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Characterization of donkeys in Tunisia using morphological and morphometric measures

Caractérisation morpho-biométrique des ressources asines en la Tunisie


Mohamed Aroua 1,3

Sana Khaldi 2

Samia Ben Said 3

Bayrem Jemmali4

Mokhtar Mahouachi3.


1Institut National Agronomique de Tunis, Université de Carthage, Tunisie

2Ecole Nationale de Médecine VétérinaireSidi Thabet, Tunisie

3Ecole Supérieure d’Agriculture du Kef, Université de Jendouba, Tunisie

LR13AGR02, Ecole Supérieure d’Agriculture de Mateur, Université de Carthage, Tunisie



Abstract - This work aims to characterize the diversity of Tunisia's donkey’s population and to evaluate its barymetric variability, and to establish the phylogenetic relations of this equine with its congeners under other latitudes. on a sample of 184 donkeys raised in 7 governorates of Tunisia, 15 body measurements: WH , PT , BL , NL , Lle , Lre, WC , HW , HL , CW ,CD , RW ,RL , RH and BH are studied , they are respectively 115.29 ± 9.07 cm, 125.09 ± 9.9 cm , 115.12 ± 9.37 cm, 37.85 ± 3.93cm, 25.81 ± 2.28 cm , 24.83 ± 2.27cm, 59.27 ± 4.73 cm, 22.76 ± 2.3cm, 37.2 ± 4.3 cm, 25.69 ± 4.1 cm, 44.8 ± 8.8 cm, 3.41 ± 4.97 cm , 36.9 ± 3.3 cm 118.1 ± 8.79 cm. this measurements are used to calculate 5body indexes. The corporal index of the profile (ICP = 1.003 ± 0.04) classifies Tunisian donkeys as being convex curvaceous, with a body ratio (ICor = 1.086 ± 0.041) in favor of their good fitness for work. The average cephalic index is 0.61, characteristic of dolichocephalic animals. Discriminant factor analysis and hierarchical ascending classification have shown that the donkey population in Tunisia consists of 3 genetic types.

Key words: Donkey’s population, Diversity, Panoptic, Corporal index, Tunisia

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Effect of marination with Eruca vesicaria longirostris leaves on Turkey meat properties during storage and consumer acceptance.

Saoussen Bouacidaa,b

Ahmed Snoussia,b

Hayet Ben Haj Koubaiera,b,c

Ismahen Essaidia,b,d

Mohamed Arouac

Bayrem Jemmalie

Nabiha Bouzouitaa,b


aUniversity of Carthage, High School of Food Industries of Tunis, Avenue Alain Savary 58, 1003 Tunis, Tunisia

bFaculty of Sciences of Tunis El Manar, Laboratory of Organic and Structural Chemistry, Campus Universitaire, 2092, Tunis, Tunisia

cUniversity of Jendouba, High School of Agriculture of Kef, Boulifa 7119, El Kef, Tunisia

d University of Sousse, High School Agronomy of Chott Mariem, Boîte postale 47, 4042 Sousse, Tunisia. eUniversity of Carthage, High school of Agriculture of Mateur, Tunisia



Abstract - Marinating of meat with Eruca vesicaria fresh leaves and with ethanolic extract were prepared. Physicochemical, color, microbiological and sensorial analyses were evaluated for marinating meat during 8 days at 4°C. Results showed that marinated meat with 1,5% of fresh Eruca leaves and with 800 ppm of ethanolic extract has the highest consumer acceptance. Physicochemical analysis showed that meat marinated with 1,5% fresh E. vesicaria leaves and 1000 ppm of ethanolic extract presented microbiological, physicochemical color and sensorial properties improved. These findings showed that presence of Eruca leaves with an important percentage of addition may improve meat quality. In other hand, results indicated that ethanolic extract was more effectives than fresh leaves for this improvement. Microbiological analysis results of cheese showed that the E. vesicaria leaves have inhibitory activity against coliforms, total aerobic mesophilic flora, psychrotropic flora, staphyloccus flora and yeast and molds which highlights the potential of leaves as antibacterial agent. The results of the sensory analysis showed that samples marinated with 800 ppm extract and with 1.5% leaves is the most appreciated by consumer. The Pearson correlation test has shown that there is a significantly positive correlation between moisture, color parameters, descriptors and the overall appreciation of meat. This indicates that when moisture content increase and color of meat is more reddish, descriptors scores and overall appreciation of consumer are improved.


Keywords: meat, Eruca vesicaria, physicochemical, microbiological, consumer acceptance.

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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