DEPARTMENT OF ANIMAL SCIENCE

The study was carried out to determine the yield, physical and chemical composition of Opepe leaves (Nauclea diiderrichi) De Wild. and T. Durand. The leaves used were harvested and blended, before theleaf Protein Concentrate was extracted using 3 different methods (Heat coagulation , acid coagulation and alum precipitation methods) . The result from the analysis showed that acid coagulation , alum precipitation and heat coagulation methods yielded 2.398% , 3.913% and 6.383% respectively. The yield of bagasse was 23.508%. The result of the proximate analysis showed that the dry matter and NFE were higher in alum precipitation method than in acid coagulation and heat coagulation methods . It also showed that CP , CF and ASH were higher in the acid coagulation method than in the alum precipitation and heat coagulation methods, while EE was higher in the heat coagulation method than in the other two methods . The mineral analysis showed that Mg , Na and P were higher in the heat coagulation method than in the acid coagulation and alum precipitation methods . It also showed that K , Fe and Mn were higher in the acid coagulation method than in the alum precipitation and heat coagulation methods . LPC result of Ca , showed that acid and heat coagulation methods yielded the same amount, which were higher than that of alum precipitation method .

This study was carried out to determine the yield, physical properties and chemical composition of sweet orange leaf protein concentrates and bagasse extracted using three different methods. Heat coagulation, alum precipitation and acid coagulation methods were used for the extraction of sweet orange leaf protein concentrates. Thereafter, the yield, physical properties and chemical composition were determined. The results obtained showed that the yield obtained via the three methods are 2.675% for acid coagulation, 6.60% for alum precipitation and 7.838% for heat coagulation. The chemical analysis performed on the leaf protein concentrates and bagasse, CP, EE and Ash content from LPC obtained from acid and alum precipitation were statistically the same (p<0.05). The CP and EE of Bagasse (17.48% and 4.50% respectively) were lower (p<0.05) than the CP and EE obtained from all three methods. For the minerals, potassium content from alum precipitation (1351 mg/kg) and heat coagulation (2148 mg/kg) were not significantly different (p<0.05).

In the agricultural economy of Edo State, Nigeria, women play a pivotal yet often under-documented role in the livestock sector. This study investigates the participation of women in pig and pork marketing in Benin City, exploring their impact on local food security and the urban economy. Methodology & Scope Using a combination of structured surveys and field observations across major meat hubs such as Santana, Oliha, and New Benin markets, the research analyzes the demographics, scale of operations, and profitability of female-led pork enterprises. Key Findings * Value Chain Positioning: While men dominate the production (far ing) and slaughtering stages, women hold a near-monopoly on retail marketing, processing (grilling/frying), and the distribution of pork products.

This study investigated the comparative drying performance and product quality of fluted pumpkin (Telfairia occidentalis) leaves processed using traditional open sun drying (OSD) and an improved parabolic-shaped solar dryer (PSSD). Freshly harvested fluted pumpkin leaves were divided into two batches and dried under both methods to a target moisture content of 10% (wet basis). Key performance indicators measured included drying time, drying rate, and final moisture content, while sensory attributes such as colour, odour, texture, and overall acceptability were assessed using a 9-point Hedonic Scale. Results revealed that the PSSD achieved significantly faster drying (4.55 h) and higher drying rate (21.78 g/hr) compared to OSD (6.05 h and 16.22 g/hr, respectively), with the difference statistically significant (p = 0.027). Sensory evaluation further indicated that leaves dried with the PSSD were preferred (overall acceptability = 7.9) to those dried under open sunlight (5.9), with superior colour retention and aroma preservation (p <0.001). The enhanced efficiency and product quality observed in parabolic solar drying demonstrate its potential as a sustainable, energy-efficient alternative for preserving perishable leafy vegetables in Nigeria. Adoption of this technology can substantially reduce postharvest losses, improve marketability, and promote year-round availability of nutrient-rich vegetables like fluted pumpkin.

