Association of serum levels of cortisol and pH and stress oxidant in camel meat during ten days of storage

Pre-slaughter stress (transportation, novelty, fasting, loading, lairage, and mixing) may result in depletion of antemortem muscle glycogen stores and less postmortem lactic acid accumulation. Under stress, there is a rapid release of catecholamines and cortisol (Cor) from the adrenal gland which results in muscle glycogen depletion, causing high ultimate pH and drip loss, and lipid peroxidation. The aim of this investigation was to research the relationship between serum cortisol (Cor) levels and pH, drip loss, catalase activity (CATa). malondialdehyde (MDA). proteins and minerals (Ca, Pi, Mg) in meat of the camel (Camelusdromedarius) during a storage period of 10 days at 4°C. In the municipal slaughterhouse of Casablanca (Morocco). 14 male camels in total (5 to 10 years, 300 to 400 Kg) were used to collect the blood at slaughter (07 am) in dry tubes and determine the serum levels of Cor and glucose. After veterinary inspection, 150g of muscle samples (external oblique abdominal) were collected at 10 am from each animal to analyze pH, drip loss, MDA, CATa, proteins, Ca, Pi and Mg at days O (four hours postmortem), 5 and 10 of refrigerated storage. Cor levels were analyzed by radioimmunoassay method in the National Center of Science and Nuclear Technical Energy in Maamoura, Morocco. The camels were divided into 2 groups of 7 animals: group HCorwhich exhibited high serum levels of Cor and group LCor with low Cor levels. Compared to LCor camels, HCor ones showed a significant (P<0.05) hyperglycemia, and a significant increase of pH, drip loss, MDA and a significant (P<0.05) decrease of CATa and Mg in the meat during the storage period. However, the concentration of Ca, Pi and proteins showed no significant differences among two Cor groups. The antemortem serum levels of Corwere positively correlated with post-mortem pH, drip loss, MDA and negatively correlated with CATa and Mg analyzed in cold stored meat. Our results indicated that measuring serum cortisol levels at exsanguination may be useful to predict the storage conditions of camel meat.