The influence of culture on entrepreneurial intentions: a Nigerian university graduates’ perspective

Culture influences entrepreneurship and it is becoming essential to determine its role in entrepreneurship development in different countries especially in those with cultural diversities like Nigeria where there are less studies. Nigeria included a compulsory variant of entrepreneurship education in the curriculum of universities to nurture entrepreneurial mind-sets. Despite the general recognition of the instrumentality and significance of entrepreneurship, there are no studies evaluating the programme or the role of culture in entrepreneurial intention development. This study applied an extended version of the theory of planned behaviour to examine the interaction between culture and entrepreneurship how this impact on the entrepreneurial intentions of graduates. This article analysed and reported results of the survey of 409 graduates from six universities using structural equation modelling-AMOS, analysis of moment structures. Findings indicate that culture has both direct and indirect effect on graduates’ entrepreneurial intentions. The study has implications for policy and practice

Carcass traits and relative organ weights of growing rabbits fed graded levels of processed kola nut (Cola nitida) pod husks

Carcass traits and relative organ weights of growing rabbits fed graded levels of processed (ash treated and rumen liquor fermented) kola nut (Cola  nitida) pod husks (PKPH) were investigated. One hundred and twenty (120) weaner rabbits of mixed breeds (New-Zealandwhite × Chinchilla) of equal sexes and average body weight 525.46g were randomly allotted to four (4) dietary treatments at 0 (0.00 % PKPH), 10 (10 % PKPH), 20 (20 % PKPH), and 30 % (30 % PKPH) inclusion levels and designated as diets 1, 2, 3, and 4, respectively. Each treatment group was replicated ten (10) times with three (3) rabbits per replicate and was fed ad-libitum for 56 days. The highest slaughter weight (1813.80 g/r), dressing weight (1068.70 g/r) and dressing percentage (58.54 %) recorded in rabbits fed diet 3 (20% PKPH) were similar to those fed the control diet (0 % PKPH) and diet 2 (10% PKPH)  but was significantly (P<0.05) higher than those fed diet 4 (30 % PKPH). The lungs, liver, kidney, heart, and spleen of the rabbits fed dietary treatments were not significantly influenced. It was concluded that processed kolanut pod husk had no deleterious effect on carcass and relative organs weight of weaner rabbits. Keywords: Kolanut pod husk, Carcass traits, rabbits, rumen liquor, as