The Incidence Of Salmonella And Escherchia Coli In Livestock (Poultry) Feeds

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ABSTRACT

This work is aimed at determining the incidence of bacterial injections such as Salmonella and Escherichia coli which cause health hazards to the poultry in their feeds. Sample feed were obtained from commercial mash operation/ pellet mill operation at New heaven and top feed at Ogbete main market Enugu. The samples were screened for total aerobic bacteria count, total coliform count and the characterization of the bacteria isolates carried out while indole test and citrate test were used to confirm the presence of Escherichia coli. The confirmation of salmonella isolates on Mac conkey agar was also done.

TABLE OF CONTENTS

CHAPTER ONE
1.0 Introduction
1.1 Statement of problem
1.2 Aims and objectives of the study
1.3 Limitation of study
1.4 Hypotheses

CHAPTER TWO
2.0 Literature review
2.1 Nutritional value
2.2 Economic importance
2.3 Disease cause by microorganisms
2.4 Livestock (poultry) feeds manufacturer
2.5 Nutrient /feed requirements
2.6 Nutritive values of eggs
2.7 Standard of feed quality
2.8 Types of poultry feeds & march ingredients
2.9 Quality control of feeds

CHAPTER THREE
3.0 Materials and method
3.1 Sample collection
3.1.1 Microbiological analysis
3.2 Characterization of bacateria
3.2.1 Gram’s staining reaction
3.2.2 Indole test
3.2.3 Methyl red (Mr.) voges proskaver (vp) test
3.2.4 Citrate test
3.2.5 Carbohydrate fermentation
3.2.6 Motility test
3.2.7 Oxidase test

CHAPTER FOUR
4.0 Result
4.1 Total aerobic bacterial count
4.2 Coliform bacterial count
4.3 Characterization of coliform isolates
4.4 Characterization of salmonella isolates

CHAPTER FIVE
Discussion
Conclusion
Recommendation
References

CHAPTER SIX
6.0 Appendixes
6.1 Hard wares
6.2 Glass wares
6.3 Reagent
6.4 Composition for bacteriological culture

LIST OF TABLES

Table I: Total aerobic bacterial counts 55
Table ii: Coliform bacterial counts 56
Table iii Biochemical characteristics of
Isolates (Escherichia coli) 57
Table iv: Biochemical characteristics of
isolates (Salmonella) 58

LIST OF FIGURES

Figure I: chemical composition of the various
constituents of the raw materials used 23
Figure II: Flow chart of poultry feed 24
Figure III: Energy, protein and Amino acid
requirement of chicken 27
Figure iv: March Ingredient 36

CHAPTER ONE

2.0 INTRODUCTION

The term poultry used in agriculture generally refers to all domesticated birds kepts for egg or meat production. These includes chickens (domestic fowls), Grallus domestics, turkeys, ducks and geese. This project will deal largely with the chicken which are the most common domestic fowl.

The species of poultry are aptable or can survive in different environments therefore, they are widely distributed in the world, with great increase in population, the demand for goods especially protein food become acute. To meet the demand for animal protein and its development, rapid multiplying ones becomes very necessary. Poultry has so many advantages over other domesticated animal whose production is very much hindered by lack of money, high temperature, disease and lack of good at certain periods of the year.
The diseases of poultry is like the disease of other animals may be caused by: a. pathogenic organisms like bacteria and viruses, protozoa, worms and some members of arthropods
b. Nutritional deficiency, (c) From wound or cannibalism

The following diseases are usually associated with the fowls locally
1. New castle disease
2. Chronic respiratory diseases
3. Fowl typhoid
4. Coccidiosis
5. Fowl pox

The incidence of salmonella and Escherida coli simply means the extent to which the enteric organisms (Escherichia coli) that are part of the normal flora and incidentally causes disease and pathogenic organism (salmonella) affect the poultry feeds. Hill, D.H; and Davis, O.s; (1962). Shoening et al 1942). Defined diseases as any abnormal condition of the tissue of the body, the cells that make up the various tissue have specific functions to perform. Pekzar et al (1977) defined Salmonell is as a disease of the chick fowl and swim bird cause by some species or Salnaonells.

