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Articles by A.A. Ayuk
Total Records ( 4 ) for A.A. Ayuk
  M.I. Anya and A.A. Ayuk
  Genetic selection of farm animals can lead to a reduction in genetic diversity through the elimination of individual or populations deemed to be undesirable. Genetic diversity is the basis for population change through selection and any reduction in diversity reduces the potential for future genetic change. Climate change would have great impact on animal production systems in the near future, as such the conservation of genetic diversity would form a basis for mitigation measures. Genetic diversity would increase the chances that animal populations exist and could be selected to suit the present and future environmental changes due to climate change. It is more pressing than ever to put in place strategies that would ensure the sustainable use of animal genetic resources and limit biodiversity erosion.
  P.C. Njoku , A.A. Ayuk and C.V. Okoye
  Loss in vitamin C contents of some fruit juice namely, orange, lemon, lime and grape stored under different conditions was investigated. The juices from the samples were extracted, stored at room temperature in plastic bottles. The juices were all analyzed for their vitamin C content by oxidation and reduction method. Results revealed that vitamin C concentration is more in orange juice as compared to grape, lemon and lime juice respectively in this order: at 20oC, 612.15 > 454.47 > 305.57 > 270.75 ………. 80oC, 550.87 > 380.16 > 248.85 > 222.58 and the rate at which vitamin C is loss during storage depends on the type of storage method employed, for example, handling and storage; oxygen is the most destructive ingredient in juice, causing degradation of vitamin C. Juice should be discouraged from being display in the hot weather above room temperature in order to maintain production concentration. The citrus fruits were found to follow a similar pattern of loss.
  P.C. Njoku , E. Nzediegwu , A.A. Ayuk , C. Nzediegwu , I.U. Efenudu and M.A. Erhayimwen
  The anti-nutrient composition including oxalate, phytic acid, cyanide and tannin of pumpkin leaf (Telfairia occidentalis) was determined at three temperature regimes (normal (37°C), 60°C and boiling point (100°C). The oxalate and phytic acid content of the leaf were evaluated by titrimetric method while the cyanide and tannin content of the leaf was determined by spectrophotometric method. The vegetable, T. occidentalis was subjected to various processing conditions including sun drying, boiling at 60°C, boiling at 100°C, oven drying at 60°C, oven drying at 100°C. The mean oxalate content ranged from 0.18 mg/100 g of boiled sample at 100°C to 1.17 mg/100 g of raw sample. The mean of phytic acid content ranged from 6.15 mg/100 g of oven dried sample at 60°C to 28.38 mg/100 g of raw samples. The mean of tannin content ranged from 4.66 mg/100 g of boiled sample at 100°C to 5.72 mg/100 g of raw sample. The mean of cyanide content range from 17.69 mg/100 g of boiled at 100°C to 38.98 mg/100 g of raw samples. It was observed that the boiled sample at 100°C processing condition was most impactful for anti-nutrient reduction. Hence this study will help dieticians and health officers to know the best processing methods for pumpkin leaf.
  A.N. Robert , A.A. Ayuk , P.O. Ozung and B. J. Harry
  Objective: This study evaluated the effect of processed unripe plantain peel meal (UPPM) based-diets on the growth performance, nutrient digestibility and cost of production of weaned rabbits. Materials and Methods: Twenty five weaned rabbits of both sexes with an average initial weight of 670.60±2.71 g rabbit1 were used. The rabbits were assigned to five experimental diets in a Completely Randomized Design (CRD). The diets were formulated using various processed forms of UPPM (sun-dried, toasted, fermented and urea-treated) to replace maize at 50% level each for T2, T3, T4 and T5, respectively. The control diet (T1) contained 100% maize without UPPM. Data on growth performance, nutrient digestibility and production cost were determined and analysed using one-way ANOVA. Results: The results showed that final body weight, total feed intake, total weight gain and feed conversion ratio in the treatment groups were significantly (p<0.05) lower than corresponding values in the control treatment. The fermented UPPM showed significantly (p<0.05) higher digestible dry matter, crude protein and crude fibre than other diets. The cost of feed was the highest in T1(103.89) and least in T2 ( 85.10) but the cost per kilogram weight gain was least in T4 (450.10) and highest in T1 (475.05). Although, the control diet performed better in terms of final body weight and total weight gain, it was however cheaper to produce 1kg of meat with the fermented UPPM. Conclusion: The study concluded that replacing maize at 50% with fermented UPPM could enhance growth performance and nutrient digestibility without compromising economic gain in rabbit production.
 
 
 
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