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Kerala Veterinary and Animal Sciences University, Wayanad

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2020 - 202314
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Subject: Livestock Product Technology × Start date: 2020 × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen Access
    EFFECT OF REPEATED FREEZING AND THAWING ON THE QUALITY OF SPENT CATTLE AND BUFFALO MEAT
    (COLLEGE OF VETERINARY & ANIMAL SCIENCES MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2023-03-23) HRIDHYA VIJAY C; Dr.Irshad A
    The objective of the present study was to assess the effect of repeated freeze-thaw cycles on the physic-chemical, microbial, nutritional and sensory qualities of spent cattle (n=6) and buffalo meat (n=6). The effect of three successive freeze-thaw cycles on beef and carabeef was compared with raw meat (before freezing). The biceps femoris muscle was collected and subjected to freezing at -18 ℃ for seven days, after ageing for 72 hours. The samples were thawed by five different methods, viz., ambient temperature thawing (AT) at 31-34°C, chiller temperature thawing (CT) at 4 °C, microwave thawing (MT), immersion thawing with water replacement (ITW) and immersion thawing without water replacement (ITWO). All the meat samples were subjected to three freezing (one week) and thawing cycles. The post-thaw meat after each freeze￾thaw cycle was subjected to physico-chemical, microbiological, nutritional loss and sensory attribute assessment. The results of the present study suggested that as the number of freeze-thaw cycles increased, physico-chemical parameters such as pH, water holding capacity, shear force value, moisture content and redness (a*) value declined significantly (P≤0.05). On the other hand, the thaw loss, MFI, Lightness (L*) and yellowness (b*) value, thiobarbituric acid value, total ash and collagen solubility increased significantly (P≤0.05) and significantly differed between the thawing methods within the freeze-thaw cycles. The drip loss and tyrosine value did not differed significantly among the freeze-thaw cycle as well as among the thawing methods but an increase was observed in the 3rd freeze￾thaw cycle compared to raw meat. Collagen content, cooking loss, crude protein and ether extract remained non-significant throughout the three freeze-thaw cycles and were not affected by thawing methods. Sensory characteristics like colour, odour, appearance, flavour, juiciness and overall acceptability declined significantly (P≤0.05), but tenderness increased, and it was well within the acceptable range as evaluated by the semi-trained panellists. There were significant differences (P≤0.05) observed between the thawing methods within the freeze-thaw cycles for the sensory attributes and CT had the best scores among the thawing methods in all the freeze-thaw cycles. Microbial quality was improved with successive freeze-thaw cycles. The total viable count increased initially in the first freeze-thaw cycle and then decreased gradually with an increase in freeze-thaw cycles without significant differences. Among the thawing methods, CT had the highest sensory scores and the least effects on physico chemical attributes. Therefore, based on the results of the present study, it can be concluded that as the number of freeze-thaw cycles increased, the physicochemical, microbial, nutritional, and sensory parameters were affected significantly and repeated freeze-thaw cycles should be minimised at processor as well as at consumer level as much as possible. It was also concluded that the best thawing method was CT followed by MT, ITWO, ITW and AT.
