Browsing by Author "Olatunji, E.A."

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    Carcass traits, intestinal morphology and cooking yield of broilers fed different fermented soyabean meal based diets
    (Department of Animal science,Nasarawa State University Keffi, 2012-12-01) Ari, Maikano Mohammed; Ayanwale, B.A.; Adama, T.Z.; Olatunji, E.A.
    This study was conducted to compare the effects of different fermentation methods of soyabeans on carcass traits, intestinal morphology and cooking yield of broilers using 240 day-old Anak broilers that were allocated into 4 treatments of 3 replicates as thus: Soyabeans fermentation with lactobacillus as control group T1, Cooking and fermenting T2, Daddawa fermentationT3 and Cooking with potash before ferment T4 based groups. Five birds were selected from each group and fasted for 8 h prior to carcass evaluation. Live and plucked weights did not vary significantly (P>0.05) among processed broilers, significant (P<0.05) differences were recorded in the eviscerated weight. Other cut-up parts that vary significantly (P<0.05) include neck, breast, thighs, drumstick and back while head, wing and shank did not vary significantly (P>0.05). There were significant (P<0.05) variations in intestinal weight and organs like lungs, liver and gizzard, while heart, kidney, spleen and abdominal fat deposition showed no significant variation (P>0.05) between treatment. Variations in gastro-intestinal measurements did not follow any particular trend. Cooking yield was significantly (P<0.05) affected by treatment. Cook and ferment a simple solid state fermentation process has the potentials of producing best percentages of the fleshy parts, better meat/bone and cooking yield of broiler meat.
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    Effect of Different Fermentation Methods on Growth Indices and Serum Profile Of Broiler Chickens
    (Department of Animal science,Nasarawa State University Keffi, 2012-01-01) Ari, Maikano Mohammed; Ayanwale, B.A.; Adama, T.Z.; Olatunji, E.A.
    This experiment was conducted to compare the effects of different fermentation methods of soyabeans on growth and serum indices using 240 days-old Anak broilers that were randomly divided into four (4) experimental groups of three replicates each. Dietary treatments were as follows: T1, T2, T3 and T4 representing lactobacillus (control), Cooking and fermenting, Daddawa fermentation and Cooking with potash before fermentation based groups at both starter and finisher phases and fed starter (1- 35 d) and finisher (36- 63 d ) diets. T2, T3 and T4 significantly (P <0.05) increased SGR and GE when compared to T1 at the starter phase. FCR, PER and EER were significantly affected by dietary treatments (P > 0.05). Variations in serum profile were significant (P>0.5) except cholesterol. This suggest that fermentation processes provides effective mechanism for the improvement in growth indices, PER, EER and reduction in serum cholesterol in broilers.
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    Effects of diets containing alkali-treated Soybeans on performance traits, nutrient digestibility and cost benefits of broiler chickens
    (Department of Animal science,Nasarawa State University Keffi, 2012-12-01) Ari, Maikano Mohammed; Ayanwale, B.A.; Adama, T.Z.; Olatunji, E.A.
    The effects of diets containing different alkali-treated soybeans on performance traits, nutrient digestibility and cost implication of broiler chickens was evaluated using 240 day-old Anak broiler chickens that were randomly divided into four (4) experimental groups of three replicates each. The soybeans were treated in alkali as follows: soaked in water as T1 (control), sodium carbonate (Na2CO3) as T2, Potassium carbonate (K2CO3) as (T3) and sodium hydroxide (NaOH) as T4. The alkali-treated soybeans were incorporated into the diets at both starter and finisher phases using a completely randomized design. There were significant (P<0.05) variations in performance parameters, nutrient retention and bio-economic implication indices measured. The use of potassium carbonate (1% K2CO3) and sodium carbonate (1% Na2CO3) in the processing of soybean recorded greater improvement in the performance traits, nutrient retention and economic returns. These factors accounted for the overall best performance recorded in 1% K2CO3 - treated soybeans which was closely followed by 1% Na2CO3 treated soybean base diets.
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    Effects of Different Fermentation Methods on the Proximate Composition, Amino Acid Profile and Some Antinutritional Factors (ANFs) In Soyabeans (Glycine Max)
    (Department of Animal science,Nasarawa State University Keffi, 2012-03-06) Ari, Maikano Mohammed; Ayanwale, B.A.; Adama, T.Z.; Olatunji, E.A.
