The Effects Of Pre-Slaughter Withholding Of Feed And Water On Carcass Yield And Meat Quality Of Indigenous Guineafowl (Numida mefeagris galeata Pallas).

Ninety indigenous pearl guineafowls, (Numida meleagris galeata Pallas) with average weight of 1.1kg were allocated at random to one of ten treatments to assess the effects of withholding feed alone or feed together with water on carcass shrinkage and meat quality. The ten treatments were slaughter from the feed lot (control), and sampling times of 6, 12, 18 and 24 hour. Weights of live and carcass were taken to monitor shrinkage along with relevant meat quality parameters. Live and carcass weights, weights of head, liver, kidneys and heart decreasedprogressively as the length of fasting period increased. The progressive decreases in weights were found to be more pronounced in animals from which feed together with water were withdrawn. After 6 hours of fasting,decreases in weights were found to be significant (P < 0.05). Ultimate pH and index of water holding capacity of the meats also increased with the increase in length of fasting period, with a concomitant decrease in cooking losses. The fat ratio of the carcass component decreased with increase in length of fasting. The implications of the effect of these observations on commercial guinrafowl meat production in the tropics are discussed.Keywords: Timed withdrawal, Feed and water; Carcass yield, Meal quality, Guineafow

Treatment effect of leucaena leaf meal on the carcass characteristics of rabbits.

A total of forty five white rabbit weaners were fed for 8 weeks on a control diet and four other diets containing 20% Leuceane\a leucocephala leaves that have been subjected to sundrying, ensillage, heat treatment or soaking in water.The rabbits fed the diet containing ensilled leucaena leaves had the least feed intake, daily weight gain and in general performed worst than rabbits on any other diet in most of the parameters evaluated. The rabbits fed the heat treated leaf meal diet ranked next to those fed the control diet which performed best in most of the parameters evaluated. The rabbits fed the diet containing sun dried leaves experienced alopecia. In general, the results obtained indicate that heat treated leucaena leaves could serve as a dry season feed ingredient for rabbits in the tropics.Keywords: Rabbits, treated Leucaena leaf meal, performance, carcass evaluation

The effect of cooking methods on yield and acceptability of battered spent fowls

Sixteen culled layer fowls were slaughtered, dressed and dismembered into parts after a four week period of frozen storage. The breast, thigh and drumsticks were subjected to either of the following prefrying treatments: Microwave, steaming and pressurizing. The treated and the control chicken parts were battered and dusted with baking flour before they were deep fat fried for 14 minutes. The breast portions steamed and pressurized gave the highest cooked yield and least cooking loss while microwave precooked parts had the least final product yield as well as the highest cooking loss. The shear force values were least for pressurized and steamed samples and highest for the control and microwave samples. The sensory scores for juiciness and tenderness were best for steamed samples followed by pressurized parts.Keywords: Cooking, yield, acceptability, spent-fowls

The Effect Of Age Of Bird On Shell Quality And Component Yield Of Eggs

The effect or age of birds on shell quality and yield components of egg was studied. The birds' age were 25, 30, 58 or. 78 weeks. The eggs' weight increased by 9.92%, 26.43% and 31.46% for birds at 30, 58 and 78 weeks,respectively. While the shell weight was found to increase by 15.10, 34.55 and 30.44% for birds at 30, 58 and 78 weeks, respectively. The yolk and albumen weights were found to increase by 4.05%, 11.39%, 44.72%, 18.06% and 44.72%, 26.41%. for hens .at 30, 58 and 78 week.s old respectively. The yolk: albumen ratio was highest (0.478 ±0.12) with eggs laid by 58 weeks old birds. Albumen pH decreased with increase in the age of birds.Keywords: Shell quality, component yield of eg

Awosanya, “Proximate and mineral composition of four edible mushroom species from

Results of proximate analysis of four edible species of mushroom collected from Akoko land in Ondo state, Nigeria indicate that Termitomyces mammiformis was a very good source of crude protein (37%), crude fiber (7%), ash (10%), calcium (216 g/kg dry weight) and manganese (136 mg/kg dry weight (dw)). Russula vesca was the richest in carbohydrate (71%) and magnesium (14 g/kg), while Lactarius triviralis was richest in moisture content (37%), iron (1230 mg/kg) and copper (8 mg/kg). It is also a good source of carbohydrate (64%), calcium (210 g/kg) and manganese (120 mg/kg). Lentinus tigrinus was, however, the richest in dry matter (94%), and is also rich in carbohydrate (62%), magnesium (11 g/kg) and copper (6 mg/kg). It was observed that lipids, sodium and phosphorus contents of the four species were generally very low

Quality Attributes Of Two Species Of Indigenous Guinea Fowl Meat As Influenced By Storage Conditions