Anon (1963) described pullorum disease as an actute infection disease of body chicks caused by salnonella pullorum. Infection is the entering of the disease produces organisms into the animal.
Livestock (Poultry )gets infected when pathogenic organisms passes to the susceptible animal through the through the following avenues. Esmat.omar 1977.

1. Feeds and contaminated water feed or water containing droppings or waste products of diseased animal will help spread the organisms to fresh hosts. The feeding troughs and watering vessels aso spread the diseases if not seperated.

2. Dropping or excretes: These material are the gateway out for some stages of oarganisms to go out of the host and get to fresh animal hosts.

3. Close contact – some disease spread by contact. Their agents may be external parasites or air borne in which case nearness to the superior’s birds increase the changes of getting the organisms

4. To or event the disease pathogenic organism from getting into the body of poultry, attention should be payed to those factors that influence their infections and spread. First and foremost, they should have disease resisting stock, provide good shelter, clean range, proper feeding and practise separating the unhealthy ones from the healthy poultry, quarantining new stock. In case of poultry, the brooder house should be 30m to 48m from old birds. Such that they gets good feed and sunlight. They should act be allowed to get in contact with their droppings or excretes since their dropping carry the pathogenic organisms. Sanitation is very important in poultry management by cleaning of water cans and feed troughs and finally disinfecting the stock to help reduce organic matter.

1.1 JUSTIFICATION
This study has been justified by the need and safety of consuming children (white meat) which has low cholesterol but rich in protein than beef which has high cholesterol. Also…

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Continue reading The Incidence Of Salmonella And Escherchia Coli In Livestock (Poultry) Feeds →

Physico – Chemical And Organoleptic properties Of Flour And Fufu Processe From Cassava Varieties.

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ABSTRACT

This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and after washing then peele, washed, sliced, fermentation, washing of the fermented mash and dried erther sundrying or oven drying.
The sensory evaluation were carried out when the products from 4 (2) 1425 was generally accepted by the panelists but the most parameters considered during evaluation were taste, colour, odour, mouth feel, texture. The proximate analysis of the analysis of the ash content, protein, moisture, carbohydrate, cyanide content was carried out. In order to conter on the fufu a long shelf- life, good consumer appeal and improved hygiene status (fliRo 1988) The granulation, drying and milling were considered as necessary operational extension to the mechanized process.

CHAPTER ONE        

INTRODUCTION

CHAPTER TWO     

LITRATURE REVIEW

2.1.0  CASSAVA (Historical Ground)

• CASSAVE (Botanical Nomendature)
• CASSAVA (Production $ Trade)
• Cassava cultuatn
• Climatic conditions
• Harvesting
• Diseases and pests
• Varieties
• Toxicity in cassava
• Deteriorating of cassava roots

• Storage of cassava roots.
  • Use of cassava in the human diet
  • MAIN CONSTITUENTS AND NUTRITIONAL VALUE
  • FOOD PRODUCTS FROM WHOLE CASSAVA

ROOT

• FERMENTED CASSAVA PRODUCTS
• CASSAVA REFUSE OR WASTE

2.2.6     Production of cassava flour and fufu preparation by a mechanical process by using the above flow chart.

CHAPTER THREE

• MATERIALS AND METHODS
• OTHER MATERIALS USED
  • FUFU MASH PREPARATION

Acidity

Cyanide content

Moisture content

Fat content determination

Sensory evaluation

Proximate.

CHAPTER FOUR

Results and Discussion.

