A 56-day experimental trial was conducted to investigate the performance and blood biochemistry profile of broiler chickens fed dietary turmeric ( Curcuma longa ) powder (t) and cayenne pepper ( Capsicum frutescens ) powder (c) as antioxidants. Two hundred and forty three (two-week old) broiler chicks were randomly allotted into nine treatment groups consisting of 27 selected chicks and three replicates of nine birds each. Three levels of t – (0, 200 and 400 g/ 100 kg basal diet) and three levels of c – (0, 100 and 200 g/ 100 kg basal diet) were used to formulate nine dietary treatments (basal diet (B) inclusive) and fed to each groupin two phases, starter (3–4 weeks) and finisher (5–8 weeks) phases in a randomized design. Feed intake and weight gain were highest ( p < 0.05) in chicks fed B + 100c diet at the starter phase, while feed conversion ratio was best ( p < 0.05) in chickens fed B + 400t + 200c diet at finisher phase. All chickens fed dietary additives had significantly ( p < 0.05) decreased serum alanine aminotransferase and low density lipoproteins but increased high density lipoproteins in the starter phase. The hematological count determined indicate poor ( p < 0.05) profile in groups fed B + 200c diet. Feeding broiler chicks dietary B + 400t + 200c was recommended for optimal growth performance. However, indices measured in the finisher phase allude that the best ( p < 0.05) lipid profile were for chickens allotted B + 400t and B + 200t + 100c diets, while chicks fed B + 200t + 100c diet had overall a better serum count in the finisher phase.

This experiment was designed to determine the meat quality and lipid profile of broiler chickens fed diets containing turmeric (Curcuma longa) powder (Tur) and cayenne pepper (Capsicum frutescens) powder (Cay) as antioxidants. Two hundred and forty three (two-week old) Abor Acre broiler chicks were randomly allotted to nine treatment groups of 27 birds each, consisting of three replicates of nine birds each in a completely randomised design. Three levels of Tur (0, 2 and 4 g/kg) and three levels of Cay (0, 1 and 2 g/kg) were used to provide nine dietary treatments.  Meat quality indices such as cook and refrigerated losses, water absorptive power, etc were measured and determined at the 8th week. Broiler Chickens fed the basal diet had highest meat dry matter, protein content and least (p<0.05) meat pH, cook and refrigeration loss values. Meat triglyceride and meat malondialdehyde value was best (p<0.05) in treatments fed dietary 2 g/kg Cay, while chickens fed 2 g/kg Cay, 2 g/kg Tur + 1 g/kg Cay and 2 g/kg Tur + 2 g/kg Cay had better meat lipoprotein values. For meat sensory characteristic, meat flavour of broiler chickens fed diets containing 2 and 4 g/kg dietary Tur, were  moderately liked while overall flavour was best (p<0.05) in groups fed the basal diet with no dietary additive. It was evident in the study that the dietary inclusions of the test ingredients limited lipid oxidation, thus improved storage duration and meat flavor.  

The study was carried out on one hundred and ninety-five day-old broiler chicks of cobb500 to study the effect of Ocimum gratissimum leaf extracts on growth performance, blood profile, microbial population in the faecal and gut samples. The chicks were randomly selected into five groups with thirty-nine chicks per group and each group replicated thrice. The groups were: control (synthetic antibiotics), extracts from 200 g fresh leaf, 400 g fresh leaf, 40 g air-dried leaf and 80 g aid-dried leaf per litre of water respectively. Data collected were subjected to one-way Analysis of Variance. The growth performance except mortality was similar (P>0.05) across the groups. Albumin, urea, cholesterol, alkaline phosphate and sodium were influenced (P<0.05) at the starter phase while only alkaline phosphate was significantly (P<0.05) highest in birds on 400 g of fresh leaf extract at the finisher phase. Neutrophil was highest (P<0.05) in birds on 400 g of fresh leaf extract while those on 200 g had higher values of lymphocytes and eosinophil at starter phase. At finisher phase, birds on antibiotics and 80 g of air-dried leaf extract had higher (P<0.05) white blood cell. Faecal total microbial population was least (<0.05) in birds on antibiotics and 200 g fresh Ocimum gratissimum leaf extract at starter phase. The study concluded that the adoption of Ocimum gratissimum leaf extract as prophylactic treatment against bacteria should be encouraged among poultry farmers.

The experiment was conducted to investigate meat quality of improved indigenous chickens (FUNAAB alpha) fed diet containing turmeric (Curcuma longa) and clove (Syzigium aromaticum) powders. One hundred and thirty-five (135) mixed sexed day-old improved indigenous FUNAAB alpha chicks were brooded collectively for two weeks, and assigned into three (3) treatment groups. Each treatment was replicated three times, consisting of fifteen (15) birds. Feed and water were provided ad-libitum through the duration of experiment. The control group was fed the basal diet at starter and  finisher phases (T1), while the other groups were fed clove (Syzygium aromaticum) powder at 3 g/kg (T2) and turmeric (Curcuma longa) (T3) powder at 4 g/kg respectively as additives.   Data obtained were subjected to a One – Way Analysis of Variance in a Completely Randomised Design. Muscle obtained after evisceration was subjected to quality analysis. Proximate composition of meat obtained from chickens fed the basal diet had the highest (p<0.05) moisture content value of 75.45% compared to other treatments. Water absorptive capacity and cook loss of meat obtained from chickens fed 4 g/kg dietary turmeric showed (p<0.05) values of 3% and 16.4% respectively. Meat sensory properties analysed revealed (p<0.05) score in groups fed 3g/kg and 4 g/kg clove and turmeric powders respectively, for tenderness (6.14) and overall acceptability (7.19). Meanwhile (p<0.05) lipoprotein profile was observed in group fed 4 g/kg turmeric powder. Inclusion, turmeric and clove had beneficial effects on FUNAAB Alpha.

Quality of beef sausage with varying levels of ginger powder as seasoning was investigated. Batch 1 was the Control (0% Ginger powder), Batch 2 had 25% of the seasoning as Ginger powder , Batch 3 had 50% of the seasoning as Ginger powder of total seasoning), Batch 4 had 75% of the seasoning as Ginger powder and Batch 5 had 100% of the seasoning as Ginger. Parameters measured were all subjected to one-way analysis of variance. Results obtained were significantly (P<0.05) different. For cooking and refrigeration weight losses, batch 1 (0% ginger powder)) had the lowest percentage cooking weight loss of 9.01% while batch 2 (25% ginger powder) had the lowest percentage refrigeration weight loss of 0.73%. Sensory evaluation showed that meaty flavour in batch 1 was highest (6.50) compared to other batches. Crude protein was highest in batch 5 (100% Ginger powder) with a value of 26.66% and lowest for batch 1 (0% Ginger powder) with 18.40%. Up to 100% ginger inclusion improved refrigeration stability and protein content of fresh beef sausages.