Browsing by Author "Mushi, J. 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.
Consumer knowledge, attitudes, and practices towards meat adulteration in Kilosa, Tanzania
(East African Journal of Science, Technology and Innovation, 2025-03) Dule, E. J.; Kinimi, E.; Mushi, J. R.; Max, R. A.; Bakari, G. G.; Lyimo, C. M.
Meat adulteration refers to the intentional or unintentional substitution, mislabeling, or contamination of meat products with lower-quality or undeclared animal species, additives, or non-meat substances. This practice can lead to serious consequences, including food safety risks, economic fraud, loss of consumer trust, and potential health hazards such as allergic reactions or exposure to harmful contaminants. The fight against meat adulteration in most developing countries is still hindered by a lack of consumer awareness of the concepts of meat adulteration and a clear description that constitutes a legal case of this fraudulent act. Limited studies on consumer awareness, perception and buying practices regarding meat adulteration in Tanzania made this study particularly interesting. From December 2023 to March 2024, a survey of 384 individuals in Kilosa District revealed that 95.1% of consumers had a low knowledge of meat adulteration (mean score: 4.8 ± 1.4). Multiple linear regression analysis revealed five significant predictors of consumers’ knowledge: age (31–45 years), education level (tertiary), occupation (butcher and business), employment status, and residency time (1–10 years). Notably, 65.4% were unaware of legislation addressing meat adulteration in Tanzania, and 87.7% linked the upsurge of adulteration practices to economic incentives. Additionally, consumer meat purchasing decisions were primarily influenced by price (86.2%) and appearance (52.9%) of the meat. This study highlights a critical lack of knowledge and practices of identifying adulterated meat in most of the consumers in Kilosa district. Therefore, the urgent need for targeted consumer education and stricter regulatory enforcement to combat meat adulteration in Tanzania is suggested.