Haematological and hepatic indices of cockerels fed treated dietary Blighia sapida seeds

Ninety-six day old Lairier cockerel chicks were used in an experiment to evaluate the after effects of detoxifying (soaking, boiling, addition of riboflavin and glycine to antagonize hypoglycins) dietary Blighia sapida (ackee apple) seed meal, BSSM. Blood chemistry, haematology, liver morphology indices which dietary BSSM influenced and reflected in the performance characteristics of the cockerels investigated in a single-factor experimental design experiment were assessed. Results showed that the residual phytotoxins of BSSM, hypoglycins A & B with their metabolite MCPA at 17.50% inclusion of the processed BSSM in diets elicited reduction in glucose, protein, albumin, globulin while elevating blood cholesterol, creatinine, urea,total and conjugated bilirubin relative to the reference diet (p <0.05).Dietary BSSM similarly increased the transaminase activities of AST/SGOT, ALT/SGPT including ACP (p < 0.05). BSSM based diets also caused significant reduction in PCV, RBC, WBC, Hb as well as MCV, MCH and MCHC similar to the results obtained on WBC differential counts of neutrophils and lymphocytes in comparison with the conventional diet (p < 0.05). Histopathological examinations on the liver samples revealed that the control diet presented livers that were normal in tissue morphology without inflammation or haemorrhage while the photomicrographs of the liver samples of cockerels fed treated dietary BSSM at 17.50% inclusion showed morphological patterns indicating severe distortion suggesting evidence of haemorrhage and inflammation with numerous blood cells occupying the available hepatic sinuses. The poor results recorded on the biochemical, haematological and morphological parameters were reflected in performance characteristics as reduced feed intake, weight gain, growth rate, feed efficiency and high mortality were obtained on diets containing BSSM compared with the orthodox diet (p < 0.05). Findings of this experiment indicated that for optimum results, processed BSSM be included in diets below the 17.50% level considered high for the birds in this study.KEYWORDS: Cockerels, BSSM, treatments, blood chemistry,haematological and performance indice

Bio-composting oil palm waste for improvement of soil fertility

Sources of bio-compost as agro-industrial wastes includes wide range of oil palm wastes viz. waste, biomass, palm kernels, empty fruit bunch, mill effluent, trunk and frond compost. Various composting processes are summarized in brief with distinct reference of oil–palm composting covering aerated static pile, and co-composting with earthworms (vermicomposting). However, in-vessel composting and windrow composting has meritorious advantages in composting. This review article refers to various significant roles played by microorganisms associated. Noteworthy study of bio-compost applications and procedures are correspondingly glosses framework of ecological, economical and agro-ecosystemic benefits

Effects of cooking methods on yields and organoleptic attributes of local chicken parts

Experimentation was carried out to investigate the effect of three cooking methods (deep-fat frying, microwave and oven roasting) on yields, cooking loss, moisture, of fat contents and some sensory attributes of local chicken. The thighs and breast parts were used. Deep fat frying resulted in the lowest yield of the chicken thighs and the highest yield of the chicken breasts. Cooking loss was significantly high (p < 0.05) for the deep fat trying method, but lower significantly (P< 0.05) for the oven roasting method for the thigh portions. However, with the breast portion the oven roasting method had. the highest cooking loss. The moisture and fat contents showed an inverse relationship for the thigh portion, while for the breast parts no clear cut pattern was observed. In the sensory rating, the deep fat frying method produced the darkest chicken parts and also the highest rating for flavor. The microwave cooked chicken parts was the least accepted by the panelist.Keywords: Local Chicken, Cooking Methods, Yield, Cooking Loss, Sensory evaluation