Effect of broodstock holding environment on egg quality in farmed brown trout (Salmo trutta)

Brown trout (Salmo trutta) broodstock from a single population were separated prior to spawning and exposed to two different holding environments: a ‘raceway system’ and a ‘tank system’. Eggs were stripped from females and 13 measures of egg quality were collected, analysed individually, combined by principle components analysis into an integrated egg quality score which was validated against egg survival. The multivariate egg quality score (PC1) differed for fish held in the tank and raceway systems. Egg survival, chorion breaking strength and chorion Se concentrations were higher in eggs produced by broodstock held in the tank system compared to those in the raceway system. In contrast, chorion concentrations of P and K were higher in eggs from fish held in the raceway system. The results suggest that brown trout broodstock reared in tank systems produced higher quality eggs compared to trout reared in raceways. Finally, this study also indicates that multivariate statistical analysis can be used to determine egg quality from multiple egg parameters

Constraints hindering processors’ effective access to training programmes on modern shea butter processing in Niger State, Nigeria

This study examined the constraints hindering processors’ effective access to training on modern shea butter processing in Niger State, Nigeria. Primary data were collected using a structured questionnaire administered to 108 processors selected through a multistage sampling technique. The data collected was analysed using descriptive statistics. Results revealed that all the processors were females, young and married with a household size of 5-9 and a low educational status. Results also revealed that the majority (67.6%) of the processors were not aware of training programmes, while 72% of them had not accessed training programmes. The results further revealed that non-awareness of training programmes (χ2 = 2.95), inadequate information on available training opportunities (χ2 = 2.90), inappropriate time for training (χ2 = 2.87), and illiteracy (χ2 = 2.36) were the major constraints hindering processors’ effective access to training on modern shea butter processing. Creation of adequate awareness and dissemination of information by extension officers, extension agents and women in agriculture (WIA) officers on training programmes through the use of mass media, postal and leaflets in the study area is recommended.Keywords: Extension, constraints, access, training, modern technology, shea butte

Constraints Hindering Processors' Effective Access To Training Programmes On Modern Shea Butter Processing In Niger State, Nigeria

This study examined the constraints hindering processors’ effective access to training on modern shea butter processing in Niger State, Nigeria. Primary data were collected using a structured questionnaire administered to 108 processors selected through a multistage sampling technique. The data collected was analysed using descriptive statistics. Results revealed that all the processors were females, young and married with a household size of 5-9 and a low educational status. Results also revealed that the majority (67.6%) of the processors were not aware of training programmes, while 72% of them had not accessed training programmes. The results further revealed that non-awareness of training programmes (χ2 = 2.95), inadequate information on available training opportunities (χ2 = 2.90), inappropriate time for training (χ2 = 2.87), and illiteracy (χ2 = 2.36) were the major constraints hindering processors’ effective access to training on modern shea butter processing. Creation of adequate awareness and dissemination of information by extension officers, extension agents and women in agriculture (WIA) officers on training programmes through the use of mass media, postal and leaflets in the study area is recommended

Processors preference and effectiveness of extension teaching methods used by raw material research development council for dissemination of shea butter processing technologies in Moro Local Government Area of Kwara State Nigeria

This study assessed shea butter processors preference and effectiveness of extension teaching methods used by Raw Material Research Development Council (RMRDC) for dissemination of improved processing technologies in Moro Local Government Area of Kwara state, Nigeria. Data were collected from 74 respondents selected through snow-ball sampling technique with a structured interview schedule and analysed using frequency count, percentages and means. The results show that all the processors were females between the ages of 31 and 50 years. About 70.3% of them were married whilst 52.7% had no formal education. Many of the processors had more than 11 years of experience in shea butter processing and were capable of making between ₦6,000 to ₦15,000 per month from sales of shea butter. The results also show that only group contact method was used for dissemination of improved processing technologies while group discussion was perceived to be very effective in acquiring skills hence it’s most preferred by the processors compared to other group teaching methods. It is therefore, suggested that individual and mass media contact methods be used along with the group contact method in teaching processors, as this will have the advantages of reaching different age and social groups, a situation that will make all groups access improved shea butter processing technologies.Keywords: Improved processing technologies, extension methods, shea butter, processors, Kwara Stat

