Effect of feeding graded levels of biscuit waste based diet on non-carcass components of Yankasa rams

Five experimental diets B0 (0%, control), B1 (25%), B2 (50%), B3 (75%) and B4 (100%) were formulated with combined biscuit waste and Leucaena leucocephala meals and fed to 20 Yankasa rams for 91 days to evaluate their effects on non-carcass components of the rams. The rams were slaughtered at the expiration of the experiment and non-carcass components were measured which included external and internal offals, blood, bones and diaphragm. The results revealed that there were significant (P < 0.05) differences in the non-carcass components of all the rams fed different diets. It was further observed that diets B1 (25%) and B2 (50%) biscuit waste inclusion had the best (P < 0.05) effects on non-carcass components of the rams followed by diets B3 (75%) and B4 (100%) biscuit waste inclusion in that order compared with control diet B0 (0%) biscuit waste inclusion. It was therefore recommended that diets B1 and B2 be utilized for optimum results if non-carcass variables are desired in  Yankasa rams

Performance and carcass characteristics of Yankasa ram fed with variable levels of biscuit waste and Leucaena leucocephala based diets

A study was conducted to find out the performance and carcass characteristics of sheep fed diet in which biscuits waste (BWM) and Leucaena leucocephala leaf hay (L/h) mixture were used to replace maize and wheat offal mixture at zero (control), 25, 50, 70 and 100% replacement levels. In a completely randomize design, the experimental diet where designated B0, B1, B2, B3, B4, respectively. The 20 growing Yankasa rams aged between 9 to 11 months with an initial average life weight of 12.17 ± 0.33 kg were randomly assign to the 5 dietary treatment with four rams per treatment. Data were collected to estimate dry matter intake (g/d /W0.7 kg), daily mean life weight gain (g/d), feed efficiency and carcass indices. Dietary replacement of maize and wheat offal mixture with biscuit waste meal and L. leucocelphala leaf hay mixture significantly (P< 0.05) influenced the entire variable measured. However, animal on diet B1 and B2 in which biscuits waste and L. leucocephala leaf mixture replaced 25 and 50% maize and wheat offal mixture, were better when compared to the control (B0) and other test diet in terms of performance and carcass characteristics. This was evident by higher DMI (77.18 and 76.84 g/d /W0.75 kg), ADWG (134.40 and 129.52 g/d), feed efficiency (0.199 and 0.195), live shrunk weight (21.50 and 20.10 kg), dressing percentage (85.81 and 84.33%), chilled carcass weight (18.33 and 16.83 kg), wholesale cuts leg (9.18 and 8.73%), rack (3.11 and 2.78%), BSF (4.53 and 3.83%), neck added (2.51 and 1.78%) and rib eye area (6.06 and 8.29) which were obtained from the animal on these two diets. Broadly, the result in the present study indicated that 25 and 75% replacement level of maize and wheat offal mixture with biscuits waste and L. leucocephala leaf hay mixture are ideal for ruminant animal production because it improve both the performance and carcass characteristics of rams.Key words: Performance, carcass, biscuit waste, Yankasa ram

Evaluation of prognostic risk models for postoperative pulmonary complications in adult patients undergoing major abdominal surgery: a systematic review and international external validation cohort study

