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The shortage of some ingredients and, consequently, the continuous increase in the price of feed encourage the search for other alternatives to maintain animal production and enhance its products. In this line, the use of aromatic plant by-products in animal diet has been recently and widely considered, given their richness in bioactive compounds. Therefore, the aim of this study was to investigate the effects of the inclusion of rosemary residues (RR) and protein sources on lamb meat quality. The experiment was carried out on 24 male Barbarine lambs (3 months old) with an average body weight (BW) of 17.8 ± 2.6 kg, which were divided into three homogeneous groups according to BW. The diet comprised 600 g of oat hay and 600 g of concentrate. Three types of concentrate were evaluated: commercial concentrate as the control group (C); rosemary residues (RR) plus soybean meal as the RRS group, and RR plus faba bean as the RRF group. After an experimental period of 65 days, lambs were slaughtered. The inclusion of RR in both concentrates increased the α-tocopherol and total polyphenol content in meat and protected meat against discoloration (high red index and chroma after 9 days of storage) but did not affect meat lipid oxidation, which was similar for all groups. The FA profile was affected by the inclusion of RR, with no effect from the source of protein (faba bean or soybean). The inclusion of RR in the concentrate increased the C18:2 n-6, C18:3 n-3, C20:4 n-6, C20:5 n-3, and C22:5 n-3 content (p< 0.05). Consequently, the inclusion of RR also increased the total polyunsaturated FA (p< 0.05) and the ratio of polyunsaturated FA to saturated FA (p< 0.05). The results of this study demonstrate that concentrate based on RR could be useful for lamb meat production by improving the nutritional quality of meat, especially the fatty acid profile. In addition, soybean meal can be replaced by faba bean in lamb concentrate without affecting meat quality.
Samir Smeti; Yathreb Yagoubi; Houssemeddine Srihi; Sandra Lobón; Juan Bertolín; Mokhtar Mahouachi; Margalida Joy; Naziha Atti. Effects of Using Rosemary Residues as a Cereal Substitute in Concentrate on Vitamin E, Antioxidant Activity, Color, Lipid Oxidation, and Fatty Acid Profile of Barbarine Lamb Meat. Animals 2021, 11, 2100 .
AMA StyleSamir Smeti, Yathreb Yagoubi, Houssemeddine Srihi, Sandra Lobón, Juan Bertolín, Mokhtar Mahouachi, Margalida Joy, Naziha Atti. Effects of Using Rosemary Residues as a Cereal Substitute in Concentrate on Vitamin E, Antioxidant Activity, Color, Lipid Oxidation, and Fatty Acid Profile of Barbarine Lamb Meat. Animals. 2021; 11 (7):2100.
Chicago/Turabian StyleSamir Smeti; Yathreb Yagoubi; Houssemeddine Srihi; Sandra Lobón; Juan Bertolín; Mokhtar Mahouachi; Margalida Joy; Naziha Atti. 2021. "Effects of Using Rosemary Residues as a Cereal Substitute in Concentrate on Vitamin E, Antioxidant Activity, Color, Lipid Oxidation, and Fatty Acid Profile of Barbarine Lamb Meat." Animals 11, no. 7: 2100.
Facing climate change implications on feeds unavailability, unconventional resources are being considered with a growing interest such as aromatic plant distillation residues with a two-fold object, enhancing meat quality by increasing the antioxidant properties and reducing feed prices which are often imported though expensive. Hence, this study aims to assess the effects of rosemary distillation residues (RR) incorporation in concentrate associated to two nitrogen sources as a substitute for standard concentrate on lamb’s growth, carcass traits and meat quality. For this, 24 Barbarine male lambs (3 months old, 17.83 ± 2.6 kg body weight) were divided into three groups. All lambs received individually 600 g of oat hay as roughage and 600 g of standard concentrate for control group, 600 g of concentrate based on RR and soybean meal for RRS group and 600 g of concentrate based on RR and faba bean for RRF group. After 65 days of experiment, all lambs were slaughtered. Phenolic and tocopherol intakes were significantly higher for both RR groups compared to control (p < 0.05). Growth, carcass weights, dressing percentages and non-carcass component weights were unaffected by the diet (p > 0.05). Moreover, regional and tissular compositions and meat physical properties were similar irrespective of the diet (p > 0.05). All color parameters were similar among groups (p > 0.05). However, meat produced by lambs receiving RR-based concentrate was richer on vitamin E and polyphenol contents than control lambs (p < 0.05). Rosemary by-products may substitute the standard concentrate resulting in similar lamb’s growth and carcass traits, while improving meat quality by increasing vitamin E content, which could improve its antioxidant power.
Yathreb Yagoubi; Samir Smeti; Samia Ben Saïd; Houssem Srihi; Ilyes Mekki; Mokhtar Mahouachi; Naziha Atti. Carcass Traits and Meat Quality of Fat-Tailed Lambs Fed Rosemary Residues as a Part of Concentrate. Animals 2021, 11, 655 .
AMA StyleYathreb Yagoubi, Samir Smeti, Samia Ben Saïd, Houssem Srihi, Ilyes Mekki, Mokhtar Mahouachi, Naziha Atti. Carcass Traits and Meat Quality of Fat-Tailed Lambs Fed Rosemary Residues as a Part of Concentrate. Animals. 2021; 11 (3):655.
