Conference Proceedings
30th Annual Conference Proceedings of ASAN
Prof. Suleiman Makama YASHIM , Prof. Abdulmojeed Yakubu , Prof. Uchelle Okpanachi, Dr. Bello Mummuni Munza
Articles 201 Papers
EGG QUALITY INDICES OF JAPANESE QUAILS (Coturnix coturnix japonica) FED CASSAVA TUBER MEAL WITH AND WITHOUT ENZYME SUPPLEMENTATION
EGG QUALITY INDICES OF JAPANESE QUAILS (Coturnix coturnix japonica) FED CASSAVA TUBER MEAL WITH AND WITHOUT ENZYME SUPPLEMENTATION
The study examined the egg profile from laying hens fed different levels of cassava tuber meal (0, 25, and
50%) in replacement of maize with or without enzyme supplementation. One hundred and ninety-five (195)
point of lay (5 weeks old) Japanese quails were used in 8 weeks feeding trial. A total of 20 eggs were
collected from each treatment at week six of the experiment and randomly sampled for analysis. Data were
collected on egg quality profile. Results revealed significant differences in terms of egg quality parameters
between the CRM +enzyme and CRM – enzyme. Quails with CRM + enzyme demonstrated superior
characteristics in terms of egg weight, egg width, albumen quality and yolk quality. The results also
revealed that replacing maize with cassava tuber meal at varying levels with or without enzyme
supplementation did not negatively affect the profile of quail eggs. It was concluded that CRM +enzyme
can replace maize up to 50% in quail laying birds diet with a significant egg quality in production.
NEW CONCEPTS IN TECHNOLOGY OF DAIRY PRODUCTS
NEW CONCEPTS IN TECHNOLOGY OF DAIRY PRODUCTS
The dairy industry is undergoing a significant transformation driven by innovative technologies aimed
at improving production efficiency, product quality, sustainability, and consumer health. This review
paper explores state-of-the-art advancements in dairy technology, highlighting precision feeding and
nutrition systems, automation and artificial intelligence (AI) enabled herd monitoring, plant-based and
hybrid dairy products, precision fermentation of dairy proteins, novel packaging solutions, membrane
filtration techniques, hurdle technology and sustainability-driven supply chain innovations. The paper
discusses the implications of these technologies for environmental impact, economic feasibility, ethical
considerations, and future research directions.
Carcass Characteristics and Consumers Acceptability of Broiler chickens Meat: Exploring The Power of Morinda lucida and Vernonia amygdalina Leaf
Carcass Characteristics and Consumers Acceptability of Broiler chickens Meat: Exploring The Power of Morinda lucida and Vernonia amygdalina Leaf
Brimstone (Morinda lucida) leaf meal (MLLM) and Bitter leaf (Vernonia amygdalina) meal (VALM)
were evaluated for their effect on the productive performance and nutrient digestibility of broiler chickens.
Five experimental diets were formulated such that the control had no MLLM/VALM, treatments B and C
contained MLLM at 0.5 and 1% respectively also D and E contained VALM at 0.5 and 1% respectively. A
total of 150 day-old Arbor Acre broiler chicks were randomly allocated to the treatments comprising 30
birds of 10 birds per replicates. At day 49, twelve birds per treatment were randomly selected for slaughter
in order to measure carcass cut-up parts (thigh, breast, neck, wing, back, drumstick and abdominal fat),
and selected organs were weighed and expressed relative to live weight. The quality of the meat was also
evaluated by analyzing for crude protein, ether extract and dry matter. The meat samples were also
subjected to consumers’ preference. Data collected were subjected to one-way analysis of variance and
treatment means separated using Duncan Multiple Range Test at p<0.05. Result indicated no significant
difference (p<0.05) in all carcass characteristics parameters measured except for eviscerated and wing
weights. The eviscerated weight was significant (p<0.05), however, there is a non-significant difference
between control (1400.30g) and 0.5 Morinda lucida (1423.80g) while the 0.5% Vernonia amygdalina
treatment yielding the lowest values (1106.97g). birds supplemented with the 0.5% Morinda lucida group
recorded the lowest value (10.13%) while other treatments maintained similar proportions (10.95-
11.40%). proventiculus relative weight has its highest (p0.05) with the use of Morinda lucida and Vernonia amygdalina. In
conclusion, while MLLM shows promise, especially at the 1% inclusion rate, VALM appears less
beneficial at the levels tested.
SENSORY CHARACTERISTICS OF BROILER CHICKEN NUGGETS AS INFLUENCED BY DIFFERENT LEGUME EXTENDERS
SENSORY CHARACTERISTICS OF BROILER CHICKEN NUGGETS AS INFLUENCED BY DIFFERENT LEGUME EXTENDERS
The study evaluated the sensory characteristics of broiler chicken nuggets as influenced by 20% inclusion
of legume extenders; Soya Bean Flour (SBF), Bambara nut flour (BNF) and Black Eyed Bean Flour (BBF).