Background Stratifying risk of postoperative pulmonary complications after major abdominal surgery allows clinicians to modify risk through targeted interventions and enhanced monitoring. In this study, we aimed to identify and validate prognostic models against a new consensus definition of postoperative pulmonary complications. Methods We did a systematic review and international external validation cohort study. The systematic review was done in accordance with the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. We searched MEDLINE and Embase on March 1, 2020, for articles published in English that reported on risk prediction models for postoperative pulmonary complications following abdominal surgery. External validation of existing models was done within a prospective international cohort study of adult patients (≥18 years) undergoing major abdominal surgery. Data were collected between Jan 1, 2019, and April 30, 2019, in the UK, Ireland, and Australia. Discriminative ability and prognostic accuracy summary statistics were compared between models for the 30-day postoperative pulmonary complication rate as defined by the Standardised Endpoints in Perioperative Medicine Core Outcome Measures in Perioperative and Anaesthetic Care (StEP-COMPAC). Model performance was compared using the area under the receiver operating characteristic curve (AUROCC). Findings In total, we identified 2903 records from our literature search; of which, 2514 (86·6%) unique records were screened, 121 (4·8%) of 2514 full texts were assessed for eligibility, and 29 unique prognostic models were identified. Nine (31·0%) of 29 models had score development reported only, 19 (65·5%) had undergone internal validation, and only four (13·8%) had been externally validated. Data to validate six eligible models were collected in the international external validation cohort study. Data from 11 591 patients were available, with an overall postoperative pulmonary complication rate of 7·8% (n=903). None of the six models showed good discrimination (defined as AUROCC ≥0·70) for identifying postoperative pulmonary complications, with the Assess Respiratory Risk in Surgical Patients in Catalonia score showing the best discrimination (AUROCC 0·700 [95% CI 0·683–0·717]). Interpretation In the pre-COVID-19 pandemic data, variability in the risk of pulmonary complications (StEP-COMPAC definition) following major abdominal surgery was poorly described by existing prognostication tools. To improve surgical safety during the COVID-19 pandemic recovery and beyond, novel risk stratification tools are required. Funding British Journal of Surgery Society

Evaluation of lipid oxidation and microbial loads of suya as affected by post-mortem processing and preservation time

Meat samples used for this study were excised from leg cuts of 9 Red Sokoto bucks. They were starved for 16hours before slaughter and their carcasses randomly assigned to three post-mortem processing methods – scalding, skinning and singeing. The carcasses were opened up, eviscerated, washed and fabricated. The meat samples from the carcasses were sliced into thin sheets about 0.20 – 0.30mm thick and between 5 – 10cm long. They were inserted onto suya sticks previously washed and dusted with suya ingredients. A total of 45 sticks of suya; 15 sticks from carcasses in each treatment (processing method) were used for this study. The meat product was preserved at room temperature (27°C) for 0, 7 and 14 days respectively in the laboratory. Lipid oxidation and microbial loads of suya were determined. The results showed that suya prepared from skinned carcasses had higher (P<0.05) lipid oxidation values and microbial load counts followed by that from scalded carcasses, while suya from singed carcasses had least (P<0.05) values of the variables. It was observed that lipid oxidation values and microbial counts increased (P<0.05) with preservation time in suya from skinned and scalded carcasses, while the increase in microbial count was observed only on the 14th day of preservation in suya samples from singed carcasses. It was suggested therefore, that singeing method be employed by suya processors for enhancing the shelf-life of the meat product as well as reducing the preservation time since the values for lipid oxidation and microbial load of suya increased as the time of preservation increased so that the product would be more acceptable to the consumers.Keywords: Processing, Preservation, Lipid Oxidation, Microbial Load, Suya

Quality evaluation of beef patties extended with cowpea (Vigna unguiculata (l) walp) flour