Chicago/Turabian StyleYathreb Yagoubi; Samir Smeti; Samia Ben Saïd; Houssem Srihi; Ilyes Mekki; Mokhtar Mahouachi; Naziha Atti. 2021. "Carcass Traits and Meat Quality of Fat-Tailed Lambs Fed Rosemary Residues as a Part of Concentrate." Animals 11, no. 3: 655.
Aim of study: Cull ewes are characterized by poor body condition, low body weights and tough meat texture. This work aimed to investigate the effect of distillated myrtle leaves (MDL) intake on body weight (BW) gain; carcass characteristics and meat quality of Barbarine cull ewes.Area of study: Northwest of TunisiaMaterial and methods: 27 Barbarine ewes were assigned into 3 groups receiving 500 g of oat hay and 750 g of concentrate control group (C), while they were given concentrate and pellets, containing 87% MDL, as substitute to hay in MHay group; for MConc group, they were fed hay, concentrate and pellets containing 30% MDL in partial substitution to concentrate. At the end of the fattening period (90 days), ewes were slaughtered.Main results: The dry matter intake was higher (p
Souha Tibaoui; Hadhami Hajji; Samir Smeti; Ilyes Mekki; Ines Essid; Naziha Atti. Effects of distillated myrtle (Myrtus communis L.) leaves’ intake on cull ewes’ body weight gain, carcass composition and meat quality. Spanish Journal of Agricultural Research 2021, 18, e0613 .
AMA StyleSouha Tibaoui, Hadhami Hajji, Samir Smeti, Ilyes Mekki, Ines Essid, Naziha Atti. Effects of distillated myrtle (Myrtus communis L.) leaves’ intake on cull ewes’ body weight gain, carcass composition and meat quality. Spanish Journal of Agricultural Research. 2021; 18 (4):e0613.
Chicago/Turabian StyleSouha Tibaoui; Hadhami Hajji; Samir Smeti; Ilyes Mekki; Ines Essid; Naziha Atti. 2021. "Effects of distillated myrtle (Myrtus communis L.) leaves’ intake on cull ewes’ body weight gain, carcass composition and meat quality." Spanish Journal of Agricultural Research 18, no. 4: e0613.
The aim of this work was to study the sheep meat physicochemical traits as affected by distilled myrtle residues (MR) supplementation. For this, 27 culled ewes were divided into three groups receiving a ration composed by concentrate and hay for the Control group, concentrate and MR as a total substitute to hay for the Myrt-H group, or hay, less concentrate, and MR as a partial substitute to concentrate for the Myrt-C group. The meat chemical composition, pH, and color parameters were not affected by the MR intake. However, this animal’s dietary treatment resulted in higher meat polyphenol and α-tocopherol content for both MR groups (9.38 and 8.05 vs. 3.04 μg g−1 DM for Myrt-H, Myrt-C, and Control, respectively). In addition, since day 3 of meat storage, the lipid oxidation was improved by MR intake being lower for both MR groups than the Control (0.51 vs. 1.11 mg MDA/kg of meat). The total polyunsaturated fatty acid (PUFA) and saturated fatty acid (SFA) were similar among groups. However, the meat of Myrt-H had the highest C18:2n-6 and total PUFAn-6. In conclusion, the MR intake could be useful given it increases the meat content of vitamin E and improves its oxidative status without negative effects on the FA profile.
Souha Tibaoui; Samir Smeti; Ines Essid; Juan Ramón Bertolín; Margalida Joy; Naziha Atti. Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues. Molecules 2020, 25, 4975 .
AMA StyleSouha Tibaoui, Samir Smeti, Ines Essid, Juan Ramón Bertolín, Margalida Joy, Naziha Atti. Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues. Molecules. 2020; 25 (21):4975.
Chicago/Turabian StyleSouha Tibaoui; Samir Smeti; Ines Essid; Juan Ramón Bertolín; Margalida Joy; Naziha Atti. 2020. "Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues." Molecules 25, no. 21: 4975.
To test the hypothesis that feeding cull ewes with Rosemary (Rosmarinus officinalis L.) distillation residues (RR) and linseed improves meat quality traits; fatty acid (FA) profile, lipid oxidation, meat colour, sensory and microbiological analysis were investigated. For this, 28 Barbarine ewes received 500 g of basal diet and 700 g of concentrate. Two groups received the control concentrate (CC) with, as basal diet, straw for CCC and straw plus 200 g of RR for RCC group. The two other groups received the concentrate containing 10% of linseed (LC) with straw for CLC and straw plus 200 g of RR for RLC group. The linseed intake increased n-3 PUFA (+28.7%) and C18:3n-3(+41%) and decreased n-6/n-3 ratio from 4.55 to 3.25; while the RR diet affected only the content of branched chain fatty acid in cull ewes' meat. Feeding RR combined to linseed delayed lipid oxidation at almost ½ at Day 9 (2.38 vs. 4.63 for RLC and CLC respectively). Meat from rosemary diet had higher tenderness and lower resilience. It is concluded that the meat obtained after rosemary and linseed supply can be regarded as healthier and shows higher quality traits and greater oxidation stability under chilling storage.
Yomna Ben Abdelmalek; Samir Smeti; Ines Essid; Yathreb Yagoubi; Souha Tibaoui; Naziha Atti. The effect of Rosemary (Rosmarinus officinalisL.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat. Journal of Animal Physiology and Animal Nutrition 2020, 104, 1294 -1304.
