Impact of Transport Distance on Some Stress Biomarkers Levels in Camel Meat

Abstract

Animals intended for slaughter are subjected to several stress factors which can induce harmful effects on physiological functions as well as the quality of their meat. Road transport is one of the major stressors that affect the well being of the animal. The intensity of the stress depends on several factors, namely the density of the load, the ambient temperature, relative humidity, topography and the distance of transportation. The aim of this investigation was to study the effect of transport distance on some physicochemical parameters and stress biomarkers in the meat of camel (Camelus dromedarius). Fourteen camels were selected and divided into 2 groups of 7 individuals, depending on distance traveled during transport from Settat (short distance of 72Km) or Beni-Mellal (long distance of 160km). The water content, dry matter, ash and proteins in 3 muscles (triceps, oblique and diaphragm) showed no significant variation with distance transportation. While the rate of glycogen decreases and pHu increased significantly in these muscles, when the distance of travel increases. The level of malondialdehyde increases while the catalase activity decreases significantly in all three muscles when the transport distance increases. Our findings could be explained at least partly by the effect of preslaughter stress induced by transport resulting in stress oxidant activity in camel meat rising much with road distance.

Effect of three different lairage times (0, 18 and 24 hours) on meat quality parameters in camels

“…In agreement with our results, El Khasmi et al ( 2010) demonstrated that short-term pre-slaughter transport can lead to a drastic depletion of glycogen in camel muscles. Furthermore, Barka et al (2016) highlighted a significant decrease in glycogen content with an increase in transportation distance. Also, Biffin et al (2020) studied the effect of two different resting times (overnight vs 7 days) on muscle glycogen levels of alpaca (Vicunga pacos) and stated that an extended resting period could induce a significant decrease in glycogen reserves.…”

“…Indeed, it seemed that this short time was not sufficient for a pronounced variation to appear in this trait. In this context, Barka et al (2016) have indicated that the drop in pH was primarily due to the conversion of glycogen into lactic acid and, subsequently, an accumulation of lactate in the muscles. On the other hand, previous study has reported that, due to the presence of humps and their fewer glycolytic enzymes, camels have a high gluconeogenesis capacity, which is characterized by a slower glycolytic pathway compared to other animal species.…”

“…Pre-slaughter stress is the culmination of a number of stressors, including transportation, novelty (new surroundings), fasting, loading, unloading, and stock density (El Khasmi et al 2015). Several studies have been undertaken to ascertain the impact of the pre-slaughter stress on camel welfare and the quality of their meat (Barka et al 2016;Lemrhamed et al 2018;Tabite et al 2019).…”

“…Previous studies have reported that stressful situations, especially during transportation, induce an increase in numerous blood parameters such as cortisol, glucose, creatine kinase, and blood lactate (Saeb et al 2010;Lemrhamed et al 2018). Meanwhile, it has been demonstrated that pre-slaughter stress was mostly associated with muscle glycogen depletion, which can affect the quality of the meat of camels (El Khasmi et al 2010;Barka et al 2016). Camels that are subjected to stressor challenges prior to slaughter may experience a high ultimate pH, electrical conductivity, drip loss, and lipid peroxidation (Barka et al 2016;Tabite et al 2019).…”

“…Meanwhile, it has been demonstrated that pre-slaughter stress was mostly associated with muscle glycogen depletion, which can affect the quality of the meat of camels (El Khasmi et al 2010;Barka et al 2016). Camels that are subjected to stressor challenges prior to slaughter may experience a high ultimate pH, electrical conductivity, drip loss, and lipid peroxidation (Barka et al 2016;Tabite et al 2019).…”