Processors' training needs on modern shea butter processing technologies in North Central Agro-ecological zone of Nigeria

Published ArticleThe need for continual production of high quality shea butter in Nigeria through the use of modern processing technologies necessitated this study. The study was carried out to ascertain training needs of shea butter processors on modern processing technologies in North Central Agro-ecological zone of Nigeria. Primary data were collected from 216 processors through a multi-stage sampling procedure. The data were analysed using both descriptive and inferential statistics. Results revealed that processors were mostly young, married females. Half of the processors had no formal education but had between six and 15 years of processing experience. Extension officers were not fully involved in the training of processors, especially in the areas of teaching and practical demonstrations. The study shows that age (χ2 = 38.865, p = 0.000), educational level (χ2 = 69.018, p = 0.000), and years of processing experience (χ = 40.118, p = 0.000) were significantly related to the training needs of shea butter processors. Furthermore, evidence suggests that kneading, milling, crushing, and roasting are areas of operations where processors require additional training. The training of processors by extension officers at least twice a year, especially in the identified areas of training need, is recommended

Variable Step Random Walks and Self-Similar Distributions

We study a scenario under which variable step random walks give anomalous statistics. We begin by analyzing the Martingale Central Limit Theorem to find a sufficient condition for the limit distribution to be non-Gaussian. We note that the theorem implies that the scaling index $\zeta$ is 1/2. For corresponding continuous time processes, it is shown that the probability density function $W(x;t)$ satisfies the Fokker-Planck equation. Possible forms for the diffusion coefficient are given, and related to $W(x,t)$. Finally, we show how a time-series can be used to distinguish between these variable diffusion processes and L\'evy dynamics.Comment: 13pages, 2 figure

