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THE UGBO-MAHIN CONFLICT AND ITS IMPLICATIONS FOR SOCIAL DEVELOPMENT IN ILAJE SOCIETY
Published 2012Call Number: Loading…
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PROTEIN UTILIZATION BY BROILER CHICKENS FED THREE COMMERCIAL PREMIXES
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An overview of herbs, spices, and plant extracts used as seasonings in food and meat processing
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Page will reload when a filter is selected or excluded.- Available literature on Ilaje society has been concerned with the legal framework of colonial rule, indigenous political structure, economic development and missionary activities. There has not been any extensive study on the Ugbo-Mahin conflict and its implications for social development. This study, therefore, examined the Ugbo-Mahin conflict in Ilaje area of Ondo state with specific focus on its implications for social relations, oil exploration and compensation, infrastructural development, kingship and religious institutions. The study also investigated and interrogated the pre-conflict pattern of interactions between the Ugbo and the Mahin and how they have been affected. The principal instrument of data collection for the study was the unstructured interview. In-depth interview were held with fifty community and opinion leaders from each of the two communities. Four Focus Group Discussions were held with persons knowledgeable about the conflict. Archival materials, petition and letters of protest and photographs were used. Data were also collected from reports of government commissions of inquiry, books, journals, newspapers and internet materials. The data were then subjected to content analysis. The Ugbo and Mahin had friendly relationship before the advent of colonial rule. The Ugbo-Mahin conflict dated back to the colonial period and is carried into contemporary times. The conflict has led to destruction of lives and property in the area. Different ethnic unions of parallel functions have emerged in the two communities. These unions have used their rivalry to stall industrial development by demanding separately for improved social life. The Ugbo-Mahin incessant conflicts have, thus, undermined development in the two communities such that there are no industrial estates, manufacturing companies and large business investment. The conflict has further put stress on marital harmony between the two groups. However, the conflict has not escalated into unmanageable situation because of the activities of the Ilaje Youth Forum, the National Association of Ilaje Students and Egbe OmoIlaje who are responsible for peace building and reconciliation of all aggrieved parties in both communities. In spite of the efforts of these associations, the marginalization of the Mahin in the compensation on oil spillage and other ecological problems occasioned by the oil exploration in Ugboland and the discrimination against them in appointment of representatives to oil commissions are some of the factors inhibiting sustainable peace and development. The Ugbo-Mahin conflict over the years had done incalculable damage and has not allowed harmonious relationship between two ethnic groups. There is a need for the promotion of non-violent means in managing the conflict and facilitation of peace education in the society. Both of which aim at psycho-social healing and psychological transformation towards peaceful co-existence in the two communities. There is need for the encouragement of inter-marriages and cultural re-integration of the two groups. 1 results 1
- Communal conflict 1 results 1
- Herbs 1 results 1
- Ilaje society 1 results 1
- Mahin. 1 results 1
- Man resorted to meat preservation as a means of keeping meat to be used at a later date. This he must do with appropriate, affordable and simple technologies to suit this need. This is particularly needful in developing nations as scarce food must not be allowed to waste, especially as the protein demand of the ever increasing population is rising. Salting and drying of meat dates back to antiquity, where the early man salted meat cuts on the exposed surfaces and hung them in the air to dry. Salt (a chief curing agent) in meat, and pepper form the basis of virtually all seasoning formulae. All other agents in seasoning (ingredients which improve the flavour of meat and foods) are supplementary to these as they form the integral part of various cuisines all over the world. Seasonings include Spices such as pepper, herbs such as the leaves of cloves and bay, vegetable bulbs such as garlic and onions, sweeteners such as sugar and monosodium glutamate, and plant extracts such as that of Ocimum grattisimum or ‘scent leaf. Spices are the bark, roots, seeds, buds or berries of plants, most of which grow naturally only in tropical climates.They are mostly used in their dried form, rarely fresh and are available whole or ground. Spices vary greatly in composition but the aromatic and pungent principles that render them valuable reside in their volatile oils, resins, or oleoresins. Herbs on the other hand refer to the larger group of aromatic plants whose leaves, stems or flowers are used to add flavour to foods. Herbs and spices in addition possess potential health benefits by inhibiting lipid peroxidation. Some of these seasonings include pepper, capsicum, turmeric, ginger, cloves, african nut meg, curry, the leaves of ocimum, cloves, thyme, onions and garlic. This paper seeks to give an overview of herbs and spices commonly used in tropical meat seasoning, their prospects and benefits to man’s health and well being. 1 results 1