CHAPTER ONE

 Fufu is a dough – like consistency prepared from predominantly starchy material by pounding the boiled material or by cooking a non-gelatinized powder or paste icold o hot water (krama and maz 1972)

This is usually eaten with soup or (ownueme, 1978) Ngoddy and Ihekoronye 1985)

Fufu is important in Nigerian food utilization patterns. It is regarded as “perfect” food all over.

Africa (Desikacha, 1975) is thus regarded real in companion to other dishes like garri.

Fufu could be made from yam, retted cassava flour, yam flour by pounding boiled tuber or stirring the flour into boiling water (Ihekoeronge and Ngoddy 1985)

Another type of fufu (tuwu) is also made from maize, millet or sorghum flour only or mixed with the starch material example cassava flour which will serve as binding agent.

Cassava constitute very important high energy food crops because of the starchy content. It is often coveted into other products (Okechukwu et al, 1990) some of the conversion involve moisture uptake steeping or moisture loss drying.

Many households and industrial products that can be made from cassava include meal, chips, flour, pellets and starch is produced in large factories where the sequence of operation can be summarized as follows.

Washing of the roots, peeling, grating, extracting the starch setting / washing the starch, refining the starch are generally based on filtration and centrifugation.

In recent years a considerable mechanize means of manufacturing garri, fufu, lafun etc. the roots are peeled, greed, pressed, sieved, roasted and sieve without the involvement of manual operation or different ways of preparing it and other products.

(IITA, 1994, FURO, 1976)

The future  of cassava in Nigeria.

In Nigeria, other countries of the world’s future, modified starches that are specially formulated for individual application will continue to find new uses.

Whenever you cassava. In your product, you will be assisting the diversifying the economy and improving the livelihood of millions of poor farmers and rural processors. Nigeria the would largest producer of cassava has to take urgent step to develop the utilization of cassava and to sustainable commercialize the crop.

In the industries listed below are cassava bye – products which the industries use in the production.

(1)        TEXTILES:     Cassava starch is used in the stages of textile processing, sizing the yarn stiffen and protect it during weaving, improving colour consistency during, printing, and making the fabric durable and shining at finishing.

(2)        PAPER INDUSTRIES:-           Modified starch from cassava is used in wet stage of paper making to flocculate the pulp. In order to improve the rate and the reducing the pulp loss. Native and modified cassava ink consumption to improve print quality.

PLYWOOD:    Glue made from cassava starch is a key material in plywood manufacturing. the quality of plywood depends having on the glue that is used.

PHARMACEUTICALS:-        Native and modified starches are used as bounders, filers and disintegrating agents for tablet production.

SWEETNERS:- Glucose and fructose made from cassava starch are used as substrates for sucrose in jams and canned fruits cassava based sweeteners are preferred formulators for their improved processing characteristics and product enhancing properties.

BIODEGRADEABLE PRODUCTS:-  Cassava starch can be used as a biodegradable polymer to replace plastics in packaging materials.

MONOSODIUM GLUTAMATE:-The starch is a common source for non – glutamate in Asia, it is used to enhance flavour in food e.g Ajinomoto.

Confectionery modified cassava starch are often donates starch derivatives and are also used for confectionery for different purposes. Such as thinking and glancing cassava starches are used such as glues and gums.

AIMS AND OBJECTIVES

(1)        The aim of this research work is to produce an instant fufu flour for fufu productions by four different varieties of cassava inoder to know the variety that is good for fufu production.

To determine the chemical composition of the four…

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The Effects Of Different Processign Techniquies On The Organoleptic Quality Of Soymilk Processing And Storage

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ABSTRACT

Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques:
A Hot extraction method
B. Cold extraction method
C. Soaking before hot extraction method.
The soymilk samples were subjected to sensory evaluation using 9 point hedonic scale and proximate analysis.
Result obtained showed that sample A was significantly different (P < 0.05) between sample B had a more acceptable colour (P < 0.05) than samples A and C this was no significant difference between sample A and C in terms of colour.
The general acceptability of the sample showed that all the samples were acceptable.

