Effects of doses of ascorbic acid on physio-biochemical parameters of Sahel bucks exposed to stocking and 28 –hour road transportation (North Western – South Western, Nigeria)

Sahel bucks were used in evaluating doses of ascorbic acid exposed to long term transportation stress. Their ages ranged between 1.5-2 years, their body condition score was 3 out of 5 scale. Test groups were ascorbic acid at 400mg/kg orally administered; ascorbic acid at 300mg/kg PO; ascorbic acid at 200mg/kg PO and control group without ascorbic acid administration. Thus, 16 animals were used for high stocking rate and 16 stocked using low stocking rate in the experiment. Physiological and biochemical parameters were assessed. The heart rates of the bucks treated with 200mg/kg ascorbic acid midway into the journey were low (P<0.05) compared to those treated with 300 and 400mg/kg, and the control group. High dose of ascorbic acid (400mg/kg) produced significantly higher values of sodium and chloride serum concentrations. Mg levels were significantly (P<0.05) lowered with lower doses of ascorbic acid treatment compared to the control. In contrast, T4 values in all treated groups were lower than that of the control animals. Ascorbic acid caused a significant (P<0.05) increase in red blood cells; the leucocytes and lymphocytes counts. Conclusively, ascorbic acid at 300 mg/kg and 400 mg/kg had better anti-stress property that could be used to improve animal welfare in bucks exposed to long road transportation. Key Words: Ascorbic acid; Doses; Stress; Sahel bucks

Relative Importance of External Quality Attributes of Shell Eggs: A Consumer Preference Approach

Three Focus Group Discussions (FGD) and questionnaires (n= 120) from two sensory evaluation sessions were used to identify, rank and compare external quality attributes of shell eggs for their relative importance. Data collected were described and analysed inferentially. The identified attributes were also matched to consumer quality expectations. Quality attributes identified in order of importance were size, cleanliness, colour, uniformity and texture with respective scores of 56, 47, 24, 14 and 8. An inferential comparison of the attributes however, showed that size and cleanliness were rated higher (P<0.05) than colour, uniformity and texture, with no significant (P>0.05) sub-class differences. Respondents expected large eggs to have more edible material; clean shells to signify freshness and safety, while dark coloured eggs were expected to be more nutritious and to have stronger shells. It is suggested that these attributes could form a basis for the development of a grading system in Nigeria. Also egg retailers could gain some competitive advantage by paying attention to the attributes identified, especially those of higher relative importance like large size and shell cleanliness

Evaluation of slurry formulations for processing of kilishi of bony tongue (Heterotis niloticus, Cuvier)

The kilishi of Heterotis niloticus was produced for determination of appropriate slurry formulations for fish kilishi preparation. Thirty six freshly caught samples of H. niloticus with average weight of 306.20 ~c 18.33g, kilishi of this species was prepared with three different slurry formulations of high (F1), medium (F2) and low (F3) proportions of groundnut dough to spice mixture in the ratio of 1.3: 1.0, 1.0: 1.2 and 1.0: 1.8, respectively. Results of proximate composition indicated that kilishi of the H. niloticus prepared with formulation 3 (F3) recorded significantly higher (p<0.05) protein content (54.22 ~c 0.01 %) and lower lipid content (8.00 ~c 0.00%), despite recording significantly higher (p<0.05) moisture content (9.93 ~c 0.07%). Sensory score of kilishi of H. niloticus processed with F3 formulation rated significantly higher (p<0.05) for taste, flavour and general acceptability with mean scores of 5.94 ~c 0.21,5.77 ~c 0.20 and 5.50 ~c 0.22, respectively. It could be concluded that kilishi of H. niloticus prepared with F3 formulation was the most acceptable hence, recommended for use in kilishi production

Antistress evaluation of xylazine and ascorbic acid doses using biomarkers and chevon characteristics sequel to stocking and 28-hours road transportation

Transportation of animals cannot be avoided in animal husbandry and when they are subjected to psychological and physiological stress could compromise product. Thirty-two apparently healthy Sahel bucks were subjected to an experimental journey. Four groups were randomly assigned into control none treated, xylazine (0.02 mg/kg) and ascorbic acid (200 mg/kg), xylazine (0.01 mg/kg) and ascorbic acid (400 mg/kg), xylazine (0.015 mg/kg) and ascorbic acid (300 mg/kg) each group had four animals each in both high and low stocking density sub-groups. The xylazine was administered intravenous while ascorbic acid was administered orally. Group (0.02mg/kg) xylazine and (200mg/kg) ascorbic acid at high stocking rate significantly (p &lt;0.05) increased the dressing percentage, while low stocking rate decreased using the same combination significantly (p &lt;0.05) decreased dressing percentage. Group of (0.015mg/kg) xylazine and (300mg/kg) ascorbic acid at high stocking rate significantly (p &lt;0.05) increased the excitatory score at slaughter. There were also interactions of treatment on excitatory score, dressing percentages and triiodothyronine. This means that the treatment using the two drugs influenced these parameters. It infers the antistress treatment influenced some meat characteristics. Conclusively, groups (0.02mg/kg) xylazine and (200mg/kg) ascorbic acid, and (0.015mg/kg) xylazine and (300mg/kg) ascorbic acid improved some meat characteristics in bucks, withdrawal period of xylazine must be considered. Key words: Doses; Xylazine-ascorbic acid; Improved; Chevon; Stres