- Meat 1 results 1
- Salt 1 results 1
- Seasoning 1 results 1
- Social relations 1 results 1
- Spices 1 results 1
- Three feeding trials, the first of nine weeks duration, the second and third of ten weeks duration each were carried out to investigate the protein utilisation by broiler chicks fed three premixes. In the first trial three diets with different premixes were fed to the broiler chickens. The premixes used sanders broiler starter and finisher premix (premix 3), Roche zoodry broiler premix (premix R) and Dizengoff vitadiz B.P (premix D). The starter rations contained 23% crude protein and energy level of 2970 Kcal ME/kg diet. The finisher rations contained 20% crude protein and energy level of 2940 Kcal ME/kg diet. Records of average weekly live weight, feed intake and body weight gain; feed conversion ratio, body weight gain per gram protein intake were taken, while the dry matter digestibility, nitrogen digestibility and nitrogen retention trials were carried out at the fourth and eighth weeks. There were significant differences (P<.0.05) in ail parameters tested except in the dry matter digestibility coefficient. Birds fed premix S and those fed premix R had the best performances. In the second trial the premixes used were the same as in the first experiment. At the starter phase the birds were divided into three dietary treatments based on different premixes. All the diets had 23% crude protein and the energy level was 2970 Kcal ME/kg diet. The birds fed the different premixes showed significant differences (P<0.05) in their average weekly live weight, feed intake, and body weight gain; feed conversion ratio, dry matter digestibility coefficient, carcass trait, weights of wings, back, breast, total edible meat and total bore; crude protein content (dry natter basis) of organs, blood glucose, liver glutamate oxaloacetate transaminase (LGOT) and liver xanthine dehydrogenase. Birds fed premix S and those fed premix R had the best feed utilization and carcass characteristics. For the finisher phase each of the three treatments of the starter phase was further divided into three, and the three treatments of a finisher phase obtained from a single treatment of the starter phase were allocated to three different premixes. Thus there was a total of nine treatments at the finisher phase. All the diets contained 20% crude protein and the energy level was 2940 Kcal ME/kg diet. The birds fed the different diets showed significant differences (P<0.05) in all parameters except in their nitrogen retention, weights of spleen, lungs, breast, abdominal fat, and total hone, blood glucose, plasma albumin, plasma globulin, serum total protein, serum albumin, serum creatine and LGCT. Birds fed premix S at the starter and finisher phases had the best feed utilization and carcass characteristics. In the third trial the premixes used were the same as in trials one and two. At the starter phase the experiment was designed so that the diets contained three different premixes with two levels of palm oil (1% and 2%). There was a total of six dietary treatments. All the diets were isocaloric (about 3000 Kcal/Ag diet) and isonitrogenous (23% crude protein) . The birds fed the different premixes showed significant differences (F<0.05) in ail the parameters tested except in the average weekly body weight gain, dry natter digestibility coefficient, weights of feathers, viscera, liver, spleen, kidney, lungs, abdominal fat and total bone; blood urea nitrogen, plasma components, serum total protein, globulin, uric acid, creatine, and creatinine; and LGCT, Birds fed premix R with 1% or 2% oil and birds fed premix S with 2% oil had better feed utilization while birds fed premix R with 1% or 2% oil had the beat nitrogen retention and carcass characteristics. For the finisher phase each of the six treatments of the starter phase vas divided into three, and the three treatments of the finisher phase obtained from a single treatment of the starter phase were allocated to the three premixes, thus making a total of eighteen treatments at the finisher phase. All the diets were Isocaloric and Isonitrogenous. Birds fed the different premixes showed significant (P< 0.05) differences in all parameters measured except in their total nitrogen output, nitrogen retention (grams), plasma globulin, serum globulin and serum creatine. Birds fed premix R at the starter and finisher phases with 2% oil had the best feed utilization and carcass characteristics. It was concluded that premix S and premix R gave satisfactory results in respect of broiler feed utilization, nitrogen retention and carcass characteristics, when fed throughout at the starter and finisher phases or interchangeably at the starter and finisher phase, with or without palm oil. However 2% palm oil can be added to improve the performance of the birds. The need for establishing appropriate combinations of premixes to be used for broiler production in Nigeria was highlighted, it was also suggested that standards be established for the premixes used in Nigeria. 1 results 1
- Ugbo 1 results 1
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