Identification and evaluation of economically important traits in livestock is central to genetic improvement. The objective of this study was to evaluate heterosis and reciprocal effects for bodyweight and leather properties among progenies of pure and reciprocal crossing of West African Dwarf (WAD) and Red Sokoto (RS) goats. Bodyweights of 96 kids were recorded at birth, weaning and yearling. Skins collected from slaughtered goats at yearling were processed to leather using vegetable tanning approach. The leathers were subjected to physical analysis to determine Thickness, Percentage Elongation (PE), Surface Area, weight and grain properties comprising Load at Crack, Load at Tear, Distension at Crack and Distension at Tear. Heterotic effect for bodyweight was negative at birth (-8.99%) and weaning (-11.15%) but positive at yearling (6.64%). Specific heterosis for bodyweight at yearling was higher for progenies of WAD does serviced with RS bucks. General and specific heterosis were positive for all the leather traits except PE. Specific heterosis was higher when RS does were serviced with WAD bucks. Reciprocal effects for bodyweight reduces with increase in goats' age (Birth > Weaning > Yearling: 9.88 > 6.28 > 5.62).Reciprocal effects for grain properties were generally higher than other leather traits. This study concluded that WAD and RS goats are dissimilar in leather traits and bodyweight at different ages, and that choice of sire or dam for successful crossbreeding programme is trait dependent.

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Combined physical, chemical and biochemical methods were used to process virgin seed meal of Jatropha curcas L. into treated Jatropha Seed Meal (JSM). Graded levels (0, 5, 10, 15, 20 and 25%) JSM treated by the various methods was included in the test diets which were fed ad libitum to 360 albino rats for a month in a single factor design trial. The results revealed that feed intake was numerically highest (p > 0.05) for the rats on the 5 % treated JSM diet, while feed efficiency was highest (p > 0.05) for those on the 10 % treated JSM diets. Weight gain was significantly highest (p< 0.05) for the rats on 10 and 15 % treated JSM diets. Lowest survival rate (17%) was observed on treated JSM diet processed by boiling, roasting followed by fermenting. Biochemical indices measured on treated JSM based diets were comparable with those obtained on the conventional diet (p > 0.05) except for blood cholesterol level (p < 0.05) which was elevated with increasing treated JSM in diets. There were also no significant differences recorded on AST and ALP activities (p > 0.05) between the treatments. Haematological indices investigated including PCV, RBC, Hb were insignificantly influenced by the 5% dietary treated JSM compared with the control diet (p > 0.05) and there was nonsignificant effect of the dietary treatment on the WBC differential counts of lymphocytes, eosinophils, monocytes and neutrophils. It was established in this study that inclusion of 5% treated JSM in diets had no detrimental effect on albino rats. Further researches are in progress to investigate inclusion of the treated JSM in diets at levels higher than the 5% used in this study.

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The study was aimed at genetic characterization of the (Heat Shock Protein 90AB1) HSP90AB1 gene in the Muturu, N’Dama and White Fulani Nigerian cattle. Total number of 200 blood samples were collected from white Fulani, muturu and N’Dama breeds of cattle out of which 20 samples each were used for the wet laboratory experiment. DNA was extracted from the blood samples using the Zymo-bead extraction kit and DNA sequencing of our samples was performed. A total number of 9 and 11 Single nucleotide polymorphisms (SNPs) were detected using the codon code aligner software within exons 5–6 and 12–13 of the HSP90AB1 gene. ARLEQUIN 2.0001 software was used to estimate the basic population genetic statistics while the DnaSP version5.10.01 was used to estimate the genetic diversity indices. In exons 5–6, the N’Dama cattle had the highest (5) for number of SNPs and genetic diversity indices while other breeds including White Fulani and Muturu had the least (2) number of SNPs and genetic diversity indices breeds. In exons 12–13, White Fulani had the highest (7) for the numbers of SNPs and genetic diversity indices while Muturu had the least (1) number of SNPs and genetic diversity indices. Some of the SNPs identified at these loci were shared by the breeds, suggesting the likelihood of shared ancestral alleles and similar functions. The study concluded that the HSP90AB1 was polymorphic and highly diverse in Nigerian cattle breeds.

The high nutrient value and the high demand for cheese worldwide has necessitated the adoption of cheese alternatives including Soybean cheese, and different methods of processing it. This study was designed to determine the replacement value of these cheese types by comparing the nutritional, sensory, economic and bacterial attributes of differently processed cheese from cow milk and soybean (cow cheese and soya cheese respectively). Thirty samples each of cow cheese (boiled and fried) and soya cheese (boiled, fried, pepper-coated and egg-coated) constituted six treatments (T1 to T6). The cheese values and bacterial attribute of these six treatments were compared using a Completely Randomized Design. Results revealed that protein was highest in fried soya cheese, then the egg coated soya cheese, but lowest in the pepper coated soya cheese. The sensory values of egg coated soya cheese sample was highest. The pepper coated soya cheese had the highest content of tannins, isoflavones, steroids and phenols, while the fried cow milk cheese had the highest content of alkaloids and terpenoids. The pepper coated soyabean cheese (T5) had lowest bacterial count for the first two days of storage on the shelf. The fried cow cheese (T2) was also low in bacterial count, but highest in cost. The widely prevalent bacteria species in the cheese samples studied include Enterobacter aerogenes, Staphylococcus aureus and Lactobacillus plantarum. It was concluded that the freshly prepared cow cheese supplies calcium and sodium abundantly and is low in anti-nutritive factors, but the nutrients contained depreciates fast with storage while the highly nutritious and acceptable egg coated soya cheese and the phytochemicals-rich pepper coated soyabean cheese are highly recommended as lower cost cheese substitutes to enhance protein supply and bioavailability.