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Articles | Volume 69, issue 1
Articles | Volume 69, issue 1
https://doi.org/10.5194/aab-69-45-2026
© Author(s) 2026. This work is distributed under
the Creative Commons Attribution 4.0 License.
https://doi.org/10.5194/aab-69-45-2026
© Author(s) 2026. This work is distributed under
the Creative Commons Attribution 4.0 License.
Articles | Volume 69, issue 1
Original study
 | 
21 Jan 2026
Original study |  | 21 Jan 2026

Effect of slaughter age and breed on meat and kaddid quality – a comparative study of Noire de Thibar and Barbarine sheep breeds

Amira Zioud, Martino Musati, Guido Mangione, Salvatore Gagliano, Wafa Hajji, Samir Smeti, Sihem Bellagha, and Ines Essid

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Short summary
This study explores the potential of using cull ewe meat to enhance the value of traditional sheep meat products, focusing on the Tunisian dried meat "kaddid". Two local sheep breeds, i.e. Noire de Thibar (NT) and Barbarine (BR), were evaluated at two slaughter ages (3 months and 5 years). Results showed that BR raw meat had more antioxidants (α-tocopherols) and healthy fats; however, kaddid from NT ewes had higher tocopherol levels, with favourable polyunsaturated fatty acid (PUFA) profiles. 
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