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Articles by Ayodeji O. Fasuyi
Total Records ( 4 ) for Ayodeji O. Fasuyi
  Ayodeji O. Fasuyi
  Maize-Sorghum brewers` dried grains (MSBDG) is a by-product of beer production. Proximate composition studies were conducted as a prelude to MSBDG incorporation in broiler starter diet. Four broiler starter diets were formulated such that MSBDG were fed at 0, 10, 20 and 30% inclusion levels at the expense of maize. A batch of 240 starter-chicks was randomly assigned in triplicate to these dietary treatments. Each diet was fed to 60 birds/treatment from day old for 35 days. The final weight, average weight and Nitrogen retention of the chicks fed MSBDG at 10% and 20% dietary levels were similar to those fed the control diet; both being significantly (P = 0.05) higher that those fed diet 4 (30% dietary inclusion). The weight gain, average feed consumption as well as feed efficiency declined in diet 4 (at 30% inclusion level). At the end of the feeding trial, the chicks were sacrificed for carcass characteristics, relative organ and muscle measurements. The relative weights of the heart and belly fat were significantly (P < 0.05) influenced by dietary treatments. Among the muscles weighed, only the relative weight of Pectorialis thoracicus was significantly (P < 0.05) influenced. The weight of P. thoracicus was highest in chicks fed diet 2 (10% MSBDG inclusion level). It was concluded that MSBDG can act as an energy substitute for maize at inclusion levels of about 20% in broiler starter diets without any adverse effect on performance, carcass characteristics and muscle development in broiler chicks.
  Ayodeji O. Fasuyi
  Leaves of 3 genetically improved varieties of cassava plants were harvested and subjected to different processing methods including sun-drying (SND), oven-drying (OVD), steaming (STM), shredding (SHD) and steeping (STP) and a combination of these methods to deliberately reduce the high level of cyanogenic glucosides present in the leaves. A combination of SHD and SND (SHD+SND) seemed to be the most effective technique of reducing the cyanide content. Proximate/mineral composition and gross energy were determined. Particular attention was paid into the determination of hydrocyanic acid (HCN), polyphenols (tannic acid) and phytic acid as they constitute the major anti-nutrients militating against the utilization of cassava leaf in animal nutrition. The leaves contained: crude protein 348.0gkg-1 DM (range: 332.0 - 363.0gkg-1 DM); crude fibre 121.0gkg-1 DM (range: 115.0 - 127.0gkg-1 DM); ether extract 70.0gkg-1 DM (range: 63.0 - 75.0gkg-1 DM); ash 69.0gkg-1 DM (range: 63.0 - 78.0gkg-1 DM) and gross energy 47.0MJkg-1 (range: 46.5 - 47.2MJkg-1). The CLM protein content was high and comparable with some rich conventional protein sources of plant and animal origins used in monogastric feed formulation. The mineral content was high particularly Ca, Zn, Ni and K. The "cyanide scare" associated with acute intoxification when food substances rich in cyanide is ingested at high levels seemed to be obviated by a combination of processing methods (SHD+SND).
  Ayodeji O. Fasuyi and Valentine A. Aletor
  Cassava leaf samples harvested from local and genetically improved cassava varieties were processed into cassava leaf meal (CLM) and cassava leaf protein concentrate (CLPC) using the low cost village-level fractionation scheme. Chemical and physicochemical analyses were carried out to determine the proximate and amino acids composition and to also ascertain the functional properties of the CLMs and CLPCs. The protein content of the CLPC was high at 470gkg-1 DM comparable with other conventional protein sources. Crude fibre content was 20gkg-1 DM. The crude fat was high at 216gkg-1 DM and nitrogen free extract low at 159gkg-1 DM. The amino acid profile of the CLPC showed a favourable balance of both essential and non-essential amino acids especially for lysine, leucine, valine and tryptophan at 6.80, 9.65, 6.30 and 2.31 g/16gN, respectively. The limiting amino acid appeared to be methionine at 2.48g/16gN. The gross energy value was also noteworthy at 52.4MJkg-1. The water absorption capacity (WAC) of CLM averaged 409.6% while that of CLPC averaged 181.5%. Fat absorption capacity (FAC) was 48.3% in CLM and 33.4% in CLPC. Fat emulsion capacity (FEC) value for CLM was 27.4% and 32.5% for CLPC. Fat emulsion stability (FES) values were 41.2% and 42.9% for CLM and CLPC, respectively. The foaming capacity values were 17.7% and 32.1% in the CLM and CLPC, respectively. Foaming stability and least gelation concentration were 4.3cm3 after 30min and 9.0 for CLM as compared with 10.2cm3 and 12.5% for CLPC. The nutritive potential, low-cost and the simplicity of the production technology make CLPC attractive as a source of protein in local food production system as a practicable and ameliorative intervention strategy for the endemic protein under-nutrition in most developing regions.
  Ayodeji O. Fasuyi , Kola S.O. Fajemilehin and Samuel O. Aro
  The biochemical and haematological indices of birds fed with varying dietary inclusions of siam weed (Chromolaena odorata) leaf meal (SWLM) were determined using 24 laying hens in their eighth month of lay in an eight week trial. Four diets were formulated for the purpose of this study. Diet 1 served as the control diet and had no SWLM inclusion. SWLM was introduced at 2.5%, 5.0% and 7.5% in diets 2, 3 and 4 respectively. The haematological and biochemical investigations revealed no statistical differences (P=0.05) among the mean values of treatments 1, 2 and 3. However the mean value of treatment 4 (7.5% SWLM inclusion level) was statistically different (P<0.05) from the others. The numerical values of most haematological indices showed an initial increase up to treatment 3 followed by a decrease in treatment 4. Almost all haematological indices studied (PCV, RBC count, Hbc, MCHC, MCH, MCV and ESR) progressively increased up to diet 3 (5% SWLM inclusion) after which there was a decline indicating a probable acceptance limit of 5% SWLM dietary inclusion in layers diets without any serious health implication.
 
 
 
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