TABLE OF CONTENTS
CHAPTER ONE
1.1 History of Soybeans
1.2 Uses of Soybeans
1.3 Composition of Soybeans
1.4 Nutritional Quality of Soybeans
1.5 Antinutritional Factors
1.6 Trypsin Inhibitor
1.7 Haemagluttins
1.8 Soybeans Saponings
1.9 Protein Quality of Soubeans
1.10 Aims and Objectives

CHAPTER TWO
Literature Review
2.1 Milk from Soybeans
2.2 Nutritional Value of Soybeans
2.3 Essential Amino Acid Content of Soybeans
2.4 Undesirable Components of Soybeans
2.4.1 Trypsin Inhibitor
2.4.2 Clrease
2.4.3 Haemagluttuis
2.4.4 Gioterogens
2.4.5 Phytic acid
2.4.6 Bitter and Beeany Flavour
2.4.7 Flatus
2.4.8 Soymilk Flavour
2.4.9 Soymilk and Lipoxidase Activity
2.6.1 Nutritional Aspect of Soymilk
2.6.2 Proteins
2.6.3 Vitamins and Minerals
2.6.4 Fats

CHAPTER THREE
3.1 Materials
3.2 Methods I Hot Extraction Method
3.3 Method II Cold Extraction Method
3.4 Method III Soaking Before Hot Extraction Method
3.5 Method of Analysis
CHAPTER FOUR
Result and Discussion
4.1 Effect of Soaking Time on the Organoptic Qualities of Soymilk
4.2 Effect of Soaking Time on the Protein Recovery and Total Solids
4.3 Effect of Blanching Time on the Organoleptic Qualities of Soymilk
4.4 Effect of Blanching Time on Protein Recovery and Total Solids

CHAPTER FIVE
Conclusion and Recommendation
Conclusion
Recommendation
REFERENCES

CHAPTER ONE

1.0 INTRODUCTION

His of Soymilk: Soybeans belongs to the family leguminous, subfamily papiliondase and the genus Glycine Max. (Ricker and Morse, 1984), other normendatures which have been used include phaseolus Max, Soja Max Piper and Soja hispide moech.

It is not known when this remarkable legume, soybean was first cultivated in China. However as the first legume of which a written record was made. This was in the books of the Emperor Shen hung, dated 1800BC which describes the five principal and sacred crops of China, rice, bean, wheat barely and millet, lafter in his milliohm there were chinses writing, giving expert advice on growing soybean which was cultivated more extensively in North than in Southern China, it reached Hapan and other countries in East Asia at an early date.

Soybean contain about 46% protein and 18% fat, characteristics which have influenced it’s history: the ancient Chinese evolved methods of making from it’s preparations with high protein content for example, Curd and Shoyu, Shoyu is a dark brown liquid made by fermentation of a combination of soybeans and cereals (F.A.O. 1970). The Chinese also ate soybeans as a vegetable after it ahs sprouted.
The soybean was first heard of in Europe in 1712 through the German Botanist Egelbant Kalmpfer who had visited Japan. In the 18th century, it was grown in some European botanical gardens (F.A.O, 1970), it is first appearance in the United States in 1804, when Commander Perry brought home two varieties from Japan (F.A.O, 1970).

What was called the second stage in the history of soybeans did not begin until the first decade of the present century, when it become an important export from East – Asia at first mainly to Europe and alter to the importing countries was as a source of oil for soap making and other purposes and for the manufacture of livestock feed.

Then the third stage began in the early nineteen thirties, it is silent feature has been the large stage cultivation of the soybean in the United States, combined with the application of Modern Technology which enable it to be put to a variety of uses both as food and folder and as raw materials for manufacturing processes, while soybean has to a considerable extent becomes an industrial crop in the United States, it continues to be grown in East Asia as a food crop processed for consumption by time honoured methods. (FAO, 1970).

