DEPARTMENT OF ANIMAL SCIENCE

This study investigated the proximate composition and phytochemical content of five economically important legume seeds: Soya Bean (SB), Faba Bean (FB), Black Gram (BG), Jack Bean (JB), White Bean (WB), and Velvet Bean (VB), to assess their nutritional quality and suitability for food and feed applications. Standard procedures were used to determine moisture, crude protein (CP), ether extract (EE), crude fibre (CF), ash, and nitrogen-free extract (NFE). Phytochemical screening included the quantification of total phenolics, flavonoids, tannins, saponins, oxalate, and phytate. Results of the proximate analysis showed that Soya Bean was the most nutritionally dense sample, recording the highest Crude Protein ($42.0\%$) and Ether Extract ($15.68\%$). Conversely, Black Gram was identified as the highest energy source, dominated by Nitrogen-Free Extract ($62.04\%$). Phytochemical analysis revealed a critical trade-off: Jack Bean had the highest levels of beneficial antioxidants (Phenolics and Flavonoids) but also the highest concentration of the anti-nutritional factor (ANF) Phytate ($2593.3$ mg/100 mg). Soya Bean, despite its protein superiority, exhibited alarmingly high Oxalate content ($1791.1$ mg/100 g). In contrast, Velvet Bean presented the lowest overall concentration of key ANFs (Phytate and Oxalate), suggesting better mineral bioavailability. The study concludes that while SB and JB offer superior macronutrient and antioxidant profiles, their utilization requires mandatory processing techniques (such as soaking and fermentation) to mitigate the adverse effects of high anti-nutritional factors and ensure optimal nutrient absorption and safety in human and animal diets.

The study was conducted to evaluate the performance of weaner rabbits fed diets containing Guinea Grass Leaf Meal (GGLM) as a replacement for soybean meal. The experiment aimed to determine the effects of substituting soybean meal with varying levels of GGLM on growth performance, feed intake, feed conversion efficiency, and protein utilization in weaner rabbits. A total of twenty (20) weaner rabbits of mixed breeds, aged between 6–8 weeks and averaging 820 g in weight, were randomly allocated to four dietary treatments containing 0%, 10%, 20%, and 30% GGLM, respectively. Each treatment was replicated thrice with two rabbits per replicate in a completely randomized design (CRD). Diet 1 (0%) served as the control with soybean meal as the primary protein source, while soybean meal was progressively replaced with GGLM at 10%, 20%, and 30% in diets 2, 3, and 4 respectively. Data were collected on average initial and final live weight, weekly feed intake, weekly weight gain, weekly protein intake, feed conversion ratio, and protein efficiency ratio. The results indicated that the inclusion of GGLM had significant (p<0.05) effects on the performance parameters of the weaner rabbits. Average final live weight decreased slightly with increasing inclusion of GGLM, ranging from 1628.40 g in the control to 1528.80 g at 30% inclusion, while weekly feed intake and weekly weight gain followed a
similar trend, decreasing as GGLM levels increased. The feed conversion ratio (FCR) improved at moderate inclusion (20%), indicating better feed utilization at that level, while the protein efficiency ratio (PER) was highest at 20% inclusion, suggesting that
rabbits efficiently utilized dietary protein at moderate levels of GGLM replacement. However, at 30% inclusion, performance declined, possibly due to increased fiber content and reduced digestibility of the diet.