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    ThesisItemOpen Access
    DEVELOPMENT AND QUALITY EVALUATION OF ORGANIC BRIQUETTES INCORPORATING SLAUGHTERHOUSE WASTE AND SEWAGE SLUDGE
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCES MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2023-03-23) MANASA.M; Dr. V. N. Vasudevan
    In the present study, various slaughterhouse waste materials like rumen contents, poultry feathers, abattoir sewage sludge, and commercially available coir pith, were pre-processed and separately analyzed for their physico-chemicalproperties. Raw blood collected during the slaughter of animals was also analyzed. Three different treatment combinations were formulated using the pre￾processed non-composted abattoir waste materials, coir pith and raw blood, viz. T1: Rumen contents (R) added with 80 per cent coir pith (C) and 100 per cent blood; T2: Rumen contents and poultry feathers (P) (1:1) added with 80 per cent coir pith and 100 per cent blood; T3: Rumen contents and sewage sludge (S) (1:1) added with 80 per cent coir pith and 100 per cent blood. The mixture was sun dried followed by tray drying and briquetting. Based on the analysis of physico￾chemical properties of raw materials, five different combinations were subjected to aerobic composting. There was a significant (p<0.05) increase in total nitrogen, total phosphorus and total potassium and a significant (p<0.05) decrease in C: N ratio after composting. The composted samples were subsequently added with raw blood (B), sun dried and briquetted. Thus, the five composted briquette treatments were T4: S+C (1:1) + B (100 per cent); T5: R+B (1:1); T6: P+R (1:1) + B (100 per cent), S+R (1:1) + B (100 per cent) and R+C+S (1:0.5:1) + B (100 per cent). Each briquette treatment was analyzed for pH, moisture, electrical conductivity, organic carbon, total nitrogen, carbon: nitrogen ratio, total phosphorus and total potassium. Organic briquettes containing composted rumen contents, sludge, coir pith and blood (T8) recorded the highest total nitrogen (2.52±0.015 per cent), total potassium (1.83±0.005 per cent) and total phosphorous (1.95±0.005 per cent). Pot experiments using the eight briquette treatments were carried out to determine the effect of briquettes on growth parameters and yield attributes of okra (Abelmoschus esculentus). The maximum water holding capacity and nutrient release pattern of the briquette treatments were also studied. The treatments T6, T7 and T8 showed significantly higher plant growth and yield parameters as compared to the non-composted treatments. Plant height (184.83±3.120 cm), number of flowers (20.333±0.33), number of leaves (23.83±0.651), length of the fruits (16.29±0.109 cm), number of fruits (19.33±0.557), the weight of the fruits (17.28±0.194gm) and total fruit yield per plant (0.334±0.011kg) were significantly (p<0.05) higher in T8. Days to first flowering were lower (29.50±0.557 days) in T8. Hence, among the eight briquette treatments, the most desirable plant growth parameters and yield attributes were observed in T8. The addition of briquettes enhanced the water holding capacity of the soil for all the treatments and was the highest in T8. Early release of nutrients was observed in the treatment comprising composted briquettes resulting in better plant growth and yield. The availability of nutrients in the potting medium was relatively higher in the treatments developed by incorporating sludge and poultry feathers. The study showed that organic briquettes developed with composted abattoir waste materials can better enhance plant growth and yield when used for grow bag cultivation.
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    ThesisItemOpen Access
    EFFECT OF MORINGA (MORINGA OLEIFERA) LEAF EXTRACT AND NISIN ON QUALITY AND SHELF LIFE OF JAPANESE QUAIL MEAT
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCES MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2023-03-23) ANJITHA JOSE K; Dr. Irshad A
    The effective utilisation of Moringa oleiferia leaves aqueous extract and nisin as natural antioxidant and antimicrobial ingredients in quail carcasses during refrigerated storage was investigated, and its efficiency was evaluated. During the 12 days storage period at 4 ± 1ºC, the quality of the carcass was assessed via physico-chemical, sensory attributes and microbiological quality characteristics at three days intervals. The mean value of total phenolics and flavonoid content of prepared moringa leaves extract (MLE) was 72.16 ± 1.8mg GAE/ml and 12.65 ± 0.83 mg QE/ml, respectively. The antioxidant activity of MLE was analysed and expressed in terms of IC50 (half maximal inhibitory concentration) value of 4.60 ± 0.20 per cent of MLE. The best four concentration was selected, such as 5, 10, 15 and 20 per cent, having mean values of 52.22 ± 1.09, 71.50 ± 2.23, 82.53 ± 1.84 and 87.30 ± 1.46 of antioxidant activity, respectively and used as dipping solutions and conducted raw and cooked quail carcasses sensory analysis. No antimicrobial activity was observed for prepared moringa leaf aqueous extract against E. coli and Staphylococcus aureus susp. aureus. All the results were statistically analysed. There was no significant difference (p>0.05) between treatments and controls in the sensory parameters of raw quail carcasses. But there was a significant (p<0.05) difference in sensory attributes of cooked quail carcasses, and carcasses treated with 20 per cent MLE had lower flavour values and overall acceptability scores compared to other treatments and controls. Quail carcass treated with MLE concentration up to 15 per cent having higher scores compared to other treatments and controls. Hence, 15 per cent concentration of MLE was selected for the third phase of the study. In the third experiment, various studies were conducted on Quail carcass treated with 15 per cent moringa leaf extract along with 500ppm and 1000ppm nisin against positive and negative control. All the control and treated Japanese quail meat were packed aerobically in polyethylene bags and stored at 4±1 ⁰C. Samples were evaluated for pH, TBARS, tyrosine value, colour values, microbiological quality and sensory attributes for 12 days of storage. Findings showed that TBARS value, tyrosine value, b* colour values and microbiological parameters were significantly (p<0.05) lower in treatments as compared to the negative control. There was no significant difference between treatments and controls and during storage days for pH, L* values. There was significant (p<0.05) difference in sensory attributes of raw and cooked quail meat throughout the storage period. From the studies, it can be concluded that MLE alone or in combination with nisin can be utilised as a natural preservative in quail carcass to extend shelf-life and quality during refrigerated storage upto 12 days.