ЗАКВАСКИ І ЇХ ВИДИ У СИРОВИРОБНИЦТВІ

The results of theoretical and literary data justified the use of lactic acid bacteria in dairy industry. To do this, define the main indicator of quality – the acidity of the milk. Increasing acidity is a major factor that affects the production, composition, drawing and cheese ripening parameters as activity and determines the degree of preservation molokozsidalnoho enzyme in clot, syneresis, colloidal calcium phosphate solubility and suppress pathogens and random mikroorhanizmiv. Zakvasochni culture is being produced and Cheese delivered to the company field many companies. On the market there are starters of mixed strains mesophilic starters thermophilic starters and starters mixed typu. V work confirmed syrovyrobnytstvi use in different types of starter cultures, which differ in the number of strains entering into raw naturalness, method of treatment, contributing the required performance production process different taste properties of the finished product. Cultures are bacterial cultures that are used in the manufacture of cheese due to lower pH controlled fermentation of lactose and lactic acid producing bacteria. Cultures can be made on the cheese-making enterprises by activation of bacterial drug in an appropriate culture medium to obtain so-called industrial starters. Bacterial agents (highly concentrated type starters) can be made directly to the bathroom ( «direct introduction»). Mesophilic starters (with optimum temperature of about 30 °C) usually consist of strains laktokokiv, sometimes next to them are leykonostoky or citrate-positive strains laktokokiv as producers flavoring and aromatic substances. Thermophilic starters (the optimum temperature – 42 °C) containing thermophilic Streptococcus and Lactobacillus Sp. (For example, Lactobacillus delbrueckii or Lactobacillus Helveticus). Other crops such as propionic acid bacteria, bifidobacteria and mold Penicillium.  По результатам теоретических и литературных данных обосновано использование молочнокислых бактерий на предприятиях молочной отрасли. Для этого определяют главный показатель качества – кислотность молока.Повышение кислотности является главным фактором, который влияет на изготовление, состав, рисунок и параметры созревания сыров, поскольку определяет активность и степень сохранности молокосвертывающего фермента в сгустке, синерезис, растворимость коллоидного фосфата кальция и подавления патогенов и случайных микроорганизмов. Заквасочные культуры в настоящее время производятся и поставляются на предприятия сыродельной области множеством компаний. На рынке присутствуют закваски изсмешанных штаммов, мезофильные закваски, термофильные закваски и закваски смешанного типу. В работе проанализировано использование в сировиробництви различных видов заквасок, которые различаются по количеству штамов внесением в сырье, натуральностью, способом обработки, способствует необходимым показателям технологического процесса производства различным вкусовым свойствам готового продукта. Закваски представляют собой бактериальные культуры, используемые при изготовлении сыра для снижения рН вследствие контролируемой ферментации лактозы и выработки бактериями молочной кислоты. Закваски могут быть изготовлены на сыродельных предприятиях путем активизування бактериального препарата в надлежащем питательной среде с получением так называемых производственных заквасок. Бактериальные препараты (высоко концентрированный вид заквасок) можно вносить непосредственно в ванну ( «прямое внесение»).Мезофильные закваски (с оптимальной температурой около 30 °С) обычно состоят из штаммов лактококки, иногда рядом с ними находятся лейконостокы или цитрат-положительные штаммы лактококки как продуцентов вкусовых и ароматических веществ. Термофильные закваски (оптимальная температура – 42 °С) содержат термофильный Streptococcus и Lactobacillus Sp. (Например, Lactobacillus delbrueckii или Lactobacillus Helveticus). Дополнительные культуры, такие как пропионовокислые бактерии, бифидобактерии и плесени Penicillium.За результатами теоретичних та літературних даних обгрунтовано використання молочнокислих бактерій у сировиробництві. Для цього визначають головний показник якості – кислотність молока. Підвищення кислотності є головним фактором, який впливає на виготовлення, склад, малюнок і параметри дозрівання сирів, оскільки визначає активність і ступінь збереження молокозсідального ферменту в згустку, синерезис, розчинність колоїдного фосфату кальцію і придушення патогенів та випадкових мікроорганізмів. Заквасочні культури в даний час виробляються і поставляються на підприємства сироробної галузі безліччю компаній. На ринку присутні закваски із змішаних штамів, мезофільні закваски, термофільні закваски та закваски змішаного типу. В роботі проаналізовано використання в сировиробництві різних видів заквасок, які розрізняються за кількістю штамів, внесенням в сировину, натуральністю, способом обробки, що сприяє необхідним показникам технологічного процесу виробництва, різним смаковим властивостям готового продукту. Закваски являють собою бактеріальні культури, які використовуються при виготовленні сиру для зниження рН внаслідок контрольованої ферментації лактози і продукування бактеріями молочної кислоти. Закваски можуть бути виготовлені на сироробних підприємствах шляхом активізування бактеріального препарату в належному живильному середовищі з отриманням, так званих ,виробничих заквасок. Бактеріальні препарати (високо концентрований вид заквасок) можна вносити безпосередньо у ванну («пряме внесення»). Мезофільні закваски (з оптимальною температурою близько 30 °С) зазвичай складаються з штамів лактококів, іноді поряд з ними містяться лейконостоки або цитрат-позитивні штами лактококів як продуцентів смакових і ароматичних речовин. Термофільні закваски (оптимальна температура – 42 °С) містять термофільний Streptococcus і Lactobacillus Sp. (Наприклад, Lactobacillus delbrueckii або Lactobacillus Helveticus). Додаткові культури, такі як пропіоновокислі бактерії, біфідобактерії і цвілі Penicillium. &nbsp

Treatment interruption among head and neck cancer patients undergoing radical radiotherapy