This study examined the effect of frozen storage, prepackaging (Polyethylene film, 0.04mm thick) and salting (0.5% Nacl solution) on the quality of meats from two indigenous species (Black and Pearl) ofguinea fowl stored at  -10C for 10 weeks. Three randomly selected frozen birds per treatment/specie were weighed and percentage loss, pH, water holding capacity, percentage cooking loss and sensory (colour, juiciness, tenderness, flavour and overall acceptability) quality scores of the samples were determined. As the duration of storage of the guinea fowl meats increased percentage of weight loss, cooking loss, pH, and tenderness scores increased (P < 0.05). Prepackaging or salting of guinea fowl meats reduced (P< 0.05) percentages of weight loss, cooking loss and increased (P < 0.05) pH, water holding Capacity and sensory quality scores, Combination of salting and prepackaging reduced (P < 0.05) further the percentages of weight loss, cooking loss and enhanced pH, water holding capacity and sensory quality scores. It appeared that there was no species variation in all the parameters studied.Keywords: Guinea fowl, frozen, prepackaging, Salting, meat qualit

Performance, blood chemistry and carcass quality attributes of rabbits fed raw and processed pueraria seed meal

No Abstract

Influence of graded levels or toasted Bambara groundnut meal on rabbit carcass characteristics

The effect of feeding graded levels of toasted bambara ground nut meal on rabbit weaners was investigated. A total of fifty white rabbit weaners of 6 - 8 weeks with an average weight of 366.7g were fed the graded level of Bambara nut meal at 0, 5, 15, 25 or 35% inclusion level in a complete randomized design experiment for a period of six weeks.The final live weight, daily feed intake were not influenced (P>0.05) by the level of bambara nut meal in the diet. However, positive influence of the graded level of bambara nut meal was observed on the rabbit daily weight gain, feed efficiency dressed carcass, dressing percentage and meat: bone ratio. Rabbits on the 25 and 15% bambara nut inclusion levels were found to have similar (P>0.05) daily weight gain and dressing percentage with the control ration. Rabbit on the 5% bambara nut level diet had the least feed efficiency (0.22) and meat: bone ratio (3.6), while the dressed weights of rabbit fed the diet containing 25% bambara nut meal had the highest dressed carcass weight (501.6g).    Rabbits carcass cut-up parts as well as internal organs (liver, heart, kidneys and lungs) were not influenced by the dietary levels of bambara nut meal. But the pelt weight, empty gut weight, lipid and moisture contents were significantly (P<0.05) influenced by the levels of bambara nut meal in the diet.Keywords: Bambara groundnut, toasting, rabbit carcass

THE FEEDING VALUE OF CURED PARKIA FILICOIDEA WELW. LEAVES WITH CASSAVA PEELS TO THE GOAT

The influence of supplementary inclusion of Parkia filicoidea Welw. hay in a cassva-peel diet for goats was evaluated by a digestibifity study. Eighteen Sokoto red goats, 6"0-7"5 kg, were involved, There were six diets comprising unsupplemented cassava peels; 25, 50 and 75% replacements with Parkia hay; whole Parkia hay; and the control. The control diet was of 60% Andropogon gayanus and 40% yellow maize and soybean meal mixed in a 1"5.: 1 ratio. Dry matter (DM) intake (g/head per day) was better (P< O'05) with whole Parkia hay (153+34"5) than with the cassava peels (137+ 12.9). Nevertheless, DM intakes were far better (> 200 g/head per day) on the supplemented diets. Acceptabilities were enhanced at (cassava peel/Parkia hay) 25/75 and 50/50 mixtures. DM digestibilities were higher on unsupplemented cassava peels, 25 and 50% replacements than with Parkia hay. Nutrient digestibilities were higher (P < (~05) with the 50% replacement diet, except for crude fibre and total ash. The availabifity of the cassava peel and Parkia hay at little or no cost and the digestibility of the 50/50 combination as against that of the conventional (control) diet would make the 50/50 combination of the plant products an acceptable dry-season feed and a suitably cheap feed in subsistence goat-production

The Effects Of Internal End-Point Temperatures On Meat Quality Attributes Of Selected Nigerian Wildlife Meat Sources

This study examined the effects of internal end-point temperatures (55°C, 60°C, 65°C, 70°C, 75°C, 80°C and 85°C) on degree or doneness, cooking time and meat quality attributes of rabbits (Oryctolagus cunniculus), hares (Lepus sp.), tree squirrel (Sciurus carolinensis), ground squirrel (Citellus tridecemlineatus), African giant rat (Cricetomys gambianus) and grasscutter (Thryonomys swinderianus), the common rodents consumed as bush meat in West Africa. The meat types were cooked in a commerical gas convention oven pre-heated to a constant cooking temperature of 170°C. At internal temperatures below 65°C all the tested meat types were rated as rare (very lightly cooked). Those cooked to internal temperatures between 65°C and 70°C were rated as medium-done. At 70°C internal temperature, rabbit and African giant ratmeats were rated as well-done, while this stage of doneness was not reached until the internal temperatures of meats of hares, squirrels andgrasscutter reached 75°C. Rabbit and African giant rat meats required 20 mins. cooking to attain the well-done cooking stage while the other meat types required at least 22 minutes cooking. The palatability trait scoresdecreased at internal temperatures exceeding 75°C and undesirable changes started to occur at internal temperatures above 80°C.Keywords: Wildlife meats, Cooking time, Internal temperature, Qualit