diets. The egg yolk indexes obtained for hens fed 0 to 10% dietary PKC (0.2) were significantly higher than those obtained for hens fed 20 to 50% PKC (0.13 to 0.15). The yolk color score increased significantly (P < 0.05) across the diets (from 1.0 to 5.9) as the level of palm oil increased. The egg weight, egg circumference, eggshell thickness, egg shape index, and weights of the albumen and yolk were similar across diets. Feeding up to 40% PKC with added palm oil had no adverse effect on the performance of Nigerian local hens and the quality of their eggs.Item Whole unfermented African locust bean (WUALBF) flour (Parkia biglobosa) as non conventional extender in frankfurter-type sausage(The Nigerian Society for Animal Production, 2016) Attoh-Kotoku, V.; Olusola, O. O.; Osafo, F.; Omojola, A. B.Frankfurter-type sausages were produced using Whole Unfermented African Locust Bean Flour (WUA LBF) to substitute Ground Beef (GB) in the product formulation at 0%, 5%, 10%, 15% and 20% respectively. Dried African Locust bean seeds (Parkia biglobosa) were obtained from the Crops Research Institute of the Council for Scientific and Industrial Research, Kumasi, Ghana. They were cooked overnight to soften the testa, which was carefully removed by pressing between palms and separated by swirling in water bath through a colander of 25mm sieve diameter. The resultant beans were sun dried, milled into four for incorporation into the sausage formulations. Protein, fibre and cooking yield increased significantly (P<0.05) with increasing use of WUALBF while moisture, ash, fat and cooking loss reduced significantly (P>0.05). Sensory evaluation revealed very high score (P<0.05) for formulations with 5% WUALBF for taste, favor, mouth-feel and Overall Acceptability (OA). The use of WUALBF had no significant effect (P>0.05) on appearance, tenderness, juiciness and pH of the product. Production cost reduced by 6.5%, 12.92%, 24.32% and 29.60% respectively when using 5%, 10%, 15% and 20% WUALBF in Frankfurter-type sausages. The results suggest that WUALBF has promising potential as a non-conventional extender in Frankfurter-type Sausage.Item Antimicrobial activity of ocimum gratissimum extract on suya (an intermediate moisture meat) in Nigeria(African Scholarly Science Communications Trust, 2014) Olusola, O. O.; Oyadeyi, O. S.; Omojola, A. B.; Olugbemi, T. S.Matured leaves of Ocimum gratissimum were harvested and the extracts used to cure Suya (an intermediate moisture meat). O. gratissimum leaves were collected from Oyo state south west region of Nigeria, rinsed in distilled water and squeezed to extract the fluid. The meat used was Semi membranosus muscle from beef carcass, which was trimmed of all visible fat and connective tissues. The meat cut was sliced into sheets of 0.18cm-0.35cm thick and lengths of between 5.0cm-7.1cm. The study comprised five treatments with 10 replicates each in a completely randomized design. Treatment A (TA) served as the control (Suya without O. gratissimum extract(OGE), while treatment B (TB),treatment C (TC), treatment D (TD) and treatment E (TE) were Suya soaked in OGE for ½ hr, 1hr, l½ hrs and 2 hrs, respectively, before coating with Suya ingredients. A total of 50 sticks of Suya weighing from 38.10 - 59.30 grams of sliced meat per stick were prepared for each treatment. The meat on sticks was properly coated with Suya ingredients and arranged around glowing embers of charcoal. The morphological and biochemical characterization of aerobic bacteria, coliform and lactic acid isolates from the five treatments was carried out. At Day 0, isolates from samples of the five treatments include: Aerobic species of Pseudomonas, Bacillus, Micrococcus, and Flavobacterium species. Three Coliform species isolated were: Proteus, Aeromonas and Enterobacter species. The four Lactic acid bacteria isolated were Pediococcus, Streptococcus, Lactobacillus species and Enterococcus feacalis. The bacterial count on Suya meat soaked in OGE at different curing times of ½ hr, 1hr, 1½ hrs and 2hrs differed. The aerobic counts (0.001x105- 2.2x105) were relatively low at the third and fifth days for TC, TD, and TE while for Lactic acid bacteria, the count reduced from 3.0x105 in TA to 0.2x105 in TE. Coliform counts of 6.0x105 and 7.0x105 recorded at day 7 