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Dietary incorporation of distillated rosemary (Rosmarinus officinalis L.) leaves in ewe diets: effects on dry sausages quality







1 Animal and Forage Productions, National Institute of Agronomic Research of Tunisia, Carthage University, Tunisia.

2 Department of Animal Resources, Fisheries and Food Technologies, INAT, 43 Avenue Charles Nicole, Carthage University, Tunisia.

Abstract – The aim of this work was to study the effect of dietary incorporation of distillated rosemary (Rosmarinus officinalis L.) leaves (DRL) on physical, microbiological and sensorial characteristics of a traditional dry sausage. Fourteen Barbarine ewes were randomly assigned into two homogeneous groups. Ewes of the Control group (C) received daily 850 g oat hay and 350 g commercial concentrate. The diet of the experimental group (DRL) was modified via substitution of the hay, at the level of 17%, with DRL. After slaughter, the sausage batter (80 % of shoulders muscles, 20 % fat tail and 4 % salt) was prepared and dried. During a natural drying (days 0, 2, 4 and 6), one sausage from each batch was taken for analysis. Lightens (L*) values decreased significantly during the drying period (p < 0.05); the highest value of L* were recorded for DRL samples without significant difference with C samples. Similarly, redness (a*) values decreased significantly with the drying time; it ranged from 12.3 to 8.6 and from 10.4 to 9.7 for C and DRL samples, respectively. However, DRL administration did not present significant effects on this parameter. The yellowness (b*) decreased during drying and was affected significantly (P < 0.05) by DRL incorporation at day 0 (14.9 vs. 12.6 for C and DRL samples, respectively). The results shows that the chroma (C*) indices were similar between groups except at day 0 (19.5 v 16.5 for C and DRL groups respectively; P < 0.05). The Total Viable Counts were affected (P < 0.05) by the rosemary incorporation in the ewe diet, they were lower for DRL sausage. Sausages’ eating quality was not affected by DRL administration. DRL use as animal feed and meat quality preservative should be encouraged.

Keywords: distillated rosemary leaves, dry ewe sausage, microbiological quality, physicochemical quality, eating quality.

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Comparative study of the physicochemical composition of twenty packaged water brands marketed in Tunisia

Etude comparative de la composition physico-chimique de vingt marques d’eaux conditionnées et commercialisées en Tunisie




1Institut National de Recherches en Génie Rural, Eaux et Forêts (INRGREF). Université de Carthage. BP 10, Avenue Hédi Karray 2080, Ariana (Tunisie)

Abstract – The classification of the most used twenty marks of conditioned water in Tunisia according to their content of chemical elements constitutes the main objective of this work. Cluster analysis and principal component analysis were used to analyze the data collected from the labels of bottled water. The obtained results showed that the twenty marks of studied water can be grouped in 10 distinct classes with similar chemical characteristics. The waters `Main', `Palma', `Royale' and `Sabrine' form each one a separate class while being distinguished between them and compared to all the other waters. Four other classes are formed by waters (`Aqualine' and ` Cristaline'), (`Primaqua' and ` Jektiss'), (`Marwa' and ` Ovia') and (`Hayet' and ` Jannet') whereas the two last classes contain (`Fourat', ` Mélina', ` Bargou' and ` Rayan') and (`Safia1 ', ` Safia2 ', ` Dima' and ` Melliti'). 

Keywords: Mineral water, source water, chemical elements, classification.

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Evaluation of Soil Salinity in Semi-Arid Regions of Tunisia: Case of The Irrigated Public Perimeter of Lakhmess In Siliana

Evaluation De La Salinite Du Sol Dans Des Regions Semi-Arides De La Tunisie : Cas Du Perimetre Public Irrigue De Lakhmess A Siliana







1 Ecole Supérieure d’Agriculture de Mateur

2 Ecole Supérieure des Ingénieurs de Medjez El Bab

3 Institut National de Recherche en Génie Rural des Eaux et des Fôrets de Tunis

Abstract – The irrigated perimeter of Lakhmess is located in the region of Siliana, covers an area of 1275 ha, totally equipped by an irrigation network. Two study plots were choose, one public and one private owned by a farmer in the area. They occupy an area of ​​two hectares, each 200 m long and 100 m wide. The durum wheat variety "Karim" was used. The irrigation system practiced is the classic sprinkler spreading 12x12m. This study aimed to evaluate and study the effect of salinity on the yield of durum wheat. Monitoring of water content and salinity was done in both farms. Mean real evapotranspiration was 4.8 and 3.4 mm d-1 in the public and private sectors, respectively. Results show that the measured electrical conductivity varies from 0.7 to 0.9 dS/m. The average stock of salt was 4 t ha-1 in both farms. Low yields are not due to salinity but to inefficient water management at the plot scale.

Keywords: electrical conductivity, salt stock, soil water content, real evapotranspiration

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Effect of milk pre-treatmentS on chemical composition, and sensory quality of traditional fermented milk, raYeb






Research unit UR17GR01 “Valorisation of the Tunisian natural and agri-food heritage through innovation”, National Institute of Agronomy of Tunisia, University of Carthage, 43 Avenue Charles Nicolle, Tunis 1082, Tunisia

2 National Institute of Applied Science and Technology, University of Carthage, Centre Urbain Nord BP 676, Tunis 1080, Tunisia

Abstract – ‘Rayeb’ is a Tunisian traditional dairy product which, for centuries, has played a major role in the diet of rural region communities. It is mainly made by rural women according to traditional fermentation procedures. The objective of this study was to investigate the effect of heat pre-treatments of milk on the quality characteristics of Rayeb. The heat treatment methods of cow milk used included heating of cow milk at 65°C for 15 min and pasteurisation at 91°C for 40 s. The results showed that fat and proteins contents and pH values were lower in raw milk Rayebs than thermised and pasteurised milk products (p<0.05). Milk heat treatment also induced a reduced lipolysis in Rayeb and impaired essential fatty acid (C18:2, C18:3) contents. The sensory evaluation revealed a decrease in Rayeb taste and texture intensity by heat treatments, leading to a better acceptance of raw milk Rayeb than the heat-treated milk Rayebs.

Keywords: Heat treatment, fatty acids, fermented milk, sensory analysis.

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This article is published under license to Journal of New Sciences. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

CC BY 4.0