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Background The study aimed to provide an overall picture of the general pattern of exclusive breast feeding (EBF) in sub-Saharan Africa (SSA) by examining maternal sociodemographic, antenatal and postnatal factors associated with EBF in the region, as well as explore countries variations in EBF rates. Methods We utilised cross-sectional data from the Demographic Health Surveys in 27 SSA countries. Our study sample included 25 084 infants under 6 months of age. The key outcome variable was EBF in the last 24 h. Due to the hierarchical structure of the data, a multilevel logistic regression model was used to explore factors associated with EBF. Results The overall prevalence of EBF in SSA was 36.0%, the prevalence was highest in Rwanda and lowest in Gabon. In the multilevel regression model, factors that were associated with increased likelihood of EBF included secondary and above maternal education, mothers within the ages of 25–34 years, rural residence, richer household wealth quantile, 4+ antenatal care visit, delivering in a health facility, singleton births, female infants, early initiation of breast feeding (EIBF), and younger infants. However, countries with higher gross national income per capita had lower EBF rates. Conclusions To achieve a substantial increase in EBF rates in SSA, breast-feeding interventions and policies should target all women but with more emphasis to mothers with younger age, low educational status, urban residence, poor status, multiple births, and male infants. In addition, there is a need to promote antenatal care utilisation, hospital deliveries, and EIBF.

BACKGROUND: The objective of this study was to determine the effects of dietary black cumin seed on performance, egg traits, egg cholesterol content and egg yolk fatty acid composition in laying hens during a 12 week period. For this purpose a total of 160 Lohmann Brown laying hens 36 weeks of age were allocated to four dietary treatments with one control group and three treatment groups. Black cumin seed (Nigella sativa L.) was used at the level of 5, 10 and 15 g kg−1 in the diets of the first, second and third treatment groups, respectively. RESULTS: Dietary treatments did not significantly affect body weight, feed intake, egg production, egg quality characteristics and blood parameters. Diets containing 10 and 15 g kg−1 black cumin seed increased egg weight (P < 0.01), improved feed efficiency (P < 0.01) and decreased egg yolk cholesterol, saturated fatty acids (% of total fatty acid methyl esters) and the ratio of saturated to unsaturated fatty acids (P < 0.05) compared to the diet of control group. CONCLUSION: Dietary black cumin seed at the level of 10 and 15 g kg−1 had beneficial effects on egg weight, feed efficiency, egg cholesterol content and egg yolk fatty acid composition. Therefore it can be used at the level of 10 and 15 g kg−1 in the diets of laying hens. Copyright © 2009 Society of Chemical Industry

This study was conducted to investigate the effects of garlic powder on the performance, egg traits and blood parameters of laying hens. One hundred and sixty-two SHSY-type brown layers aged 21 weeks were chosen at random from a large flock. They were allocated to three dietary treatments. Each treatment comprised six replicates of nine layers in groups of three. The diets were supplemented with 0, 5 and 10 g kg−1 garlic powder. The experimental period lasted 22 weeks. Garlic powder addition did not significantly affect body weight, egg production, feed consumption, feed efficiency, egg shell index, egg breaking strength, egg shell thickness, egg albumen index, egg yolk index, egg Haugh unit, egg yolk weight and serum protein concentration. Egg weight increased (P < 0.01) with garlic powder supplementation. There was a significant (P < 0.01) reduction in egg cholesterol concentration as mg g−1 yolk when the dietary level of garlic powder was increased from 0 to 10 g kg−1. Hen serum triglyceride (P < 0.05) and total cholesterol (P < 0.01) concentrations decreased with garlic powder supplementation. This study demonstrated that garlic powder addition increased egg weight and decreased egg yolk cholesterol concentration (mg g−1 yolk) and serum triglyceride and cholesterol concentrations without adverse effects on performance and egg traits. Copyright © 2006 Society of Chemical Industry

This study was undertaken to determine the microbiological quality of sheep carcasses during different stages in the slaughtering process. A total of eleven carcasses were selected at random in an abattoir. The samples were taken by excision from four different sites; leg, brisket, shoulder and neck. The samples were collected from the same carcasses at four different stages in the slaughtering process; after dressing, after evisceration, after washing and chilling. The aerobic mesophilic bacteria, coliforms and Enterobacteriaceae recovered from each sample were enumerated. Chilling reduced the aerobic mesophilic and coliform counts of carcasses, significantly. Levels of carcass microbial load after chilling were 1.69, 0.11 and 0.11 log cfu/cm2 for aerobic mesophilic counts, coliform counts and Enterobacteriaceae counts, respectively. According to data obtained in the present study, chilling of carcasses was the most important step in improving the hygienic quality of carcasses. Processing stages changed significantly both aerobic mesophilic and coliform counts of neck, therefore, among different sites of carcass, neck should be the only critical site for microbiological sampling for sheep carcasses.

The purpose of this study was to determine the fecal coliform counts of beef carcasses during different stages in the slaughter process. A total of nine carcasses were selected at random in the abattoir. The samples were taken by excision from three different sites; rump, brisket and shoulder. The samples were collected from the same carcasses at four different stages of processing; after dressing, after evisceration, after washing and after chilling for 24 h in a chilling room. The processing steps did not increase the fecal coliform counts on the rump samples. There were no significant differences in the samples of rump and shoulder among different processing steps. The contamination level of the brisket after washing was significantly higher than other processing steps. Brisket and shoulder parts are critical points for microbiological sampling as these sites showed higher microbial counts after chilling steps. The data obtained have relevance for the planning of washing methods for the production of clean and safe carcasses.