The present study investigated the nutritional and economic suitability of cashew reject meal (full fat and defatted) as replacement for groundnut cake (GNC) in the diets of laying chickens. A total of eighty four brown shavers at 25 weeks of age were randomly allotted into seven dietary treatments each containing 6 replicates of 2 birds each. The seven diets prepared included diet 1, a control with GNC at 220gkg−1 as main protein source in the diet. Diets 2, 3 and 4 consist of gradual replacement of GNC with defatted cashew reject meal (DCRM) at 50%, 75% and 100% on weight for weight basis respectively while diets 5, 6 and 7 consist of gradual inclusion of full fat cashew reject meal (FCRM) to replace 25%, 35% and 50% of GNC protein respectively. Each group was allotted a diet in a completely randomized design in a study that lasted eight weeks during which records of the chemical constituent of the test ingredients, performance characteristics, egg quality traits and economic indicators were measured. Results showed that the crude protein were 22.10 and 35.4% for FCRM and DCRM respectively. Gross energy of DCRM was 5035 kcal/kg compared to GNC, 4752 kcal/kg. Result of aflatoxin B1 revealed moderate level between 10 and 17 μg/Kg in DCRM and GNC samples respectively. Birds on control gained 10 g, while those on DCRM and FCRM gained about 35 g and 120 g respectively. Feed intake declined (P < 0.05) with increased level of FCRM. Hen day production was highest in birds fed DCRM, followed by control and lowest value (P < 0.05) was recorded for FCRM. No significant change (P > 0.05) was observed for egg weight and shell thickness. Fat deposition and cholesterol content increased (P > 0.05) with increasing level of FCRM. The cost of feed per kilogram decreased gradually with increased inclusion level of CRM. The prediction equation showed the relative worth of DCRM compared to GNC was 92.3% whereas the actual market price of GNC triples that of DCRM. It was recommended that GNC could be completely replaced by DCRM in layer’s diets in regions where this by product is abundant. However, FCRM should be cautiously used in diets of laying chickens.

Tetracin® (a feed grade veterinary antibiotic) was administered at 0, 50, 100, 150 and 200mg/kg to conventional starter and finisher feed for broilers for a period of six weeks before the breast meat were analyzed for physical, chemical and organoleptic properties. One hundred and fifty (2 weeks old) broiler chicks were randomly divided into 10 birds per replicate with 3 replicates per treatment. At the end of the feeding trial, 6 birds per treatment were slaughtered, defeathered, eviscerated and dressed. The breasts cuts were however subjected to laboratory analyses. No statistically significant (P>0.05) differences were observed in drip loss, chilling loss, shear force, ash and moisture contents of broiler meat across the treatment groups. However, the cooking loss and thermal loss progressively increased (P<0.05) with the corresponding increase in Tetracin®. Similarly, WHC was also significantly (P<0.05) influenced with increased inclusion of Tetracin®. Crude protein increased (P<0.05) but ether extract was reduced with inclusion of Tetracin®. Meat without antibiotics was highly rated (P<0.05) for flavour, juiciness and tenderness while colour and general acceptability were not significantly (P>0.05) influenced with or without Tetracin®. Conclusively, the inclusion of Tetracin® improved the chemical properties of broiler meat but the physical properties (cooking loss and WHC), flavour, juiciness and tenderness of the meat were compromised especially when administered above 100mg/kg feed.

An experiment was conducted to determine the effect of clove (feed and water grade) on laying performance, egg quality and chemical composition. Two hundred and ten (210) point of lay (18 weeks old) of Isa brown commercial layer birds were randomly allotted after weigh balance into seven treatments of five replicates. Seven Dietary treatments (Diet 1,2,3,4,5,6,7) were established for control, 0.5, 1.0g/kg in feed, 0.5, 1.0g/liter of water, 0.25g/kg and 0.25g/litre, 0.5g/kg and 0.5g/litre of clove powder in feed and water respectively. Egg samples were stored at 4th, 6th and 8th week of the experiments and analyzed at the end of the experiment to have 4, 2 and 0 week(s) of storage. Proximate composition and lipid profile of eggs was chemically and statistically analyzed in a completely randomized design of a factorial arrangement. The results showed that the inclusion of clove (Syzygium aromaticum) increased performance of the layer birds in term of egg production at 0.5g (clove in their water) and 0.5g+0.5g (clove powder in their feed and water) respectively. The result also indicated that internal egg qualities were best at the combination of feed and water (0.5g+0.5g). The interaction effect of storage time and mode of administration of clove on the proximate composition of eggs laid by the birds was best at 0week and 4weeks storage duration. The storage time on lipid profile of eggs laid by birds fed with clove was observed to be best at 4 weeks due to the reduction of cholesterol. In conclusion, the addition of clove in feed and water at 0.5g+0.5g can be best recommended due to the increase in laying performance, egg quality. Also, the proximate composition and lipid profile of eggs stored was best at this level of inclusion.

This study was carried out to assess the influence of post-mortem processing methods on quality and shelf life of two breeds of sheep meat.  A total of twelve sheep, six each from Balami and Ouda (two prominent breed of Sheep in Nigeria) were weighed, slaughtered and allotted to three processing methods which are scalding, singeing and skinning in a completely randomized experimental design in a 2 × 3 factorial arrangement (2 breeds and 3 post-mortem processing methods). The carcass characteristics, primal cuts, physico-chemical properties, sensory and microbial counts were assessed. The results showed that Ouda breed gave the highest (p<0.05) dressing % (36.43%), preferred (p<0.05) primal cuts in rounds (15.13%), Marbling score, lipid profile (Total cholesterol, LDL), and Lipid peroxidation, Balami sheep was however rated higher (p<0.05) in juiciness, tenderness and overall acceptability. The Scalded sheep had the highest dressing % (35.45%), with preferred marbling score (5.80), and microbial counts. The scalded samples were also the lowest (p<0.05) for crude Fiber, CF, total cholesterol (276.40 mg/dL) and LDL (183.89 mg/dL). Minimal exudate loses (cooking loss and drip loss) were recorded in singeing samples and was rated highest (p<0.05) with organoleptic properties. The microbial and fungi loads increased with the storage days. Conclusively, Ouda breed and Scalding method of post-mortem dressing gave the preferred values for optimum nutrients and shelf-life of sheep meat.

Consumer awareness and health consciousness has resulted in the use of natural additives or alternative methods to extend shelf life and improve food safety. The present study evaluated the quality and shelf-life of lamb meat sausage prepared with different natural antioxidants. The antioxidants (Turmeric, Garlic, Honey, Moringa and Ginger at 2% each) on the yield, sensory acceptability, chemical composition, lipid peroxidation, fatty acid profile and microbiological assay was studied in a completely randomized design. The results revealed that the turmeric, garlic and honey compared (p>0.05) favourably with the control in terms of yield and preferred (p<0.05) above others for colour, flavor, tenderness and overall acceptability. All the antioxidants have suppressing effects with lower values (P<0.05) on crude protein, ether extracts and lipid peroxidation as compared to the control. Variation exist in all the parameters of the fatty acid profile while the microbial loads of the lamb meat sausage samples showed a significant (p<0.05) reduction in the Total Bacterial counts (TBC), Total Coliform Counts (TCC) and Total Fungi Counts (TFC) for all samples prepared with natural antioxidants with the least values (p<0.05) reported in moringa samples as compared with others. Conclusively of the respective natural antioxidants in lamb meat sausage enhanced the cooking yield, nutrient composition and keeping qualities of the product and is therefore recommended for the product quality and safety.