Objective: To determine the incidence of treatment interruption among head and neckcancer patients undergoing radical radiotherapy.Design: Prospective studySetting: Kenyatta National Hospital (KNH), Nairobi.Subjects: Twenty six (M=16, F=10) patients undergoing radiotherapy for head and neckcancer between March and June 2006.Main outcome measures: Frequency of radiation morbidities and treatment interuptions.Results: There were 26 patients consisting of 16 males and 10 females aged between21 and 70 years (mean = 49.6 years). Among these patients 12 (46.2%) had tumours inthe oral cavity, six (23.1%) had nasopharyngeal tumours, two (7.7%) had pharyngealtumours, and six (23.1%) had laryngeal tumours. All tumours were primary carcinomasexcept two pharyngeal tumours which were metastatic. Among the 26 patients, 13(50%)completed the course of radiotherapy within the prescribed duration while another13(50%) had treatment interruption. Of the 13 patients who had treatment interruption,one patient had a treatment gap of four days, seven patients had treatment gaps rangingbetween six and ten days, and five patients had treatment gaps of over ten days. Theduration of treatment gaps ranged between four and 30 days. At the time of treatmentinterruption the cumulative radiation dose ranged from 22 to 58 Grey with a mean of38 Grey (Mode = 44 Grey). The most common side effect was xerostomia (92%). Thiswas closely followed by mucositis (88.5%), skin reactions (88.5%) dysphagia (84.5%)pain and suffering (76.9%). Loss of taste (61.5%), trismus (34.6%) and voice change(30.89%) were relatively less common.Conclusion: Our findings show that the probability of cancer control and cure amonghead and neck cancer patients treated at KNH could be severely eroded by treatmentinterruptions as a result of severe radiation morbidity

Dynamics of broilers thighs chemical composition and energy content, under the influence of different technological temperatures during slaughter

Are the variations of temperature applied on certain key points quite significant in affecting the ultimate compositional and nutritional features of the chicken broiler meat? This was the question leading the research to further investigate three groups of carcasses (one control - CG, and two treatments - T1 and T2) in relation with the single experimental factor – temperature - variations on certain technological flow moments in the slaughterhouse: scalding station (CG:51-53⁰C,T1:53- 54⁰C,T2:55-56⁰C); chilling process (CG:1-4⁰C, T1:2-3⁰C; T2:1-2⁰C); sorting- packaging moment (CG<2⁰C; T1:8-10⁰C; T2:6-8⁰C); storage before delivery (CG:0-2⁰C; T1 and T2:0-1⁰C). The biological material comprised 150 ROSS-308 carcasses (50 per group), stored by refrigeration 1 day in slaughterhouse before shipping. Meat pieces weighing 50-100 grams, without skin, were cut around femoral bone from the thighs musculature of each carcass, in order to form homogenous samples per group; they were submitted to analytical laboratory assessment to quantify the main nutritional compounds (water, dry matter, crude ash, total lipids and protein content, nitrogen free extract) as well as gross energy value, using conventional A.O.A.C.-I.S.O. methods in 15 replications per compound. Thus, total dry matter varied between 28.34 g/100 g in CG and 28.81 g/100 g in T2 (P<0.05), while crude ash was found at 1.00g/100 g in CG, at 0.93g/100 g in T1, at 0.95 g/100 g in T2 (P<0.01 for T1, T2 vs. CG). Total lipids content was the most variable feature of thigh meat, thus in CG reached 8.00 g/100g, while in T1 was 3.25% higher (8.26 g/100 g, P<0.001 vs. CG) and in T2 was 4.88% higher (8.39 g/100 g, P<0.001 vs. CG and P<0.05 vs. T1). Total nitrogen matter slightly decreased from 18.78 g/100 g in CG till 18.59 g in T2, but the differences were not big enough to generate reaching of 95% significance threshold. The gross energy content was influenced by experimentally induced variable temperature, via lipids and nitrogen free extract differences and was calculated at 154.04 kcal/100 g meat in CG, at 156.71 kcal/100 g meat in T1 and at 157.93 kcal/100 g sample in T2, that resulted in highly significant differences between control and experimental treatments samples