    This study evaluated the effect of controlled fermentation by lactobacillus (T1) and three uncontrolled fermentation methods; cooking and ferment (T2), daddawa (T3) and cook with potash and ferment (T) on the chemical composition, amino acid profile, anti nutritional factors (ANFs) and protein quality factors of soyabeans (Glycine max). Dry matter (DM) percentage ranged from 89.57 to 93.77% while crude protein(CP) percentage ranged from 32.91% to 40.35%. Crude fibre (CF) values ranged from 94% to 17.22%. Ether extract (EE) highest value was obtained in cooked and fermented soyabeans while the least (9.32%) was obtained in lactobacillus fermented soyabeans. Total ash percentages ranged from 2.64 to 6.33% while NFE percentages ranged from 20.13 to 39.04%. Ca and P percentage values were high (0.51 and 0.29%) in daddawa and cook with potash and ferment groups respectively. Amino acid (g/100g protein) showed values for lysine ranging from 3.99 to 5.60, while cystine had values ranging from 0.88 to 1.12. Methionine value were highest (1.34 and 1.16) in lactobacillus, cooking and ferment while daddawa gave the least (0.70) and values for phenylalanine ranged from 3.06 to 4.26. Drastic reduction in trypsin inhibitor activity was observed due to treatment effects. Reduction of phytic acid was however highest with daddawa (66.99%) and closely followed (63.19%) in lactobacillus. Urease assay values ranged from 0.03 to 0.18 (ΔpH) and lactobacillus treatment gave highest protein solubility index of 84.85%. Phytic acid and Protein Solubility Index (PSI), correlation between treatment effect and PSI were significant and so also Trypsin Inhibitor Activity (TIA) and reduction in TIA . Cooking and fermentation was observed to improve the nutrient quality of soyabeans and reduced ANFs to a safe level in comparison with other fermentation methods while protein quality was preserved through controlled fermentation by lactobacillus.
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    Evaluation of the Chemical Composition and Anti Nutritional Factors(ANFs) Levels of Different Thermally Processed Soybeans
    (Department of Animal science,Nasarawa State University Keffi, 2012-12-01) Ari, Maikano Mohammed; Ayanwale, B.A.; Adama, T.Z.; Olatunji, E.A.
    Chemical composition, amino acid profile, anti nutritional factors (ANFs) and protein quality factors of different thermally (extrusion, cooking, toasting and roasting) processed soybeans (Glycine max) for broiler diets were evaluated in this study. Dry Matter (DM) percentage ranged from 79.00 to 91.25% while Crude Protein (CP) percentage ranged from 12.51 to 28.34%. Crude Fibre (CF) values were highest with toasting (28.34) while cooking gave the lowest value (12.51). Ether Extract (EE) highest value was obtained in cooked soybeans (19.50%) while the least (9.72%) was obtained in extruded soybeans. Total ash percentages ranged from 4.27 to 4.46% while NFE percentage ranged from 13.75 to 26.31%. Ca and P percentage values were high (1.08 and 0.33%) in roasted and extruded respectively. Amino acid profiles (g/100 g protein) values for lysine ranged from 2.40 to 5.1, while cystine had values ranging from 0.64 to 0.88. Methionine value were highest (1.02 and 1.14) in cooking and roasting and least in extrusion (0.52) while phyenylalanine values ranged from 3.06 to 4.26. Reduction due to treatment was observed in Trypsin Inhibitor Activity (TIA) and phytic acid and cooking methods was highest for TIA (85%), extruded soybeans (60.59%), toasted and roasted soybeans were similar (52.44% and 53.75%). Reduction in phytic acid was highest with roasted soybean (71.7%), followed by 70.73% in cooked soybeans, toasted soybean was least (48.12%). Urease assay values ranged from 0.02 to 0.09 (ApH) and cooked soybean had highest protein solubility index of 83.40%. Phytic acid and Trypsin Inhibitor Activity (TIA), phytic acid and percentage reduction in TIA, Protein Solubility Index (PSI) and phytic acid, TIA and percentage reduction in TIA were correlated. Protein quality and TIA inactivation was more preserved and effective with cooking method.
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    Nutrient Composition, Amino Acids Profile and Anti Nutritional Factors of Alkali Treated Soya Bean (Glycine max)
    (Department of Animal science,Nasarawa State University Keffi, 2012-12-01) Ari, Maikano Mohammed; Ayanwale, B.A.; Adama, T.Z.; Olatunji, E.A.
    This study evaluates the nutrient composition, amino acids profile and anti nutritional factors of alkali treated soya bean for poultry feeds using sodium carbonate, potash, sodium hydroxide and compared with soaking in water. Alkaline treatment effect was observed in Dry Matter (DM), Crude Protein (CP), Crude Fibre (CF), Ether Extract (EE), total ash, Nitrogen Free Extract (NFE), Ca and P. Similarly amino acid profiles (g/100 g protein) of the test soyabean varied with different alkaline treatments. Trypsin Inhibitor Activity (TIA) and phytic acid were inactivated by the different alkali salts. Anti-nutritional factors, protein quality assessors were significantly (p<0.05) correlated with alkali treatment. Preservation of protein quality of soyabeans and the inactivation of anti-nutritional factors in soyabeans for poultry feeds. Treatment was observed to be better with 1% potash.