Browsing by Author "Worku Getachew"

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    Dominance Behavior, Feeding Items Preference and Activity Patterns of Chicken (Gallus G. Domesticus) at Ecg Poultry farm and Meat Processing in Gelan Town, Oromia Special Zone, Ethiopia
    (Addis Ababa University, 2024-06) Worku Getachew; Bezawork Afework
    The dominance interaction, food items preference and activity patterns of Chicken (Gallus g. domesticus) at ECG poultry farm and meat processing were studied in Gelan town Shaggar city, Oromia special zone of Ethiopia. Data were collected for three months, between December 2015 and June 2015 for a total of twenty four days using scan sampling method. A total of 660 scanning periods each with ten minutes duration were employed during the study. Two days each for dominance behavior, activity pattern and food items preference behavioral record in each maturity stages; juvenile, adults, decrepit and mixed was conducted. During dominance behavior study, the behavior of chickens such as playing, chasing, pecking and aggression was recorded. Food items preference of chickens based on their age categories was also examined. Data were analyzed by Excel Microsoft, SPSS software, frequency, chart and table. The average activity pattern behavior in different age classes of chickens had no stastically significant difference both in morning and afternoon time slots (p = 0.584) at 95% confidence level. The result showed that dominance behavior of chicken that was mostly expressed was playing (34%), followed by pecking (29%), aggression (22%) and chasing (16%). There was no significant difference between the sample means of four dominance behaviour (chasing, pecking, playing and aggression) of age classes (P= 0.522) at 95% confidence level. Feeding layer supper showed the highest proportion compared to other activities. Food preference of chickens was layer supper stuff food (64%) and followed by corn (20%). A layer supper food item was more preferred than others by adults and decrepit age group. There was a stastically significant difference of four food items preference in age classes of chickens (p =0.003) at 95% % confidence level
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    Physical and Experimental Studies of Coffee Drying Process With Thermal, Solar and Infrared Sources
    (Addis Ababa University, 2018-05-04) Worku Getachew; Asfaw Araya (PhD)
    Coffee drying experiment by thermal, by solar and infra radiator sources was done to determine the most appropriate and effective method. By using thermal the experiment has been done at three different temperature (50oC,60oC, and 70oC), it took 10h, 7h and 5h respectively. In solar drier it took about 24h. And by infra radiator the experiment is done at three drying voltages, 100V, 120V and 150V. It takes 9.5h, 7h and 3h respectively. The infra radiator is the most efficient out of all. A total of seven thin layer models were used for modeling. Statistical parameters such as the chi-square, root mean square error and coefficient of correlation (R) were used to assess the goodness of fitting. The best model describing the thin layer drying characteristic was chosen as the one with the highest R values, the lowest χ2 and SSE values. In all the drying experiments as compared to other thin layer models the Midilli Kucuk model was able to satisfy these criteria and chosen. The Midilli Kucuk model was found to be the best fitted model to describe the drying curves in all the experiments performed. If there is any change in some coffee chemicals that affect the quality of coffee dried in the experiment, the high-performance liquid chromatography was applied for the simultaneous determination of four coffee alkaloids in the aqueous extracts of the beans. the alkaloid of the coffee dried in the experiment analyzed and compared with coffee dried by the farmer at the pulping station. The concentration of caffeine higher in sample from Gimbi than from Sidama and trigonelline in samples from Sidama is higher than in Gimbi. The differences in concentration are due to origin of the coffee. No variation of alkaloids due to drying process was observed.