AMA StyleYomna Ben Abdelmalek, Samir Smeti, Ines Essid, Yathreb Yagoubi, Souha Tibaoui, Naziha Atti. The effect of Rosemary (Rosmarinus officinalisL.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat. Journal of Animal Physiology and Animal Nutrition. 2020; 104 (5):1294-1304.
Chicago/Turabian StyleYomna Ben Abdelmalek; Samir Smeti; Ines Essid; Yathreb Yagoubi; Souha Tibaoui; Naziha Atti. 2020. "The effect of Rosemary (Rosmarinus officinalisL.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat." Journal of Animal Physiology and Animal Nutrition 104, no. 5: 1294-1304.
This experiment was conducted to investigate the effects of two different forms of linseed (whole or extruded) and only leaves of Acacia cyanophylla as tannins source on milk yield and fatty acid (FA) profile in dairy ewes. Tannins are secondary compound able to interfere with protein and lipid metabolism in the rumen. For this trial, an experimental flock of forty ewes, conducted on triticale pasture, and receiving 250g of Soya bean meal a day, was divided into four groups. Such diet was complemented by 70g of whole linseed for the first group (SW), 70g of extruded linseed for the second (SE), 70g of whole linseed together with 100g of leaves of Acacia cyanophylla for the third group (SWA) and 70g of extruded linseed with 100g Acacia leaves for the last one (SEA). Daily milk production varied between 628 and 692 ml/ewe without significant difference. Fat and protein percentages did not differ between groups while milk urea content (mg/dl) was much lower (P<0.05) for groups receiving Acacia cyanophylla leaves only (SWA and SEA). Odd FA, undecyclic acid (C11:0) and tridecyclic acid (C13:0) increased while pentadecyclic acid (C15:0) decreased significantly with extruded linseed intake. Extruded linseed and Acacia intake (P <0.0004; P<0.04) induced an increase in myristic acid (C14:0). Lauric acid (C12:0) percentage clearly increased with extruded linseed (P<0.05). Stearic acid (C18:0) and Oleic acid (C18:1 cis9) were significantly decreased with extruded linseed and with Acacia tannins supplementation. Extruded linseed induced higher levels of trans-vaccenic acid and rumenic acid (C18:2 cis9 trans11) as well as linoleic acid (C18:2 cis-9, cis-12 (n-6)) and polyunsaturated fatty acids (P<0.01) and reduced (P<0.01) levels of stearic acid (C18:0) and oleic acid (C18:1 cis9). Acacia cyanophylla leaves also reduced oleic acid, but increased minor (n-6) fatty acids as γ-linolenic acid (C18:3 cis6 cis9 cis12 (n-6)) and docosapentaenoïc acid (C22:5 cis4 cis7 cis10 cis13 cis16 (n-6)). The effect of Acacia cyanophylla leaves with extruded linseed amplified oleic, and docosapentaenoïc acid levels.
O. Maamouri; M. Mahouachi; K. Kraiem; N. Atti. Milk production, composition and milk fatty acid profile from grazing ewes fed diets supplemented with Acacia cyanophylla leaves as tannins source and whole or extruded linseed. Livestock Science 2019, 227, 120 -127.
AMA StyleO. Maamouri, M. Mahouachi, K. Kraiem, N. Atti. Milk production, composition and milk fatty acid profile from grazing ewes fed diets supplemented with Acacia cyanophylla leaves as tannins source and whole or extruded linseed. Livestock Science. 2019; 227 ():120-127.
Chicago/Turabian StyleO. Maamouri; M. Mahouachi; K. Kraiem; N. Atti. 2019. "Milk production, composition and milk fatty acid profile from grazing ewes fed diets supplemented with Acacia cyanophylla leaves as tannins source and whole or extruded linseed." Livestock Science 227, no. : 120-127.
The cull ewes represent an important part of sheep flock. However, this category of animal is often submitted to under nutrition leading to poor BW and skeletal carcasses. Their rehabilitation using a high energy diet can be an alternative to improve their body condition. The objective of this experiment was to study the BW gain and carcass characteristics of Barbarine cull ewes using rosemary (Rosmarinus officinalis L.) distillation residues (RR) and extruded linseed. For this, 28 ewes above 6 years old and 33±0.5 kg of BW were divided into four groups: CCC was fed 500 g of barley-straw with concentrate, RCC received 300 g of straw and 200 g of RR as basal diet with concentrate; whereas two other groups received the experimental concentrate, containing 10% of linseed, with 500 g of straw for CLC and 300 g of straw plus 200 g of RR for RLC group. At the end of experiment (90 days), all animals were slaughtered. For all ewes, the daily concentrate intake averaged 700 g; the average daily gain was 131 g and the slaughter BW 43.4 kg without significant difference between groups. Neither basal diet nor concentrate type did affect the carcass’ weight, yield and composition. In addition, the organ’s proportions were similar for all groups. The RR intake slightly improved muscle’s protein content (P=0.03) and tended to decrease initial pH (P=0.06) and to increase meat redness (P=0.06), whereas linseed concentrate had no effect on meat color and its chemical composition. The subcutaneous fat color and firmness score relived a good quality trade for carcasses from all diets, in spite of higher yellowness and lower firmness recorded for linseed diet (P<0.05), which were moderately improved by rosemary combination with linseed. To conclude, the Barbarine cull ewes could gain up to 120 g/day in BW. The used diets permitted this BW gain without undesirable effects on carcass characteristics and meat quality. However, the study of meat fatty acid profile and antioxidant status should continue.
