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Souha Tibaoui
UR-UR PATIO (UR17AGR01), INAT, University of Carthage, 43 Avenue Charles Nicole, Tunis 1082, Tunisia

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Journal article
Published: 09 February 2021 in Spanish Journal of Agricultural Research
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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

ACS Style

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 Style

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 (4):e0613.

Chicago/Turabian Style

Souha 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.

Journal article
Published: 27 October 2020 in Molecules
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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.

ACS Style

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 Style

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 (21):4975.

Chicago/Turabian Style

Souha 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.

Original article
Published: 03 February 2020 in International Journal of Food Science & Technology
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The effects of distilled myrtle leaves (DML) intake on physiochemical traits, fatty acid profile and lipid oxidation of ewe’s sausage (Merguez) were investigated. Twenty‐seven ewes were divided into 3 homogenous groups. Ewes were fed hay and concentrate for Control group (C). They received concentrate and M‐Hay pellets, containing 87% DML, as substitute to hay in MH group; for MC group, ewes received hay, concentrate and M‐Conc pellets having 30% DML in partial substitution to concentrate. They were slaughtered at the end of trial (90 days) with an average body weight of 42 kg. DML did not affect the physicochemical and sensory properties (p>0.05) of Merguez; whereas, it increased lipid oxidative stability (p<0.05). MH group showed the highest values of α‐tocopherol content, C18:2‐n6 fatty acid and Poly Unsaturated Fatty Acids. DML could be used in animal feeding to obtain higher meat product quality with better fatty acids content and antioxidant potential.

ACS Style

Souha Tibaoui; Ines Essid; Samir Smeti; Juan Ramon Bertolin; Margalida Joy; Naziha Atti. Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle ( Myrtus communis ) leaves’ intake. International Journal of Food Science & Technology 2020, 55, 1151 -1161.

AMA Style

Souha Tibaoui, Ines Essid, Samir Smeti, Juan Ramon Bertolin, Margalida Joy, Naziha Atti. Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle ( Myrtus communis ) leaves’ intake. International Journal of Food Science & Technology. 2020; 55 (3):1151-1161.

Chicago/Turabian Style

Souha Tibaoui; Ines Essid; Samir Smeti; Juan Ramon Bertolin; Margalida Joy; Naziha Atti. 2020. "Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle ( Myrtus communis ) leaves’ intake." International Journal of Food Science & Technology 55, no. 3: 1151-1161.