Výsledky vyhledávání - "Omojola, A.B."

Microbial Quality of Fresh Beef from Different Slaughter Facilities in Oyo State, Nigeria

Autor: Awojimi, I., Adesida, O., Adediran, O.A., Awodoyin, O.R., Omojola, A.B.

Publikováno v: Agricultural and Food Science Journal of Ghana; Vol. 15 No. 1 (2022); 1594-1604

This study was done to assess the microbial quality of fresh beef samples, water and contact surfaces from selected slaughter facilities in Oyo state, Nigeria. In a completely randomized design, a total of 127 samples were collected from three differ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::29c818cd380404da9f74e0046d416e77
https://www.ajol.info/index.php/afsjg/article/view/244196

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Effect of Cooking Oil and Packaging Material on the Microbial Load of Rabbit Meat Floss

Autor: Adediran, O.A., Awodoyin, O.R., Atanda, T.A., Faniyi, T.O., Oshibanjo, O.D., Olusola, O.O., Omojola, A.B.

Publikováno v: ChemSearch Journal; Vol. 13 No. 1 (2022); 39–44

The shelf life of processed food products is dependent on the interplay of several factors which include packaging and ingredients used in producing such foods among others. In this study, meat floss was produced from rabbit meat obtained from Chinch

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::faace53fe4965772eebf9a381825f58e
https://www.ajol.info/index.php/csj/article/view/229402

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Akademický článek

The performance and egg quality traits of Nigerian local hens fed varying dietary levels of palm kernel cake with added palm oil

Autor: Afolabi, K.D. ^*, Akinsoyinu, A.O., Omojola, A.B., Abu, O.A.

Publikováno v: In Journal of Applied Poultry Research 1 September 2012 21(3):588-594

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Effects of graded levels of Tetracin® on physico-chemical and sensory properties of broiler meat

Autor: Akinwumi, A.O., Odunsi, A.A., Omojola, A.B., Olatoye, I.O., Akande, T.O., Olawuyi, B.S.

Publikováno v: Nigerian Journal of Animal Production; Vol 44, No 2 (2017); 34-45

Tetracin® (a feed grade veterinary antibiotic) was administered at 0, 50, 100, 150 and 200mg/kg to conventional starter and finisher feed for broilers for a period of six weeks before the breast meat were analyzed for physical, chemical and organole

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::0ec8c8c35c28eefe9ca14b0e89fac183
https://www.ajol.info/index.php/njap/article/view/193453

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Effect of inclusion levels and withdrawal periods of Tetracin® on growth performance, carcass traits and occurrence of residues in meat-type chickens

Autor: Akinwumi, A O., Odunsi, A.A., Omojola, A.B., Olatoye, Olatoye3, I. O., Akilapa, T.P., Abioye, I.A.

Publikováno v: Nigerian Journal of Animal Science; Vol 19, No 2 (2017); 47-61

The study investigated the effect of inclusion levels and withdrawal periods of Tetracin on growth performance, carcass trait and occurrence of residues in meat type chickens raised in a tropical environment. Tetracin® a feed grade antibiotic was ad

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::082bb66b35defc971d7b7ec97d7831b9
https://www.ajol.info/index.php/tjas/article/view/163875

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Effects of Breeds and Spices on Water Holding Capacity and Consumers Acceptability of Goat Meat (Chevon)

Autor: Apata, E.S, Omojola, A.B, Eniolorunda, O.O, Apata, O.C, Okubanjo, A.O

Publikováno v: Nigerian Journal of Animal Science; Vol 18, No 1 (2016); 275-282

Five muscles, semitendinosus (ST), Biceps femoris (BF), Longissimusdorsi, (LD), Triceps brachii (TB) and Brachialis (BC) were excised from twelve Goats buck carcasses of two breeds, the West African Dwarf and Red Sokoto, 50g of each muscle was cooked

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::b8ef19a9758cd9e99d1ea3aa31ebf8d2
https://www.ajol.info/index.php/tjas/article/view/162800

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Sensory evaluation and tibia bone retention of broiler chicken fed graded level of toasted sesame (Sesamum indicum L.) seed meal

Autor: Adetola, O.O., Omojola, A.B., Ogunwole, O.A., Odetola, O.M, Okere, I.A., Adetayo, T.O.

Publikováno v: Nigerian Journal of Animal Science; Vol 18, No 1 (2016); 83-90

An experiment was conducted for 56 days to assess the sensory evaluation of breast meat sample and tibia bone mineralization of broiler chicken fed graded level of toasted sesame seed meal. One hundred and eighty arbor acre chicks were divided into f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::af970b98f08859d50bd1dbed6f39dc6f
https://www.ajol.info/index.php/tjas/article/view/162765

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Akademický článek

Microbiological identification in Kundi, an Intermediate Moisture Meat (IMM) product

Autor: Fakolade, P.O., Omojola, A.B.

Publikováno v: In Advances in Animal Biosciences 2010-2011 1(1):338-338

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