Y. Ben Abdelmalek; S. Smeti; I. Mekki; H. Hajji; I. Essid; N. Atti. Rehabilitation of Barbarine cull ewes using rosemary residues and linseed: effect on weight gain, carcass characteristics and meat quality. Animal 2019, 13, 879 -887.
AMA StyleY. Ben Abdelmalek, S. Smeti, I. Mekki, H. Hajji, I. Essid, N. Atti. Rehabilitation of Barbarine cull ewes using rosemary residues and linseed: effect on weight gain, carcass characteristics and meat quality. Animal. 2019; 13 (4):879-887.
Chicago/Turabian StyleY. Ben Abdelmalek; S. Smeti; I. Mekki; H. Hajji; I. Essid; N. Atti. 2019. "Rehabilitation of Barbarine cull ewes using rosemary residues and linseed: effect on weight gain, carcass characteristics and meat quality." Animal 13, no. 4: 879-887.
The aim of the experiment was to study the lipid oxidation, microbiological and physic-chemical traits and sensory attributes of cooked sausages formulated from meat of cull ewes fed distillation residues of Rosmarinus officinalis L. (rosemary, RR) and/or linseed. The cooked sausages from ewes fed RR diet presented lower water activity and pH and inhibited microbial spoilage, the total viable count (TVC) was 4.6 vs. 3.4 at day 0 and 7.0 vs. 5.7 log UFC/g at day 20 for Control and RR sausages, respectively. The linseed supply did not affect the TVC. During storage, the sausage from ewes receiving RR had lower (p < 0.01) thiobarbituric acid reactive substances (TBARS) values compared with the Control, confirming the antioxidant power of RR, while the linseed intake accelerated the sausage' color deterioration and lipid oxidation. There was no significant (P > 0.05) difference in water, proteins, lipids and ash contents between treatments. The RR sausages had lower fat index; adding RR to linseed diet decreased TBARS values. It could be concluded that adding RR to discarded sheep diet generated sausage with high value concerning nutritional characteristics and sensory traits. This natural and available additive permits the creation of a new processed meat product that can be added to the conventional sausage range.
Y. Ben Abdelmalek; I. Essid; S. Smeti; N. Atti. The anti-oxidant and antimicrobial effect of Rosmarinus officinalis L. distillation residues’ intake on cooked sausages from ewes fed linseed. Small Ruminant Research 2018, 168, 87 -93.
AMA StyleY. Ben Abdelmalek, I. Essid, S. Smeti, N. Atti. The anti-oxidant and antimicrobial effect of Rosmarinus officinalis L. distillation residues’ intake on cooked sausages from ewes fed linseed. Small Ruminant Research. 2018; 168 ():87-93.
Chicago/Turabian StyleY. Ben Abdelmalek; I. Essid; S. Smeti; N. Atti. 2018. "The anti-oxidant and antimicrobial effect of Rosmarinus officinalis L. distillation residues’ intake on cooked sausages from ewes fed linseed." Small Ruminant Research 168, no. : 87-93.
The experiment studied the effects of rosemary distillation residues (RR) intake on lamb meat quality, oxidative stability and fatty acid (FA) profile. Barbarine lambs of Control group were fed 600g of hay, which was substituted by 600g of pellets containing 60 and 87% of RR for RR60 and RR87 groups; all animals received 600g of concentrate. Meat protein and fat content was similar for 3 treatments. Lipid oxidation was strongly reduced with RR diets. Both RR diets resulted in a higher α- tocopherol content in muscle. The metmyoglobin and deoxymyoglobin percentages were similar for all groups; however oxymyoglobin was higher for RR groups. The saturated (SFA) and unsaturated FAs (UFA) were unaffected by the diets. However, the PUFA, n-6 and n-3 were higher for RR groups. In conclusion, rosemary residues resulted in higher vitamin E content, so it enhanced the oxidative status and improved the fatty acid profile of lamb meat.
Y. Yagoubi; Margalida Joy; Guillermo Ripoll; M. Mahouachi; J.R. Bertolín; N. Atti. Rosemary distillation residues reduce lipid oxidation, increase alpha-tocopherol content and improve fatty acid profile of lamb meat. Meat Science 2018, 136, 23 -29.
AMA StyleY. Yagoubi, Margalida Joy, Guillermo Ripoll, M. Mahouachi, J.R. Bertolín, N. Atti. Rosemary distillation residues reduce lipid oxidation, increase alpha-tocopherol content and improve fatty acid profile of lamb meat. Meat Science. 2018; 136 ():23-29.
Chicago/Turabian StyleY. Yagoubi; Margalida Joy; Guillermo Ripoll; M. Mahouachi; J.R. Bertolín; N. Atti. 2018. "Rosemary distillation residues reduce lipid oxidation, increase alpha-tocopherol content and improve fatty acid profile of lamb meat." Meat Science 136, no. : 23-29.
S. Smeti; H. Hajji; I. Mekki; M. Mahouachi; Naziha Atti. Effects of dose and administration form of rosemary essential oils on meat quality and fatty acid profile of lamb. Small Ruminant Research 2018, 158, 62 -68.
