The experiment was carried out at the Livestock unit of the Teaching and Research Farm Ambrose Alli University, Ekpoma, Edo State, Nigeria to investigate Influence Of Drum Kiln Models On Meat Quality Evaluation Of Smoked Chicken Thighs. Four different Kiln models viz; perforated clay pot (T 1), drum with upper lid cutoff (T 2), drum with both lids sealed (T 3) and semi-spherical drum (T 4) were used for the experiment and each Kiln models was replicated four times, making a total of sixteen Kiln models. Five chicken thighs each were randomly selected and arranged to each of the Kiln models (T 1 , T 2 , T 3 and T 4) with three replicates each, thus making a total of eighty chickens thighs in a complete randomized design (CRD). Proximate composition and sensory evaluation were carried out and Data generated were subjected to a one-way Analysis of Variance and means were separated using the Duncan multiple range test. Result on the proximate parameters assayed revealed a significant (P<0.05) variation among the treatments with highest moisture in T 2 (drum with both lid sealed) while crude protein, crude fibre, ether extract and crude ash were highest in T 4 (semi spherical drum kiln). However, Nitrogen Free Extract was highest in T 2. For sensory evaluation, highest significant (P<0.05) value was only recorded in general acceptability while other parameters assayed were not significantly (P>0.05) influenced. From the overall result obtained from the study, it is therefore concluded that processing chicken meat with semi spherical drum kiln gave a better quality chicken meat product.

A twelve-week feeding trial was conducted to evaluate the effects of Cassava Peel Meal(CPM) on the organoleptic properties of ham of (24) crossbred weaner pigs allocated to four dietary treatments replicated three times in a Completely Randomised Design(CRD) with each replicates having two pigs. Treatment I had 0% CPM while 2, 3 and 4 had (CPM) of 25%, 50% and 75% respectively. The pigs were allowed free assess to feed and clean drinking water ad-libitum and routine management and medication were administered. The samples of the processed ham was scored on the 9-point Hedonic scale ranging from like, extremely like, dislike to extremely in order to test for the following: Appearance, flavor, juiciness, tenderness, fattiness and overall acceptability of the processed ham. Before the testing exercise, the members of the panel ate a piece of cracker biscuit and then rinsed their mouth with cold water provided in order to minimize flavor carry over after which they commented freely on each of the samples provided using a score form. The result of the organoleptic quality of the processed ham revealed that only fattiness score was significantly (P<0.05) different among the treatment diets with Adomeh et el.; AFSJ, 2(1): 1-5, 2018; Article no.AFSJ.41040 2 the highest value in treatment 4 and lowest in control. It was concluded therefore that sundried (CPM) can substitute maize in the diet of weaner pigs at 50% level of inclusion for better meat quality. Original Research Article

The use of antibiotics in poultry production has raised global concern due to health risk associated with its residues in poultry products. A study was conducted to assess the growth performance characteristics of cockerel fed ginger and garlic based diets for a period of 12 weeks. A total of 180 day old Isa white cockerels were randomly allotted to 4 experimental treatment diets. Each dietary treatment was replicated 3 times with 15 chicks per replicate in a completely randomized design. Diet one had 0% ginger rhizome and garlic bulb powder (T1), diet 2 had 2% ginger rhizome powder (T2), diet 3 had 2% garlic bulb powder (T3) while diet 4 had 2% mixture (1:1) of ginger rhizome powder and garlic bulb powder (T4). The weights were measured and weight gain calculated on weekly basis. In addition, the feed intake and feed conversion ratio were measured and calculated on weekly basis. At starter phase, average initial weight, average final weight, average weekly feed intake and average daily feed intake were not significantly (P>0.05) affected by the dietary treatments.  However, Feed conversion ratio (FCR) was significantly (P<0.05) highest (2.09) among birds placed on T2 while the lowest mean value of 1.30 was recorded in T3. At finisher phase, the average initial weight, average weekly feed intake, average daily feed intake and FCR were not significantly (p>0.05) affected by the experimental diets. However, birds fed T4 had the highest (P<0.05) mean value of average final live weight (1796.67g) while the least value (1553.33g) was obtained in birds fed T3. The average daily weight gain were significantly (p<0.05) highest 37.14 g T2. It was concluded that ginger and garlic powder can be used successfully in cockerel diets at 2 % level of inclusion to enhance growth performance characteristics especially at finisher phase.

