DEPARTMENT OF ANIMAL SCIENCE
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Item Haematology, serum biochemistry and organ weight changes of wistar rats fed processed dehulled jack bean (canavalia ensiformis)(Nigerian Society for Animal Production, 2015) Amusa, H. O.; Kehinde, R. A.; Atoyebi, R. O.; Abu, O. A .A total of fifty Wistar albino rats weighing 50-60g were randomly allocated to five dietary : treatments in a completely randomized design ,to investigate the haematology, serum biochemistry and organ weight changes on diets containing processed dehulled jack bean. Four diets containing 10% crude protein were formulated to contain casein (Tl)-control diet dehulled jack bean soaked in filtrate obtained from 24hr water-steeped whole maize grains (T2), dehulled jack bean soaked in lye solution (T3), dehulled jack bean boiled or 15 minutes (T4) while a protein free diet served as a negative control (T5). The feeding trial lasted for 28days after which four rats per treatments were sampled to evaluate haematological and serum biochemical indices while three rats per treatment were sacrificed by cervical decapitation and the heart, liver, kidneys and the lungs removed and weighed separately. Haemoglobin (Hb), white blood cells (WBC), eosinophil and Mean Corpuscular Haemoglobin Concentration (MCHC) were not affected by dietary treatments while the packed cell volume, red blood cells, lymphocytes, neutrophils, monocytes, Mean Corpuscular Volume (MCV) and Mean Corpuscular Haemoglobin (MCH) were significantly affected (P<0.05) by dietary treatments. Rats on T4 had the highest PCV (47.00%), and neutrophil (25.67%) values, while rat on control had the highest value ofRBC 5.95 (10(6)/mm3). Rats on T2 had the highest lymphocyte (80.33%) and monocyte (3.50%) values, while the lowest value was for rats T4 (73.25%) and T3 (2.00%). Rats on T3 had the highest MCV (1.57fl) and MCH (0.40pg) values the total protein and alkaline phosphatise (ALP) were similar (P>0.05) for all group, while the albumin, globulin, cholesterol, Aspartate aminotransferase (AST) and Alanine aminotransferase (ALT) were influence by dietary treatments (P<0.05). Albumin values ranges from 5.83g/dl to 7.68g/dl with rats on T4 having the highest albumin value (7.63g/dl). Globulin value for rats onT4 is significantly (P<0.05) different from rats on TI, T2, T3, and T5 with rats on T3 having the highest value (3.42). Rats on TI had the highest Cholesterol (55.37mg/dl) and ALT (17.49IU/L) value, while Rats on T2 had the highest AST (16.13IU/L) value. Kidney weights were similar for all group (P>0.05) while the liver, lungs and heart relative weights were significantly affected (P< 0.05) by dietary treatments. Rats on control diet had the lowest relative weight for liver (3.74), lungs (1.03), kidney (0.92) and heart (0.49). Rats on T3 and T5 had the highest value for heart weight (0.75) and liver weight (5.67) while rats on T4 had the highest value for lungs (1.59). Rats fed dehulled jack bean seed soaked in ogi liquor showed slight improvement on haematological, serum profile and organ weight changes over those fed lye soaked jack bean and boiled for 15minutes. However, all the processing methods were ineffective when compared to the performance of rat fed casein based diets.Item Effect of rigor state and curing temperature on the processed yield and physicochemical properties of broiler meat(National Animal Production Research Institute, Ahmadu Bello University, Zaria, 2016) Haruna, M. H.; Olusola, O. O.; Olugbemi, T. S.; Ayo, T. S.; Umar, U. A.A study was conducted using 16 (sixteen) half carcasses of broiler chickens with the aim of improving the yield and quality of meat products. The effects of rigor state and curing temperature on yield and quality of smoked-cooked meat were investigated using a 2 x 2 factorial arrangement. The meat was cured pre-rigor and post-rigor in hot and cold brine solution, after which they were smoked for approximately two hours to an internal temperature of 69±1ºC. The results showed that rigor states significantly (P<0.05) affected dry matter, moisture, lipid and nitrite content. Lower moisture (20.23 %) and lipid content (10.37 %) was observed in the post-rigor meat but with higher nitrite content (131.06 ppm). Curing temperatures significantly (P<0.05) affected the yield, dry matter, moisture, nitrite and salt contents of the product. The yield of meat and moisture content was higher in cold cure (14.60 % and 32.68 % respectively) but with a lower nitrite and salt content. Furthermore, the interaction between curing temperature and rigor state was also significant (P<0.05) with post rigor and cold cure interacting best with a yield of 15.88 % and lipid content of 10.35 %. Lowest moisture content was observed in the post-rigor hot cure treatment (15.49 %). Nitrite and salt contents were lower in the pre-rigor cold cure treatment (108.90 and 1.86 % respectively) with also higher ash content (5.62 %). It is concluded that optimum yield can be achieved through cold curing in post- rigor state.Item Physical and organoleptic characteristics of pre- rigor leg-twisted red Sokoto goat carcasses(Journal Management System, 2012) Omojola, A. B.; Olusola, O. O.; Attah, S.; Ajewole, T. B.; Kassim, O. R.The efficiency of leg-twisting treatment as a method of improving goat muscle tenderness