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Articles by O.A. Olorunnisomo
Total Records ( 3 ) for O.A. Olorunnisomo
  O.A. Olorunnisomo and M.A. Adesina
  In this study, Moringa Leaf (ML) was ensiled with increasing levels of Cassava Peel (CSP). Silage characteristics, chemical composition and in vitro digestibility of the silage mixtures were determined in the laboratory while preference of zebu cows for the mixtures were determined using six non-lactating Sokoto Gudali heifers. Treatments consist of the following ML-CSP mixtures: 80:20, 60:40, 40:60 and 20:80. All the mixtures formed good silage and pH reduced from 4.22-3.74 while colour varied from pale to light green, as proportion of cassava peel in the silage mixture increased. All silages had firm texture with pleasant and slightly alcoholic smell. Dry Matter (DM) content and Nitrogen Free Extract (NFE) of silage increased as proportion of cassava peel in the mixture increased while Crude Protein (CP) and Crude Fibre (CF) reduced. DM, NFE, CP and CF varied from 24.5-30.9, 53.0-66.7, 18.2-8.2 and 13.9-11.7%, respectively. Organic matter digestibility was 69.0, 69.1, 71.5 and 70.2% while percent preference by zebu heifers was14.2, 30.8, 34.9 and 20.1% for 80:20, 60:40, 40:60 and 20:80 ML-CSP silage mixture, respectively. These results revealed that addition of cassava peel to moringa leaf enhanced the silage properties, digestibility and acceptability of moringa leaf silage by Sokoto Gudali heifers.
  O.A. Olorunnisomo and E.O. Ewuola
  In order to evaluate the response of zebu cows to heat mitigation measures, twenty four non-gestating Sokoto Gudali cows were subjected to four treatments; no cooling (control), cooling with fan, cooling with shower, cooling with fan and shower. Animals were grazed daily inside fenced pastures from 8 am to 1 pm (when the sun is overhead) after which cooling measures were applied under shade. Ambient temperatures, Relative Humidity (RH) and Temperature Humidity Index (THI) during study were determined. Rectal Temperature (RT), Respiratory Rates (RR) and blood profile of test animals were also measured. Mean daily temperature varied from 26.5-28.3°C, maximum temperatures from 32.2-33.6°C, RH from 77.3-82.1% and THI from 77.5-78.5. There were significant (p<0.05) reductions in RT and RR of cows 1h after application of cooling measures. The RT was 39.2, 38.5, 38.5 and 38.0°C while RR was 30.1, 26.0, 26.7 and 22.1 breaths min–1 for control, fan, shower and fan+shower, respectively. Erythrocyte count was 11.1, 13.0, 13.1 and 18.0 (×106 μL–1) while leukocyte count was 20.6, 16.6, 16.7 and 14.6 (×103 μL–1) for control, fan, shower and fan+shower respectively. It may be concluded that application of cooling measures reduced heat load and enhanced erythrogenesis in zebu cows. The best results were obtained when fan and shower were combined in cooling the animals.
  O.A. Olorunnisomo , T.O. Ososanya and A.Y. Adedeji
  Yoghurt is a popular dairy product with wide consumer acceptance around the world. The use of stabilizers to improve the sensory attributes of yoghurt and enhance profitability in yoghurt-making has become common practice. In this study, the effects of Corn Starch (CS), Milk Powder (MP) and Baobab Fruit pulp (BF) as stabilizers in the yoghurt mix was evaluated. Raw zebu milk was homogenized, pasteurized at 75°C for 20 min and incubated at 43°C for 6-8 h until a gel was formed. Milk powder was added to the milk prior to homogenization while corn starch and baobab fruit pulp were added to yoghurt after incubation. Chemical composition, sensory attributes and microbial load of yoghurts formed were determined. Results show that the use of different stabilizers influenced the chemical composition, sensory attributes and microbial load of the yoghurt formed. Total solids varied from 14.34-16.70%, protein from 3.57-5.50% and fat from 4.33-5.30% in the yoghurts. Total solids increased with addition of stabilizers while protein and fat content increased only in MP and reduced in CS. The use of BF did not significantly alter the protein and fat content of yoghurts. With the exception of BF, addition of stabilizers generally improved sensory attributes and overall acceptability of yoghurt. Sensory scores shows that acceptance of the yoghurts was in the order, MP>CS>control>BF. The microbial load of the yoghurt increased with the addition of stabilizers. Coliform, fungal and total viable counts varied from 0.1-2.4×102, 0.1-1.8×102 and 0.2-2.5×103, respectively and was in the order, MP>BF>CS>control. While, addition of stabilizers to yoghurt may be desirable, high hygienic standards must be adopted in the production of stabilizers in order to avoid microbial contamination of yoghurt.
 
 
 
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