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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
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.
Effects of pomegranate peel and artichoke leaf aqueous extracts on biochemical, microbiological and sensorial quality of sardine fillets was investigated during marination and storage for 90 days. Sardine fillets were marinated with 4% acetic acid, 10% NaCl and either 5% pomegranate peel extracts or 5% artichoke leaf extracts. The control sample was marinated with only 4% acetic acid and 10% NaCl. The antimicrobial activity of pomegranate peel and artichoke leaf extracts led to reduce total viable counts and total coliform during marination and storage. Samples marinated with pomegranate peel and artichoke leaves showed better oxidative stability and higher content of polyunsaturated fatty acids. Higher values of free fatty acids and histamine were found in control samples, whereas adding extracts of pomegranate peel or artichoke leaves significantly decreased total volatile basic nitrogen and trimethylamine during storage. Greater color and appearance scores were found for samples marinated with pomegranate peel and artichoke leaf extracts than the control samples.
Ines Essid; Sabrine Tajine; Sonia Gharbi; Sihem Bellagha. Use of pomegranate peel and artichoke leaf extracts to improve the quality of marinated sardine (Sardinella aurita) fillets. Journal of Food Science and Technology 2019, 57, 713 -722.
AMA StyleInes Essid, Sabrine Tajine, Sonia Gharbi, Sihem Bellagha. Use of pomegranate peel and artichoke leaf extracts to improve the quality of marinated sardine (Sardinella aurita) fillets. Journal of Food Science and Technology. 2019; 57 (2):713-722.
Chicago/Turabian StyleInes Essid; Sabrine Tajine; Sonia Gharbi; Sihem Bellagha. 2019. "Use of pomegranate peel and artichoke leaf extracts to improve the quality of marinated sardine (Sardinella aurita) fillets." Journal of Food Science and Technology 57, no. 2: 713-722.