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- ItemPerformance and Blood Characteristics of Broiler Chickens Fed Graded Levels of Moringa oleifera Leaf Meal Diets(Nigerian Journal of Animal Science and Technology, 2025-10-08) Aremu, J.O., Annongu, A.A., Apata, D.F., Abdulraheem, A.O., Adesina, O.M., Ambali, A.L, Ishola, H, Ogunsola, F. O., Imam, R.O. and Oganija, K.YThis study investigated the effects of Moringa oleifera leaf meal (MOLM) on the growth performance and blood characteristics of broiler chickens. 180 day-old Arbor acre chickens used in this experiment were subjected to five dietary treatments as follows; Diet 1-the control devoid of Moringa oleifera leaf meal (0%MOLM), diets 2, 3, 4, and 5 with –MOLM at graded inclusion levels of 2.5, 5.0, 7.5 and 10.0% level respectively in a Completely Randomized Design. Each treatment was replicated thrice with 12 birds per replicate. The experiment lasted 56 days. The results indicated that daily weight gain, daily feed intake, and feed conversion ratio were significantly (p <0.05) affected by the inclusion levels of MOLM. Birds fed a diet containing 2.5% MOLM showed the highest values for these parameters: Daily weight gain (66.05 g), daily feed intake (118.45 g), and feed conversion ratio (1.73). There was better performance up to 2.5% MOLM but the performance declined significantly at a higher inclusion level. There was an improvement in the haematological ((PCV, RBC, HB) parameters up to 10% MOLM inclusion. The AST and ALP increased significantly with the increased level of MOLM while the total protein, albumin, and glucose decreased. Nevertheless, there were no influence (P > 0.05) on the protein and albumin values. It can be concluded from the findings of this research that MOLM can replace soya bean meal in broiler chick diets up to 10% without deleterious effect on the growth Performance and blood profile.
- ItemInfluence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky(Elsevier, 2025) Kazeem D. Adeyemi; Rasheed O. Sulaimon; Hakeem Ishola; Rafiat M. ShittuThe impact of Capsicum chinense concentration and salt varieties on cholesterol oxides, physicochemical properties, microbial profiles and organoleptic attributes of Kilishi, a sundried beef jerky, was assessed. Kilishi (KL) was prepared from sundried strips of Biceps femoris and marinated with either 2 % Sodium chloride (NaCl) þ 7 % fresh Capsicum chinense (CC) (KL¡1), 1 % NaCl þ 1 % Potassium chloride (KCl) þ 7 % CC (KL¡2), 1 % NaCl þ 1 % Potassium citrate (C6H5K3O7) þ 7 % CC (KL¡3), 1 % NaCl þ 14 % CC (KL-4), 1 % KCl þ 14 % CC (KL-5) or 1 % C6H5K3O7 þ 14 % CC (KL-6), and stored at 29 ± 1 ◦C for 90 d. The partial or total replacement of NaCl lowered (P < 0.05) the Na content in KL. The KL samples treated with 14 % CC had lower (P < 0.05) 25-hydroxy cholesterol, cholesta-3,5-dien-7-one, carbonyl, pH, malondialdehyde, and lightness and greater (P < 0.05) redness and Lactobacillus counts than those treated with 7 % CC. The chemical composition, sensory scores and water activity were unaffected by the additives. The taste, flavor, and overall acceptance scores of KL decreased (P < 0.05) after 30 days of storage. The substitution of KCl and C6H5K3O7 for NaCl and the increase in CC concentration from 7 to 14 % lowered the Na content and selected cholesterol oxides, respectively, without impairing the organoleptic traits of Kilishi.