The study was laid in a Completely Randomized Design. Four chicken nugget formulations were produced;
control treatment was the commercial formulation with 0% extender while the remaining 3 treatments had
20% meat replacement of the extenders. Sensory evaluation of the samples were done subjectively using
the 7 point hedonic scale (with the score of 1 representing liked extremely while the lowest score 7
represented dislike extremely). The result from this study showed significant differences (P0.05) affected by the inclusion of the legume extenders. The chicken nuggets
containing SBF, BNF extenders with the control group had the most preferred texture properties. From the
findings of this study, control had the best score among all the parameters studied, however it can be
concluded that partial replacement of meat (aiming at cost reductions) in chicken nuggets with 20% soya
bean, Bambara and black-eyed bean legume flours as extenders has good potential with no much impact on
consumers acceptability as all the parameters monitored scored above average on the 7 point hedonic scale.
EVALUATION OF DIFFERENT COLOURANTS ON PROXIMATE COMPOSITION OF SKEWER SPATCHCOCK CHICKEN
EVALUATION OF DIFFERENT COLOURANTS ON PROXIMATE COMPOSITION OF SKEWER SPATCHCOCK CHICKEN
This study evaluated the effect of different natural colourants on the proximate composition of skewer
spatchcock chicken to promote healthier alternatives to synthetic dyes. Eighteen broiler chickens were
processed and randomly assigned to six treatments: control (no colourant), turmeric, hibiscus, bell
pepper, beetroot, and synthetic dye (Ja’wa). The samples were cured with the respective colourants,
skewered, and roasted over open fire for 15–20 minutes. Proximate composition was determined.
Results showed no significant differences in dry matter (93.33–94.00%), but crude protein was highest
in hibiscus (34.06%) and bell pepper (33.20%) compared to Ja’wa (30.80%) and control (31.60%).
Ether extract was lowest in bell pepper (4.28%) and beetroot (4.60%), while ash ranged from 1.26%
(turmeric) to 2.60% (bell pepper). Natural colourants, especially hibiscus, bell pepper, and turmeric,
improved protein retention and reduced fat content. In conclusion, natural plant-based colourants
enhance both the nutritional quality and safety of processed chicken and should be used as functional
alternatives to synthetic dyes in meat processing.
EVALUATION OF DIFFERENT SLURRY MATERIALS FOR KILISHI PROCESSING
EVALUATION OF DIFFERENT SLURRY MATERIALS FOR KILISHI PROCESSING
This study evaluated the proximate composition of three different slurry materials: groundnut, tigernut,
and sesame used in Kilishi processing. The aim was to determine the most nutritionally suitable slurry
for improving the quality and nutritive value of Kilishi, a popular Nigerian dried meat product. The
experiment involved proximate analyses of the slurry materials to determine dry matter, crude protein,
crude fibre, lipid, ash, and carbohydrate contents using standard methods. Results showed significant
(p<0.05) differences across all parameters. Dry matter content was highest in sesame (96.45%) and
lowest in groundnut (91.95%). Groundnut slurry recorded the highest crude protein (15.07%) and lipid
(45.40%) values, while tigernut slurry contained the highest carbohydrate (84.15%) but the lowest crude
protein (4.25%). Ash content was highest in sesame slurry (6.08%). The findings indicate that
groundnut and sesame slurries are nutritionally richer sources of protein and fat, making them more
suitable for Kilishi processing, while tigernut slurry is more energy-dense due to its high carbohydrate
level.
SENSORY RATING OF CAMEL MEAT KILISHI PRODUCED FROM GRADED LEVELS OF GROUNDNUT SLURRY
SENSORY RATING OF CAMEL MEAT KILISHI PRODUCED FROM GRADED LEVELS OF GROUNDNUT SLURRY
This study evaluated the sensory attributes of camel meat Kilishi produced using different inclusion
levels of groundnut slurry (340 g, 350 g, and 360 g). The aim was to determine the effect of varying
groundnut slurry concentration on the overall acceptability and sensory quality of Kilishi. Meat samples
were marinated in the respective slurry formulations, dried, roasted, and subjected to sensory evaluation
by a 10-member trained panel using a 5-point hedonic scale. Parameters assessed included colour,
aroma, taste, mouth-feel, and overall acceptability. Results revealed significant (p < 0.05) differences
in most sensory attributes among treatments. Kilishi produced with 340 g slurry recorded the highest
scores for aroma (4.10) and acceptability (3.70), while 360 g slurry improved taste (3.60) and mouthfeel (3.80). Colour scores decreased with higher slurry inclusion levels. The findings suggest that a
moderate slurry inclusion (340–350 g) yields optimal aroma and overall acceptability, whereas higher
slurry inclusion (360 g) enhances taste and texture. Thus, adjusting slurry levels can help processors
tailor Kilishi quality to consumer preferences.
