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Articles by A.I. Essien
Total Records ( 3 ) for A.I. Essien
  J.N. Ingweye , B.I. Okon , J.A. Ubua and A.I. Essien
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  J.N. Ingweye , B.I. Okon , J.A. Ubua and A.I. Essien
  The effects of replacing fish waste meal with shrimp waste meal at five levels (0, 25, 50, 75 and 100%) on broiler chicken performance was studied in a feeding trial involving 204 Anak breed of day-old. Chicks fed iso-nitrogenous and iso-caloric diets (23%) crude protein and 2800 kcal (ME)/KG and 20% crude protein and 3000 kcal (ME) kg-1 for the starter and finisher phases, respectively). The birds were shared into five treatment groups and one control of 34 birds each. All the birds were fed and watered ad libitum throughout the 56 days experimental period. Daily feed intake and weekly weight gain were recorded. Average weekly feed intake was not significant (p>0.05). The 0% replacement level had the best (p<0.05) weight gain (212.20 g±9.73 and 520-439±28.61 for the starter and finisher phases respectively), while the 100% level had the least (p<0.05) weight gain in both phases. The percent liver, gizzard, abdominal fat, drumsticks and breast were significantly (p<0.05) affected by treatment application. Feed conversion ratio was best (p<0.05) at the 0% level (i.e 1.67±0.12) for the combined phase while the poorest value was recorded for the 100% level in the combined phase. The replacement of fish waste meal with shrimp waste meal was directly proportional to the feed consumption rate, feed conversion ratio and organ weights but indirectly proportional to weight gain. Findings suggest that the 0%, control and 25% level of replacement of fish waste meal with shrimp waste meal were optimum for broiler chicken performance.
  M.A. Agiang , I.B. Umoh , A.I. Essien and M.U. Eteng
  Evaluations of the effect of prolong cooking on the nutrient and antinutrient composition of beniseed and beniseed soup were carried out in this study. Proximate, mineral, vitamin A and C and antinutrient compositions of raw beniseed (BS-R), beniseed boiled (BSB) for 15, 30, 45 and 60 min and beniseed soup (BSS) cooked for the same intervals of time were assessed. Results of the proximate composition analyses showed that raw and boiled beniseed had lower moisture content (5.39-5.51%) than beniseed soups (10.06-15.20%). Nitrogen-free extract (total carbohydrates), fats and phosphorus contents were improved in both the boiled beniseed and beniseed soup while calcium and potassium were increased in the boiled seeds and soup samples respectively. Moisture (in the raw and boiled beniseed), ash, magnesium, zinc, iron contents in both the seed and soup were unchanged in all the samples. Vitamins A and C levels of both boiled beniseed and beniseed soup samples were reduced with increase in cooking time. Beniseed soup had higher protein contents than both the raw and boiled beniseed which decreased with increase in cooking time. Beniseed samples provided good sources of energy (572.97-666.05 kcal/100 g). Except for phytate, the levels of antinutrients tested were lower in the raw and boiled beniseed than in the soup samples which decreased with increase in cooking time. The results are discussed with reference to the effect of prolonged cooking on the nutrient requirements of consumers.
 
 
 
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