Browsing by Author "Aremu, J. O."
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Item Effect of plumage colour on carcass characteristics and meat quality of Nigeria local turkeys(Animal Science Association of Nigeria, 2021-08) Yusuff, A. T.; Saheed, K. R.; Badmos, A. A.; De Campos, J. S.; Ajao, B. H.; Aremu, J. O.This study examined the effect of plumage colour on carcass characteristics and meat quality of Nigeria local turkeys. Nine 14weeks local turkeys of different plumage colour (3 blacks, 3 white, and 3 mixed colour) were studied during the experiment. The birds were allotted into treatments based on the 3 plumage colours. Data taken were carcass weight, dressing percentage, prime cuts and relative organs’ weights, pH, drip loss, cook loss, meat colour and sensory attributes of cooked meat. Data collected were subjected to analysis of variance using SPSS version 25. The result obtained revealed that plumage colour affects the pH of turkey meat with a significantly higher carcass pH (5.68) from the mixed colour plumage group. It was also noted that, carcass weight, prime cuts and relative organ weight showed no significant difference (P > 0.05) irrespective of plumage colours. Similarly, the drip loss, cook loss and meat colour (lightness, redness and yellowness) were not influenced by plumage colour of the turkey while the sensory evaluation revealed that black plumaged birds group were more juicy, and had the best aroma and overall acceptability compared to others. It is therefore concluded that plumage colour affects the pH and juiciness, aroma and overall acceptability of Nigeria local turkey meatItem Milk yield and milk composition of West African dwarf does as influenced by body weight and body temperature.(Kebbi State University of Science and Technology, Aleiro, Nigeria, 2021) Yusuff, A. T.; Adeyemi, A. A.; Lawal, M. O.; De campos, J. S.; Ajao, B. H.; Aremu, J. O.The study was conducted to determine the effect of bodyweight and body temperature on milk yield and milk composition of West Africa Dwarf (WAD) does. A total number of sixteen lactating WAD does of different body weight were selected for the experiment. The bodyweight and body temperature of the does were taken before every milking period which lasted up to 8 weeks. Milk sample from each doe was subjected to milk composition analysis using milk analyzer. The bodyweight of the does and its corresponding milk yield were grouped into four classes (12 -15 kg, 15.1 -18 kg, 18.1-21 kg, 21.1-24 kg) while the body temperature and its corresponding milk yield and properties were portioned into three ranges (low: 36.10 – 37.00 oC; medium: 37.10 – 38.00 oC; high: 38.10 – 39.00 oC). The data obtained were subjected to one-way analysis of variance of completely randomized design. The results revealed that bodyweight significantly (P<0.05) affects milk yield but not milk composition while body temperature range of 38.10-39.00 oC influences higher milk yield (580.60 ml) It is therefore concluded that WAD does has a relatively stable milk composition irrespective of body temperature or bodyweight while the does of higher body weight produce more milk. It is therefore recommended that body temperature and bodyweight should be among the considerable criteria when selecting WAD goats for dairy purpose.Item Prediction of body weight from linear body measurements in two different turkey breeds(The Genetics Society of Nigeria, 2021) Yusuff, A. T.; Matthew, A. O.; De Campos, J. S.; Ajao, B. H.; Lawal, M. O.; Aremu, J. O.