Appraisal of pig production in Songhai redemption farm, Nekede, Imo State, Nigeria

The objectives of the study are to estimate the costs and returns of pig production in the farm estimate the production function of the enterprise and isolate the factors militating against enhanced production performance of pig enterprises in the farm. Data used for the analysis were collected through well-structured questionnaire and personal interview on the piggery units, costs and revenue items in the farm. The results show that piggery production is a profitable venture. Feeding cost accounted for the largest proportion of the total variable cost incurred in this enterprise. The findings revealed that such variables like number of pigs in stock, labor cost, medication cost and depreciated value of capital implements were positively related to output and statistically significant while feeding cost was negative and significant, but purchasing cost was negative and insignificant. It is recommended that alternative feed sources that will enhance cost reduction and increase output be used. Feed ingredients should be subsidized. More competent workers should be employed and the capacity of piggery production in the establishment should be increased. Workers need motivation and more capital should be made available. Keywords: Pig, production cost, farm, feed, Nigeria > Animal Production Research Advances Vol. 2 (4) 2006: pp. 208-21

Transglutaminase Protein Substrates of Food Interest

Transglutaminases (TGase, EC 2.3.2.13) are a widely distributed group of enzymes that crosslink proteins through an acyl transfer reaction resulting in a ε-(γ-glutamyl)lysine isopeptide bond. The number of proteins acting as TGase substrate is restricted, since both protein’s primary structure and conformation determine whether a glutamine or lysine residue can be reactive. The interest towards these enzymes is stimulated by their involvement in a growing number of human diseases such as celiac disease. Among the TGase isoforms, the microbial one (mTGase) has been object of special attention in the food sector, because of its calcium independency and its broad substrate specificity for the acyl donor. In fact, it was used to strengthen the texture of homogenized sausages made of pork, beef, or poultry meat, to increase the hardness of fishes, to improve the quality of different dairy products, as well as to enhance the elasticity of candies. In addition, the mTGase-catalysed modification of wheat flour proteins increases the elasticity and resilience of dough as well as the volume of bread. The purpose of this chapter is to present an overview of the literature focused on the ability of plant and animal proteins of food interest to act as mTGase substrates