Determination of perimysial and fascicular diameters of triceps brachii, biceps brachii and deltoid muscles in Zebu cattle and one-humped camels

In this study, forelimbs from 25 male camels and 25 male cattle between the ages of 6 months to 7 years were obtained from Sokoto Municipal Modern abattoir. Triceps brachii, biceps brachii and deltoideus muscles were dissected out, and 1cm2 from each muscle type was fixed in 10% formalin for normal H&amp;E histological preparation. The prepared slides were viewed using a microscope and photomicrographs obtained which were further transferred into a computer for histometric evaluation. In this study, it was observed that all the muscles studied presented normal histomorphology of a typical skeletal muscle, it was discovered that the biceps brachii muscle from camel aged 7 years had higher and significant value for the perimysial diameter compared to that of cattle. Similarly, it was shown that there is an overall significantly higher value of perimysial diameter in the camel than the cattle generally. Fascicular diameter revealed that the triceps brachii of cattle aged 7 years had the highest significant value, however, the general overall average value for the fascicular diameter proved the camel to have highest significant values, indicating larger muscular tissues. Knowledge obtained in this study could find application to clinical histopathologist and also help in bridging the paucity of information in this subject area.Keywords: Biceps brachii, Deltoideus, Fascicular diameter, Perimysial, Triceps brachi

Effect of “Irkoy Gomni” Micro-credit scheme on Resource- Use in cattle fattening in Tillabery Region of Niger Republic

This study was carried out to ascertain whether credit obtained for cattle fattening has had any meaningful contribution to the resources used by the beneficiary farmers in Kollo LGA of Tillabery Region Niger Republic. One hundred loan beneficiary cattle fattening farmers were randomly selected out of a sampling frame of 732 beneficiaries with not less than 5 borrowing circles. One hundred non-beneficiary cattle fatteners who were immediate neighbours of the sampled beneficiaries were also randomly selected from an established sampling frame obtained from the village heads to make a total sample size of 200, comprising of 100 beneficiaries and 100 non beneficiaries. Data were analyzed using descriptive statistics, chi-square and multiple regressions. The results showed that cattle fattening was the most preferred economic activity for both the beneficiaries (94%) and their non beneficiary counterparts (91%). The chisquare value (5.192) showed no significant difference in preferences of the economic activities between the two sets of farmers. Credit delivered to the beneficiaries enabled them use higher quantities of feed (P&lt;0.01) and labour resources (P&lt;0.1) than their non-beneficiary counterparts. Similarly, credit delivered has brought about significant increase (P&lt;0.01) in revenue accrued to the fattening business of the beneficiary farmers. Based on the results, it is recommended that the scope of the credit be expanded to cover more farmers in the area.&#160;&#160

Microbial quality of meat floss ‘dambun nama’ processed from broiler chickens fed graded levels of ‘sabara’(Guiera senegalensis) leaf meal

This study evaluated the microbial quality of meat floss processed from broiler chickens fed graded levels of Guiera senegalensis leaf meal (GSL) at 0.0% (GSL1), 7.0% (GSL2), 14.0% (GSL3) and 21.0% (GSL4). These were packaged and stored into four (4) different packaging media; Foil Paper Pack (FPP), Wrapped Newspaper Pack (WNP), Plastic Container Pack (PCP) and Disposable Container Pack (DCP). These products were stored and monitored for contaminations at 0, 4, 8 and 12 week intervals. Means were analysed and compared with passable and safe limits of 107cfu/g. The results showed that at 1st day of storage, there were no fungal counts in GSL3 and GSL4 was having the least count of 2.0 x 105. The control (GSL1) had the highest total bacterial count of 24.0 x 105cfu/g. At 12th week of storage, the results showed that the total fungal counts were 0.00, 0.00, 0.00, and 2.0 x 105cfu/g for GSL2, GSL3, GSL4 and GSL1, respectively. The overall effects showed that the total microbial load of meat floss decreased as the concentrations were increased. The results showed that GSL2 (2.0 x 105cfu/g) and GSL3 (3.0 x 105cfu/g) had lower total bacterial counts than GSL1 (24.0 x 105cfu/g) and GSL4 (8.0 x 105cfu/g) across the packaging media at first week (0 week) of storage. WNP had the least bacterial counts (1.0 x 105cfu/g). Conversely, DCP had the highest counts (21.0 x 105cfu/g) across the treatment groups and packaging media. At higher week of storage (12th week), GSL2 (15.0 x 105cfu/g) and GSL3 (18.0 x 105cfu/g) were lower than GSL1 (20.0 x 105cfu/g) and GSL4 (26.0 x 105cfu/g) for bacterial counts. WNP (10.0 x 105cfu/g) had the least counts across the treatments. Storage at higher weeks (8th and 12th) reduced fungal growth in most of the packaging media. This study concludes that the packaging method had suppressive effects against microbial growth. It is suggested that meat floss processed from broiler chickens fed graded levels of GSL should be evaluated for storage above the 12-week period