AMA StyleS. Smeti, H. Hajji, I. Mekki, M. Mahouachi, Naziha Atti. Effects of dose and administration form of rosemary essential oils on meat quality and fatty acid profile of lamb. Small Ruminant Research. 2018; 158 ():62-68.
Chicago/Turabian StyleS. Smeti; H. Hajji; I. Mekki; M. Mahouachi; Naziha Atti. 2018. "Effects of dose and administration form of rosemary essential oils on meat quality and fatty acid profile of lamb." Small Ruminant Research 158, no. : 62-68.
The aim of this experiment was to study the effect of total replacement of oat hay by rosemary distillation residues (RR) on growth, carcass characteristics and meat quality of Barbarine lambs. A total of 21 lambs were divided into three groups. The control group (C) was offered 600 g of oat hay; the RR87 and RR60 groups received 600 g of pellets containing 87% and 60% of RR, respectively. The CP content was 9% and 14% for RR87 and RR60, respectively. All animals were supplemented by 600 g of concentrate. After 77 days of fattening, lambs were slaughtered. The DM and CP intakes were significantly increased with RR diets. The average daily gain was higher (P<0.001), while the feed conversion rate was lower for RR60 and RR87 than C group. The dressing percentage was similar for all groups. The tissular (muscle, fat and bone) and the regional (leg, shoulder, etc.) carcass composition did not differ among groups. The bony organs and gut weights were similar among groups, while functional ones (skin, liver, kidney and testicles) were significantly heavier for both RR groups than control. The ultimate pH, water cooking loss and color variables were similar among groups and the chemical composition (protein, fat, myoglobin, collagen and iron) did not differ also among groups. These results revealed the opportunity of RR use in fattening lambs without adverse effects on carcass and meat characteristics. Moreover, 9% CP in RR pellets are enough given the same growth performance recorded as that of RR with 14% CP.
Y. Yagoubi; H. Hajji; S. Smeti; M. Mahouachi; M. Kamoun; N. Atti. Growth performance, carcass and noncarcass traits and meat quality of Barbarine lambs fed rosemary distillation residues. Animal 2018, 12, 2407 -2414.
AMA StyleY. Yagoubi, H. Hajji, S. Smeti, M. Mahouachi, M. Kamoun, N. Atti. Growth performance, carcass and noncarcass traits and meat quality of Barbarine lambs fed rosemary distillation residues. Animal. 2018; 12 (11):2407-2414.
Chicago/Turabian StyleY. Yagoubi; H. Hajji; S. Smeti; M. Mahouachi; M. Kamoun; N. Atti. 2018. "Growth performance, carcass and noncarcass traits and meat quality of Barbarine lambs fed rosemary distillation residues." Animal 12, no. 11: 2407-2414.
The efficacy of isotope ratio mass spectrometry (IRMS) in tracing lamb production systems was investigated for four farming systems in the Tunisian North-West: Ain Draham and Fernana, characterised by woody pasture, and Amdoun and Joumine, characterised by herbaceous pasture. Mixed breed lambs aged 3.5-5 months were reared under semi-extensive and extensive systems. Samples of Longissimus dorsi muscle were taken from eight lambs for each farming system for stable IR assessment of the five main bio-elements in the protein and fat fractions of lamb and for fatty acid (FA) determination. Using partial least squares discriminant analysis (PLS-DA) the IR profiles of Tunisian lamb types allowed correct assignment of the training meat samples to the area of origin. Inclusion of the FA profile in the classification model slightly improved its evaluation performance for the individual farming systems; the average accuracy increased by 2%-94%. However, the differences between samples were not sufficiently wide to be validated by an external set of samples including 10 Italian lamb types. A broader scale geographical signature discriminating lambs from the Amdoun area, the rest of north-west Tunisia and Italy appeared to be workable, although some foreign lamb types from neighbouring Mediterranean regions such as Sicily were misclassified as Tunisian
I. Mekki; Federica Camin; Matteo Perini; S. Smeti; H. Hajji; M. Mahouachi; E. Piasentier; N. Atti. Differentiating the geographical origin of Tunisian indigenous lamb using stable isotope ratio and fatty acid content. Journal of Food Composition and Analysis 2016, 53, 40 -48.
AMA StyleI. Mekki, Federica Camin, Matteo Perini, S. Smeti, H. Hajji, M. Mahouachi, E. Piasentier, N. Atti. Differentiating the geographical origin of Tunisian indigenous lamb using stable isotope ratio and fatty acid content. Journal of Food Composition and Analysis. 2016; 53 ():40-48.
Chicago/Turabian StyleI. Mekki; Federica Camin; Matteo Perini; S. Smeti; H. Hajji; M. Mahouachi; E. Piasentier; N. Atti. 2016. "Differentiating the geographical origin of Tunisian indigenous lamb using stable isotope ratio and fatty acid content." Journal of Food Composition and Analysis 53, no. : 40-48.
