Relationship between circulating levels of cortisol at slaughter and changes of some parameters of the camel meat during ageing

Tabite Rabab, Lemrhamed Abdelilah, El Abbadi Najia, Belhouari Abderrahmane, Faye Bernard, El Khasmi Mohammed. 2019. Relationship between circulating levels of cortisol at slaughter and changes of some parameters of the camel meat during ageing. Emirates Journal of Food and Agriculture, 31 (11) : 874-883.

Url - éditeur : https://www.ejfa.me/index.php/journal/article/view/2031

Quartile : Q3, Sujet : AGRONOMY / Quartile : Q4, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : Relationship between serum levels of cortisol at slaughter and changes of some parameters of meat was investigated in 50 male camels, during ageing for 10 days at 4±1°C. Blood was sampled at slaughter to determine serum levels of cortisol and oblique abdominal external muscle was collected after slaughter to analyze pH, electrical conductivity (EC), drip loss (DL), cooked loss (CL), moisture, solids, ashes, protein total, calcium (Ca), phosphorus (Pi), magnesium (Mg), sodium (Na), potassium (K), catalase activiry (CATa), malondialdehyde (MDA), shrinkage, R-value and total haem pigment (THP) at days 0 (four hours postmortem), 5 and 10 of refrigerated storage. The camels were divided into 3 groups (Gr) with different serum levels of cortisol at slaughter (low, high and very high levels): Gr1 (13.07-67.9 ng/mL, n= 24), Gr2 (80.29-107.21 ng/mL, n= 7) and Gr3 (133.7-198.04 ng/mL, n= 19). Compared to Gr1, Gr2 and Gr3 had a significant (P<0.05) increase of pH, EC, DL, CL, THP, dimensional shrinkage and MDA, and a significant (P<0.05) decrease of CATa at the 5th and 10th postmortem days. However, the bleeding efficiency, moisture, ashes, R-value and levels of Ca, Pi, Na, K and total protein showed no significant differences between twoo cortisol groups. The antemortem circulating levels of cortisol were positively correlated with postmortem pH, EC, DL, CL, THP, dimensional shrinkage and MDA, and negatively correlated with CATa. The analysis of circulating cortisol at slaughtering may predict the quality and oxidant stress status of camel meat during postmortem cold storage.

Mots-clés Agrovoc : dromadaire, qualité de la viande, abattage d'animaux, stress oxydatif, hydrocortisone, composition du sang

Mots-clés géographiques Agrovoc : Maroc

Mots-clés libres : Cortisol, Oxidant stress, Meat quality, Minerals, Proteins, Camel

Classification Agris : Q04 - Composition des produits alimentaires
L50 - Physiologie et biochimie animales

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Auteurs et affiliations

• Tabite Rabab, Université Hassan II de Casablanca (MAR)
• Lemrhamed Abdelilah, Université Hassan II de Casablanca (MAR)
• El Abbadi Najia, CNESTEN (MAR)
• Belhouari Abderrahmane, Université Hassan II de Casablanca (MAR)
• Faye Bernard, CIRAD-ES-UMR SELMET (FRA)
• El Khasmi Mohammed, Université Hassan II de Casablanca (MAR) - auteur correspondant

Source : Cirad-Agritrop (https://agritrop.cirad.fr/595097/)

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