This study explored the development, sensory qualities, and nutritional composition of indigenous smoked beef sausages made with Iru (fermented locust beans) and Evbharie (fermented melon) as natural flavoring agents. The research aimed to evaluate the effect of these local condiments on the sensory characteristics and proximate composition of beef sausage, serving as substitutes for common synthetic additives such as sugar and nitrite. Fresh beef (2.3 kg) was procured from New Benin Market, Benin City, Nigeria, and processed in the Food Science and Technology Laboratory, Faculty of Agriculture, University of Benin. The meat was washed, minced, and divided into ten treatments with varying levels of Iru and Evbharie: T1 (1% Iru), T2 (2% Iru), T3 (3% Iru), T4 (1% Iru + 0.5% Evbharie), T5 (0.5% Iru + 1% Evbharie), T6 (1%Iru + 1% Evbharie), T7 (1% Evbharie), T8 (2% Evbharie), T9 (3% Evbharie), and T10 (control with sugar, salt, pepper, garlic, onion, ginger, and thyme). Goat intestines served as casings, preserved in saline solution, and the sausages were smoked for about one hour to produce intermediate-moisture meat. A sensory evaluation was conducted with thirty semi-trained panelists using a five-point hedonic scale (5 = Excellent, 1 = Poor). Attributes assessed were appearance, aroma, flavor, texture, juiciness, and overall acceptability. Proximate composition was analyzed according to AOAC (2019) methods to determine moisture, protein, fat, ash, and crude fiber contents. Results showed that the inclusion of Iru and Evbharie affected the sensory properties of the smoked beef sausage. Samples containing both condiments were generally preferred, with Treatment 6 (1% Iru + 1% Evbharie) achieving the highest appearance (22 votes) and aroma (15 votes). The control (T10) scored best in flavor (26 votes), texture (25 votes), juiciness (27 votes), and overall acceptability (29 votes). Although traditional condiments produced unique flavor 11 and aroma profiles, consumers still showed familiarity-based preference for the conventional seasoning. Proximate analysis indicated that sausages containing Iru had slightly higher protein values due to its leguminous origin, while Evbharie contributed to higher fat and fiber content. Moisture levels were moderate, confirming the sausages as intermediate-moisture meat products with good storage potential. The exclusion of nitrite eliminated cured color formation but improved the natural safety profile of the sausage. In conclusion, the study established that Iru and Evbharie can be successfully used as indigenous seasonings in sausage production without significantly compromising nutritional or sensory quality. Among all treatments, T6 (1% Iru +1% Evbharie) offered the most balanced attributes. This research provides insight into the potential of local condiments as natural, health-conscious alternatives to chemical additives, supporting the development of culturally acceptable and nutritionally rich meat products. It further emphasizes the value of integrating indigenous food resources into Nigeria’s modern meat processing industry for
sustainable product innovation.

Scent leaf is a common vegetable and spice in the diet of most Nigerians, cherished as a result of its contribution to health and sensory qualities. However, its safety is usually compromised especially because it is usually consumed raw or slightly cooked. Hence, this study was conducted to determine its microbiological quality. Samples of scent leaf (9) were randomly purchased from New Benin, Oba and Uselu markets in Benin. Each
sample was divided into 2- one group was washed with sterile distilled water and the other group was left unwashed and they were blended to aid homogenization. Samples
were analyzed for bacteria and yeasts using conventional plate culture procedures. This
was followed by the characterization of bacterial and fungal isolates using cultural and
biochemical characteristics. The identity of isolates were confirmed using Polymerase
Chain Reaction (PCR). The mean bacteria count (log10 cfu/g) across the three markets
for the unwashed samples was 2.30 while that of the washed was 1.92. For fungi, the
mean count in the unwashed scent leaf was 1.67 while that of the washed samples was
1.20. Statistically, there was a significant difference (P<0.05) in bacteria counts (log10
cfu/g) between the unwashed (2.27, 2.28 and 2.34) and washed scent leaves (1.96, 1.86
and 1.96) for New Benin, Oba and Uselu markets respectively. Significant differences
(P<0.05) were also recorded in fungal counts (log10 cfu/g) between the raw scent leaves (1.71, 1.66 and 1.63) and washed samples (1.25, 1.18 and 1.16) obtained from New Benin, Oba and Uselu markets respectively. Also, the bacteria count across the markets was always higher than the fungal count; an indication of more bacterial contamination. The bacteria isolated from the scent leaf samples were identified and was found to be Enterobacter aerogenes, Enterobacter cloacae, Escherichia coli, Bacillus cereus, Proteus mirabilis and Pseudomonas aeruginosa. PCR tests was carried out and
confirmed the identity of three of the isolates specifically as Escherichia coli, Proteus mirabilis and Pseudomonas aeruginosa

Thaumatococcus daniellii, commonly known as the miracle plant or sweet prayer plant, is widely used in Nigeria for wrapping traditional foods such as rice, moi-moi and agidi, leading to the generation of substantial leaf waste. The discarded leaves, if properly analysed for nutrient could serve as a potential resource for animal feed formulation, organic fertilizer, or biodegradable packaging materials. Therefore this study aimed to investigate the proximate and mineral composition of Thaumatococcus daniellii leaf wastes collected from rice and moi-moi wrapping in Benin City, Nigeria. Fresh leaf wastes were collected, air-dried, milled, and analyzed for proximate and mineral compositions using standard analytical procedures. The proximate analysis revealed appreciable levels of crude protein (18-23%), crude fibre (21-26%), and carbohydrate (28-34%), with moderate lipid and ash contents (6.67-6.83%). The mineral analysis showed significant amounts of essential nutrients such as Calcium (3.313_4.168mg/kg), Potassium (0.129_0.008 mg/kg), magnesium (1.737_0.019 mg/kg), phosphorus (2.263_0.147 mg/kg) and iron (0.270_0.215 mg/kg). These findings indicate that the leaf wastes from rice and moi-moi wrapping are rich in proximate and mineral nutrients that can support both nutritional application for livestock. The study concludes that Thaumatococcus daniellii leaf wastes, often considered agricultural waste could be
explored as an alternative raw material in feed production. This would not only promote environmental sustainability but also enhance economic value through waste resource utilization.