Factors influencing Consumer Preference for Fresh Beef in Sokoto Metropolis, Nigeria

A total of 90 Household heads (15 from each of the six electoral wards of Sokoto metropolis) were randomly selected and interviewed to identify factors that affect preference for fresh beef and to determine the nature of the relationship. Factors identified were; household size, educational level, occupation, expenditure on beef, and expenditure on beef substitutes. A quadratic regression model was found to best explain the relationship between preference and the factors identified. Household size, level of education and expenditure on beef substitutes were significantly related to preference for fresh beef (P&lt;0.01), However, occupation and expenditure on beef did not influence preference (P&gt;0.05). As expected expenditure on beef substitutes tends to decrease preference for beef. Beef has been found to be preferred over other sources of meats.Keywords: Consumer, Preference, fresh beef, Sokoto Metropolis, Nigeri

Safety of street vended meat products - chicken and beef suya

Suya chicken (A) and beef (B) samples classified according to state: TA1 B1- raw; TA2 B2 - spiced; TA3 B3 - spiced and roasted; TA4 B4 - left over, unheated, spiced and roasted suya of the following day, TA5 B5- leftover, heated, spiced and roasted suya of the following day, were collected from three locations in Ibadan metropolis, to identify the specific microorganisms in street vended chicken and beef suya and measure the microbial count at each stage of handling from the raw state to marketing and consumption. The plate count of Escherichia coli in raw chicken (108/g) and beef suya (107/g) dropped to 106 and 103/g, respectively after processing from the University staff suya spot. In the Sabo area suyaspot samples, E. coli counts were observed in processed chicken suya (104/g), before and after heating the second day (107 and 105/g, respectively). However, neither E. coli nor Salmonella nor Shigella sp.was isolated from both types of &#8220;suya&#8221; samples from the General gas area. On the whole, E. coli counts were highest in spiced beef (3.3 x 107/g) and chicken suya (3.4 x 105/g) before roasting, whilst secondday after heating gave E. coli counts of 3.3 x 106/g. Staphylococcus aureus was isolated from chicken suya (105 and 105/g and beef suya (102/g) before and after heating the following day from the University Staff Club suya spot. S. aureus was also isolated from raw, spiced, before and after heating the second day beef suya samples from Sabo. It was again isolated from the General gas area processed chicken suya (103/g), the second day before (102/g) and after heating (104/g). On the whole, S. aureus counts the second day after heating produced in beef suya 3.3 x 103/g. Shigella, Salmonella and Klebseilla sp. were not isolated from the University of Ibadan staff club suya. The situation differed from that of Sabo. Klebseilla sp. counts of 106 and 107/g from raw and spiced chicken suya dropped to zero after processing and before and after heating the second day. Beef suya microbial counts showed a high prevalence of Klebseilla sp. in raw beef suya (107/g), but then dropped after spicing and processing. It was however observed in beef &#8220;suya&#8221; the second day before and after heating (106 and 105/g, respectively). Neither Salmonella nor Shigella was isolated from both types of suya. Generally, the results showed that Klebsiella sp. had the highest count of 6.7 x 105/g in raw chicken suya samples. It was observed that microbial counts of chicken and beef suya were at levels that pose health implications for consumers

The Effect of Breed, Age and Fasting Status on Macro-nutrient Composition of Meat from Goat Breeds of North-Western Nigeria

Carcasses of 32 male goats matching Conformation Score 3 of the Australian standard for live goat evaluation, were randomly assigned to a 2x2x2 factorial experiment involving two breeds (Sahel, Sokoto Red), two ages (young, mature) and two fasting states (fasted, non-fasted) with four replicates. one and a half centimeter thick samples of the Longissimus dorsi muscle cut between the 12th and 13th ribs of the right halves of the carcasses were analyzed according to AOAC (1990) and found to contain an average of 75.59, 19.19, 3.67 and 1.55% moisture, protein, fat and total ash, respectively. None of the nutrients was affected significantly (P>0.05) by breed, age and fasting status (P>0.05). This may imply that the three factors need not feature as major considerations in the choice of goat meat for nutritional advantage in the study area