Moses Teye
Phone: +233(0)24 4143632, +233(0)20 4335500
Address: Animal Science Department, School of Agriculture, University of Cape Coast, Ghana
Address: Animal Science Department, School of Agriculture, University of Cape Coast, Ghana
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from palm kernel by cottage industries. The residue is dumped at processing sites
and the stench that emanates from the oxidizing product, causes nuisance to
processors and nearby residents. Animal scientists are advocating the use of the
fresh product as energy resource in broiler rations. This study was therefore
conducted to determine the effects of partial replacement of maize in broiler rations
with PKOR, on carcass parameters and sensory characteristics of broiler chicken. A
total of 80 birds (10 from each treatment) were randomly selected from 160 birds
fed diets containing 0% (control), 2.5%, 5.0%, 7.5%, 10%, 12.5%, 15% and 17.5%
PKOR when they attained maturity age (8 weeks old). The selected birds were
slaughtered, and hot carcass and viscera weights were taken. Carcasses were
sectioned into primal cuts after 24-hour chilling at 3°C, and each part was weighed.
The breast muscles were grilled for sensory evaluation. Proximate composition,
ultimate pH (pHu) and peroxide value of the muscles were determined. Data
obtained were analyzed using the General Linear Model of ANOVA component of
Minitab software. The results indicate that PKOR inclusion up to 17.5% in broiler
rations has no significant (p>0.05) effects on carcass parameters and sensory
characteristics of the meat. Crude protein and fat contents of the carcasses were not
significantly (p>0.05) different. However, PKOR inclusions beyond 7.5%
significantly (p<0.001) increased the moisture content of the muscles. Ultimate pH
(pH after 24hours of slaughter) and peroxide value after 7 days in storage were not
significantly affected by the use of PKOR. The study indicated that farmers can
include PKOR up to 17.5% in broiler rations without adverse effects on the carcass
and sensory characteristics of the meat.
sole coagulating agent of soy milk and the effects on clotting time, product yield, whey volume and organoleptic properties of the curd were assessed. The average milk clotting time, curd yield, and whey volume were significantly (P < 0.05) influenced by the type and concentration of coagulant used to achieve curdling. The average clotting time, curd yield,
and whey volume were in the ranges of (6.0 - 31 minutes), (120.2 – 207.8 g/l), and (495.0 – 785.0 ml/l) respectively. Treatments A20 and C30 recorded the shortest clotting times of 6.0 and 9.0 minutes respectively whereas treatment A5 had the longest clotting time (31.0 min). The curd yields were high in treatments A10 (207.8 g/l), C30 (191.2 g/l) and C25 (183.9 g/l) whereas A20 recorded the least curd yield (120.2 g/l). In the alum treatments, positive correlation (r = 0.585) was observed between soy milk clotting time and soy curd yield. On the contrary, there was strong negative correlation (r = - 0.803) between clotting time and curd yield when CPE were used as coagulants. The different concentrations of alum and C. procera added to soy milk had significant (P < 0.05) effects on the organoleptic properties (taste, colour, texture and overall acceptability) of the soy cheese produced. The soy cheese flavour did not vary significantly (P > 0.05) among the treatments. Generally, it was observed that the 25g CPE can be used to substitute for alum in soy curd formulation.
Keywords: Calotropis procera, cheese, coagulating time, concentration
primal wholesale cuts i.e. breast, wings, thighs and drumstick and each part was weighed. Hot dressing and cold dressing percentages were also taken. Breast and thigh muscles were used for sensory evaluation to assess the sensory attributes i.e. colour, off-odour, juiciness, Tenderness, flavour and flavour-liking of the meat. Data obtained were analyzed using the General Linear Model (GLM) of ANOVA component of Minitab. Where significant differences were found, means were separated using Tukey Pair-Wise comparison, at 5% level of significance. The results indicated that the use of BMKM in place of maize in guinea fowl diets had no significant effects on carcass (P>0.05) and sensory characteristics (P>0.05) of the meat. Cost of acquiring 100kg BMKM was GH ¢60.00 ($20.00) whiles 100kg maize was GH ¢150.00 ($50.00). It was concluded that the use of BMKM up to 20 % in guinea fowl diets has no adverse effect on the carcass and sensory characteristics of the meat.
