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Articles by M.D. Olumide
Total Records ( 2 ) for M.D. Olumide
  O.A. Adebiyi , O.A. Adu and M.D. Olumide
  About 270 days old Arbor acre strain of broiler chicks were used for this research. The birds were randomly divided into five treatment groups of 10 birds m-2/replicate (0.1 m2 per bird) in treatment 1 (positive control) while those in treatments 2 (negative control) and 3-5 had 20 birds/m2/replicate (0.05 m2 per bird). Birds fed dietary treatment 1 and 2 had no supplementation with vitamin E whereas birds on dietary treatments 3-5 had 50, 100 and 150 mg kg-1 vitamin E supplementation, respectively. All treatments were replicated three times. At the end of the 4 weeks of experiment, carcass characteristics (Cold Shortening (CS), Thermal Shortening (TS), Cooking Loss (CL), Shear Force (SF) and Water Holding Capacity (WHC)) of the birds were determined. There were no significant changes in the weight gain and final weight of the birds fed the different dietary treatments. However, the Feed Conversion Ratio (FCR) revealed that birds on dietary treatment 2 had the highest significant value of 3.29 compared to those on vitamin E supplemented diets. No significant different was observed in the WCH of both raw (58.43-59.43%) and the cooked meat (59.02-59.51%) for all the treatments. Birds fed dietary treatment 2 (negative control) had the highest significant (p<0.05) CS value of 3.50% compared to its counterparts on vitamin E supplemented diets with values ranging from 2.45-2.55%. No significant difference was observed in the SF of the birds in all the treatment with mean value ranging from 3.35-3.60%. In conclusion, broiler chicks could be stocked up to 20 birds m-2 only if the diet is supplemented with 100 mg kg-1 vitamin E.
  B.K. Adeoye , Z.O. Alonge , M.D. Olumide , I.F. Ani , M.F. Olanrewaju , E.O. Ngozi and O.O. Oyerinde
  Background and Objective: Cinnamon is one of the most important spices that are highly valued for their health benefits. Thus, the study aimed at determining the effect of cinnamon on blood sugar, lipid profile and liver function of male wistar rats. Materials and Methods: Cinnamon sticks were sorted, washed, dried at 60°C and milled to powdery form. Fifteen male wistar rats were grouped into three. Group A (control) was fed regular rat feed, while group B was fed regular rat feed with 5% concentration of cinnamon and group C was given regular rat feed with 2.5% cinnamon. The weight and fasting blood sugar level of the rats were taken at baseline. Weekly weight gain, daily feed and water intake were recorded. Fasting blood sugar was determined every two weeks during the experiment. At the end of the experiment at fourth week, blood samples were collected for determination of the plasma glucose concentration, glycosylated haemoglobin (HbA1c), liver function and for lipid profile test. Liver samples were harvested for histopathology. Results: Cinnamon had blood sugar lowering effect at both concentrations of 2.5 and 5%. However, there was no significant difference in glycosylated haemoglobin, while plasma glucose concentration was lower in rats fed cinnamon. Cinnamon increased the high density lipoprotein (HDL) level but had negligible effect on other lipid profile parameters. There was no significant effect on aspartate aminotransferase (AST) and alanine aminotransferase (ALT). Also the liver histopathology of rats fed 2.5% cinnamon and that of the control were comparable while that of rats fed 5% cinnamon revealed a deposition of plagues, enlarged sinusoids and hepatocyte with mild necrotic features. Conclusion: Cinnamon powder at the concentrations used, had lowering effect on the blood sugar with positive effect on the lipid profile and mild to adverse effect on the liver of normal wistar rats.
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