An appraisal of the management practices of snail farming in Benin Metropolis of Edo State, Nigeria was done. The socio-economic characteristics of the respondents, the snail management practices according to management systems and culture practices, the level of snails output, cost, returns and profitability from the management practices, and the constraints to snail production in the study area were the specific objectives of the study. Snow balling sampling technique was adopted to identify a total of 30 snail farmers in the study area and this formed the sample size for the study. Data collection was done through the use of structured questionnaire, direct observation, and personal interview. The work was analysed using descriptive statistics, budgetary analysis and likert scale. The results showed that majority of the respondents were males (83.4%) between the age bracket of 41 and 50 (40%), married (33.4%), had farming experience of 0-4 years (53.3%) and had tertiary education (56.7%). The results also showed that majority of the snail farmers adopted management practices that are in line with best standard practices and had average stock size and average output of 4317.8 snails each. The cost and return analysis revealed that for snail farms that are 2 to 3 years old, TC incurred during the production period was N1,157,631.00(100%), while TR of N2,225,861.20 was realized with a NFI of N1,068,230.00(92.2%) and NROI was N0.92. For snail farms that are 4 years and above, average TC incurred was N6,404,840.70 (100%) while TR was N16,138,530.00 and NFI was N9,733,689.30 (152.70%). NROI was N1.52. Results about constraints facing the snail farmers in the study area showed that only 3 of the 12 constraints presented were rated as serious, which are low capital (2.68), epileptic power supply (2.75) and inaccessibility to land (3.0). It was concluded that the management practices adopted by majority of the snail farmers were in accordance to best standard practices and that snail farming is a very profitable venture as justified by a NROI of N1.52. It was recommended that low income earners and women be sensitized to venture into snail farming, snail farmers be encouraged to restock foundation stock every 2 months to guarantee regular income, the need by government to establish snail research and breeding institutes, make funds readily available to farmers, encourage programs that provides farms inputs free of charge to farmers and mop up the produce, and finally, policy formulation drive of government be channeled towards achieving large scale snail production in Nigeria. Key: TC= Total cost, TR= Total Revenue, NFI= Net Farm Income, NROI= Net Return on Investment.

The study investigated the chemical composition of graded levels of chitin and chitosan, extracted from periwinkle shells, and their effects on goats dry matter intake and nutrient digestibility. Twelve (12) West African Dwarf goats were randomly assigned to six dietary treatments (control, chitin at 3% and 6%, chitosan at 0.5% and 1%, and 0.01% oxytetracycline treatments), fed alongside guinea grass at a ratio of 50:50. Chitin and chitosan were extracted using chemical processes involving demineralization, deproteinization, and deacetylation. Results showed that, dry matter digestibility (91.40–91.85%) was not significantly affected by chitin and chitosan feed additives. Inclusion of chitosan at 0.5% and chitin at 6% levels improved crude protein retention, nitrogen balance, and overall nutrient digestibility, while higher chitosan levels (1%) resulted in greater urinary nitrogen losses and reduced protein utilization efficiency. Ether extract values increased with higher chitin levels, reaching 12.00% in the 6% chitin diet, implying improved energy density. Nitrogen-free extract decreased significantly with higher chitin inclusion, indicating reduced readily available carbohydrate fractions. Organic matter content was highest (91.50%) in the 0.5% chitosan diet, suggesting improved nutrient digestibility and energy utilization. The study concludes that chitin and chitosan at 6% and 0.5% inclusion level respectively from periwinkle shells can serve as effective feed additives for enhancing nutrient utilization in goats . This approach offers a sustainable solution for livestock nutrition while addressing environmental challenges posed by periwinkle waste in Nigeria.

