Browsing by Author "H. Ishola"

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    Carcass and Sensory Evaluation of Savannah Brown Goats Fed Maxigrain® Enzyme Treated Rice Bran Supplemented with Shea Butter Leaves
    (NSAP, 2018) E.Z. Jiya; I.C. Alemede; Y.S. Kudu; H. Ishola; R.M. Adigun
    This study examined the carcass characteristics and sensory evaluation of Savannah brown goats fed Maxigrain® enzyme treated rice bran supplemented with shea butter leaves. Thirty six (36) Savannah goats were randomly assigned to diets containing 0, 25, 50 and 75% Maxigrain® enzyme treated rice bran using a completely randomized design with 3 goats per replicate for eight (8) weeks experimental period. The dietary treatments showed no significant differences (P>0.05) on the live weight of the goats. There were significant differences (P<0.05) on the carcass characteristics of the goats fed different dietary treatments. There was no significant differences (P>0.05) on the goat’s meat quality fed with different dietary treatments as was recorded by the panelist for sensory evaluation of the goat meat.
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    Effects of Natural Antioxidant Extracts Supplementation on Meat Quality of Broiler Chickens
    (ASAN, 2020) H. Ishola; E. Z. Jiya; O. J. Alabi; J.Y. Adama
    The study examined the effect of dietary antioxidant supplementation on meat tenderness characteristics and sensory evaluation of broiler chickens. Three hundred (300) day old Abhor acre broiler chicks were fed starter diet from 1-4 weeks and finisher diet for the last 4weeks. Birds were randomly assigned to treatments based on antioxidants supplementation in drinking water at 0.02% butylated hydroxyanisole (BHA), ordinary water (OW), 0.02% sweet orange peel extracts (SOPE), 0.02% shaddock peel extracts (SHPE) and 0.02% lemon peel extracts (LMPE) per litre of water in a completely randomized design experiment. 3 birds were selected in each treatment and slaughtered, and the pectoralis muscles of the chicken was used for meat quality determination. There were significant differences (P<0.05) on the meat tenderness (force peak and yield) on the dietary antioxidants fed to the birds. Sensory parameters (taste, aroma and overall acceptability) shows significant differences (P<0.05) amongst the treatments. However, there were no differences (P>0.05) on meat appearance and texture perception broilers fed different antioxidants supplemented diets. OW and LMPE can serve as a substitute for BHA on overall acceptability perception for meat quality evaluation.
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    MEAT QUALITY AND AMINO ACID PROFILES OF BROILER CHICKENS FED ON DIETARY SOYBEAN WASTE REPLACEMENT
    (ASAN, 2024-09) H. Ishola; R.O.Imam
    The feeding trial was conducted to determine the meat quality and amino profile of broiler chicken’s meat fed dietary Soybean waste (SBW) supplementation at different inclusion levels. Three hundred day- old Abor- acre chicks were randomly allocated into five dietary treatments with replacement levels of SBW 0% (control), 0.2% (T2), 0.4% (T3), 0.6%(T4) and 0.8%(T5), in 3 replicates each in a completely randomized design. The feeding trial was for a period of 8 weeks in which the birds were fed diets (23 % CP and 2800 Kcal/kg ME) and (20 % CP and 3000 Kcal/kg ME) at interval of 4 weeks each. Data were collected on meat quality such as Water holding capacity (WHC), colour coordinate, sensory evaluation and amino acid profiles. There is significant influence on the colour of the broiler breast meat by SBW. The supplementation of soybean meal with SBW 0.2 % showed higher (p<0.05) WHC value than other treatments. While SBW 0.4 % had higher (p<0.05) pH value compared with other treatments. Apart from appearance perception, there were no significant difference in taste, aroma, texture and overall acceptability of the broiler chicken meat on dietary graded levels of soybean waste replacement. The appearance perception of birds on SBW 0.8 % diet were significantly higher (p <0.05) compared with other treatments. Dietary birds fed SBW 0 % had higher essential amino acid (methionine, histidine and lysine) compared to other treatments. Replacement of SBW 0.4% is relatively comparable to birds on dietary SBW 0 %, the control treatment