PROXIMATE COMPOSITION OF FRESH GREEN OFFAL SOURCED FROM DIFFERENT RED MEAT ANIMALS
PROXIMATE COMPOSITION OF FRESH GREEN OFFAL SOURCED FROM DIFFERENT RED MEAT ANIMALS
The study evaluated the proximate composition of fresh green offal sourced from different red meat
animals to determine their nutritional potential and suitability for feed or value-added applications. The
experiment was conducted at the Animal Products and Processing Laboratory, Department of Animal
Science, Ahmadu Bello University, Zaria, Kaduna State. Samples (1 kg each) of green offal (intestine
and rumen) were collected from cattle, sheep, goat, and camel at the Central Abattoir, Kano. The
samples were properly cleaned and analyzed for proximate composition following standard AOAC
(2010) procedures. Results revealed that dry matter and lipid contents differed significantly (P < 0.05)
across species, while crude protein, ash, and nitrogen-free extract (NFE) showed no significant
differences (P > 0.05). Goat offal had the highest dry matter (47.53%) and lipid (16.28%) contents,
whereas sheep recorded the lowest lipid value (9.88%). Crude protein ranged from 21.37% (sheep) to
22.61% (cattle), and NFE from 2.50% (goat) to 5.57% (sheep). These findings indicate that green offal
from all red meat animals studied contains appreciable nutrients, with goat and cattle offal showing
superior dry matter and protein values, making them suitable as potential feed resources or for agroindustrial utilization.
CHEMICAL COMPOSITION OF FRESH GREEN OFFAL SOURCED FROM DIFFERENT PARTS
CHEMICAL COMPOSITION OF FRESH GREEN OFFAL SOURCED FROM DIFFERENT PARTS
The study evaluated the chemical composition of fresh green offal sourced from different parts of
ruminant species to assess its nutritional potential and possible utilization in food systems. Samples of
green offal (stomach and intestine) were collected from cattle, sheep, goat, and camel. Each sample was
cleaned and analyzed for proximate composition. Results showed significant (P0.05). The stomach recorded higher dry matter (49.56%), crude protein
(23.46%), and lipid (16.07%) compared to the intestine (41.05%, 20.87%, and 9.38%, respectively).
However, the intestine had higher NFE (4.17%) than the stomach (3.02%). These findings indicate that
the stomach portion of green offal possesses superior nutritive value in terms of protein and lipid
content. Green offal, particularly from the stomach, can serve as a cost-effective and nutrient-rich source
of animal protein.
SERUM BIOCHEMICAL INDICES IN RABBITS FED MANCHURIAN WILD RICE HAY
SERUM BIOCHEMICAL INDICES IN RABBITS FED MANCHURIAN WILD RICE HAY
This study was conducted to evaluate the serum biochemical indices in rabbits fed diets containing
Manchurian wild rice (MWR) hay at the Rabbit Unit of Adamawa State University Teaching and
Research Farm, Mubi. Sixteen New Zealand bucks, weighing approximately 958.15 g, used for the
study, were purchased from Rabbit City® in Jos, Plateau State. The rabbits were kept under close
observation and acclimatisation for one week before the start of the experiment. They were housed in
cages for the duration of the study, with each cage designed to accommodate a single rabbit and
equipped with an individual feeding trough and drinker. The rabbits were randomly assigned to the
dietary treatments: control, 10% MWR (10MWR), 20% MWR (20MWR), and 30% MWR (30MWR)
(n = 4 per treatment) in a completely randomised design. All data collected were analysed using the
SAS software. The results showed significant differences (P<0.05) in all measured parameters. All liver
enzymes (ALT, AST and ALP) were least (P<0.05) in 10MWR (7.81, 10.02, and 11.72 U/L,
respectively); higher (P<0.05) total protein and albumin were observed in 30MWR (76.41 and 41.76
g/L, respectively); bilirubin and cholesterol were least (P<0.05) in 10MWR (4.5 and 14.9 mg/dL,
respectively); glucose was higher (P<0.05) in 30MWR (100 mg/dL); while BUN and creatinine were
least (P<0.05) in 10MWR (3.01 mmol/L and 89.69 µmol/L, respectively). The study concluded that
feeding rabbits with up to 30 g/kg MWR was adequate with no adverse effect.