for TA and TB were exceptionally high. O. gratissimum extract, used as a curing agent in suya production significantly reduced the aerobic count of treated meat, thus enhancing the keeping quality of the products.Item Performance and carcass characteristics of broiler chicken fed soybean and sesame/soybean based diets supplemented with or without microbial phytase(2014-07) Omojola, A. B.; Otunla, T. A.; Olusola, O. O.; Adebiyi, O. A.; Ologhobo, A. D.Aims: The experiment was conducted to investigate the performance and carcass characteristics of meat-type chicken fed Soybean Meal (SBM) and Sesame/Soybean Meal (SSBM) supplemented with or without microbial phytase. 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, Nigeria, between October and December, 2011. Methodology: One hundred and sixty-eight unsexed two weeks old Arbor Acre strain chickens were used in a 35-day feeding trial. Two feeding regimes of soybean meal and Sesame/soybean meal based diets were formulated. Each feeding regime comprised of control diet and two levels of phytase units (300 and 600 FTU/kg) of 500 unit /g activity making a total of six dietary treatments. The birds were fed the experimental diets for a 35- and Feed Conversion Ratio (FCR). At the end of the feeding trial, three birds were slaughtered per replicate to evaluate carcass and meat characteristics. Results: The addition of phytase improved the birds’ performance, FI and FCR. Significant (P<0.05) increase was obtained for apparent retention of nitrogen (67.22%), ash (74.85%), ether extract (65.43%), crude fibre (76.22%) and Phosphorus (45.58%). Cooking loss values increased while the Water Holding Capacity (WHC) reduced with microbial phytase supplementation. Conclusion: Sesame/soybean diet supplemented with 300 FTU/Kg microbial phytase gave optimum performance and should probably be adopted as the feeding regime of choice since it also resulted in better nutrient utilization by the birds.Item Development and quality evaluation of danbunama (meat floss) - a Nigerian shredded meat product(SCIENCEDOMAIN international, 2014-07) Omojola, A. B.; Kassim, O. R.; Olusola, O. O.; Adeniji, P. O.; Aremo, J. O.Danbunama (DB) is a shredded meat product that is light, easy to pack and nutrient retaining and is traditionally produced from beef. A completely randomized design was employed to study the effect of three meat types of beef, chevon and pork on quality attributes of DB. Proximate composition of the raw meats and their respective DB was determined using standard procedures. The Eating Quality (EQ) was determined using a 9-point hedonic scale. Thiobarbituric Acid Reactive Substances (TBARS) was employed to assess shelf stability of the product. Raw meat protein ranged from 21.2 to 22.9% while the moisture content varied from 64.14 to 71.98%. The product yields were 70.1, 74.1 and 68.9% for Beef Danbunama (BDB), Chevon Danbunama (CDB) and Pork Danbunama (PDB) respectively. Chevon Danbunama has the highest protein (46.73%) followed by PDB (41.78%) while BDB has the least value (39.75%). The overall acceptability for BDB (7.4) was higher (P<0.05) than for CDB (6.6) and PDB (6.2). Pork Danbunama had the least TBARS compared to BDB and CDB irrespective of the length of storage. Danbunama can be produced using any of the meat types without compromising yield and its nutritional value.Item Evaluation of the effects of various additives on the acceptability of kilishi(Animal Science Association of Nigeria, 2003-12) Omojola, A. B.; Isah, O. A.; Adewumi, M. K.; Ogunsola, O. O.; Attah, S.The semitendinosus muscle of hot de-boned beef was trimmed of all visible fats, bones and connective tissue. The cleaned muscle was weighed and sliced into thin sheet of 0.17-0.20cm thick and between 60-80cm long. The sliced meat was infused with locally available spice, condiments and other materials such as salt, sugar, maggi seasoning, peanut paste and water. The local spices and condiments used include; onion, alligator pepper, cloves, chillies, ginger, 'gyadar miya’ (Hausa name), black pepper and spice mixture containing locust bean, groundnut powder and other seasoning. The experiment comprised of six(6) treatments. Treatment one (Tl), served as the control with all ingredients present while ginger, alligator pepper cloves, gyadamiya