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The Barbe horse occupies a prominent place in the history, culture and traditions of Algeria; it is at the base of the evolution of the main equine breeds in Maghreb. Nineteen (19) measurements were made on 58 pure and presumed Barbe horses (uncertain origins), all aged three years and over. From these, six body indices were calculated and live weight estimated. The cephalic profile survey was also performed. Statistical analyzes were carried out on these different measurements by software R 2.15.2 and XLSTAT2016. The statistical tests used were of the descriptive and analytical type including among others, the calculation of means, standard deviation, and principal componentanalysis (PCA) and ascending hierarchical classification (CAH). We also estimated genetic diversity by Shannon and Weaver index. They find that the Algerian Barbe horse is a eumetric, mediolinear horse with a body index of 0.955, (squared horse), with a median size of (152.5) cm, a chest of (175.5) cm and a posterior(19.8) cm and anterior (20.6) cm canon. It has a slightly hooked convex cephalic profile and a predominantly chestnut robe. Its characteristics make the horse Barbe of Algeria conform to the standard as defined by the world organization of the horse Barbe.

The objective of this work is to carry out a comparative study through the main factors (individual, breed, age and region) having a direct effect or by interaction on the physicochemical parameters of th milk produced by 3 types of cows, local (BLL), imported (BLI) and crossed (BLC) which are reared b the same extensive farming system in the western region of Algeria. A total of 88 dairy cows, 55 BLLs, 17 BLIs and 16 BLCs selected at the beginning of lactation were followed regularly for a period of three months (March to May). At the same time, milk samples are taken for each cow and then they are sent for analysis at the laboratory. The physicochemical parameters of milk analyzed as well as milk production showed a very varied degree of influence with respect to breed and age.