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    ThesisItemOpen Access
    COMPARATIVE STUDY ON THE CRYOTOLERANCE OF IN VITRO MATURED AND VITRIFIED BOVINE OOCYTES SUPPLEMENTED WITH L- CARNITINE AND NIACIN
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCES MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2023-03-23) ANJITHA K; Dr. Amritha Aravind
    The study was designed to assess the cryotolerance of in vitro matured bovine oocytes, supplemented with L- carnitine and niacin in maturation media,and vitrified using cryoloop technique. Bovine ovaries were collected from the slaughterhouse and cumulus-oocyte complexes (COCs) were retrieved by follicular aspiration. The yield of grade A, B, C and D oocytes was 21.82 ± 0.02, 36.21 ± 0.03, 25.14 ± 0.02 and 16.81 ± 0.02, respectively. Culture quality COCs (Grade A and B) were selected and randomly allocated to three different experimental groups. Group I oocytes (control), were subjected to in vitro maturation (IVM) in basic maturation media, while Group II and III oocytes (experimental groups) were matured in media supplemented with L- carnitine (0.6 mg/mL) and niacin (400 µM/mL), respectively. The mean per cent of oocytes with cumulus cell expansion noticed in different groups were 80.92 ± 0.02, 79.18 ± 0.03 and 87.95 ±0.02 for Group I, II and III, respectively. A significantly high (p ˂ 0.05) cumulus cell expansion rate could be observed in niacin treated group than L- carnitine, whereas a difference close to being statistically significant (p = 0.057) was noticed between niacin and control. The mean per cent of IVM rates observed were 87.02 ± 0.02, 85.12 ± 0.04 and 94.73 ± 0.02, respectively in Groups I, II and III. A significantly high (p ˂ 0.05) maturation rate could be observed in niacin treated group than L￾carnitine, whereas no significant difference was noticed between control and experimental groups. The matured oocytes were subjected to cryoloop vitrificationusing dimethylsulfoxide (15%), ethylene glycol (15%) and sucrose (0.05M) as cryoprotectants. The mean per cent of survival rates observed in the study was 67.26 ± 0.05, 76.34 ± 0.05 and 79.68 ± 0.03 for Group I, II and III,respectively. A higher survival survival rate with a trend towards significance (p = 0.069) could be observed in vitrified oocytes supplemented with niacin than control. However, no significant difference could be observed between L- carnitine and niacin supplemented oocytes and L- carnitine and control. Shrinkage of cytoplasm was the most common type of cryodamage observed in all the three groups followed by cracked zona pellucida, abnormal shape and increased peri vitelline space. The survived oocytes were subjected to in vitro fertilization with no significant difference between the groups. The present study revealed the beneficiary effect of supplementing niacin over L- carnitine in maturation media as it increased the maturation rate of bovine oocytes with higher survival rates.
