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Articles by N.J. Okeudo
Total Records ( 4 ) for N.J. Okeudo
  N.J. Okeudo , K.V. Eboh , Ndidi V. Izugboekwe and E.C. Akanno
  Four experimental diets containing 0, 10, 20 and 30% palm kernel cake (PKC) were fed to broilers from the 3RD till the 8th week of age. Thereafter, carcass characteristics and organoleptic quality determinations were carried out. The average liveweight of broilers was approximately 2kg in each dietary group at the 8th week of age, and neither final liveweight nor growth rate was significantly affected by dietary treatment (P > 0.05). Although dressing percentage and carcass weight were similar across the dietary groups (P > 0.05) per cent head and shanks contents were significantly lower in broilers fed the 30% PKC diet (P < 0.05). Inclusion of PKC in the diet resulted in significantly increased gizzard size (P < 0.05). Meat tenderness and juiciness were not affected by dietary treatment; however, flavour was significantly higher in broilers fed diets containing PKC than in broilers fed the 0% PKC diet (P < 0.05). Interestingly, hedonic score for the former was also slightly higher (P < 0.10).
  N.J. Okeudo , I.L. Onyike , C.V. Okoli and I.L. Chielo
  Marshall broiler finishers were fed diets containing 0%, 15%, 30% and 45% palm kernel cake (PKC) from the 3rd till the 9th week of age. The effects of diet on growth rate, feed cost per unit live weight gain, carcass characteristics and organoleptic quality were determined. Diet-related differences in average daily feed intake were not significant (P > 0.05). The final live weights of broilers fed the 0%, 15% and 30% PKC diets were similar (approximately 1.9 - 2.0kg), and were significantly higher (P < 0.05) than the live weights of broilers reared on the 45% PKC diet (1.5 kg). Similarly, average daily live weight gain and feed conversion ratio were adversely affected by diet at the 45% PKC inclusion level (P < 0.05). However, feed costs per unit live weight gain were similar across the four experimental diets (P > 0.05). Effects of diet on carcass characteristics were limited to dressing percentage and percent head and gizzard contents (P < 0.05) and no significant differences were observed in meat tenderness, juiciness, flavour and hedonic scores (P > 0.05). It was concluded that up to the 45% inclusion level, feed intake and financial returns were not affected by the incorporation of PKC in broiler finisher diets.
  N.J. Okeudo , B.W. Moss and M.B. Chestnutt
  The object of this study was to compare carcass and meat quality characteristics of conventionally reared lambs with others reared solely on milk. Eighteen crossbred lambs weaned at 5 weeks of age were randomized within each sex into 2 groups. The first group was fed reconstituted whole milk and the second, commercial lamb pellets and hay. Both diets were offered ad libitum for 9 weeks. Animals were subsequently slaughtered under standard commercial conditions. Samples of shoulder joint were taken for dissection and meat quality assessment was made using the 6 - 12th rib section of the Longissimus doris muscle. Lambs on the concentrate and hay diet had significantly larger reticulo-rumens, livers and generally were less fat (p < 0.01) than milk-fed lambs. Dietary treatment had little effect on meat quality. Lambs reared on the milk diet contained higher proportion of unsaturated fatty acids in subcutaneous fat than lambs fed concentrate and hay. The milk diet did not appear to produce the typical pale "veal" colour in lambs as might be expected from studies on veal production.
  N.J. Okeudo and B.W. Moss
  A group of 84 crossbred lambs comprising 21 lambs for each of 4 sex-types (entire ram, vasectomized ram, castrate and ewe) were subdivided within each sex-type into 7 slaughter weights (32, 36, 40, 44, 48, 52, 56 kg). There were 3 lambs per slaughter weight. Lambs were born in the latter part of spring and were out on pasture with their dams, but were housed by September and fed a concentrate diet and hay. Lambs were slaughtered in a nearly abattoir and blood samples were collected for cortisol determination. Meat quality and fatty acid profile were assessed using the 6th-12th rib section of the Longissimus dorsi muscle. The mean serum cortisol concentrations ranged from 103.3-117.7 nMol L-1 and differences due to sex - type were not significant (P>0.05). However, serum cortisol concentration was positively correlated with slaughter weight (r = 0.34, P<0.01) and age (r = 0.43, P<0.001). Whereas serum cortisol level was negatively correlated with initial pH and positively correlated with intramuscular fat in castrates (P<0.05), the same correlations in other sex-types were not significant (P>0.05). Cortisol level was negatively correlated with cooking loss in all sex-types (P < 0.01) and also significantly related to fatty acid profile (P<0.05).
 
 
 
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