Application of a handheld Pressure Application Measurement device for the characterisation of mechanical nociceptive thresholds in intact pig tails

Giminiani, Pierpaolo Di; Sandercock, DA; Malcolm, Emma; Leach, Matthew C.; Herskin, Mette S.; Edwards, Sandra A.

doi:10.1016/j.physbeh.2016.07.006

Cited by 10 publications

(18 citation statements)

References 66 publications

(88 reference statements)

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“…Similarly, Taylor and Dixon (2012) mention that an increase in probe diameter results in higher variability. Another factors that may influence the higher values of pressure threshold presented here may include skin thickness (Di Giminiani et al 2016), individual variation (Nalon et al 2016) and stress-induced hypoalgesia (Herskin, Munksgaard & Ladewig 2004). The significant association between condition and heat sensitivity is similar to that reported by Eicher et al (2006) in which tail docked cows manifested lesser number of foot stomps, foot shifts and tail swings.…”

Section: Discussionsupporting

confidence: 77%

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Mechanical/thermal sensitivity and superficial temperature in the stump of long-term tail-docked dairy cows

Troncoso

Herzberg

Meneses

et al. 2018

Preprint

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Background. Tail docking of dairy cows is a painful procedure that affects animal welfare. The aims of this study were first to evaluate the response to mechanical and thermal stimulation, and second to determine the superficial temperature of the stump of tail-docked dairy cows. Methods. One hundred and sixty four dairy cows were enrolled. From these, 133 cows were assigned to the tail-docked group (TD) and 31 cows were selected as control animals (C). The following sensory assessments to evaluate pain in tail-docked cows were performed. Sensitivity of the tail region in both groups of animals was evaluated using a portable algometer. Cold and heat sensitivity assessment was performed using a frozen pack (0ºC) and warm water (45ºC), respectively. Pinprick sensitivity was evaluated using a Wartenberg neurological pinwheel. Superficial temperature was evaluated using a thermographic camera. All sensory assessments and superficial temperature were evaluated in the ventral surface of the tail stump (TD) and tail (C). Results. Analysis revealed a significant effect of condition on the pressure pain threshold with significantly lower values necessary to obtain a withdrawal response in TD cows (5.97±0.19 kg) compared to C cows (11.75±0.43 kg). Chi Square test revealed that there was a significant association between heat sensitivity and condition with 29.3% of TD cows responding positively. Nonetheless, no association was found between condition and cold sensitivity. Similarly, after pinprick sensitivity test was performed, 93.2% of TD cows elicited a positive response to stimulation. This sensory testing was significantly associated with the condition. There was a significant effect of condition on superficial temperature, where TD cows had significantly lower temperature (26.43±0.27 ºC) when compared to C animals (29.86±0.62 ºC). Discussion. Pressure pain threshold values in both groups of animals were higher that those previously reported for tail docked pigs, sows and cows. In contrast, pinprick stimulation evaluates the presence of punctate mechanical hyperalgesia/allodynia, usually related to traumatic nerve injury, and this association may reveal that it is possible that these animals developed a disorder associated to the development of a tail stump neuroma and concurrent neuropathic pain, previously reported in tail-docked lambs, pigs and dogs. Thermal sensitivity showed that tail-docked cows responded positively only to heat stimulation. These findings suggest that long-term tail-docked cows could be suffering hyperalgesia/allodynia, which may be indicative of chronic pain. Lower superficial temperature in the stump may be associated to sympathetic fiber sprouting in the distal stump, which can lead to vasoconstriction and lower surface temperatures. Further studies are needed in order to confirm neuroma development and adrenergic sprouting.

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Section: Discussionsupporting

confidence: 77%

“…The higher overall pressure values described in this study could be related to the use of a rubber probe. According to Di Giminiani et al (2016) the use of different probes could be associated to an increase degree of response variability.…”

Section: Discussionmentioning

confidence: 99%

Mechanical/thermal sensitivity and superficial temperature in the stump of long-term tail-docked dairy cows

Troncoso

Herzberg

Meneses

et al. 2018

Preprint

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“…These results are similar to those reported in pigs, in which mechanical sensitization of the tail stump lasted for up to 16 weeks ( Di Giminiani et al, 2017 ). Pressure pain threshold values in both groups of animals were higher than those previously reported for TD pigs ( Di Giminiani et al, 2016 ), sows ( Nalon et al, 2016 ) and cows stimulated using an algometer with a metal probe in the third metatarsal bone ( Raundal et al, 2014 ). The higher overall pressure values described in this study could be related to the use of a rubber probe.…”

Section: Discussioncontrasting

confidence: 68%

Mechanical/thermal sensitivity and superficial temperature in the stump of long-term tail-docked dairy cows