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    ThesisItemOpen Access
    ULTRASONIC MEASUREMENT OF BACK FAT THICKNESS AND LOIN EYE AREA IN CROSSBRED PIGS AND THEIR CORRELATION WITH MEAT YIELD AND FATTY ACID PROFILE
    (COLLEGE OF VETERINARY & ANIMAL SCIENCES MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-03-08) JISHNU P.; Dr. V. N. Vasudevan
    The present study was conducted to determine backfat thickness and loin eye area of live pigs at different body locations using real-time ultrasonography and to find their correlation with direct carcass measurements of backfat thickness and loin eye area made in pig carcasses after slaughter and with attributes related to meat yield. Fatty acid profile of different fat depots of pig carcasses was also determined. The study was carried out in 102 crossbred pigs of different slaughter weight at Meat Technology Unit, Mannuthy. The pigs were divided into three weight groups viz. group I - less than 80 kg, group II – 81 to 120 kg and group III- 121 kg above. Body length, heart girth and flank girth measurements differed significantly (p<0.05) between the weight groups. At the last and 10th rib positions, thickness of outer and middle fat layers measured using ultrasound showed significant (p<0.05) difference between the three weight groups. Ruler measurements of backfat thickness and loin eye area in carcasses of group III pigs differed significantly (p<0.05) from the other two groups. No significant difference was observed for yield of ham, ham meat yield, yield of Boston butt and Boston butt meat yield. Carcass length and hot carcass weight differed significantly (p<0.05) between the three weight groups. There were no significant differences between three weight groups for total meat yield and per cent separable fat. Intramuscular fat content was significantly (p<0.05) lower in group I than the other two heavier weight groups. Mean ultrasound measurements of back fat thickness and loin eye area at different position made in live pigs were significantly lower than the corresponding ruler measurements made in carcasses.Body length, heart girth and flank girth were significantly (p<0.01) correlated with body weight of animals in all the weight groups. Heart girth showed significantcorrelation with thickness of carcass total backfat (CBFT) at 10th rib and last rib positions of all the groups. Heart girth showed significant (p<0.01) correlation with carcass weight and total meat yield in group I pigs. Heart girth showed significant (p<0.01) correlation with carcass weight, dressing percent, total meat yield and separable fat in group II pigs. Ultrasonically measured total backfat thickness (USBFT)at 10th rib showed higher correlation with CBFT than USBFT at last rib for group I and group II. Angle was significantly (p<0.05) correlated with thickness of outer layer of backfat (CBFO) and CBFT in group I pigs while angle showed significant (p<0.01) correlation with thickness of middle layer of backfat (CBFM) at 10th rib and last rib positions of group II pigs.Multiple linear regression analysis was carried out to predict some economically important carcass parameters using live animal physical and ultrasound measurements. Adjusted coefficients of multiple determination (adjusted R2) were lower when equations were developed for predicting economically important traits like dressing per cent, meat yield, separable fat and intramuscular fat using heart girth, angle and ultrasonic measurements. However, equations for predicting CBFT at 10th rib and last rib using heart girth alone or in combination with USBFT values had higher adjusted R2 values. The extent of saturation of fatty acids increased from outer layers of backfat to inner fat depots of the body.The results of the present study indicate that significant differences can exist between live animal ultrasonic and carcass measurements of different carcass parameters. A combination of live animal physical and ultrasonic measurements can be used as important predictors for some of the economically important carcass traits.
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    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF CHICKEN CHIPS BY USING EXTRUSION TECHNOLOGY
    (COLLEGE OF VETERINARY & ANIMAL SCIENCES MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-03-08) SULE PRATIK YASHODHAN; Dr. Sathu T.