The objective of this study was to evaluate the physicochemical and sensory characteristics of beef patties extended with Cowpea Flour (CF). Lean beef (1kg) was used for this study. The surface fats and connective tissues were trimmed off the meat,ground and used to prepare beef fillings. Cowpea flour and dough were prepared. Cowpea flour was incorporated into the dough to form the treatments viz; Treatment 0 = (control) 0% CF inclusion, Treatment 1 = 10% CF inclusion, Treatment 2 = 20% CF inclusion, Treatment 3 = 30% CF inclusion, Treatment 4 =40% CF inclusion and Treatment 5 = 50% CF inclusion. Fifty grammes (50g) of beef filling was incorporated into each dough which was cut and folded in half to seal off the beef filling completely within the dough. The patties was brushed with fresh egg albumen and baked in clean pans and greased with margarine in the oven at 1800C for between 25 and 30minutes. Physicochemical and sensory attributes of the beef patties were determined. The results showed that Water Holding Capacity and thermal shortening increased (P<0.05) as the CF inclusion levelincreased,while cooking loss reduced (P<0.05) at 30% CF inclusion and increased (P<0.05) between 40 and 50%. Cooking yield was higher (P<0.05) at 30% CF inclusion and decreased between 40 and 50%. The chemical attributes of beef patties extended with CF as well as colour, flavour, texture and overall acceptability scores were higher (P<0.05) at 30% inclusion level. It is suggested therefore, that beef patties could be extended with CF up to 30% for optimum physicochemical attributes and consumer acceptability

Effect of replacing sodium erythorbate and nitrate with three Nigerian indigenous spices on the quality and sensorial characteristics of Frankfurter sausage

Sausage is a meat product that is prepared by combining different meat types that are commuted and seasoned with various spices and additives which include sodium erythorbate and nitrate. The main objective of this study was to evaluate the effect of replacing both sodium erythorbate and nitrate with three Nigerian indigenous spcies, Parkia biglobosa, Piper guineense and Monodora myristica, each of the spice constituted a treatment, while the control was a Frankfurter sausage with both sodium erythorbate and nitrate thus: T0 = FF (control) T1 = PB, T2 = PG and T3 =MM each contained 10% of the spices. The sausages samples were analyzed for physical, chemical, minerals and vitamins, microbiological and sensorial properties in a completely randomized design experiment and the significant means separated at p&lt;0.05. Treatment 3 furnished highest yield, protein, mineral and vitamins, fiber, lowest microbial load, but highest eating properties and acceptability. It might be expressed from this study that indigenous spices are potential substitutes for sodium erythorbate and nitrate salts in sausage manufacture. From this study, it can be concluded that Monodora myristica can be used effective to replace the two salts in sausage to guarantee the quality and acceptability of the final product by consumers.</jats:p

Carcass and primal cuts yield evaluation of African antelope (Antilope cervicapra) caught at Ago-Iwoye, Ogun state, Nigeria

Four African antelopes were purchased freshly killed from local hunters at Ago-Iwoye, Ogun State Nigeria and were transported to the Meat Science Laboratory of the Department of Animal Production, Olabisi Onabanjo University, Yewa Campus, Ayetoro, Ogun State, where the study wasconducted. The Antelopes were dressed conventionally, eviscerated, washed and weighed. They were dissected into two halves and chilled at 40C for 24 hours. One half carcass of each antelope was weighed after chilling and was fabricated into primal cuts namely; leg, shoulder, rib, loin and breast, shank + flank (BSF) and weighed. Weight of chilled half carcass and primal cut as well as the proportions of primal cuts relative to chilled half carcass weight percentage cook yield, cooking loss, lean meat, bone as well as meat to bone ratio were determined. The results showed that leg cut had highest percentage weight of 40.11, followed by shoulder cut (16.94%), while loin cut had the least (10.72%). Percentage cook yield was highest in leg cut (71.69%), followed by BSF (70.85%) and least in rib cut (66.39%). The percentage cooking loss was highest in shoulder cut(37.09%), followed by rib cut (33.61%), and while leg cut had the least (27.81%). The leg cut gave the highest lean meat weight of 436.25 g followed by the shoulder cut with 187.50 g, while loin cut gave the least (59.00 g). Similarly, the leg cut had highest bone of 103.75 g, followed byshoulder cut (42.75 g) and least in loin cut (19.50 g). The lean to bone ratio was highest in shoulder cut 4.39:1 closely followed by leg cut 4.20:1, while loin cut had the least 3.03:1 lean-tobone ratio. The results on yield of carcass and primal cuts of Antelope obtained from this study compared well with those of sheep and goats. It is therefore, suggested that domestication of Antelope be expedited in order to shore up the supply of animal protein for growing world population, especially in developing countries where animal protein consumption is low.Keywords: African antelope, carcass yield, primal cuts, meat, animal protei