The consumption of snacks such as meat pie has progressively been on the increase. It is assumed that the safety in terms of crobial population may not be guaranteed. Meat pies produced and consumed in University of Benin, Benin City, Edo State, Nigeria were assessed for microbiological population in Areas of Faculty of Arts, Mat-Ice Anatomy gate, Faculty of Agriculture, Faculty of Engineering and Uniben buka. Microbiological quality of meat pies produced and consumed was determined using cultural media and serial dilution for isolation and identification of bacteria and fungi count loads in meat pies sold in the University of Benin. A total of 5 meat pie samples were taken randomly from the five different locations within university of Benin in Benin city. Aliquot of 1ml of the appropriate dilution from each contaminated water was plated in nutrient agar for isolation of bacteria, potato dextrose agar for isolation of fungi. The data obtained were subjected to Analysis of variance (ANOVA) using Genstat. They were all were analyzed for total heterotrophic bacteria count and total fungal count. The 5 samples had a mean total aerobic plate count and coli forming count ranging from 0.914log cfu/g to 1.828log cfu/g for bacteria counts and 0.5log cfu/g to 2.2log cfu/g for fungal counts with. Four different bacterial and four fungal isolate were identified to include Escherichia coli, Salmonella, Shigella, Staphylococcus aureus, Aspergillus niger, Aspergillus spp, mold and yeast respectively. The microbial counts showed that there was no significant difference (p>0.05), between the mean, bacterial and fungal counts. The presence of Escherichia coli, which is an indicator organism infeces call for concern. Adoption of good manufacturing practices in the meat pie hazard analysis critical’ control point (HACCP) are necessary to prevent occurrence of food borne infection. Thus, this study re vealed the likelihood of a very high risk associated with the consumption of meat pies within university of Benin, Benin City

This study investigated the impact of body and environmental temperatures on the growth performance of rabbits reared in University of Benin, a tropical environment. Forty rabbits were randomly allocated to four treatment groups and housed in different hutches with varied feeder heights. Data on environmental temperature, body temperature, feed intake, water intake, and weight gain were collected and analyzed statistically. The results revealed significant differences(p<0.05) in body temperature among treatment groups, indicating the influence of housing and feeder placement on rabbit thermoregulation. Environmental temperature remained relatively stable across treatments. Feed intake showed variability, with a slight decrease observed from the control group to the standard height feeder group. Water intake varied among treatments, but no significant differences(p>0.05) were found. Weekly weight gain did not significantly differ(p>0.05) among treatment groups. Correlation analysis showed a strong positive correlation between average weekly body temperature and environmental temperature(p < 0.01), while a moderate negative correlation was observed between body temperature and feed intake(p < 0.01). Daily variations in body temperature and feed intake were also noted, highlighting the influence of ambient conditions on rabbit physiology and behavior. Discussion of the findings emphasized the importance of understanding temperature effects on rabbit performance for effective management in tropical climates. Practical implications include implementing strategies to mitigate heat stress and optimize productivity through proper shade, ventilation, and hydration management. This study contributes valuable insights into the relationship between temperature variables and rabbit growth performance, offering evidence-based recommendations for
sustainable rabbit production in tropical environments.

The consumption of snacks such as meat pie has progressively been on the increase. It is assumed that the safety in terms of microbial population may not be guaranteed. Meatpies produced and consumed in University of Benin, Benin City, Edo State, Nigeria were assessed for microbiological population in Areas of Faculty of Arts, Mat-Ice Anatomy gate, Faculty of Agriculture, Faculty of Engineering and Uniben buka. Microbiological quality of meat pies produced and consumed was determined using
cultural media and serial dilution for isolation and identification of bacteria and fungi count loads in meat pies sold in the University of Benin. A total of 5 meat pie samples were taken randomly from the five different locations within university of Benin in Benin city. Aliquot of 1ml of the appropriate dilution from each contaminated water was plated in nutrient agar for isolation of bacteria, potato dextrose agar for isolation of fungi. The data obtained were subjected to Analysis of variance (ANOVA) using
Genstat. They were all were analyzed for total heterotrophic bacteria count and total fungal count. The 5 samples had a mean total aerobic plate count and coli forming count ranging from 0.914log cfu/g to 1.828log cfu/g for bacteria counts and 0.5log cfu/g to 2.2log cfu/g for fungal counts with. Four different bacterial and four fungal isolate were identified to include Escherichia coli, Salmonella, Shigella, Staphylococcus aureus, Aspergillus niger, Aspergillus spp, mold and yeast respectively. The microbial counts
showed that there was no significant difference (p>0.05), between the mean, bacterial and fungal counts. The presence of Escherichia coli, which is an indicator organism in feces call for concern. Adoption of good manufacturing practices in the meat pie hazard analysis critical’ control point (HACCP) are necessary to prevent occurrence of food borne infection. Thus, this study revealed the likelihood of a very high risk associated with the consumption of meat pies within university of Benin, Benin City.