Changes of body temperatures of piglets as related to halothane sensitivity and treadmill exercise

Geers, Rony; Villé, H.; Janssens, Steven; Goedseels, Vic; Goossens, K.; Parduyns, G.; Bael, Jens Van; Bosschaerts, L.; Heylen, Line

doi:10.1016/0306-4565(92)90010-d

Cited by 6 publications

(1 citation statement)

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“…The changes in body temperatures in our experiment did not exceed this normal range, but an increase to the upper level of the normal range caused an increased incidence in PSE meat, especially in nn pigs. Preslaughter stress factors such as exercise and high ambient temperatures might easily elevate body temperatures in conscious pigs to values between 39.0 and 41.0°C, with the highest increases for "stresssusceptible'' pigs compared with "stress-resistant" pigs (Aberle et al, 1974;Lundstrom, 1976;D'Allaire and DeRoth, 1986;Geers et al, 1992). The observed effects of preslaughter muscle temperature on anteand postmortem muscle metabolism might be more pronounced at temperature increases above the normal range and might even influence NN pigs.…”

Section: Discussionmentioning

confidence: 99%

Influence of preslaughter muscle temperature on muscle metabolism and meat quality in anesthetized pigs of different halothane genotypes.

Klont¹,

Lambooy²

1995

Journal of Animal Science

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Preslaughter muscle temperature in anesthetized pigs of different halothane genotypes (NN, Nn, and nn) was raised or lowered during a 45-min period of anesthesia. The different treatments produced muscle and rectal temperature differentials of 1.5 to 2 degrees C across genotypes. Blood and muscle biopsy samples were taken during the period of anesthesia, to study muscle energy metabolism by measuring different metabolites. After slaughter, the same metabolites and some meat quality characteristics were determined. An increased muscle temperature resulted in lower (P < .01) glycogen concentrations at slaughter and an increased (P < .05) glycogen, creatine phosphate, and ATP breakdown after slaughter in the muscles of these two halothane genotypes. However, the muscle metabolism of NN pigs was not affected by a higher temperature. The muscle metabolism of Nn pigs was more similar to that of NN pigs at low preslaughter temperatures. Elevated temperatures shifted the muscle metabolism of Nn pigs toward that of nn pigs. Water-holding capacity was lowered (P < .01) in all halothane genotypes due to elevated preslaughter muscle temperatures. It was concluded that increases in preslaughter muscle temperature are, in addition to an effect of preslaughter stress conditions, also a causative factor in enhancing ante- and postmortem muscle metabolism. This effect was more pronounced in Nn and nn pigs. Meat quality was influenced negatively in all genotypes by an increased muscle temperature, but more in NN and Nn pigs than in nn pigs. Lowering preslaughter muscle temperatures had the greatest advantage of improving meat quality in NN and Nn pigs.

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Section: Discussionmentioning

confidence: 99%