and eating qualities were determined. Twelve matured good grade Red Sokoto does were dressed conventionally with the hind hoofs retained on a randomly selected side of each carcass; Leg twisting was effected by inserting one hoof into a slit made anterior to the flank muscle. Both sides were suspended by the Achilles tendon and moved into the cold room within 30 min post-mortem and chilled for 48 hours. The semimembranosus (SM), the semitendinosus (ST) and the biceps femoris (BF) were excised from each half and used for the study. The result of the study showed that the sarcomere increased in all the three muscles as a result of leg-twisting. The treatment also improved tenderness by 1.4, 6.17 and 32.71 percent for SM, ST and BF muscles respectively. Except in the SM, where the water holding capacity (WHC) increased (P>0.05) there was a reduction in the WHC of the other two muscles while the drip loss increased as a result of leg-twisting in the three muscles. The sensory score for SM improved significantly (P<0.05) in all the parameter measured while the improvement in other muscles were not significant (P>0.05).Item Carcass and meat characteristics of grass cutter (thryonomys swinderianus)(Animal Science Association of Nigeria, 2006-06) Ukah, O. G.; Omojola, A. B.; Ogunsola, O. O.; Okubanjo, A. O.A total of twelve adult mole grass cutter (cane rats) with an average age of 38 months were used for the evaluation of meat quality attributes and carcass characteristics. The animals were starved of feed for 16 hours, weighed, stunned, slaughtered and properly bled. The thoroughly bled carcasses were scalded and eviscerated. The dressed carcass was cut into two half carcasses, one half was dissected to determine meat yield while the other half was cut into five primal cuts of leg, shoulder, rib, loin and breast, shank and flank (B. S. F.). These cuts were cooked, their percent cook yields and cooking losses were determined. Shear force value and water holding capacity (WHC) were determined. Also determined was the length to live weight ratio. Mean live weight and dressing percentage of cane rat were 4462.50g and 66.43%, respectively. Leg and the shoulder had the highest lean yield while BSF had the least (P<0.05). The larger cuts had greater cooking losses and vice-versa. An average shear force value of 2.71kg/cm(3) was obtained while a range value of 69.15- 82.10% WHC was obtained. The meat to bone ratio was highest (P<0.05) in BSF and lead in the loin. The value obtained for lain out did not differ (P> 0.05) from the values obtained for the shoulder, rib and leg. The percent cooked yield was highest in the rib cut (79:62%) and least in the leg cut (73.90%). The length to live weight ratio was 60.4, while the average carcass length was 271. 50mm.Item Effect of three sources of fibre and period of feeding on the performance, carcass measures, organ relative weight and meat quality in broilers(Asian Network for Scientific Information, 2005) Iyayi, E. A.; Ogunsola, O.; Ijaya, R.One hundred and fifty male broilers were used in a 3 x 3 factorial design to evaluate the effect of 3 periods (4, 8 and 12 weeks) and 3 fibre sources namely; brewer’s dried grain (BDG), palm kernel meal (PKM) and corn bran (CB) in place of maize on the performance, carcase measures and meat quality in the birds. A sensory evaluation to determine the overall acceptability of the meat was also carried out. Four diets were formulated consisting of a basal diet containing none of the test fibre ingredients. In the remaining 3 diets, either of BDG, CB or PKM was used to replace 40% of the maize. A separate balance study was also carried out to determine the digestibility of nutrients in the birds. BDG, CB and PKM significantly (p<0.01) reduced the weight and feed conversion in the birds but period of feeding resulted in increased body weights of the birds. BDG, CB and PKM significantly (p<0.01) reduced the eviscerated weights and the weights of carcase parts but period significantly (p<0.01) increased them. Dietary treatment, period and their interaction significantly (p<0.01) reduced the abdominal fat in the birds and caused a significant (p<0.05) increase in the lengths of the duodenum, ileum, caecum and colon as well as the weight of the intestines. Digestibility of nutrients was significantly (p<0.1) reduced in birds on the fibre diets. The shear force values in carcase parts were significantly increased in the BDG, CB and PKM diets while the cooking loss was significantly (p<0.05) reduced in these diets. Period and interaction with dietary treatment also caused a significant (p<0.01) reduction in cooking loss. Tenderness, flavour and juiciness were significantly (p<0.01) influenced by period and not treatment but overall acceptability of the meat was significantly (p<0.05) increased by both factors. Results of the study suggest 1) 40% BDG, CB and PKM replacement of maize has a negative effect on the weight gain and feed conversion of broilers, 2) 40 % level of BDG, CB and PKM caused an increase in the weights and lengths of the visceral organs and reduced carcase weight in broilers, 3) production of broilers up 10-12 weeks on 40% BDG, CB or PKM diet resulted in creased flavour, juiciness, higher shear force, reduced tenderness, reduced cooking loss but increased general acceptability of broiler meat.