and black pepper were absent in T2 T3 T4 Ts and T6 respectively. The result of the taste panelist showed that in terms of flavour, the Kilishi where alligator pepper was absent was most preferred. The result also showed that one or two of the spices could replace each other without any marked deference in flavour, juiciness, pungency, tenderness and overall acceptability.Item Quality of breakfast sausage containing legume flours as binders(Macrothink Institute, United States, 2013) Omojola, A. B.; Adetunji, V. A.; Olusola, O. O.The effects of different legume flours, viz., soybean, groundnut and cowpea flour, on the quality of breakfast sausage was studied. The study comprised of four treatments, treatment one with sodium caseinate served as the control while the remaining treatments contained soybean, groundnut and cowpea flour at 4% inclusion level respectively. Each treatment was replicated four times in a completely randomized design. Sausage with sodium caseinate had the highest (P<0.05) yield (92.20%), this was followed by products with cowpea (89.14%), soybean (89.00%) however, the least was obtained with product containing groundnut (80.02%). Sausage samples containing groundnut flour lost an average weight of 28.10% during cooking (P<0.05) whilst those containing sodium caseinate, soybean and cowpea flour lost an average weight of 20.91, 21.31and 21.44 % respectively. The water holding capacity of sodium caseinate products increased significantly compared to that of soybean (70.75%) and cowpea flour (69.34%) while the least was observed in products containing groundnut flour. Formulations with soybean flour registered higher thiobarbituric acid values (mg malonaldehyde/kg sample) of 0.75 as against 0.57, 0.52 and 0.51 for formulations with cowpea flour, sodium caseinate and groundnut flour respectively. Sausage with soybean flour had higher (P<0.05) overall acceptability (6.30) than products with sodium caseinate (5.50), groundnut (5.10) and cowpea (4.00). However, sausage with cowpea flour had similar (P>0.05) moisture content (79.50%) with sausage that contained soybean flour (80.24%) while the highest (P<0.05) crude protein content was in treatment with sodium caseinate (19.50%) and least in sausage with cowpea flour (15.55%). The fat content was highest (P<0.05) in sausage with cowpea flour (15.35%), followed by 13.35% for sausage with soybean flour, 11.10 for formulation with groundnut flour and 10.25% for those with sodium caseinate. The quality attributes in terms of nutrient, flavour, juiciness and tenderness were better in sausage with soybean flour compared to sausage produced using other legume flours.Item Nutritive and Organoleptic characteristics of kilishi as affected by meat type and ingredient formulation(Journal Management System, 2012) Olusola, O. O.; Okubanjo, A. O.; Omojola, A. B.Kilishi is a ready to eat intermediate moisture meat which is highly relished. The product is traditionally prepared from beef infused with spices and defatted groundnut paste. This study tried to appraise the eating quality of kilishi as affected by meat types and ingredient formulation. Three different kilishi recipes viz fresh, frozen and oven dried groundnut paste representing recipes 1, 2 and 3 respectively were formulated and used for the preparation of pork and beef kilishi in a completely randomized design. The nutrient composition and eating qualities of each kilishi type were evaluated. The result obtained showed that kilishi from the recipes were similar in crude protein with a value ranging from 55.47 – 62.33% while the ash content was highest (P>0.05) in beef kilishi from recipe 1. The colour rating was highest in all pork kilishi irrespective of the recipe. The panelist also rated pork kilishi higher in juiciness with a value range of 3.50 – 4.30 as against values of 1.80 – 4.40 for beef kilishi. Beef kilishi from recipe 1 had the highest flavour rating while the overall acceptability was highest in both products from recipe 1 with values of 6.30 and 5.20 for beef and pork kilishi respectively. The result obtained in this study showed that the use of recipe 1 with fresh groundnut paste was better in product qualities than frozen or oven dried groundnut paste.
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