EVALUATION OF THE OXIDATIVE STABILITY OF SOME ANIMAL BY PRODUCT MEALS OVER A STORAGE PERIOD OF 60 DAYS.

Authors

  • J. E. Ibrahim Department of Animal Science, Kaduna State University, Kaduna
  • B. R. Gandi Department of Animal Science, Kaduna State University, Kaduna
  • K. Y. Kaboshio Department of Animal Science, Kaduna State University, Kaduna
  • Z. I. Aliyu Department of Animal Science, Kaduna State University, Kaduna

DOI:

https://doi.org/10.51791/njap.vi.5009

Keywords:

Feather meal, Hatchery by product meal, Fish offal meal, Chicken shank, head meal, Oxidative stability

Abstract

This study was designed to evaluate the oxidative stability of Feather meal, Hatchery by product meal, Fish offal meal and Chicken shank and head meal. Samples were sourced from various locations and processed into meals following recommended procedures. Broiler Chicken shank and head meal (BCSH), Feather meal (FM), Hatchery by-product meal (HBPM) and Fish offal meal (FOM) were aseptically packaged after processing and taken to the laboratory for determination of Thio-barbituric Acid Reactive Substance (TBARs) value over a period of 60 days. Samples were stored under room temperature from whence they were collected for analysis. From the observed results, FOM and BCSH had the highest TBARs values (14.63 and 15.40 respectively) at Day 1 of storage while FM and HBPM had the lowest TBARs values (0.41 and 0.76 respectively) at day 1 of Storage. It was therefore concluded that BCSH and FOM which had higher TBARs values (14.63 and 15.40 respectively) are above the recommended level of <1 mg MDA/kg and are hence prone to spoilage, while FM and HBPM at day 30 of storage with the TBARS values of 0.41 and 0.76 respectively were within the acceptable limit of <1 mg MDA/kg and is considered to have good shelf life during storage.

Author Biographies

J. E. Ibrahim, Department of Animal Science, Kaduna State University, Kaduna

Department of Animal Science, Kaduna State University, Kaduna

B. R. Gandi, Department of Animal Science, Kaduna State University, Kaduna

Department of Animal Science, Kaduna State University, Kaduna

K. Y. Kaboshio, Department of Animal Science, Kaduna State University, Kaduna

Department of Animal Science, Kaduna State University, Kaduna

Z. I. Aliyu, Department of Animal Science, Kaduna State University, Kaduna

Department of Animal Science, Kaduna State University, Kaduna

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Published

2024-07-20

How to Cite

Ibrahim, J. E. ., Gandi, B. R., Kaboshio, K. Y., & Aliyu, Z. I. (2024). EVALUATION OF THE OXIDATIVE STABILITY OF SOME ANIMAL BY PRODUCT MEALS OVER A STORAGE PERIOD OF 60 DAYS. Nigerian Journal of Animal Production, 446–449. https://doi.org/10.51791/njap.vi.5009

Issue

2023: NSAP 2023 Proceedings

Section

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