Troncoso

Herzberg

Meneses

et al. 2018

PeerJ

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BackgroundTail docking of dairy cows is a painful procedure that affects animal welfare level. The aims of this study were first to evaluate the response to mechanical and thermal stimulation, and second to determine the superficial temperature of the stump of tail-docked dairy cows.MethodsOne hundred and sixty-four dairy cows were enrolled. From these, 133 cows were assigned to the tail-docked (TD) group and 31 cows were selected as control animals. The following sensory assessments to evaluate pain in tail-docked cows were performed. Sensitivity of the tail region in both groups of animals was evaluated using a portable algometer. Cold and heat sensitivity assessment was performed using a frozen pack (0 °C) and warm water (45 °C), respectively. Pinprick sensitivity was evaluated using a Wartenberg neurological pinwheel. Superficial temperature was evaluated using a thermographic camera. All sensory assessments and superficial temperature were evaluated in the ventral surface of the tail stump (TD) and tail (C).ResultsPressure pain threshold was lower in TD cows (5.97 ± 0.19 kg) compared to control cows (11.75 ± 0.43 kg). Heat and cold sensitivity was higher in the TD cows compared to control cows with 29% and 23% of TD cows responding positively, respectively. Similarly, after pinprick sensitivity test was performed, 93% of TD cows elicited a positive response to stimulation. Tail-docked cows had lower superficial temperature (26.4 ± 0.27 °C) compared to control cows (29.9 ± 0.62 °C).DiscussionPressure pain threshold values in both groups of animals were higher than those previously reported for TD pigs, sows and cows. In contrast, pinprick stimulation evaluates the presence of punctate mechanical hyperalgesia/allodynia, usually related to traumatic nerve injury, and this association may reveal that it is possible that these animals developed a disorder associated to the development of a tail stump neuroma and concurrent neuropathic pain, previously reported in TD lambs, pigs and dogs. Thermal sensitivity showed that TD cows responded positively to heat and cold stimulation. These findings suggest that long-term TD cows could be suffering hyperalgesia/allodynia, which may be indicative of chronic pain. Lower superficial temperature in the stump may be associated to sympathetic fiber sprouting in the distal stump, which can lead to vasoconstriction and lower surface temperatures. Further studies are needed in order to confirm neuroma development and adrenergic sprouting.

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“…MNT data were obtained using a handheld PAM device in conjunction with previously validated assessment and data analysis protocols 27, 28 , through which the consistency of individual levels of MNT, and the variability associated with different animal ages, and anatomical tail locations were determined.…”

Section: Discussionmentioning

confidence: 99%

“…27 . Following the reduction in tail length induced by the surgical resection, post-op MNTs were recorded in anatomical locations along the tail that corresponded to the pre-surgery stimulation sites.…”

Section: Methodsmentioning

confidence: 99%

Characterization of short- and long-term mechanical sensitisation following surgical tail amputation in pigs

Giminiani

Edwards

Malcolm

et al. 2017

Sci Rep

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Commercial pigs are frequently exposed to tail mutilations in the form of preventive husbandry procedures (tail docking) or as a result of abnormal behaviour (tail biting). Although tissue and nerve injuries are well-described causes of pain hypersensitivity in humans and in rodent animal models, there is no information on the changes in local pain sensitivity induced by tail injuries in pigs. To determine the temporal profile of sensitisation, pigs were exposed to surgical tail resections and mechanical nociceptive thresholds (MNT) were measured in the acute (one week post-operatively) and in the long-term (either eight or sixteen weeks post-surgery) phase of recovery. The influence of the degree of amputation on MNTs was also evaluated by comparing three different tail-resection treatments (intact, ‘short tail’, ‘long tail’). A significant reduction in MNTs one week following surgery suggests the occurrence of acute sensitisation. Long-term hypersensitivity was also observed in tail-resected pigs at either two or four months following surgery. Tail amputation in pigs appears to evoke acute and sustained changes in peripheral mechanical sensitivity, which resemble features of neuropathic pain reported in humans and other species and provides new information on implications for the welfare of animals subjected to this type of injury.

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Application of a handheld Pressure Application Measurement device for the characterisation of mechanical nociceptive thresholds in intact pig tails

Cited by 10 publications

References 66 publications

Mechanical/thermal sensitivity and superficial temperature in the stump of long-term tail-docked dairy cows

Mechanical/thermal sensitivity and superficial temperature in the stump of long-term tail-docked dairy cows

Mechanical/thermal sensitivity and superficial temperature in the stump of long-term tail-docked dairy cows

Characterization of short- and long-term mechanical sensitisation following surgical tail amputation in pigs

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