    A study was conducted to develop an extruded chicken chips with toppings and to evaluate the shelf life of aerobically packed chicken chips in laminate pouches stored at ambient temperature. Different experiments were conducted to fix the level of incorporation of spent hen meat in chicken chips, a time-temperature combination for frying and toppings to be incorporated in the chips. The chicken chips were standardised with spent hen meat (50 per cent) andfrying time-temperature of 170℃ for 1 minute and 30 seconds. The standardised chicken chips were topped with two different toppings separately i.e., tandoori and chicken chip topping and were analysed for physico-chemical and sensory parameters. Chips with chicken chip topping incorporated at a rate of five per cent of chips weight was selected as a standardised product. The standardised product had 18.09 per cent protein, 3.63 per cent moisture, 28.6 per cent fat. The control chips had 7.11 per cent protein, 2.94 per cent moisture and 22.24 per cent fat. The standardised chicken chips (SCC) were aerobically packed in laminated pouches and stored at ambient temperature to compare with control. Samples were evaluated for pH, water activity, TBARS, tyrosine value, colour, microbiological quality and sensory attributes for 60 days of storage period. The pH and water activity values showed a gradual significant (p<0.001) increase throughout the storage period. The lightness (L*) was found in the range of 46.98-51.5 for SCC and 59.05-63.38 for control. The redness (a*) value decreased throughout storagefor both the samples. The yellowness (b*) value did not show any significantdifferences throughout the storage study for SCC. Tyrosine and TBARS valuesshowed an increasing trend during the storage for SCC. Total viable count was found in the range of 1.21-1.85 for control and 1.53-1.97 log10CFU/g for SCC throughout storage. Yeast and mould also showed a significant (p<0.001) increase throughout the storage. Even though SCC showed a 55.34 per cent increase in the cost of production compared to control, higher protein content was present in SCC (18.09 per cent) as compared to control (7.11 per cent)
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    ThesisItemOpen Access
    FOURIER TRANSFORM INFRARED SPECTROSCOPY FOR THE IDENTIFICATION OF COLD SLAUGHTERED MEAT
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCES MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-03-08) VANDANA SASIDHARAN; Dr. V. N. Vasudevan
    The current study was conducted at the Department of Livestock Products Technology, CVAS Mannuthy with the objective to determine the FTIR spectra of cold slaughtered (IB), imperfectly bled (IB) and scientifically slaughtered (SS) carcasses (n=6) and evaluate the feasibility of using Fourier transform infrared spectroscopy (FTIRS) in combination with machine learning technique for the detection of cold slaughtered meat. Important physico chemical characteristics were analysed on the 0,2,4 and 6 days of refrigerated storage at 4±1◦C and the bleeding efficiency was also studied. The microbiological quality and oxidative stability of meat samples which underwent complete bleeding was superior to other samples on all days of the storage study. No significant difference was noted between groups for pH. And a value and on all days and for all days except day 2 for l and b values... only lower proportions of IB and CS samples showed positive results on MGT assay, which makes it a less reliable method for detecting the efficiency of bleeding. The mean Hb concentration (mg/g) of IB and CS carcasses were significantly (p˂0.01) higher than that from SS carcasses. There was no significant difference between IB and SS groups for the various blood loss parameters considered in the study. More than 10 turgid intercostal veins in a bovine carcass was indicative of cold slaughter and absence of bleeding. The accuracy rates obtained after application of the kNN algorithm to spectral data was highly positive and very much encouraging. Higher prediction accuracy for all the values of k selected was detected for the wavenumber region 3001-3500 cm-1. The obtained SIMCA model was not capable of discriminating subtle spectral differences between the three groups and consequently the clusters were not separated. Our study highlighted the capability of FTIR with kNN algorithm as an approach in grouping animals based on bleeding.
