Four varieties of honey and one variety of freshly reaped royal jelly (RJ) were used to evaluate their additive action against Staphylococcus aureus (ATCC 29523). In a first step honey and RJ were used separately to determine their minimum inhibitory concentration (MIC) against the tested strain. In a second step, lower concentrations of honey than the MIC were added to lower concentrations of RJ than the MIC and then incorporated into media to determine the minimum additive inhibitory concentration. When tested separately, the MIC of the four varieties of honey ranged between 20% and 21% (vol/vol), and that of RJ was 2% (vol/vol). When used jointly, all honey varieties had a more than 50% decrease in MIC with 1% (vol/vol) RJ. A strong linear correlation was noted between the MIC decrease of all varieties of honey and RJ.

The current study investigated the effect of dietary supplementation with probiotics and Yucca schidigera extract on physicochemical parameters, proximate composition, mineral content and fatty acid profile of broiler breast and thigh muscles. In total, 240 one-day old broilers were randomly allocated into two dietary treatments groups: 1) Control (basal diet), 2) experimental (basal diet with two probiotics Pediococcus acidilactici and Saccharomyces cerevisiae and Yucca schidigera extract). The results showed that the pH value was higher in the experimental group than in the control group (p < 0.05). However, drip, cook and thaw losses were not influenced by dietary treatment (p > 0.05). A significant increase in protein, Fe, Zn, Na, P and a significant decrease in lipid, Cu and Cr contents was exhibited in experimental group relative to control group (p < 0.05). The proportion of stearic acid and saturated fatty acids was significantly (p < 0.05) reduced, whereas linoleic acid and polyunsaturated fatty acids contents were significantly (p < 0.05) increased in breast and thigh muscles of fed the experimental diet. We concluded that additive supplementation of the diet with probiotics and Yucca schidigera extract could improve meat quality.

Six varieties of honey from different regions in Algeria were used to determine their potency against Pseudomonas aeruginosa. Four varieties originated from northern Algeria, and two from the Sahara. Three types of media were used. On nutrient agar the minimum inhibitory concentration (MIC) of the four northern varieties ranged between 30% (vol/vol) and 31% (vol/vol), while the MIC of the Sahara varieties was 11% (vol/vol) and 14% (vol/vol). On King A agar the MIC of the four northern varieties ranged from 25% (vol/vol) to 31% (vol/vol), whereas the MIC of the two varieties of Sahara honey was 12% (vol/vol) and 15% (vol/vol). On nutrient broth the MIC of the northern varieties ranged from 10% (vol/vol) to 21% (vol/vol), whereas the MIC of the two varieties of Sahara honey was 9% (vol/vol). The botanic flora of Sahara is known in Algeria for its medicinal uses, and thus the higher potency of the Sahara honey is most probably due to antibacterial substances in its plant derivates. These findings suggest that Sahara honey could be used for managing wounds and burns, which are mostly infected by P. aeruginosa.

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Commercial breed has taken over the Algerian poultry production market which participated in the weakening of the village poultry farming, highly dominant prior to the 1980s. Fortunately, the dietary preferences of consumers, strongly participated in the preservation of the local animal breed diversity. In this context, the aim of this work was to study the growth performances and meat quality of 3 local chicken phenotypes versus commercial broiler chicken in the same breeding conditions in the region of Chlef in Algeria. A week after hatching, 4 randomly chosen samples of 30 chicks from each phenotype normal plumage free-range chicken (NPFRC), crested free-range chicken (CFRC), feathered tarsus free-range chicken (FTFRC) and commercial broiler chicken (CBC) were reared from the age of 1 st until 8 th week (slaughter age). The three local breed (FTFRC, CFRC and NPFRC) had the comparable body weight, but low (p < 0.05) to those of CBC. In terms of meat quality, the principal components analysis (PCA) and the analysis of variance showed that the free-range chickens were more interesting than the commercial broiler chicken very fat, especially the crested phenotype (CFRC), due to its very high protein 24.6% and very low fat content 1.20%.Crescimento e qualidade de carne de três galinhas de livre-gama e grelha comercial nas mesmas condições de criação RESUMO. Raça comercial de aves tem assumido papel importante no mercado de produção de aves na Argélia que determinou uma redução na produção caipira, altamente dominante antes dos anos oitenta. Felizmente, as preferências dietéticas de consumidores, fortemente contribuiu para preservação da diversidade das raças locais. Neste contexto, o objetivo deste trabalho foi estudar o desempenho animal e qualidade de carne de 3 fenótipos de galinha locais versus galinha de linhagem comercial na mesma criação na região de Chlef na Argélia. Uma semana depois de chocar, 4 amostras foram escolhidas ao acaso de 30 pintinhos de cada fenótipo galinha comum de plumagem normal (NPFRC), criadas galinha comum coroada (CFRC), galinha comum de perna emplumada (FTFRC) e galinha de linhagem comercial (CBC) de 1ª a 8ª semana de idade. A três raças comuns (FTFRC, CFRC e NPFRC) tiveram o peso de corpo comparável, mas menor (p < 0.05) do que para a linhagem CBC. Em termos de qualidade de carne, a análise de componentes principais (PCA) e a análise de discrepância mostrou que as galinhas comuns eram mais interessantes que a galinha de linhagem comercial (muito gorda), especialmente o fenótipo coroado (CFRC), devido ao seu elevado teor em proteína (24.6%) e baixo conteúdo de gordura (1.20%).

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