This study evaluated the in vitro nutritive value of diets containing different inclusion levels of chitin and chitosan extracted from periwinkle shells (Tympanotonus fuscatus). The experiment aimed to determine the effects of these biopolymers on gas production, nutrient digestibility, and fermentation characteristics using in vitro rumen incubation techniques. Chitin and chitosan were extracted from processed periwinkle shells and incorporated into diets at varying levels (0.5–6%), alongside control and antibiotic-based treatments. Chemical composition analysis showed significant variations in crude fibre, ash, and protein content, with the 0.5% chitosan diet recording the highest crude protein (22.75%) and organic matter (91.00%). Gas production increased progressively with incubation time, peaking at 24 hours. Diets containing 0.5% chitosan produced the highest cumulative gas volume (30.00 ml/200 mg DM), indicating enhanced microbial fermentation, while higher chitin levels (6%) suppressed fermentation activity. Post-fermentation parameters showed that moderate chitosan inclusion (0.5%) improved dry matter digestibility (67.77%), organic matter digestibility (64.86%), metabolizable energy (7.58 MJ/kg DM), and short-chain fatty acid production (0.657 mmol/L) without significantly affecting methane output. Excessive inclusion levels reduced digestibility and fermentation efficiency

Toll-like receptors (TLRs) initiate an innate immune response system(Chang, 2010). TLR2 genetic differentiation between populations could result from neutral processes or natural selection. The aim of this study was to determine the genetic distance of toll-like receptor 2 gene in breeds of rabbits. A total number of 40adult rabbits (5months and above) were raised at the University of Benin teaching and research farm. Four (4) breeds of rabbits were selected for this experiment (Chinchilla, New Zealand, Hyla and Dutch breeds). About 2ml of blood was collected from the ear vein of the Rabbit separately and placed in a plain bottle containing 6ml of RNA shield. Blood samples were temporarily stored in a refrigerator before DNA extraction and analysis. Genomic DNA was isolated from each blood sample using the Zymo quick-g DNATM. Miniprep kit. Following the manufacturer’s instructions. The results showed that there was no genetic diversity between Hyla male (F1) x Chinchilla Male (Parent) as well asHyla male (F1 generation) x Hyla male (F1). Furthermore, the degree to which Chinchilla Male (F1generation) x Chinchilla Male (F2generation), Chinchilla Male(Parent) x Chinchilla Male (F1generation) and Hyla Female (Parent) x Chinchilla Male (F1generation) differ was constant and the same, while the lowest degree of diversity in genetic Tol-like receptors was obtained from Chinchilla, Male (Parent)x Chinchilla, Male (Parent).

The price fluctuation and limited availability of soya bean meal as a major protein feedstuff for broiler chickens have been constraints in monogastric animal production in Nigeria. Palm kernel cake has been widely used as a protein source in replacing
conventional protein sources at different levels. However, the use of palm kernel cake in poultry diets has been limited due to its low quality (low protein and high fibre contents vis-à-vis dryness, grittiness and texture). The objective of this study was therefore to evaluate the effect of solid state fermentation using white rot fungus (Pleurotus sajor caju) on the nutritive value of palm kernel cake (PKC) as a substitute for soyabean meal (SBM) protein in the diets of finisher broiler chickens.
Palm kernel cake was sterilized for 6 hours and inoculated with P. sajor caju spore suspension, sun-dried and homogenized after full colonization before incorporation into the poultry feed. Proximate composition and some mineral contents of PKC and fermented PKC were determined before diets formulation. Five dietary treatments containing 50% unfermented palm kernel cake at 0, 25, 50 and 75% levels of fermented palm kernel cake were formulated to replace soyabean meal in the diets of finisher broiler
chickens. Ninety finisher broiler chickens were used to evaluate the performance, carcass characteristics, hematological indices and economy of feed conversion of test diets for 6 weeks in a completely randomized design (CRD). Feed and water were given ad libitum The crude protein was significantly increased (P<0.05) by 50% after fermentation. The results of the performance indicated no significant (P>0.05) differences for the test diets when compared to the Control diet 2. The inclusion of Fermented Palm Kernel Cake FPKC up to 75% had no adverse effect on weight gain, feed intake, FCR and PER. Feed intake was highest on dietary treatment 5. FCR and PER were best in birds that were fed the control diet. The 50% and 75% FPKC diets significantly (P<0.05) increased lymphocytes and MCV respectively, FPKC replacement of SBM increased the blood globulin and glucose of the finisher broiler chickens. The live and defeathered weights of birds were highest in the Control while 75% FPKC diet gave the highest values for eviscerated weight, back cut, head and kidney (as percentage of live weight). The highest digestibility of protein was obtained in Treatment 3.The cost of raising the broiler chickens was also reduced as FPKC increased in the diets. It is thus concluded that solid state fermented PKC can be utilized as a substitute for SBM in the diets of broiler chickens up to 75%.