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Dr. Samir SMETI
University of Carthage, INRA-Tunisia, Laboratoire de Productions Animales et Fourragères, rue Hédi Karray, 2049 Ariana, Tunisia.

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Feed

Journal article
Published: 15 July 2021 in Animals
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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.

ACS Style

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 Style

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 (7):2100.

Chicago/Turabian Style

Samir 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.

Journal article
Published: 01 March 2021 in Animals
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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.

ACS Style

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 Style

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 (3):655.

Chicago/Turabian Style

Yathreb 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.

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.

Original article
Published: 30 December 2020 in Journal of Animal Physiology and Animal Nutrition
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Despite the fact that the use of rosemary and thyme residues and essential oils in animal feeding was widely documented, that of myrtle is scarce. To test the hypothesis that myrtle essential oils (MEOs) could improve goats' carcass characteristics and meat quality traits, twenty‐one male goats received a ration consisted of 40% oat hay and 60% concentrate. Experimental goat kids received the control diet supplemented with 0, 0.3 and 0.6% of myrtle essential oils (MEOs) for C, Myrt1 and Myrt2 groups respectively. The administration of MEO did not improve the daily DM intake (p > 0.05). Kids of C and Myrt2 groups had higher average daily gain than Myrt1 group (75 versus 55 g). The goats slaughtered at 19.9 kg of weight did not differ (p > 0.05) in carcass weights and carcass yield in terms of commercial dressing percentage (CDP = 41%) and real dressing percentage (RDP = 52%). The administration of MEO increased the meat polyphenol content, being higher in both Myrtle groups (87 versus. 56 μg gallic acid equivalents g‐1 fresh matter, p < 0.05). Myrtle EO administration protected kids’ meat against oxidation (0.48 versus. 0.91 mg MDA/kg of meat for Myrtle and C groups, respectively, at the 9th day of storage; p < 0.05). It could be useful to include MEO as a dietary supplement in goats’ rations since it improves meat's oxidative status without negative effects on FA profile.

ACS Style

Samir Smeti; Souha Tibaoui; Juan Ramon Bertolín; Yathreb Yagoubi; Ilyes Mekki; Margalida Joy; Naziha Atti. Effects of myrtle ( Myrtus communis L.) essential oils as dietary antioxidant supplementation on carcass and meat quality of goat meat. Journal of Animal Physiology and Animal Nutrition 2020, 105, 452 -461.

AMA Style

Samir Smeti, Souha Tibaoui, Juan Ramon Bertolín, Yathreb Yagoubi, Ilyes Mekki, Margalida Joy, Naziha Atti. Effects of myrtle ( Myrtus communis L.) essential oils as dietary antioxidant supplementation on carcass and meat quality of goat meat. Journal of Animal Physiology and Animal Nutrition. 2020; 105 (3):452-461.

Chicago/Turabian Style

Samir Smeti; Souha Tibaoui; Juan Ramon Bertolín; Yathreb Yagoubi; Ilyes Mekki; Margalida Joy; Naziha Atti. 2020. "Effects of myrtle ( Myrtus communis L.) essential oils as dietary antioxidant supplementation on carcass and meat quality of goat meat." Journal of Animal Physiology and Animal Nutrition 105, no. 3: 452-461.

Project report
Published: 26 November 2020 in Sustainability
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In order to deal with the effects of globalization, urbanization, increase in world population, global warming, and climate change; and according to the Sustainable Development Goals (SDG) 2 targets, which aim to end hunger, achieve food security and improved nutrition and promote sustainable agriculture, it is urgently needed to transform our agriculture and livestock farming systems by taking into account the environmental considerations. The Breeding and management practices of indigenous bovine breeds: Solutions towards a sustainable future (BOVISOL) project is a scientific cooperation between three Mediterranean countries (Greece, Tunisia and Algeria) supported and funded by the European Commission under the European Research Area Networks (ERA-NET) scheme of the 7th Framework Programme. This project has been formed around the hypothesis that the local bovine breeds must be preserved since they possess a valuable genetic pool, and they are a part of the landscape and the biodiversity of rural areas. Moreover, their products (milk, cheese, meat, etc.) could contribute significantly to the local economies as they could easily be associated with recent food trends like “local” and “slow food”, which are considered today, as, not only a mean of nutrition, but also a way of living and a part of people’s identity. BOVISOL project aims to: (i) identify the local breeds and populations in a national level, (ii) describe the existing farm and breeding practices, (iii) analyze the quality of the main local animal products, (iv) propose solutions that will promote the sustainability of the traditional farming systems, especially nowadays that climate change proposes new challenges on animal production, and (v) disseminate the solutions on all the levels of the sector (farmers, scientists, local communities, governmental agencies).

ACS Style

Sofiane Boudalia; Samia Ben Said; Dimitrios Tsiokos; Aissam Bousbia; Yassine Gueroui; Aziza Mohamed-Brahmi; Samir Smeti; Maria Anastasiadou; George Symeon. BOVISOL Project: Breeding and Management Practices of Indigenous Bovine Breeds: Solutions towards a Sustainable Future. Sustainability 2020, 12, 9891 .

AMA Style

Sofiane Boudalia, Samia Ben Said, Dimitrios Tsiokos, Aissam Bousbia, Yassine Gueroui, Aziza Mohamed-Brahmi, Samir Smeti, Maria Anastasiadou, George Symeon. BOVISOL Project: Breeding and Management Practices of Indigenous Bovine Breeds: Solutions towards a Sustainable Future. Sustainability. 2020; 12 (23):9891.

Chicago/Turabian Style

Sofiane Boudalia; Samia Ben Said; Dimitrios Tsiokos; Aissam Bousbia; Yassine Gueroui; Aziza Mohamed-Brahmi; Samir Smeti; Maria Anastasiadou; George Symeon. 2020. "BOVISOL Project: Breeding and Management Practices of Indigenous Bovine Breeds: Solutions towards a Sustainable Future." Sustainability 12, no. 23: 9891.

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.

Journal article
Published: 14 May 2020 in Journal of Animal Physiology and Animal Nutrition
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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.

ACS Style

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 Style

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 (5):1294-1304.

Chicago/Turabian Style

Yomna 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.

Journal article
Published: 01 January 2019 in Animal
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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.

ACS Style

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 Style

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 (4):879-887.

Chicago/Turabian Style

Y. 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.

Journal article
Published: 01 July 2013 in Small Ruminant Research
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ACS Style

Samir Smeti; Naziha Atti; Mokhtar Mahouachi; Fernando Munoz. Use of dietary rosemary (Rosmarinus officinalis L.) essential oils to increase the shelf life of Barbarine light lamb meat. Small Ruminant Research 2013, 113, 340 -345.

AMA Style

Samir Smeti, Naziha Atti, Mokhtar Mahouachi, Fernando Munoz. Use of dietary rosemary (Rosmarinus officinalis L.) essential oils to increase the shelf life of Barbarine light lamb meat. Small Ruminant Research. 2013; 113 (2-3):340-345.

Chicago/Turabian Style

Samir Smeti; Naziha Atti; Mokhtar Mahouachi; Fernando Munoz. 2013. "Use of dietary rosemary (Rosmarinus officinalis L.) essential oils to increase the shelf life of Barbarine light lamb meat." Small Ruminant Research 113, no. 2-3: 340-345.