Browsing by Author "Adeshina, I."
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Item Induction of normocytic-normochromic anaemia in Clarias gariepinus (Burchell, 1822) exposed to acute concentration of 1, 1-dimethyl 4,4-bipiridillium (PARAQUAT) under laboratory conditions(Federal University Lafia, 2019) Abubakar, M. I.; Adeshina, I.; Ayeloja, A.A.; Abdulraheem, I.Normocytic-normochromic anaemia was induced in Clarias gariepinus (Burchell, 1822) in 96hrs. Experimental fish were exposed to test water separately diluted with acute concentrations of paraquat of 0, 15, 20, 25 and 30mg/L. A 96Hrs exposure to acute concentrations of the toxicant resulted in normocytic-normochromic anaemia in the exposed fish. Blood indices attributable to normocytic-normochromic anaemia was observed with a significant (p<0.05) decrease in haemoglobin, haematocrit, red blood cells compared with fish in the control test: Mean corpuscular volume (MCV), mean corpuscular haemoglobin (MCH) and mean corpuscular haemoglobin concentration (MCHC) were not significantly different (p>0.05). White blood cells, lymphocytes, monocytes, Neutrophils, eosinophil and basophil were also not significantly different (p>0.05) with increasing concentrations of the toxicant.Item The nutritional, sensory and bacterial attributes of four marine species in storage(Animal Science Association of Nigeria, 2021-09-05) Badmos, A. A.; Yusuff, A. T.; Adeshina, I.; Oyeyinka, S. O.; Lawal, A. O.Deterioration of fish and fish quality is an important issue in protein security, particularly in humid tropical regions with poor refrigeration facilities. This study evaluated the quality of Argentine hake,herring, mackerel and horse mackerel, and the changes in thesequalityparameters when these fish are stored on the shelf.Nutrient content, sensory values, as well as the microbial status of the fisheswere evaluated immediately and 2 daysafter storage.Results showed that the crude protein and ash values of the herring fish were highest, but the Mackerel was highest in fat content, while Argentina hake had the highest moisture content.The sensory values were highest for Mackerel fish. All the fish types supported bacterial growth, but the rate of growth was much higher (p<0.05) in horse mackerel. It is recommended that harvesting and processing facilities of fish be directed more towards mackerel and herring than horse mackerel, to reduce fish loss due to spoilageItem Occurrence of fungi in frozen titus fish (Scomber scombrus) sold in some areas in Ilorin metropolis(Faculty of Agriculture, Usmanu Dan Fodiyo University, Sokoto, 2019) Abubakar, M.I.; Adeshina, I.; Abdullahi, A.M.; Hamza, F.O.; Abdulraheem, I.; Musa, A.M.A total number of 100 frozen fishes (Scomber scrombus) were purchased from three different locations in Ilorin metropolis (Osere, Agbabiaka and Sango). The plastic bags used in packing the frozen fishes were sterilized using 70% ethanol and transported in a sterile ice-parked cooler. Samples from the cutting slabs at each location were also collected using cotton swabs and they were soaked in a conical flask containing sterile distilled water. An Aluminum foil was used to cover the conical flask. The frozen fish samples and specimen from the cutting slabs at each location were transported to the Microbiology laboratory, University of Ilorin for fungi analysis. Results revealed high contamination of yeast and mould in the cutting slabs and the gills of the sampled frozen fish. The fungi isolated were Alternaria tenuis, Aspergillus flavus, Aspergillus fumigatus, Aspergillus niger, Neurospora crazza, Rhizopus stolonifer, Penicillium citrinum and Saccharomyces cerevisae with Aspergillus spp having the highest number. It was concluded that high occurrence of Aspergillus spp in the sampled frozen fish could be risk to human health. Recommendation was made for proper handling of processed and storage of frozen fish in sales outlets around Ilorin metropolis.