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- ItemMEAT QUALITY AND AMINO ACID PROFILES OF BROILER CHICKENS FED ON DIETARY SOYBEAN WASTE REPLACEMENT(ASAN, 2024-09) H. Ishola; R.O.ImamThe 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
- ItemEffects of Natural Antioxidant Extracts Supplementation on Meat Quality of Broiler Chickens(ASAN, 2020) H. Ishola; E. Z. Jiya; O. J. Alabi; J.Y. AdamaThe 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.
- ItemCarcass 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. AdigunThis 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.
- ItemCattle Farmers’ Attitude Towards Artificial Insemination Technology in Kwara State, Nigeria(Tanzania Journal of Agricultural Sciences, 2025-04-28) Yusuf, O.J; Adesina, O.M; Apata, D.F; Ayanda I.F; Ishola, H; Ajibade, L.AThis study examined the factors influencing cattle farmers' attitudes towards Artificial Insemination in Kwara State. A total of 140 indigenous cattle farmers were sampled using a snowball sampling technique, which involved initial participants referring additional farmers until the desired sample size was reached. Data collection was conducted through a structured interview schedule. Descriptive statistics were used to analyze the data. The findings revealed that most respondents were male (90.7%) and aged between 41 to 50 years (43.6%). Almost half of the respondents had no formal education (49.3%). The average household size was approximately 8 people, with an average of 12 years of experience in cattle production. The main breed reported was White Fulani (50.0%), with an average herd of 103 cattle. The average monthly income was N78,742.8. The study showed that 67.1% of respondents had a favourable attitude towards using AI, while 59.3% lacked an understanding of AI and 51.4% were unaware of its existence. Factors such as compatibility with culture/beliefs (25.0%), access to credit facilities (50.0%), and encouragement from government agencies (17.9%) were identified as important attitudinal factors for promoting the use of AI. Based on these findings, the provision of credit facilities, establishment of semen banks, improvement of infrastructure, and virile extension and veterinary services to increase farmers' interest in AI technology for improved productivity were recommended.
- ItemOxysterols, physicochemical properties, and sensory attributes of NaCl-substituted beef patties fortified with date fruit powder(Wiley, 2025-04-02) Kazeem D. Adeyemi; Khadijat T. Babatunde; Ronke R. Akanji; Hakeem IsholaBACKGROUND: Salt substitutes can reduce sodium content in meat products but may impact their sensory quality, necessitating flavor enhancers to maintain it. The effects of date fruit powder (DFP) and salt blends on oxysterols, physicochemical properties, and sensory attributes of beef patties were assessed. Beef patties were formulated with either 20 g kg−1 sodium chloride (NaCl, DFP-0), 20 g kg−1 NaCl + 100 g kg−1 DFP (DFP-1), 15 g kg−1 potassium chloride (KCl) + 5 g kg−1 NaCl +100 g kg−1 DFP (DFP-2) or 15 g kg−1 potassium citrate (C6H5K3O7) + 5 g kg−1 NaCl +100 g kg−1 DFP (DFP-3), and oven-cooked at 200 °C for 20 min. RESULTS: Sodium content, and the concentration of 22R-hydroxycholesterol, 25-hydroxycholesterol, 7-hydroperoxycholesterol, 7⊍-hydroxycholesterol were lower in DFP-2 and DFP-3 patties than in DFP-0 and DFP-1 patties (P < 0.05). The DFP-0 patties had greater carbonyl and malondialdehyde contents compared with other patties (P < 0.05). DFP addition enhanced total dietary fiber and lowered the color coordinates, hardness, and chewiness of beef patties (P < 0.05). Cooking loss was higher in DFP-2 and DFP-3 patties compared with DFP-0 and DFP-1 patties. The DFP-1 patties received higher sensory ratings than the other patties (P < 0.05), while the sensorial qualities of DFP-0, DFP-2, and DFP-3 patties did not differ. CONCLUSION: Partial replacement of NaCl with KCl and C6H5K3O7 reduced the sodium content and selected oxysterols in beef patties. DFP supplementation increased dietary fiber and improved oxidative stability in NaCl-substituted beef patties, while DFP-1 received the highest sensory ratings. © 2025 Society of Chemical Industry.