Evaluation of the meat quality Yankasa rams fed graded levels of biscuit waste

Twenty Yankasa rams aged between 10 and 12 months with average weight of 12.15kg were used to evaluate the effect of different levels of biscuit waste and Leucaena leucocephala meal inclusion in diets on the quality of their meat samples. The rams were randomly assigned to five treatment diets of 0%, 25%, 50%, 75% an d100% of combined biscuit waste and Leucaena leucocephala in replacement for combined maize and wheat offals or B , B , B , B and B diets with four rams per diet for 91 days. Data were collected 0 1 2 3 4 on physical, chemical and sensory variables of meat samples. The results showed that there were significant (P&lt;0.05) differences in the cooking loss, water holding capacity, crude protein and overall acceptability of meat samples from the rams. All the parameters measured were better in meat samples from rams fed treatment diets B (25%) and B (50%) 1 2 inclusion of biscuit waste and Leucaena leucocephala meal. The results revealed that feeding biscuit waste to Yankasa rams can improve the quality as well as the consumer acceptability of Yankasa rams meat (mutton). Keywords: Yankasa rams, physicochemical, sensory, biscuit waste, meat

Levels Of Iron And Copper In Ewes Milk As Influenced By Stages Of Lactation

The population of sheep and goats in Nigeria serves as a potential source of milk for the growing population. Potentials of goats and sheep have long been recognized (Ademosun, 1987). If ewe’s milk is about to occupysuch an important position in the dairy market, it then becomes imperative to establish it’s nutritional status, including mineral compositions at every sage of lactation. Nine newly Lambed West African Dwarf Sheep, 19 ± 1 month old, weighing 20 ± 2 kg, were divided into 9 replicates to study their responses to different stages of lactation in a completely randomized Design. Aliquots of total colostrums and milk collected daily and weekly respectively for each animal were reserved, labeled and frozen for determination of levels of Fe and Cu. The result showed that levels of Fe and Cu are constant in all samples of colostrums but higher than the levels in milk, which decline with advancing stages of lactation. The knowledge of levels of Fe and Cu in eve’s milk is essential for the handling of pre-weaned lambs ad thehandling of the milk for human nutrition. Original/Value: Fe and Cu are the central players in haematopoiesis

Taste panel socio-economic characteristics and the organoleptic properties of rabbit meat cooked by five different methods

Forty New Zealand rabbits weighing 1.8-2.0kg (live weight) were used for this study. They were starved overnight, slaughtered and dressed conventionally. The carcasses were then allotted randomly to five different cooking methods namely, boiling, frying, roasting, boiling + frying and boiling + roasting. Assessment of the sensory characteristics (tenderness, flavour, juiciness and overall acceptability) was carried out on a 9-point hedonic scale by a 50-member taste panel. Some of the socio-economic characteristics of the taste panel studied included their age, sex, educational background and monthly income. Fifty eight percent (58%) of the taste panel was female. Majority (66%) fell within the 29-34 years age bracket and 76% had Tertiary education. Twelve to twenty percent (12-20%) earned between N10, 000- N20,000($78.74 -$157.48) while 32% earned above N20,000(above $157.48). Fifty six percent (56%) of the members of the taste panel consume rabbit meat while 29.03% ranked rabbit meat least among meat types. The nutritional qualities assessed for were then subjected to statistical analysis. The cooking methods used did not have any significant effect (p>0.05) on the eating quality of rabbit meat. The highest scores for tenderness and juiciness were recorded for rabbit meat cooked by roasting while the highest scores for flavour and overall acceptability were recorded for meat cooked by frying. Journal of Agriculture, Forestry and the Social Sciences Vol. 3 (2) 2005: pp.139-14