This study investigated the meat quality of lambs from three North African breeds (Barbarine, BB; Queue Fine de l’Ouest, QFO; and Noire de Thibar, NT) reared on concentrate (S) or on pasture (P). A total of 18 P and 18 S lambs (20 kg initial body weight) were used, with 6 P and 6 S lambs for each breed. After 67 days, all lambs were slaughtered at 26 kg final body weight and meat quality was studied. The pH of S lambs 1 h post-mortem was lower than that of P lambs (p = 0.001). Water cooking loss, colour and sensory quality were not affected by both factors. The pasture and the concentrate meats had the same proportions of lipids and proteins; however QFO and BB breeds had more intramuscular fat than NT breed. The saturated fatty acid proportion was higher for S than P groups (50.63 vs. 44.48%, respectively) and for QFO compared to other breeds. C18:1 was higher for S groups, while C18:2, C18:3 and CLA were higher for P groups. The S group had higher lipid oxidation, while the QFO breed had the highest TBARS. P lambs may have healthier meat than S lambs and the NT breed had the leanest meat with higher concentration of desirable FAs.
H. Hajji; Margalida Joy; Guillermo Ripoll; S. Smeti; I. Mekki; F. Molino Gahete; M. Mahouachi; Naziha Atti. Meat physicochemical properties, fatty acid profile, lipid oxidation and sensory characteristics from three North African lamb breeds, as influenced by concentrate or pasture finishing diets. Journal of Food Composition and Analysis 2016, 48, 102 -110.
AMA StyleH. Hajji, Margalida Joy, Guillermo Ripoll, S. Smeti, I. Mekki, F. Molino Gahete, M. Mahouachi, Naziha Atti. Meat physicochemical properties, fatty acid profile, lipid oxidation and sensory characteristics from three North African lamb breeds, as influenced by concentrate or pasture finishing diets. Journal of Food Composition and Analysis. 2016; 48 ():102-110.
Chicago/Turabian StyleH. Hajji; Margalida Joy; Guillermo Ripoll; S. Smeti; I. Mekki; F. Molino Gahete; M. Mahouachi; Naziha Atti. 2016. "Meat physicochemical properties, fatty acid profile, lipid oxidation and sensory characteristics from three North African lamb breeds, as influenced by concentrate or pasture finishing diets." Journal of Food Composition and Analysis 48, no. : 102-110.
The objective of this study was to evaluate the effect of crude protein (CP) level and breed type on growth, non-carcass components and carcass characteristics of young sheep during the fattening period. Forty-two 1-year-old sheep of the Barbarine (BB), Queue Fine de l’Ouest (QFO) and Noire de Thibar (NT) breeds, with an average weight of 32 kg, were fed diets with two CP levels: 160 and 110 g CP/kg of DM [high protein (HP) and low protein (LP) diet, respectively]. Each breed was divided into two groups and received a daily ration composed of 1 kg of a concentrate (204 and 132 g CP/kg of DM for HP and LP, respectively), and 0.5 kg of oat hay/sheep.day. The trial lasted 120 days after which all of the animals were slaughtered. It was found that protein level had not affected the growth rate, although the slaughter weight was 48.75 and 51.56 kg for groups receiving the LP and HP diets, respectively. Overall, carcass yields, non-carcass components and carcass composition were similar for both CP levels (50%, 18% and 32% of muscle, bone and fat, respectively). However, the HP diet promoted fat depots and the development of third grade fat meat whereas the LP diet enhanced first grade leg and lean meat. The BB breed had a higher dressing percentage and a lower offal percentage than QFO and NT breeds. The QFO breed recorded the heaviest internal fat whereas the NT registered the heaviest internal organs and the highest percentage of leg and shoulder. From the findings it can be concluded that CP requirements for young sheep could be limited to 110 g CP/kg of DM.
H. Hajji; S. Smeti; M. Ben Hamouda; N. Atti. Effect of protein level on growth performance, non-carcass components and carcass characteristics of young sheep from three breeds. Animal Production Science 2016, 56, 2115 .
AMA StyleH. Hajji, S. Smeti, M. Ben Hamouda, N. Atti. Effect of protein level on growth performance, non-carcass components and carcass characteristics of young sheep from three breeds. Animal Production Science. 2016; 56 (12):2115.
Chicago/Turabian StyleH. Hajji; S. Smeti; M. Ben Hamouda; N. Atti. 2016. "Effect of protein level on growth performance, non-carcass components and carcass characteristics of young sheep from three breeds." Animal Production Science 56, no. 12: 2115.
Native genetic resource of goats is a pivotal source for meat and milk in southern Tunisia. Feeding is one of the most important activities of goat husbandry. Perceptions on the role of native feed resources for growth and carcass characteristics have not been well studied. Therefore, the present study was designed to help understand and to compare the influences of local forage resources (grass hay, dried olive leaves, Stipa tenacissima and oat hay) on growth performance and carcass characteristics of kids. The kids with the age of 4 months (average live bodyweight of 15 ± 58 kg) were selected for the study. The three study groups in the 90-day trial were as follows: Group C, where animals received oat hay only (control), Group OL, where animals received olive leaves (dried) + S. tenacissima and Group GH, where animals received grass hay. A daily allowance of commercially available concentrate (305 g DM/day) was offered to all groups (making about half of the total DM intake). At the end of the experiment, all animals were slaughtered. Statistical analysis showed that total DM intake was lower (P < 0.001) in C group (490.77 g) than the other two groups having similar DM intake (619.22 and 589.28 g for OL and GH, respectively). Average daily gain was comparable for the three groups (38.33, 40.71 g and 39.52, respectively, for C, OL and GH), with similar final liveweights. Cold carcass weight and carcass yield were not affected by diet treatment. Diet had no significant effect on individual organ weights and carcass composition. The use of the local forage resources evaluated in this trial could be used for the local goat population without loss of productivity when they make up about half of the diet along with a concentrate feed.