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    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF CHICKEN MEAT SPREAD
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCES MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-02-10) ANN THERES JOHN; Dr. Sathu T
    The present study was carried out to develop a chicken meat spread by the incorporation of mayonnaise and seasonings at acceptable levels and to evaluate its nutritional and shelf life qualities. Preliminary trials were conducted to standardise the formulary for mayonnaise. Different experiments were conducted to fix the level of incorporation of mayonnaise and seasonings. The optimum level of seasonings viz., thousand island and tandoori seasonings were fixed after a preliminary pilot study. Thousand island seasonings were fixed at a level of 2.2 per cent and tandoori seasonings were fixed at 2 per cent level. The Standardised Chicken Meat Spread (SCMS) was formulated with mayonnaise (60%), chicken (40%) and seasoning thousand island (2.2%).The SCMS was assessed for its physicochemical properties and proximate composition. Standardised chicken meat spread had significantly (p<0.001) low pH (5.32 ± 0.008) and water activity (0.975 ± 0.001) compared to control. Nutrient analysis showed that SCMS contains 51.72 ± 0.15 per cent moisture, 22.53 ± 0.28 per cent protein, 39.44 ± 0.32 per cent fat and 3.15 ± 0.15 per cent total ash. The standardised product had 282 kcal of energy per 100 g of the product. Standardised chicken meat spread and control were aerobically packed in PET bottles and stored at 4 ±1℃ for the shelf life study. Samples were evaluated for pH, water activity, thiobarbituric acid reactive substances (TBARS), tyrosine value, microbiological quality and sensory profiles at three days intervals up to 12 days of storage period. The pH, water activity and colour values decreased significantly (p<0.001) with increase in storage period. The TBARS and tyrosine values increased significantly (p<0.001) during storage. There was significant (p<0.001) increase in aerobic plate count and yeast and mould count throughout the storage period. Psychrotrophic count was not detected up to 12 days of storage. Control had significantly (p<0.001) high aerobic plate count and yeast and mould count throughout the storage period when compared to SCMS. Standardised chicken meat spread exhibited better sensory attributes and keeping quality than the control. From the above studies, it can be inferred that chicken meat spread with 60 per cent mayonnaise, 40 per cent chicken and 2.2 per cent seasonings can be prepared with good acceptability.
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    ThesisItemOpen Access
    ABATTOIR SLUDGE AS SUBSTRATE FOR BIOMASS PRODUCTIVITY OF BLACK SOLDIER FLY LARVAE
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCES, MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-01-02) RINTU JOSEPH; Dr. Sathu T.
    The study was conducted to assessthe feasibility of using Black Soldier Fly Larvae (BSFL) in the valorization of the abattoir sludge, which is a left - over substance from the effluent treatment plants. The substrate for the study included abattoir sludge as the principal substrate (PS) and hostel food waste as the co￾substrate (Co- S) for BSFL rearing. Two different experiments were carried out to optimize the proportion of principal substrate and co-substrate for rearing larvae, to fix the level of larval incorporation into the substrate and to assess the nutritional qualities of the harvested prepupae. Abattoir sludge without Co-S was the control and treatment included the combinations of principal substrate and the co-substrate in three different proportions (T1: 70 per cent PS and 30 per cent Co-S, T2: 80 per cent PS and 20 per cent Co-S and T3: 90 per cent PS and 10 per cent Co-S). The efficiency of BSFL to feed on the substrate and get converted into biomass wasevaluated for the control and treatment combinations. The control substrate did not favour the development of larvae. Among the different treatments, T1 had significantly (p<0.001) higher mean prepupal weight (21.04 ± 2.34 milligrams) and total prepupal yield (1.47± 0.14 grams). Therefore, T1 was selected as the best substrate combination for the next stage of experiment. The experiment 2 was conducted to fix the level of larval incorporation in the T1. Larvae were incorporated in four different levels viz., 150 (T4), 450 (T5), 600 (T6) and 750 (T7) mg in the selected substrate combination of the experiment 1. Different treatments did not vary significantly with respect to total prepupal yield, feed conversion and reduction efficiencies. The average prepupal weight (38.44 ± 6.34 milligrams) and larval survivability (82.67 ± 7.04 per cent) were observed to be highest for T4. Therefore, T4 was selected as the best treatment. The protein content of larvae harvested from different treatments ranged from 29.88 ± 0.93 to 34.77 ± 2.62 per cent. The fat content was variable and depended on the proportion of co-substrates as well as the level of larval incorporation. The ether extract content ranged from 6.34 ± 2.67 to 18.83 ± 1.00 per cent. The study showed that the nutrients in the abattoir sludge were not readily available to the larvae. Addition of food waste as a co-substrate improved the waste reduction and survival rates of the larvae. Acombination of 70 per cent abattoir sludge and 30 per cent food waste yielded maximum biomass. The optimum amount of BSFL to be added to this substrate combination for the larvae to reach the maximum weight within the shortest development time was found to be 150 mg. However, the utilization of BSFL composting as a method for recycling of untreated abattoir sludge requires further research.