Slaughter stress responses were evaluated in the dromedary camel by analyzing hematocrit (Hct), neutrophil/lymphocyte ratio (NLR), hemolysis (H%), catalase activity (CATa) and plasma levels of cortisol (COR), triiodothyronine (T3), thyroxine (T4), glucose and malondialdehyde (MDA). Blood was collected during three different steps: at the arrival of the animals at the slaughterhouse just after unloading (step 1), at the end of a rest period of 16 to 20 hours (step 2) and finally during bleeding (step 3) after exposure to traditional slaughter stress. NLR, H%, MDA, glucose, COR, T3 and T4 measured at step 2 were significantly (P<0.05) lower compared to those observed at step 1 or step 3. On the contrary, CATa measured at step 2 were significantly (P<0.05) higher than that analyzed at steps 1 and 3. In the camel, the slaughter procedure used here was much more stressful and was able to alter the physiology of the animal.
In livestock, pre-slaughter stress begins at the farm or market, continues during transport and upon arrival at the slaughterhouse, ending at slaughter. In this investigation, a survey was conducted in the slaughterhouse of Casablanca in Morocco to record the duration of the preslaughter operations and the frequency of urination in camels. Two groups of camels were constituted, the least stressed animals (Group I, n= 12) and the most stressed animals (Group II, n= 12). Group I animals had a waiting time before loading ≤ 24 h, a loading time ≤ 15 min, an unloading time ≤ 5 min, a water and food deprivation time before slaughter ≤ 24 h, a duration of accompaniment to the slaughter room ≤ 11 min and a frequency of urination during this accompaniment < 3 times. Those in group II had higher duration and frequency values for the same parameters. In addition, serum stress [cortisol (COR)], oxidant stress biomarkers [malondialdehyde (MDA)] and activities of catalase (CAT) and superoxide dismutase (SOD) were analyzed in both groups, and correlations between these biomarkers and the durations of various preslaughter operations and the frequency of urination were established. The most stressed camels (G II) showed high serum concentrations of COR and MDA, and low CAT and SOD activities by comparison to the less stressed camels (G I) (P<0.05). Significant correlations were recorded between COR, MDA, CAT and SOD, and the durations of various preslaughter operations, and between COR and the frequency of urination.
In camel, 25-hydroxyvitamin D content, quality parameters and lipid oxidation in raw and cooked meat during ageing at cold, and relationship between these parameters were investigated. The pH value of the raw meat was significantly (P<0.05) lower from the day 3 postmortem, and CL was maintained significantly (P<0.05) higher from the day 5 postmortem. Compared to raw meat, cooked meat levels of MDA (µmoles/Kg) were significantly very higher 7 d and 10 d postmortem.In raw and cooked meat, the content of 25-OH-D showed no significant variation during all postmortem ageing times. However, cooked meat showed a significant (P<0.05) increase of 25-OH-D levels by comparison to raw meat.In both raw and cooked meat, 25-OH-D levels were negatively correlated with those of MDA, DL and CL, and those of MDA were positively correlated with DL and CL. During cold ageing, raw and cooked meat was subjected to a water loss and lipid peroxidation without significant alteration of 25-OH-D content. This metabolite may be implicated in antioxidant status of camel meat.
The effect of ageing was evaluated on quality parameters (pH, electrical conductivity (EC), osmolality, drip loss (DL) and cooking loss (CL)), proteins, fat and 25-hydroxyvitamin D (25-OH-D) total levels and antioxidant status (malondialdehyde (MDA) and catalase (CAT) activity) in meat of camels during storage at 4 ± 1 °C. Samples were taken from the brachial triceps muscle (triceps barchii) and were stored at 4 ± 1 °C for 10 d. Quality parameters, chemical composition and antioxidant status were assessed at 3 h and 24 h postslaughter and 5, 7 and 10 d postmortem during cold storage. CAT activity significantly decreased while osmolality, EC, DL, CL and MDA contents significantly increased, from the 5th or 7th postmortem day of cold storage of the camel meat. However, proteins, lipids and 25-OH-D total contents showed no significant differences during all period of ageing. In conclusion, in the dromedary camel, ageing time of triceps muscle influenced significantly its quality characteristics and antioxidant status from the 5th or 7th postmortem day of refrigerated storage, without any variation of proteins, fat and 25-OH-D contents.
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