An experiment to compare the effect of varying inclusion levels of ginger root meal (zingiber officianale)on growth performance, carcass and organoleptic qualities of finishing broiler chicken was conducted in the Poultry Unit of the Teaching and Research Farm of Department of Animal Science Ambrose Alli University, Ekpoma, Edo State. 150 ANAK 2000 day old chicks were randomly assigned to five dietary treatments with diet 1 being the control (0%) and diets 2, 3, 4 and 5 contain the inclusion levels of ginger root meal at 0.5, 1.0, 1.5 and 2.0% respectively. In a complete randomized design (CRD),50 birds were assigned to each treatments with 10 birds per replicate. Performance parameters, carcass characteristics and organoleptic qualities were assessed. Result on the performance characteristics revealed that average final weight, feed intake, weight gain and feed conversion ratio were significantly (P<0.05) higher in control similar to those on 1.5%GRM. Carcass characteristic study revealed that live weight, slaughtered, defeathered, eviscerated weights and dressing percentages were significantly (P<0.05) higher in birds fed the control similar to those on 1.5%GRM. Weight of shanks, breast muscles, neck and back were significantly influenced (P<0.05) with highest values recorded among birds fed 1.5%GRM. For organoleptic quality, appearance, flavour, juiciness, overall acceptance and calculated overall acceptance were all significantly (P<0.05) affected. It is therefore concluded that the dietary inclusion of ginger root meal in broiler diets at 1.5% inclusion levels had positive effects on the growth performance, carcass characteristics of the birds and organoleptic quality of the chicken meat.

Meat is very nutritious and as such can easily be contaminated with microorganisms especially when stored under conditions where temperature cannot be controlled. This study was conducted to assess the storage stability of the processed meat type chicken. Differently processed chicken samples were carefully packaged in sterile high density polythene bags. The samples were stored at room temperature (25± 2 C), fridge temperature (4 C), and freezer temperature (-18 C) for 28 days. In each case, a detailed microbial analysis was carried out on the samples. The three treatment samples and the control were packaged separately according to the number of period they would be analyzed. Each of the treatment samples were withdrawn and analyzed for microbiological quality. Samples were taken at 7 days interval, namely, day 1, day 7, day 14, day 21, and day 28. The effect of storage period on microbiological status was also determined. The microbial isolates of meat stored under room temperature increased with increased storage period from day 14 through day 21 to day 28 (Day 14 = 71, Day 21 =81 and Day 28 =86 for smoked chicken; Day 14 = 72, Day 21 =81 and Day 28 =89 for oven dried chicken; Day 14 = 65, Day 21 = 77 and Day 28 =86 for fried chicken). While the isolates of meat stored under condition decreased with storage period from day 14 through day 21 to day 28 (Day 14 = 49, Day 21 = 42 and Day 28 = 21 for smoked chicken; Day 14 = 44, Day 21 = 35 and Day 28 = 20 for oven dried chicken; Day 14 = 44, Day 21 = 39 and Day 28 =27 for fried chicken). The meat stored under freezing condition did not only decrease from day 14 through day 21 to day 28, it also had the least number of isolates at day 28 of storage (Day 14 = 36, Day 21 = 25 and Day 28 = 20 for smoked chicken; Day 14 = 40, Day 21 = 25 and Day 28 = 20 for oven dried chicken; Day 14 = 46, Day 21 = 31 and Day 28 =17 for fried chicken).     La viande est très nutritive et, en tant que telle, peut facilement être contaminée par des micro-organismes, en particulier lorsqu'elle est stockée dans des conditions où la température ne peut pas être contrôlée. Cette étude a été menée pour évaluer la stabilité au stockage du poulet de type viande transformée. Des échantillons de poulet traités différemment ont été soigneusement emballés dans des sacs stériles en polyéthylène haute densité. Les échantillons ont été conservés à température ambiante (25±2oC), au réfrigérateur (4oC) et au congélateur (-18oC) pendant 28 jours. Dans chaque cas, une analyse microbienne détaillée a été réalisée sur les échantillons. Les trois échantillons de traitement et le contrôle ont été emballés séparément selon le nombre de période où ils seraient analysés. Chacun des échantillons de traitement a été prélevé et analysé pour la qualité microbiologique. Des échantillons ont été prélevés à 7 jours d'intervalle, à savoir le jour 1, le jour 7, le jour 14, le jour 21 et le jour 28. L'effet de la période de stockage sur l'état microbiologique a également été déterminé. Les isolats microbiens de viande conservée à température ambiante ont augmenté avec l'augmentation de la période de stockage du jour 14 au jour 21 jusqu'au jour 28 (jour 14 = 71, jour 21 = 81 et jour 28 = 86 pour le poulet fumé ; jour 14 = 72, jour 21 = 81 et Jour 28 = 89 pour le poulet séché au four ; Jour 14 = 65, Jour 21 = 77 et Jour 28 = 86 pour le poulet frit). Alors que les isolats de viande conservés dans des conditions ont diminué avec la période de stockage du jour 14 au jour 21 jusqu'au jour 28 (jour 14 = 49, jour 21 = 42 et jour 28 = 21 pour le poulet fumé ; jour 14 = 44, jour 21 = 35 et Jour 28 = 20 pour le poulet séché au four; Jour 14 = 44, Jour 21 = 39 et Jour 28 = 27 pour le poulet frit). La viande stockée dans des conditions de congélation n'a pas seulement diminué du jour 14 au jour 21 jusqu'au jour 28, elle avait également le moins d'isolats au jour 28 de stockage (jour 14 = 36, jour 21 = 25 et jour 28 = 20 pour poulet ; Jour 14 = 40, Jour 21 = 25 et Jour 28 = 20 pour le poulet séché au four ; Jour 14 = 46, Jour 21 = 31 et Jour 28 = 17 pour le poulet frit).