Quality characteristics of wheat noodles fortified with spent Shika Brown hen meat powder

Meat from Shika Brown® spent hens was used to fortify wheat noodles. Spent hen has a problem of disposal in the fast-food industry due to its inherent tough meat while on the other hand wheat noodles lack quality proteins. Ten (10) spent hens (1.5 years old) were processed to powder in two forms; breast part and leg part and were added into wheat flour in noodles formulation for protein enrichment. The chicken meat powder levels were 10% for 60% wheat flour, 12.5% for 57.5% wheat flour and 15% for 55% wheat flour with 29% of water and 1% of salt. The proximate composition of spent hen chicken meat noodle was determined during the storage periods. Dry matter content in treatment without spent hen chicken meat powder (SHCMP) had the highest value of 94.78% as compared to treatments with 10%, 12.5%, 15% SHCMP (93.50%, 93.24%, 93.99%). Increase in protein content of noodle was observed with increased inclusion levels of SHCMP and declined along with storage period. The breast part had higher crude protein content (22.37%) than leg parts (19.47%). The ether extract content of noodle at 40 days of storage differed significantly (P<0.05) within the inclusion levels and chicken parts. There were significant differences (P<0.05) in the ash content of noodles at 20 days of storage within inclusion levels and chicken parts. It can be concluded that the addition of 10% spent hen chicken meat powder in wheat noodles enhances its nutritive value thereby facilitating growth especially of children in poor nations

Fatty acid composition of meat from the hind leg cut of rabbits (Oryctolagus cunniculus): Fed diets containing graded levels of processed tallow (Detarium microcarpum) seed meal

Eighty one (81) weaned rabbits of mixed breeds and sexes (male and female) were randomly allotted to nine treatment groups with nine rabbits per treatment. Each treatment had three replicates with three rabbits per replicate. Processed tallow was included in the diets as a source of protein which was set at 16 % CP. The control diet had 100 % palm kernel cake (PKC) and 0 % tallow seed meal (TSM). Diets 1 - 4 contained cooked tallow seed meal (CTSM) included at 75 % PKC: 25 % CTSM, 50 % PKC: 50% CTSM, 25% PKC:75 % CTSM and 0 % PKC: 100 % CTSM, while groups 5 - 8 had fermented tallow seed meal diets (FTSM) and included at the same levels as in the cooked diets. Fifty four rabbits were randomly selected for slaughtering from the nine groups with six rabbits (male and females) per group. Fatty acid content of the hind leg of rabbits were determined. All the fatty acids measured were significantly (P<0.05) influenced by the processing methods except decosenoic acid methyl ester and pentadecanoic acid methyl esters. The levels of inclusion of tallow also significantly (P<0.05) affected all the fatty acids composition measured. It was therefore concluded that irrespective of the processing methods the use of tallow in the diets of rabbits has no negative effect on the fatty acid composition of rabbit meat