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Articles by Kaddour Bouderoua
Total Records ( 3 ) for Kaddour Bouderoua
  Asma Khaouchene , Kaddour Bouderoua and Jacques Mourot
  Objective: This experiment was conducted to assess the effect of a diet containing full-fat canola seed and supplemented with rosemary leaves and vitamin C on broiler performance, carcass characteristics, meat fatty acid (FA) and lipid oxidation of broiler meat. Methodology: Two separate groups of 1 day old (d1) male broilers were fed from day 15-40 a diet containing 5% of canola seed and 27% of soybean meal as a control group. From days 40-56 chicks were allocated to three homogeneous groups. One group was fed a control diet without antioxidant, while the other two groups were fed with (canola seed supplemented with 10 g kg–1 of rosemary leaves) or 200 mg kg–1 of vitamin C. Birds were slaughtered at 56 days of age. After evisceration, thigh meat samples were separated, frozen at -20°C until to determine the fatty acid profile or stored at 4°C in the dark until to determine the lipid oxidation. Results: Results showed that the diet containing 5% of canola seed reduced (p<0.05) chicken growth by almost 4% at 35 and 40 days compared to the control diet. However, performance parameters of chicks were generally improved by the addition of rosemary leaves and vitamin C. The inclusion of canola seed increased (p<0.05) the concentration of omega-3 FA (2.14 and 1.79 against 0.85%) in meat, especially the proportion of α-linolenic acid (1.53 and 1.24 against 0.66%) and the polyunsaturated fatty acids: saturated fatty acids ratio and decreased widely the n-6: n-3 ratio. Dietary rosemary leaves were more effective (p<0.05) in inhibiting lipid oxidation of the thigh meat compared to vitamin C during storage at 4°C. Conclusion: These results indicate that the simultaneous use of rosemary and ground canola seed improves broilers performance and meat quality.
  Nabila Berrighi , Louiza Belkacemi , Kaddour Bouderoua , Marina Santaella , Gaspar Ros and Gema Nieto
  Background and Objective: Interest in meat fatty acid composition stems mainly from the need to find ways to produce healthier meat, with a higher ratio of polyunsaturated to saturated fatty acids and a more favorable balance between n-6 and n-3. The purpose through this study is to assess the effect of diet on fatty acids and colour characteristics of lamb meat. Materials and Methods: In this study two separate groups of Rembi breed was used either reared in a highland area and feeding on pasture supplemented with hay or reared in a steppe area and feeding on pasture supplemented with concentrate. The study was carried out from March to June, 2015. After slaughter, samples of the Biceps femoris were removed from each carcass and placed in ice in isothermal boxes to be transported to the laboratory. The dissected muscles were trimmed, minced in a meat grinder and stored at -20°C for further analysis. Results: The results showed more fat in the meat from the steppe group lambs than the highland one (3.80 vs 1.94%, respectively, p<0.05). The polyunsaturated fatty acid (PUFA) levels were higher in meat issued from lambs reared in the steppe than those from the highland region. The n-3 polyunsaturated fatty acid and C18:3 n-3 levels were significantly higher in the tissue from the highland group, but there was no significant difference between the highland and the steppe lamb meat with regards to C18:2 n-6 levels. The C18:2 n-6/C18:3 n-3 and n-6/n-3 ratios could be considered ideal for human health in both groups: 6.55 and 8.04% for highland animals, respectively (p<0.001) and 10.50 and 12.68% for the steppe-bred animals (p<0.001), respectively. Overall, the feeding system played an important role in the colour of the resulting meat and the results point to significant differences in the amounts of colour parameters i.e., redness, luminosity and yellowness. Conclusion: Lamb meat produced on Algerian steppe and highland areas seems to have better sensoriel and nutritional quality, especially in term of fatty acids quality, which linked to the graze diversity and quality present in these lands. Based on these results and from a fattening perspective, grazing is declared to be an economically sustainable husbandry system.
  Ouiza Ait Chabane , Djamel Ait Saada , Ahmed Mohamed Ali Bekada , Ghalem Selselet-Attou , Kaddour Bouderoua , Djamel Eddine Kati and Noel Durand
  Background and Objective: Salvadora persica, commonly known as the miswak tree or the toothbrush tree is thought to contain a number of phenolic compounds. The objective of this study is to identify these phenolic compounds and to evaluate their antimicrobial effects on the growth of some germs implicated in certain oral infections. Materials and Methods: Phenolic ethanol extracts were obtained by vacuum evaporation of hydroalcoholic solutions after extraction from varying amounts of crushed root, bark and stem of the test plant. The resulting pure extracts were then diluted with sterile distilled water at different increasing ratio from 0-100%. The phenolic compounds were analyzed by the HPLC method. The antimicrobial effects of these extracts were tested on many reference germs. The antimicrobial activity was tested by monitoring the growth of the germs in specific media while using disk diffusion assays. The Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) of the plant extracts were determined according to the micro broth dilution technique. Data were statistically analyzed by ANOVA and the Newman-Keuls test. Results: The qualitative analysis revealed that chlorogenic acid, catechin and epicatechin emerged as major phenolic compounds from root and stem of Salvadora persica, while bark extracts were rather rich in caffeine, theobromine and trigonelline. The MIC and MFC of Candida albicans were obtained with 40% phenolic extracts of the stem. The data seems to indicate that stem extracts caused a fungicidal action against Candida albicans. The growth of Streptococcus mutans was not affected by the different solutions of phenolic extracts. However, other bacteria belonging to Streptococcus genus such as Streptococcus mitis and Streptococcus faecalis and those belonging to Staphylococcus genus including Staphylococcus aureus and Staphylococcus epidermidis and the Lactobacillus casei were completely inhibited with the extracts prepared at 7.5 g of vegetal matter. Conclusion: The antimicrobial effects of phenolic extracts of miswak coming out of this study were close to those described in the study by most researchers. These extracts could be used as a medicament to prevent and to cure oral diseases in Algeria.
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