Global Journal of Animal Scientific Research
Volume:5 Issue: 2, Spring 2017

The study was conducted at the Department of Animal Science, Bayero University Kano. Kano State of Nigeria. Kano lies between latitude 13°N in the north and 11° in the south and longitude 8° west in the west and 10° in the east in the semi- arid region of Northern Nigeria. The State occupies a land area of 20,760 km square with a population of 9,383,682 people (Census, 2006). Hausa-Fulani are the major ethnic groups in the area and Islam is the dominant religion. The climate of Kano is hot during dry season and cold during Harmattan. The ambient temperature ranges from 16.6°C to 42.8°C in the months of January to June and 23.9°C to 26.7°C in July to December (Anonymous, 2010). An average monthly precipitation of 0 to 30mm was recorded in January to June and 780 to 1320mm in July to December (KNARDA, 2001). Trading is the major occupation of the people living in the metropolis of Kano while in other areas farming is the main occupation. Meats from the Longissimus dorsi of the hind limb of camel and cattle were used for the experiment. 4kg of Kilishi was produced each from cattle and camel meats. The proximate composition of fresh raw meats and processed Kilishi were determined using the standard procedure of AOAC (1990). Ash of the samples was analyzed for macro (Na, K, P, Ca, Mg.) and micro (Cd, Co, Mn and Fe) minerals using Atomic Absorption Spectrophometre. The result showed low moisture content in beef (14.05%), and camel meat Kilishi (15.05%). Protein contents of beef and camel meat Kilishi were 60.50% and 64.83%, respectively. Fat content of beef (7.80%) and camel meat Kilishi (6.40%) were higher than that of raw beef (2.86%) and camel meat (3.45%). Sodium (Na) content of beef and camel meat Kilishi were 804.55mg/kg and 799.79mg/kg respectively significantly (P<0.05) higher than 489.96mg/kg and 395.81mg/kg recorded on raw products. No significant difference was recorded on Ca content of the products. Recorded values on K and Mg were higher in raw meat compared to Kilishi. Cd, Co and Fe of beef Kilishi were higher than other products except for Mn which showed no significant difference. It was concluded that processing had no effect on the mineral composition of Kilishi. It was recommended that fresh camel and cattle meats could be processed into Kilishi to extend their shelf lives.

The aim of the study was to develop a probiotic whey based fruit beverage. The awareness and consumption of probiotic foods have increased in the recent times. Lactobacillus acidophilus strain was used in the formulation of the whey beverage. The prebiotic effect of papaya was assessed by viable count test.  The blend ratio of whey and papaya was optimized on sensory evaluation. The blend ratio of whey and papaya was optimized at 70: 30 respectively and fermented for two hours. The whey papaya beverage developed had titrable acidity, pH and total viable count of 0.22%, 4.92 and 9.13 log 10 cfu respectively.

Most research in modification of nutrient values of crop residue by using biological methods has primarily focused on treatment using fungi. The use of bacterial isolates yet hardly assessed to isolate novels from different sources. Some reports indicated the lignocellulolytic activity of thermostatic bacteria and the potentials to produce in shorter time. In this context, the present study was focused on isolation of novel thermostatic bacteria from different sources to improve the nutritional value of crop residues thereby utilization of ruminants. For biological treatment four bacteria were isolated from different sources and one noble isolate was selected. Crop residues such as sugarcane baggase (SB), corn straw (CS) and teff straw (Eragrostis tef) (TS) were used and fermented with isolate HSW. The amount of reducing sugar, % of saccharification, crud protein, % lignin loss and % in vitro digestibility (IVDMD) were measured and statistically analyzed. While the maximum amount of reducing sugar (531mg/100ml), % of saccharification (477.9mg/100ml), % of lignin loss (38.80%) and % of IVDMD (47.69%) were reported in SB treated with HSW. The amount of reducing sugar and % saccharification of SB was statistically significant (p<0.005). CS treated with bacterial strain responsible for accumulation of high crude protein (36.5mg/100gm) with significant value of (p<0.005).The availability of crop residues such as SB, CS and TS fermentation with noble thermostatic bacterial isolate HSW could be an option in animal feed formulation. Thermostatic bacteria considered as a competent organism for biological treatment.

A 2×3 factorial experiment was designed to compare Hausa Igbo and Yoruba ethnic and sex effect on attitude to common salt in meat. One hundred and twenty subjects, representing 20 male and 20 females from each of the ethnic groups (Hausa, Igbo and Yoruba) of Nigeria were assessed using semantic differential and a likert scale. Although all subjects had positive and considered salt to be good, essential, healthy, important and valuable with an overall semantic mean of 5.18. The Igbos attitude rating was higher (P < 0.05) than the Hausas and Yoruba between which there was no significant difference. There was also no significance (P < 0.05) between males and females for all evaluative adjectives that makes up the overall attitudinal rating. Semantic ratng was also not affected by ethnic and sex interactions.