Browsing by Author "Mgonja, F. R."

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Biochemical and pathological studies in rats following dietary supplementation with high levels of polyunsaturated fatty acids and vitamin E.
(AJOL, 2015) Mushi, J. R.; Njau, E. P.; Mwangengwa, L. M.; Mgonja, F. R.; Balthazary, S. T.
The effects of dietary supplementation with high levels of polyunsaturated fatty acids (PUFAs) and vitamin E and their interaction on biochemical and pathological parameters in rats were investigated. A total of 40 rats (Rattus norvegicus) were randomized in 4 groups, each containing 10 rats. Group 1 (control) was fed on basal diet. Group 2 was fed on basal diet with added PUFAs to attain a fat level of 24%. Group 3 received basal diet supplemented with 1500 ppm of vitamin E. Group 4 was fed basal diet supplemented with 24% PUFAs and 1500ppm vitamin E. Zoo-technical parameters on rats, including clinical picture and body weight changes were observed daily and weekly respectively. The rats were sacrificed after 20 weeks of feeding. Pathological examinations were done on the liver, kidney and heart. Thiobarbituric acid reactive substance concentration (TBArs) in the liver homogenates was determined for biochemical picture. At baseline Body weight and (TBArs) were homogenous in all the groups. Following treatments, average body weight in groups 4 and 2 was significantly higher than in group 1 and 3 and mean TBArs levels in the liver was significantly (P<0.05) higher in group 2 rats compared to groups. Furthermore, high dietary supplementation of vitamin E showed no deleterious effects on rats and no pathological changes in the liver, kidney and heart tissues were observed in the treated and control groups. The current study reveals that, peroxidative stress attributable to high levels of PUFAs supplementation in rats maybe counteracted by supplementing PUFA with high level of vitamin E.
The effect of cold storage and cooking procedures on the levels of oxytetracycline residues in beef from Dodoma Region, Tanzania
(Sokoine University of Agriculture, 2018) Mgonja, F. R.
Worldwide, there is an increased use of antimicrobial drugs due to occurrence of diseases of human and animals. The general objective was to study the effect of cooking procedures and cold storage on the levels of Oxytetracycline (OTC) residues in beef in Tanzania. The study used a cross-sectional research design whereby both quantitative and qualitative data were collected from Dodoma region, Tanzania. The household survey was conducted to assess knowledge, attitude and practice on beef consumption among 254 residents. The results show that community based health education and promotion of proper antimicrobial use in animals and preventing drug residues is highly recommended to this population. Beef samples were also analyzed by using High Performance Liquid Chromatography Mass-Spectrometry (HPLC-MS). The quantitative data were analyzed using the IBM Statistical Package for Social Science (SPSS) software version 20 and Epi info version 7. A simple and sensitive method for the detection of OTC levels in ready-to- eat beef by HPLC-MS was modified and validated and used for beef analysis in this study. The advantages of the modified method were cleaning by Supelclean ENVI-carb active coal is cheaper compared to solid phase extraction and samples drying using a stream of liquid nitrogen is cheaper and more than six samples can be dried at a time. For the raw beef, the results indicate that the mean concentration level of OTC was very low (0.69 ± 0.09 ng/g). The boiled and barbecued beef, the mean concentration was 69.4 ±41.93 ng/g and 69.40±38.91 ng/g, respectively. The results indicate that one should not count on heat- treatment to eliminate residues of OTC from beef. The effect of the cold storage on the concentration of OTC residues in beef stored at -20 °C for 60 and 120 days showed that the mean concentration of OTC residues before freezing was 191.71 ± 90.21 ng/g. The mean concentration of OTC after freezing at -20 oC for 60 and 120 days were 166.40 ± 86.49 ng/g and 133.50 ± 83.24 ng/g respectively. These results revealed a significant (p<0.05) reduction of OTC residues of 30% after 60 days and 65% after 120 days of freezing at -20 °C.