N. Ayeb; M. Seddik; N. Atti; M. Atigui; I. Fguiri; A. Barmat; S. Arroum; M. Addis; M. Hammadi; T. Khorchani. Growth, feed intake and carcass characteristics of indigenous goats fed local resources in Tunisian arid land. Animal Production Science 2016, 56, 1842 .
AMA StyleN. Ayeb, M. Seddik, N. Atti, M. Atigui, I. Fguiri, A. Barmat, S. Arroum, M. Addis, M. Hammadi, T. Khorchani. Growth, feed intake and carcass characteristics of indigenous goats fed local resources in Tunisian arid land. Animal Production Science. 2016; 56 (11):1842.
Chicago/Turabian StyleN. Ayeb; M. Seddik; N. Atti; M. Atigui; I. Fguiri; A. Barmat; S. Arroum; M. Addis; M. Hammadi; T. Khorchani. 2016. "Growth, feed intake and carcass characteristics of indigenous goats fed local resources in Tunisian arid land." Animal Production Science 56, no. 11: 1842.
Naziha Atti; M. H. Othmane; H. Rouissi. Augmenter la Production , Améliorer la Qualité Nutritionnelle du Lait et Réduire l’Apport en Aliment Concentre à Travers la Lutte d’Été des Brebis de Race Sicilo-Sarde = Increasing Production , Improving the Nutritional Quality of Milk and Reducing Concentrate Supply through Summer Mating of Sicilo-Sarde Ewes = نحو ترشيد تغذية الأغنام الحلوب و الرفع من إنتاجيتها و تحسين القيمة الغذائية للحليب باعتماد نظام تلقيح صيفي و ولادات شتوية. Annales de l'Inrat 2016, 89, 148 -150.
AMA StyleNaziha Atti, M. H. Othmane, H. Rouissi. Augmenter la Production , Améliorer la Qualité Nutritionnelle du Lait et Réduire l’Apport en Aliment Concentre à Travers la Lutte d’Été des Brebis de Race Sicilo-Sarde = Increasing Production , Improving the Nutritional Quality of Milk and Reducing Concentrate Supply through Summer Mating of Sicilo-Sarde Ewes = نحو ترشيد تغذية الأغنام الحلوب و الرفع من إنتاجيتها و تحسين القيمة الغذائية للحليب باعتماد نظام تلقيح صيفي و ولادات شتوية. Annales de l'Inrat. 2016; 89 (Numéro Spé):148-150.
Chicago/Turabian StyleNaziha Atti; M. H. Othmane; H. Rouissi. 2016. "Augmenter la Production , Améliorer la Qualité Nutritionnelle du Lait et Réduire l’Apport en Aliment Concentre à Travers la Lutte d’Été des Brebis de Race Sicilo-Sarde = Increasing Production , Improving the Nutritional Quality of Milk and Reducing Concentrate Supply through Summer Mating of Sicilo-Sarde Ewes = نحو ترشيد تغذية الأغنام الحلوب و الرفع من إنتاجيتها و تحسين القيمة الغذائية للحليب باعتماد نظام تلقيح صيفي و ولادات شتوية." Annales de l'Inrat 89, no. Numéro Spé: 148-150.
Naziha Atti; Mokhtar Mahouachi; Mohamed Ben Hamouda. Effects of feeding system and breed on lamb productive and carcass characteristics in the south Mediterranean region. Poljoprivreda 2015, 21, 113 -116.
AMA StyleNaziha Atti, Mokhtar Mahouachi, Mohamed Ben Hamouda. Effects of feeding system and breed on lamb productive and carcass characteristics in the south Mediterranean region. Poljoprivreda. 2015; 21 (1):113-116.
Chicago/Turabian StyleNaziha Atti; Mokhtar Mahouachi; Mohamed Ben Hamouda. 2015. "Effects of feeding system and breed on lamb productive and carcass characteristics in the south Mediterranean region." Poljoprivreda 21, no. 1: 113-116.
The aim of this study was to evaluate the effect of rosemary essential oils (REO) and the forage nature on ewes' performances, immune response and lambs' growth and mortality. Forty‐eight dairy ewes (Sicilo‐Sarde) were fed oat‐hay or oat‐silage supplemented with 400 g of concentrate during pregnancy and 600 g during postpartum. The experimental concentrate contained the same mixture as the control (barley, soybean meal and mineral vitamin supplement) more 0.6 g/kg of REO. Two groups were obtained with each forage (Hay groups: H‐C and H‐REO; Silage groups: S‐C and S‐REO). REO increased the dry matter (DM) intake, the nitrogen intake and retention being higher with the silage groups (P < 0.05). REO increased solid non‐fat (P = 0.004) and fat contents of colostrum which was higher with hay (P = 0.002). REO decreased lamb mortality (P < 0.05) which averaged 21% for control groups and 6% for H‐REO, while no mortality was recorded with S‐REO. REO dietary supply improved forage intake and tended to ameliorate colostrum production; it could be a natural additive to improve ewes' performances.
Samir Smeti; Margalida Joy; Hadhami Hajji; Jose Luis Alabart; Fernando Munoz; Mokhtar Mahouachi; Naziha Atti. Effects ofRosmarinus officinalis L. essential oils supplementation on digestion, colostrum production of dairy ewes and lamb mortality and growth. Animal Science Journal 2015, 86, 679 -688.
