This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: 10.1111/ijfs.14549 This article is protected by copyright. All rights reserved MISS SOUHA TIBAOUI (Orcid ID : 0000-0001-6661-1152) Article type : Original Manuscript Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle (Myrtuscommunis) leaves’ intake Souha Tibaoui 1,2* , Ines Essid 2 , Samir Smeti 1 , J.R. Bertolin 3 , Margalida Joy 3 , Naziha Atti 1 1 University of Carthage, INRA-Tunisia, Laboratoire de Productions Animales et Fourragères, rue Hédi Karray, 2049 Ariana, Tunisia 2 University of Carthage, INAT, UR - UR PATIO (UR17AGR01), 43 Avenue Charles Nicole, Tunis, Tunisia 3 Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Instituto Agroalimentario de Aragón – IA2, CITA-Universidad de Zaragoza, Avda. Montañana, 930, 50059 Zaragoza, Spain *Corresponding author: Email: souhatibaoui@gmail.com; Address: University of Carthage, INRA-Tunisia, Laboratoire de Productions Animales et Fourragères, rue Hédi Karray, 2049 Ariana, Tunisia Phone No: +216 96 031 297 Running Title: Effect of myrtle residues on sausage’s quality Accepted Article The peer review history for this article is available at https://publons.com/publon/10.1111/ijfs.14549