Effect of Tomato (Lycopersicon esculentum) powder on oxidative stability and sensory characteristics of broiler meat

Antioxidant potency of graded levels of tomato powder in cooked and raw broiler meat under refrigerated storage was evaluated and compared with that of Butylated Hydroxyl Anisole (BHA), a synthetic antioxidant. To a separate 200g of minced broiler meat, 0% (control), 0.5%, 1% and 1.5% of tomato powder were applied. A positive control was prepared with 0.15% of BHA in a separate 200g of minced broiler meat. Each sample was divided into 16 parts of 12.5g each. Eight of these were cooked in a microwave oven for 1/2 minutes while the other eight parts were left raw. The samples were packaged in different nylon bags, with labeling corresponding to the treatment applied and then stored in a refrigerator at 4°C. Oxidative stability of the cooked samples was monitored for 6 days at two-day intervals while that of raw samples was monitored for 9 days at three-day intervals. A forty-member team was constituted to form the taste panel and was instructed on the parameters to adjudge using a five point Hedonic scale. The result showed that all additives and BHA reduced lipid oxidation in broiler meat. This was shown by lower TBARS values in meat samples with additives compared to meat samples without additive. There were significant differences (P<0.05) in the TBARS values of cooked and raw meat samples. There was a general increase in lipid oxidation as storage day progress. However, the increment was more pronounced in cooked meat samples than the raw meat samples. The result revealed that 0.5% and 1.5% tomato powder exhibited higher antioxidant potency (P<0.05) than BHA in the cooked and raw samples respectively. The control samples were the most susceptible to lipid oxidation. Sensory scores revealed that all levels of tomato powder improved the color, flavor, juiciness, tenderness and overall acceptability of broiler meat. Tomato powder could therefore, be used as a cheap, readily available and safe source of natural antioxidant to protect broiler meat from lipid oxidation and improve its sensory characteristics. Keywords: tomato, antioxidant, minced, broiler, BHA<African Journal of Food, Agriculture, Nutrition and Development, Volume 12 No.

Replacing Maize with Sundried Palm Oil Sludge in Rabbit Diets 1: Effect on the Growth and the Carcass Characteristics

Palm oil Sludge (POS) was collected in a semi-solid form from an oil palm processing mill at Apoje oil palm plantation, Ijebu-Igbo, Nigeria. The POS was sundried to a constant moisture content of 8% before incorporating into rabbit diets at 0, 10, or 20% levels. In a randomised complete block design experiment, fifty four New-Zealand white (NZW). Weaner rabbits were allotted to three dietary groups such that there were three replicates of six rabbits each. At the end of eighteen weeks feeding trial, all were slaughtered, dressed, cut into prima parts and subsequently separated in certain anatomical muscle groups of hind leg, shoulder, loin, rib and flank. Inclusion of POS resulted in significant decrease in feed intake; daily weight gain was similar for both control and 20% POS diet but was higher than 10% POS ration. Including POS in rabbit diet had a significant effect on the dressing percentage of rabbit; however, when expressed as a percentage of live weight, rabbits on 20% POS diet had higher weight than the rest. The rabbit cut-up parts as absolute weight were not influenced (

Sensory Evaluation of Spent Layers Meat Tenderized with Bromelain, Garlic, Ginger, Onion or Potash

The extracts of pineapple (bromelain), garlic, ginger, onion, and potash at 3% or distilled water (control) were stitch pump into the breast, thigh, and drumstick of spent layers at 10% of their respective weights. Cooking loss, pH and sensory characteristics were evaluated. The pH and cooking loss were significantly (

Effect Of Tomato ( Lycopersicon Esculentum ) Powder On Oxidative Stability And Sensory Characteristics Of Broiler Meat

Antioxidant potency of graded levels of tomato powder in cooked and raw broiler meat under refrigerated storage was evaluated and compared with that of Butylated Hydroxyl Anisole (BHA), a synthetic antioxidant. To a separate 200g of minced broiler meat, 0% (control), 0.5%, 1% and 1.5% of tomato powder were applied. A positive control was prepared with 0.15% of BHA in a separate 200g of minced broiler meat. Each sample was divided into 16 parts of 12.5g each. Eight of these were cooked in a microwave oven for 11/2 minutes while the other eight parts were left raw. The samples were packaged in different nylon bags, with labeling corresponding to the treatment applied and then stored in a refrigerator at 40C. Oxidative stability of the cooked samples was monitored for 6 days at two−day intervals while that of raw samples was monitored for 9 days at three−day intervals. A forty−member team was constituted to form the taste panel and was instructed on the parameters to adjudge using a five point Hedonic scale. The result showed that all additives and BHA reduced lipid oxidation in broiler meat. This was shown by lower TBARS values in meat samples with additives compared to meat samples without additive. There were significant differences (P<0.05) in the TBARS values of cooked and raw meat samples. There was a general increase in lipid oxidation as storage day progress. However, the increment was more pronounced in cooked meat samples than the raw meat samples. The result revealed that 0.5% and 1.5% tomato powder exhibited higher antioxidant potency (P<0.05) than BHA in the cooked and raw samples respectively. The control samples were the most susceptible to lipid oxidation. Sensory scores revealed that all levels of tomato powder improved the color, flavor, juiciness, tenderness and overall acceptability of broiler meat. Tomato powder could therefore, be used as a cheap, readily available and safe source of natural antioxidant to protect broiler meat from lipid oxidation and improve its sensory characteristics

