• 제목/요약/키워드: technology resources

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The Utilization of e-resources at Modibbo Adama University of Technology (MAUTech), Yola, Adamawa State, Nigeria

  • Joshua, Dauda;King, Lizette
    • International Journal of Knowledge Content Development & Technology
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    • 제10권1호
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    • pp.47-70
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    • 2020

  • This article examines the utilization of e-resources Modibbo Adama University of Technology, (MAUTech) Yola under the auspices of the central library, the Ibrahim Babangida Library. Academics and students are primary users of information resources of any library, hence, their responses towards the utilization of e-resources in the institution have been critically considered in this study. A Mixed method research Design was adopted for the study. A case study approach was employed. The Technology Acceptance Model (TAM) and Diffusion of Innovation (DoI) theories were used to develop the conceptual framework of this paper. Questionnaires were used as data gathering tools. Academics and students acted as participants. Major findings are lack of sufficient Internet access for academics and students and lack of training and awareness campaigns. Conclusion has shown that e-resources did not impact research and teaching of academics in MAUTech, Yola.

  • https://doi.org/10.5865/IJKCT.2020.10.1.047 인용 PDF KSCI

Effect of Substitution of Fermented King Oyster Mushroom By-Products Diet on Pork Quality during Storage

  • Chu, Gyo-Moon;Kang, Suk-Nam;Kim, Hoi-Yun;Ha, Ji-Hee;Kim, Jong-Hyun;Jung, Min-Seob;Ha, Jang-Woo;Lee, Sung-Dae;Jin, Sang-Keun;Kim, Il-Suk;Shin, Dae-Keun;Song, Young-Min
    • 한국축산식품학회지
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    • 제32권2호
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    • pp.133-141
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    • 2012

  • This study was carried out to investigate the effects of substitution of fermented king oyster mushroom (P. eryngii) by-products diet on pork meat quality characteristics, during the storage. A mixture of 40% king oyster mushroom by-products, 28% soybean meal and 20% corn was fermented for 10 d, and the basal diet was then substituted by the fermented diet mixture of up to 20, 50 and 80%, respectively. A total of 96 pigs were fed experimental diet (8 pigs per pen ${\times}$ 4 diets ${\times}$ 3 replication), and eight longissiumus (LD) per treatment were collected, when each swine reached to 110 kg of body weight. The Warner-Bratzler shear forces and cooking loss were significantly lowered in the treatments, while crude protein content and water holding capacity significantly (p<0.05) increased in the treatments than in the control group. The volatile basic nitrogen (VBN), at 1 d of storage, was lower in the treatments, while texture profiles and sensory evaluation did not differ between the control and the treatments (p>0.05). The pH, thiobarbituric acid reactive substances (TBARS), VBN and meat color in all treatments were increased as storage increased. Fermented king oyster mushroom by-products diet effects on lightness (CIE $L^*$), yellowness (CIE $b^*$) and chroma were determined, when LD muscles in T2 and T3 treatments were higher (p<0.05), up to 7 d (p<0.05). Therefore, the results indicate that the substitution of the fermented king oyster mushroom by-products diet to swine diet influenced the quality of the meat and it may be an economically valuable ingredient.

  • https://doi.org/10.5851/kosfa.2012.32.2.133 인용 PDF KSCI