AMA StyleSamir Smeti, Margalida Joy, Hadhami Hajji, Jose Luis Alabart, Fernando Munoz, Mokhtar Mahouachi, Naziha Atti. Effects ofRosmarinus officinalis L. essential oils supplementation on digestion, colostrum production of dairy ewes and lamb mortality and growth. Animal Science Journal. 2015; 86 (7):679-688.
Chicago/Turabian StyleSamir Smeti; Margalida Joy; Hadhami Hajji; Jose Luis Alabart; Fernando Munoz; Mokhtar Mahouachi; Naziha Atti. 2015. "Effects ofRosmarinus officinalis L. essential oils supplementation on digestion, colostrum production of dairy ewes and lamb mortality and growth." Animal Science Journal 86, no. 7: 679-688.
The effects of rosemary supply in form of essential oils (REO) or leaves (RL) on performances of goats were investigated. Thirty goats were allocated into three equal groups, which were fed oat-hay ad libitum and 400 g of concentrate during the two last weeks of pregnancy and 600 g during the first 8 weeks of lactation. Three-control diet (C) was a mixture of barley, soybean meal and mineral vitamin supplement. The experimental concentrates contained the same mixture of the control diet plus 0.6 g/kg of REO or its equivalent supply RL (60 g/kg). Rosemary supply did not affect dry matter (DM), organic matter (OM), crude protein (CP) and neutral detergent fiber (NDF) digestibility. While urinary nitrogen loss was higher for experimental groups than the C (P = 0.03). Daily milk production was significantly higher (P = 0.007) for rosemary groups (694 and 582 ml for RL and REO, respectively) than C group (442 ml). Rosemary decreased numerically (P > 0.05) the fat content (23, 25 and 26.5 g/l for REO, RL and C groups, respectively) but significantly increased the fat (P = 0.003) and protein content (P = 0.008). The growth rate of kids was significantly higher (P = 0.008) for RL (111 g) than that for REO and C (97 and 83 g, respectively). However, rosemary has not shown significant effect on the plasma metabolite concentrations. Given the facility to obtain the rosemary leaves, this form of rosemary use is recommended as natural alternative to improve the performances of goats.
Samir Smeti; Hadhami Hajji; Kahena Bouzid; Jaouida Abdelmoula; Fernando Munoz; Mokhtar Mahouachi; Naziha Atti. Effects of Rosmarinus officinalis L. as essential oils or in form of leaves supplementation on goat’s production and metabolic statute. Tropical Animal Health and Production 2014, 47, 451 -457.
AMA StyleSamir Smeti, Hadhami Hajji, Kahena Bouzid, Jaouida Abdelmoula, Fernando Munoz, Mokhtar Mahouachi, Naziha Atti. Effects of Rosmarinus officinalis L. as essential oils or in form of leaves supplementation on goat’s production and metabolic statute. Tropical Animal Health and Production. 2014; 47 (2):451-457.
Chicago/Turabian StyleSamir Smeti; Hadhami Hajji; Kahena Bouzid; Jaouida Abdelmoula; Fernando Munoz; Mokhtar Mahouachi; Naziha Atti. 2014. "Effects of Rosmarinus officinalis L. as essential oils or in form of leaves supplementation on goat’s production and metabolic statute." Tropical Animal Health and Production 47, no. 2: 451-457.
A total of 21 fat-tail Barbarine lambs were divided into three groups. Two groups were conducted on feedlot (FL). The daily diet was oat hay and 800 g of concentrate/lamb for control feedlot group (CFL) and control plus 200 g of aromatic plant (AP) of pasture for the second group (APFL). The last group was conducted on a natural pasture (NPG – natural pasture grazing group) rich with APs; sheep received daily 400 g/lamb of the same concentrate. At the end of the experiment, 70 days, all lambs were slaughtered. The average daily gain was 161 ± 11 g, and the slaughter body weight was 43 kg for all groups. Also, daily muscle and fat gains were similar for all groups. The initial pH was significantly higher for NPG than for both the FL ones. The use of AP increased a* and b* values for both rearing modes (16.4 vs. 15.5 and 7.3 vs. 5.8, respectively) but lightness value only for NPG group (L* = 37.3). Meat from NPG and APFL groups was more tender than that of FL one. However, meat juiciness was lower for grazing than for both the FL groups. In conclusion, with the half quantity of concentrate grazing natural pasture system resulted in the same growth rate as FL. The use of APs in natural pasture or in FL system leads to the same growth rate and tends to improve carcass traits. Furthermore, this use resulted in an increase in meat tenderness and lightness.
Samir Smeti; Mokhtar Mahouachi; Naziha Atti. Effects of finishing lambs in rich aromatic plant pasture or in feedlot on growth and meat quality. Journal of Applied Animal Research 2014, 42, 297 -303.
AMA StyleSamir Smeti, Mokhtar Mahouachi, Naziha Atti. Effects of finishing lambs in rich aromatic plant pasture or in feedlot on growth and meat quality. Journal of Applied Animal Research. 2014; 42 (3):297-303.
Chicago/Turabian StyleSamir Smeti; Mokhtar Mahouachi; Naziha Atti. 2014. "Effects of finishing lambs in rich aromatic plant pasture or in feedlot on growth and meat quality." Journal of Applied Animal Research 42, no. 3: 297-303.