The fourth stage began during the first decade of the 20th century A.D. at the period in which this crop was first introduced of soybeans in Nigeria shows that middle belt of the country to be the best producer of soybean production (Ezedinmma, 1964). In Nigeria, nearly all of the soybean production estimated at 30,000 tons is used for human food. A response to increase in demand for soybean for soybean as a source of protein and vegetable oil, national programme in Nigeria have explained their research on the crop. Since 1987 (IITA; Annual Report 1985) currently more feather have been added to the number of products that can be obtained from soybeans in Nigeria, such products like soymilk as it had been recently demonstrated at the food investigation centuries in Enugu.

Soymilk in the traditional sense is simply an aqueous extract of whole soybean, A detailed description of the technique used for the preparation of the soymilk as well as its composition will be found in chapter 3.

Soymilk according to the nutritionist a possible substitute for cow or human milk particularly in the feeding of infant who are allegic to animal milk or where cows milk may be found to be two expensive or unavailable. Miller, (1962) soybean or vegetable milk or flu-changin chinse is reported to have been developed and used in china before the Christian era (paker and Morse 1943) by the philosopher who was credited with the first step in the processing of tofu and yuba. Then, the traditional milk is made by soaking the bean in water overnight, wet milling the bean, heating the wet mash to improve flavour and nutritional value and filtration. The milk produce is sold to the public in streets and canteens in china in 1984.

In recent years large scale production ha evolved along with commercial marketing of soymilk in Hongkong, Taiwan, Thailand, South Korea, Sinapere, Malaysiaa and not the United States (Babara, 1984).

Uses of Soybeans
Soybeans are a native crop of Eastern Asia where they have `served as an important part of the diet for centuries. The Japanese for example obtain 12 – 13% of their dietary protein from soybean product, for many of their traditional soy foods, the oriental people soak soybeans in water and then grind or cook them.

Hot water extraction of ground beans yields soybean milk which is consumed as such or is treated with calcium salts to precipitate the protein plus oil in the form of bean curd or tofu, fermentation of cooked soybeans yield products including soy sauce, misso, notto and tempheh.

Except for soy sauce, one of the traditional oriental foods is consumed in significant amounts in this country. Soybeans are a relative new corner to the American scene. They have only been gown in quantity since the late 1920’s when soybean processing become an established industry, the two major products were oil and defaulted meals.

In the mid – 1`930’s large portion of the oil began to be used for foods such as shortening, margarine, cooking oil mayonnaise and salad dressing, because of its high protein content and good nutritional value, when properly processed, the meal was used primarily for animal feeds.

Soybeans have expanded in the last 30 year from a minor crop to a major cash crops. Indeed in value to the farmer soybeans now rank second to corn and above wheat, potatoes, oats, cotton and a variety of other crops better known to the consumers, only within the last ten years however, have every many edible products. Containing soybean derivatives been directly associated with their source. In shortening their presence was “hidden” by statements similar to the followings. ‘A blend of hydrogenated vegetable oils or in salad dressing, merely “vegetable oil or a blend of vegetable oil”.

Today a long list of foods containing soybean derived product can be prepared by careful reading of the labels in the supermarket, yet most of these are even not specifically identified as soybean. Product from corn, wheat, oats and many other commodities are so labeled for example corn flakes, wheat, garn, oatmeal, but not soybean. There are several reasons for this an enmity, soybean have a short history of sue in the U.S.A. the flavour and texture of soybean products are comparatively strange to people outside the orient.