Effect of Bamboo (Bambusa valgaris) and Elephant grass (Pennisetum purpureum) leaf extracts on Oxidative Stability of Cooked and Raw Broiler Meat

Antioxidant potential of bamboo and elephant grass leaf extracts were evaluated in cooked and raw broiler meat stored under refrigeration at 3&plusmn;20C. To a separate 350g of minced broiler meat, 1.5% bamboo leaf extract (BLE) or elephant grass extract (EGE) was added. There was a negative control without additive while a positive reference control was prepared with 0.01% of Butylated Hydroxyl Anisole (BHA) in 350g of the minced meat. Each sample was divided into 28 parts of 12g each. Fourteen (14) of these were cooked in microwave oven for 1&frac12; minutes while the other 14 parts were left raw. Both cooked and raw samples were stored in a refrigerator for 12 days. Oxidative stability of the cooked and raw samples were monitored at 2-day interval using the Thiobarbituric Acid (TBA) test. The results showed that raw meat samples had lower TBARS values than their cooked counterparts. Addition of 1.5% of BLE and EGE was effective in reducing lipid oxidation however, not as effective as BHA.Key words: Bamboo leaf extract, elephant grass leaf extract, BHA, Broiler meat

Performance of rabbits fed diets containing graded levels of processed tallow (Detarium microcarpum) seed meal

A twelve weeks experiment was conducted using eighty one (81) cross bred (Chinchilla x New Zealand white) weaned rabbits with average initial weights of 540g to evaluate the performance of rabbits fed diets containing graded levels of processed tallow (Detarium microcarpum) seed meal. The design of the experiment was 1 + 2/4 factorial and arranged as a completely randomized design (CRD). The rabbits were randomly allotted to nine treatment groups with nine rabbits per treatment. Each treatment had three replicates with three rabbits per replicate. Two processing methods (Cooking and Fermentation) were used to process tallow seeds. Control diet had 100% palm kernel cake (PKC) meal and 0% tallow seed meal, represented as T0. T15 – T4 contained cooked tallow seed meal (CTSM) and included as T1 (75% PKC : 25% CTSM); T2 (50% PKC : 50% CTSM); T3 (25% PKC : 75% CTSM) and T4 (0% PKC : 100% CTSM), While T5 – T8 had fermented tallow seed meal (FTSM) and included at the same levels as observed in the cooked diets. Data were collected on body weight, feed intake, body weight gain, feed conversion ratio, protein efficiency ratio and nutrient digestibility were calculated. Only ash content was affected by the processing method in the result of nutrient digestibility. The results revealed that processing improves the nutritional quality of tallow seeds. Rabbits fed cooked tallow seed based diets revealed higher feed intake, final body weight and body weight gain compared to Rabbits fed diets containing fermented tallow seed. It was therefore concluded that cooking and fermentation methods are effective processing method for eliminating the anti-nutritional factors contained in tallow seeds and so can be included in the diets of weaned rabbits at 100 % replacement of PKC without deleterious effect on their growth performance.Keywords: rabbits, tallow seeds, cooking, fermentation, palm kernel cake, performance

Feeding Rice Husk-Poultry Manure with and without Enzyme Supplementation on Performance and Carcass Profile of Rabbit

A total of thirty-six (36) rabbits of mixed sexes were used in a ten (10) week feeding trials to investigate the relative effect of dietary levels of rice husk poultry manure (RHPM) supplemented with or without &beta;-xylanase. The rabbits were randomly allotted into six (6) dietary treatment groups of 0, 10 and 20% of RHPM with or without &beta;-xylanase in a randomized complete block design experiment. Each treatment has three (3) replicates with two (2) rabbits in each. Analyzed data on daily weight gain, average daily feed intake, feed conversion efficiency, live shrunk weight, dressed carcass and dressing percentage were significantly (p0.05) in percentage primal cuts of rabbits. There was no mortality, however, the best performance was observed with rabbits fed 10% RHPM with enzyme supplementation.Key words: rabbits, nutrase XYLA, rice husk, poultry manure, Carcass characteristic