Keywords: Mango kernel meal, carcass characteristics, sensory Evaluation, guinea fowl.
from palm kernel by cottage industries. The residue is dumped at processing sites
and the stench that emanates from the oxidizing product, causes nuisance to
processors and nearby residents. Animal scientists are advocating the use of the
fresh product as energy resource in broiler rations. This study was therefore
conducted to determine the effects of partial replacement of maize in broiler rations
with PKOR, on carcass parameters and sensory characteristics of broiler chicken. A
total of 80 birds (10 from each treatment) were randomly selected from 160 birds
fed diets containing 0% (control), 2.5%, 5.0%, 7.5%, 10%, 12.5%, 15% and 17.5%
PKOR when they attained maturity age (8 weeks old). The selected birds were
slaughtered, and hot carcass and viscera weights were taken. Carcasses were
sectioned into primal cuts after 24-hour chilling at 3°C, and each part was weighed.
The breast muscles were grilled for sensory evaluation. Proximate composition,
ultimate pH (pHu) and peroxide value of the muscles were determined. Data
obtained were analyzed using the General Linear Model of ANOVA component of
Minitab software. The results indicate that PKOR inclusion up to 17.5% in broiler
rations has no significant (p>0.05) effects on carcass parameters and sensory
characteristics of the meat. Crude protein and fat contents of the carcasses were not
significantly (p>0.05) different. However, PKOR inclusions beyond 7.5%
significantly (p<0.001) increased the moisture content of the muscles. Ultimate pH
(pH after 24hours of slaughter) and peroxide value after 7 days in storage were not
significantly affected by the use of PKOR. The study indicated that farmers can
include PKOR up to 17.5% in broiler rations without adverse effects on the carcass
and sensory characteristics of the meat.
sole coagulating agent of soy milk and the effects on clotting time, product yield, whey volume and organoleptic properties of the curd were assessed. The average milk clotting time, curd yield, and whey volume were significantly (P < 0.05) influenced by the type and concentration of coagulant used to achieve curdling. The average clotting time, curd yield,
and whey volume were in the ranges of (6.0 - 31 minutes), (120.2 – 207.8 g/l), and (495.0 – 785.0 ml/l) respectively. Treatments A20 and C30 recorded the shortest clotting times of 6.0 and 9.0 minutes respectively whereas treatment A5 had the longest clotting time (31.0 min). The curd yields were high in treatments A10 (207.8 g/l), C30 (191.2 g/l) and C25 (183.9 g/l) whereas A20 recorded the least curd yield (120.2 g/l). In the alum treatments, positive correlation (r = 0.585) was observed between soy milk clotting time and soy curd yield. On the contrary, there was strong negative correlation (r = - 0.803) between clotting time and curd yield when CPE were used as coagulants. The different concentrations of alum and C. procera added to soy milk had significant (P < 0.05) effects on the organoleptic properties (taste, colour, texture and overall acceptability) of the soy cheese produced. The soy cheese flavour did not vary significantly (P > 0.05) among the treatments. Generally, it was observed that the 25g CPE can be used to substitute for alum in soy curd formulation.
Keywords: Calotropis procera, cheese, coagulating time, concentration
primal wholesale cuts i.e. breast, wings, thighs and drumstick and each part was weighed. Hot dressing and cold dressing percentages were also taken. Breast and thigh muscles were used for sensory evaluation to assess the sensory attributes i.e. colour, off-odour, juiciness, Tenderness, flavour and flavour-liking of the meat. Data obtained were analyzed using the General Linear Model (GLM) of ANOVA component of Minitab. Where significant differences were found, means were separated using Tukey Pair-Wise comparison, at 5% level of significance. The results indicated that the use of BMKM in place of maize in guinea fowl diets had no significant effects on carcass (P>0.05) and sensory characteristics (P>0.05) of the meat. Cost of acquiring 100kg BMKM was GH ¢60.00 ($20.00) whiles 100kg maize was GH ¢150.00 ($50.00). It was concluded that the use of BMKM up to 20 % in guinea fowl diets has no adverse effect on the carcass and sensory characteristics of the meat.
Keywords: Mango kernel meal, carcass characteristics, sensory Evaluation, guinea fowl.