- ItemRice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes(Elsivier, 2024-11-19) Kazeem D. Adeyemi; Isiaka O. Kolade; Amidat O. Siyanbola; Faidhat O. Bhadmus; Rafiat M. Shittu; Hakeem Ishola; Chanporn Chaosap; Panneepa Sivapirunthep; Kehinde M. Okukpe; Victoria O. Chimezie; Oluwasayope I. Alli; Rasheed O. Sulaimon; Babatunde H. AjaoThe effect of rice husk flour (RHF) supplementation on the physicochemical properties, oxidative stability, and sensory attributes of beef sausages was examined. Beef sausages were formulated with either 0 % RHF + 15 % wheat flour (WF), RHF-0; 5 % RHF + 10 % WF, RHF-5; 10 % RHF + 5 % WF, RHF-10, or 15 % RHF + 0 % WF, RHF-15, and cooked at 200 ◦C for 20 min. RHF supplementation significantly increased dietary fiber while decreasing moisture content (P < 0.05). Beef sausages with RHF had lower L*, a*, TBARS, carbonyl content, hardness, chewiness, and gumminess, and a higher pH (P < 0.05). RHF-10 and RHF-15 sausages exhibited greater cook loss compared to other formulations (P < 0.05). The levels of 7-ketocholesterol decreased with increasing RHF levels, while 7α-hydroxycholesterol and 7-hydroperoxycholesterol were higher in RHF-0 and RHF-10 sausages compared to RHF-5 and RHF-15 sausages (P < 0.05). In addition, RHF improved the taste, juiciness, appearance, and overall acceptance of beef sausages. These findings suggest that RHF can be a valuable ingredient in beef sausages by increasing fiber content, reducing oxidative degradation, and maintaining sensory quality despite some moisture loss.
- ItemINFLUENCE OF POSTMORTEM APPLICATION OF SHADDOCK (Citrus maxima) PEEL POWDER ON LIPID OXIDATION OF SEMIMEMBRANOSUS MUSCLE IN GOAT.(J. Agric. Res. & Dev., 2017) ISHOLA H.; ADEYEMI K.D.; SANNI N.K.The presence of phenolic compounds in Shaddock peel powder (SPP) and its effect on lipid oxidation in cooked and raw semimembranosus (SM) muscle in goats were examined. The SPP was applied to cooked and raw minced SM at the rate of 0, 0.5, 1.0 and 1.5% of the weight of the meat and compared with 0.01% Butylatedhydroxyl anisole (BHA), a synthetic antioxidant. Oxidative stability of the samples were assessed at 0, 3, 6 and 9 days of refrigerated storage (4oC). The BHA samples had lower (P< 0.05) Thiobarbituric acid reactive substance (TBARS) value compared to other treatments. The TBARS value in the 0.5%, 1% and 1.5% SPP did not differ (P> 0.05) but was lower than that of the control samples (0% SPP). Regardless of the additive, the TBARS values in cooked samples were greater (P< 0.05) than in the raw samples. The TBARS value increased (P< 0.05) over refrigerated storage (P< 0.05). There were significant (P< 0.05) interactions between the antioxidant treatments, storage days and state of meat. The current results emphasized that the addition of 1.5% SPP was as potent as BHA in reducing lipid oxidation in raw and cooked chevon for 9 and 6 days respectively.
- ItemCholesterol oxides and quality attributes of NaCl-substituted low-fat chicken sausages prepared with different antioxidants(Heliyon, 2025-01-07) Kazeem D. Adeyemi; Olaife S. Olatunji; Olubunmi Atolani; Hakeem Ishola; Rafiat M. Shittu; Kehinde M. Okukpe; Victoria O. Chimezie; Muinat O. KazeemThis trial investigated how different salts and antioxidants influence cholesterol oxides, microbial profiles, physicochemical properties and organoleptic characteristics of low-fat chicken sausages (CS). CS were formulated with either 2 % NaCl, CS-1; 2 % NaCl +0.02 % butylated hydrox yanisole (BHA), CS-2; 1 % NaCl + 1 % KCl + 0.25 % onionskin extract (OSE), CS-3; 1 % NaCl + 1 % KCl + 0.5 % OSE, CS-4; 1 % NaCl + 1 % K3C6H5O7 + 0.25 % OSE, CS-5 or 1 % NaCl + 1 % K3C6H5O7 + 0.5 % OSE, CS-6, cooked, and refrigerated for 45 d. The Na content in CS-1 and CS-2 (1185 ± 21 mg/100 g) was greater than that in the other CS (640 ± 18 mg/100 g). The 19-hy droxy cholesterol, 7α-hydroxycholesterol, 25-hydroxycholesterol, 5,6β-epoxycholesterol, 7β- hydroxycholesterol and carbonyl content were greater in CS-1 than in the other sausages. The OSE-treated CS group had lower levels of 7β-hydroxycholesterol and 7α-hydroxycholesterol than did the CS-2 group. CS-1 and CS-2 were lighter than the other CS. Malondialdehyde, pH, chemical composition, textural profile, microbial counts, cook loss and sensorial quality were unaffected by additives. The partial replacement of NaCl with KCl and K3C6H5O7, along with the addition of BHA and OSE, decreased the Na and cholesterol oxide contents without affecting the organoleptic qualities of low-fat CS.