Browsing by Author "Bekele, Tilahun (Professor)"
Now showing 1 - 3 of 3
Results Per Page
Sort Options
Item Level of Aflatoxin in Dairy Feed, Poultry Feeds and Feed Ingredients Produced by Feed Factories in Addis Ababa, Ethiopia(Addis Ababa University, 2019-10-19) Mengesha, Genet; Bekele, Tilahun (Professor); Zewdu, Ashagrie (PhD)Aflatoxins are one of the major factors that affect the quality and safety of feeds that are transferred into livestock species and then to humans via animal sources of food (meat, egg and milk). The objective of this study was to detect and quantify the level of aflatoxins (B1, B2, G1, G2 and total aflatoxin) in dairy feed, poultry (layer and broiler) feed and feed ingredients produced in feed factories in Addis Ababa also to evaluate knowledge Attitude and Practice (KAP) of feed producers and farmers in regard to feed quality and safety. A total of 42 samples consisting of five dairy feeds, six poultry broiler feeds, six layer feeds and 25 feed ingredients were collected from seven dairy and poultry feed factories found in Addis Ababa and its surroundings. Samples were analyzed using High Performance Liquid Chromatography after cleaned up with Immunoaffinity columns. The evaluation of KAP was done using a structured questionnaire. In the feed samples analyzed, the aflatoxin B1 levels obtained ranged from (51.66 to 370.51) μg/kg in dairy cattle feed; from (1.45 to 139.51) μg/kg in poultry layer feed; and from (16.49 to 148.86) μg/kg in broiler feed. In feed ingredients on the other hand, aflatoxin B1 levels ranged from (2.64 to 46.74) μg/kg in maize grain; from Not Detected (ND) to 3.66 μg/kg in wheat bran; from ND to 12.77μg/kg in wheat middling; from ND to 3.43μg/kg in soybean; and from (110.93 to 438.86) μg/kg in niger seed cake. 100% of dairy feeds, 67% of poultry layer, 67% broiler feeds and 24% of ingredients contained aflatoxin in levels higher than the maximum tolerable limit set by the US Food and Drug Administration and Ethiopian Standard Agency. The result of KAP assessment revealed that only 63% of feed producers and farmers had awareness about the formation of aflatoxins in feeds. In conclusion, dairy feed from feed types and niger seed cake from feed ingredients were the most heavily contaminated with aflatoxins that need better feed management by the producers and strong regulation by the government. There should be regular monitoring of aflatoxin in animal feeds by the feed manufactures to prevent aflatoxin buildup in dairy feeds, poultry feeds, and feed ingredients to ensure the health of animals and safety of animal source of foods like milk, egg and meat.Item Nutritional Composition of Animal Feeds and Ingredients in Addis Ababa and Formulation of Feeds from Selected Ingredients(Addis Ababa University, 2020-06-06) Zeleke, Souliana; Bekele, Tilahun (Professor); Zewdu, Ashagrie (Professor)Animal source foods supply not only high quality and readily digested protein and energy but also a variety of micronutrients that are difficult to obtain in adequate quantities from plant source foods alone. Animal feeds should be formulated based on a standard requirement to get maximum yield of animal source foods. This study was conducted to analyze the nutritional composition of animal feeds and ingredients in Addis Ababa and to formulate dairy and poultry feeds. A total of 42 samples were collected consisting of 25 ingredients and 17 feeds. Proximate, mineral, antinutritional factor and microbiological analysis were evaluated for the samples. The mean content of the ingredients maize, wheat bran, wheat middling, soyabean cake and niger seed cake was for moisture (14.32, 11.75, 10.79, 5.75 & 7.54%), crude protein (6.48, 11.83, 13.05, 46.70 & 37.36%), crude fat(3.13, 3.24, 2.63, 5.49 & 8.60%), crude fiber (2.30, 7.89, 5.96, 7.92 & 15.62%) and total ash (1.29, 3.27, 2.13,6.29 & 6.99%) respectively. There was a significant difference among the ingredients of the factories. The mean values of dairy, layer and broiler feeds was for moisture (10.79, 9.33 & 9.92%), crude protein (18.3, 19.05 & 21.23%), crude fat (4.14, 4.58 & 4.98%), crude fiber (12.68, 12.98 & 11.81%) and total ash (10.38, 15.67 & 18.6%) respectively. The analysis showed that there is a significant difference among the factories (P < 0.05). All of the dairy feeds had crude fat value below the limit (10%). 17% (1 out of 6) of layer feeds and broiler feeds had crude protein values below the limits (16.5% & 20%). All of the layer and broiler feeds had crude fiber values above the limits (7% & 6%). 60% (3 out of 5) of dairy feeds, 67% (4 out of 6) of layer feeds and 33% (2 out of 6) broiler feeds had calcium values below the limts ( 0.8, 3-4 & 1.4%) respectively. All of the feed samples had phosphorus content below the given limits (0.5, 0.4 & 0.45%). The total mold counts of all samples were above the set limit (2 × 104 CFU/g). In conclusion, there is a significant difference among feed producers (P < 0.05) and deviation from feed standards of Ethiopian Standard Agency. This calls for better control of quality of animal feeds and ingredients and has to be considered in feed formulation. The dairy, layer and broiler feeds formulated in this study have good quality nutritional composition and can be used for the production of animal source foods (milk, meat and eggs).Item Retention of Vitamin A and D3 InFortified Soybean Oil During Ethiopian Traditional Cooking and Shelf-Stability During Storage(Addis Ababa University, 2019-11-11) Gidey, Teklebrhan; Bekele, Tilahun (Professor); Getachew, Paulos (Professor)Retention of vitamin A and D3 during cooking and shelf-life stability in fortified soya bean oil has been studied in other countries, but not yet in Ethiopia. Traditional cooking practice in Ethiopia is quite different from the cooking and food preparation of other countries. Yet, the impact of Ethiopian traditional food processing on the retention of the vitamins is not studied, as to our knowledge. And also most soya bean oil on other countries is produced from genetically modified soya seeds, but in Ethiopia, the oil is produced from organic (natural) soya bean seed. In recent years, fortified soya bean oil is widely available in Ethiopia. Since the oil is distributed throughout the country, its shelf stability should be studied as well. Therefore, this study was aimed to evaluate retention and shelf-life stability of vitamin A and D3in fortified soya bean oil during Ethiopian traditional cooking and storage. The shelf-life stability of vitamin A and D3 in refined, bleached and deodorized soya bean oil was assessed during six months of storage. The samples were stored at different storage temperatures; one sample was stored at room temperature (around 25°C) and another sample at 37°C. Accordingly, the stability of both vitamins A and D3 was decreased with increasing storage time and temperature. But, as compared to vitamin A the stability of vitamin D3 was highly reduced during the storage. The stability of vitamin A for oil3 (stored at room temperature) and oil4 (stored at37°C) during six months of storage was reduced by 5.42 and 8.77 % respectively. Whereas the stability of vitamin D3 for oil3 and oil4 was reduced by 59 and 62% respectively. Retention of vitamin A and D3 was evaluated by using the fortified oil for cooking of the food at 250°C for 80 minutes. At this cooking time and temperature, more than 60 and 97% of vitamin A and D3 were retained respectively. From this it was concluded that vitamin A is sensitive to heat, a significant level of vitamin A can be lost during cooking and vitamin D3 is sensitive to storage time, significant level of vitamin D3 can be lost during storage. It was recommended that, the oil should cook at less than 200°C for better retention of vitamin A and the oil should not store for longer time for better stability of vitamin D3.