Although the Chinese and Japanese have covered soybeans into a variety of products most of these foods have little physical or flavour identity with the original bean. Some people agree that green soybean are a delicious dish when properly harvested and cooked but their sale and the sale and the ale of mature beans for baking are extremely small. Soybean products have problems related to their flavour and flavour stability to their ruction in foods and to their physiological effects. Despite these problems soybean oils have become a major material in our food industry. Soybean now supply more than half of the total visible fits and oils consumed in the U.S.A
Soybean composition (PREXIMATE), commercial soybean constitute and 2% hypocotyls and phumule. Proximate composition for whole beans and fractions are given in

Table 1
TABLE 1: PROXIMATE COMPOSITION OF SOYBEANS AND SEED PARTS
Fraction Protein (Nx 6.25) Fat % Carbohydrate % Ash %
Whole bean 40 21 34 4.9
Cotyledon 43 23 29 5.0
Hall 8.8 1 86 4.3
Hypocotyls 41 11 43 4.4

The constituents of major interest oil and protein make-up about 60% of the bean, but about one third consist of carbohydrates including polysaccharides, stachyose (3.8%), raffinese 1.1% phosphatides, sterols, ash and other minor constituents are also depend on variety, soil fertility and weather conditions.

NUTRIENTIONAL PROPERTIES OF SOYBEAN
Over 50 years ago Osborne and Mendel (1980) found that rates grew poorly when feed with raw soybean meal and that dry head did not improve the nutritional value of the meal.
Rates grew normally, however when the meal was cooked on a steam for 3hrs. In the past 50yrs a vast literature was developed on the nutritive properties of soybean protein, but moist heat is still used to improve the nutritional quality of soybean protein product for foods and feeds.
The literature on this subject is often confusing and contradictory ; two recent reviews gives concise summaries of pertinent work for the last 30yrs. Alleged antinutritional factors and protein quality therefore are discussed only briefly.

ANTINUTRITIONAL FACTORS
Since moist heat readily inactivates the anti-growth factors raw soybean meal, many workers believe that the factors are proteininhibitors and hemagluthins, non protein components such as sapynins have b suggested as anti-nutritional factors but recent work does not support this view.

TRYPSIN INHIBITORS
More than five trysin inhibitors are reported for soybeans but only two-the kenitz and the Bowman Birk inhibitors have been purified and studied in details Kaw soybean meal contains 1.4% kunity inhibitor and 0.6^ Bowman-Birk inhibitor.

Although both inhibitors are active against boline trypsin the kunity inhibitor has any how activity the esterase activity of human trypsin. The activity of human trypsin however is inhibited to a significant extent by kunity inhibition when case is sued as a substrate to measure proteolytic activity. It is not known whether ingestion of the inhibiters affects the presence in humans.

From the practical standpoint, Trypsin inhibitors do not appear to be a serious problem in feeds and food since they are largely inactivated by moist heat. Condition of heating time, temperature, moisture content and particle size influence the rate and extent of trypsin inhibitors inactivation for example, atmospheric steaming (1000C) inactivates more than 95% of the trypsin inhibitor activity of raw, defatted soybean flakes in 15mins.

Protein efficiency shows an accompanying increase in this same time and flakes of 19% moisture gave a higher protein efficiency ratio than flakes of 5% moisture. In contrast, steaming whole soybeans chips, or cotyledons for 20mins only partially inactivated trypsin inhibitors apparently because of the large particle size. Atmospheric steaming inactivates most of the trypsin inhibitor in whole soybeans in 15mins. In initial moisture content is 20%. If the beans are soaked in water overnight 60% moisture 25mins. In boiling water sufficient to inactivate the inhibitors. Small…

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Adeyemi College of Education, Ondo, past questions, form and admissions list

Alvan Ikoku College of Education, Owerri, past questions, form and admissions list

Alvan Ikoku College of Education, Owerri, past questions, form and admissions list

Federal College of Educ. Abeokuta, past questions, form and admissions list

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Federal College of Education, Kano, past questions, form and admissions list

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Federal College of Education, Okene, past questions, form and admissions list

Federal College of Education, Okene, past questions, form and admissions list

Federal College of Education, Pankshin, past questions, form and admissions list

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Federal College of Education, Zaria, past questions, form and admissions list

Federal College of Education (Technical), Akoka, past questions, form and admissions list

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Federal College of Education (Technical), Bichi, past questions, form and admissions list

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