Effect of Temperature Acclimation on Porcine Physiological Responses to Heat Stress and Associated Properties of Muscle

Addis, P. B.; Johnson, H.R.; Thomas, N. W.; Judge, M. D.

doi:10.2527/jas1967.263466x

Cited by 7 publications

(3 citation statements)

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“…It is interesting to note that correlations between light to dark fiber ratios and pH or light reflectance were high (-.60, +.64 respectively ; P < .OS) in the constant-temperature groups and low ($0.07, -.02 ; P < .OS) in the alternating- temperature groups (combined humidity). These relationships are consistent with those reported by Addis et al, (1967b) between heat stress responses and muscle properties.…”

Section: Resultssupporting

confidence: 91%

“…Thomas et al (1966) reported that longissimus dorsi muscle of pigs reared in fluctuating temperatures (29 and lS°C) was inferior in structure to that of pigs reared in 29 or 18°C constant temperatures if the relative humidity was 30%. The findings of Addis et al (1967b) indicated that temperature acclimation in pigs intensifies the correlation of physiological stress responses with post-mortem muscle properties. Humidity level during growth may also influence post-mortem events in light of the tendency for pigs reared in S5% relative humidity to have longissimus dorsi muscles that are superior in color and gross morphology (Addis et al, 1967a) and lower in shear resistance (Thomas et al, 1966) than those of pigs reared in 30% relative humidity.…”

Section: Introductionmentioning

confidence: 98%

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Temperature Acclimation and Its Effects on Porcine Muscle Properties in Two Humidity Environments

Howe

Thomas

Addis

et al. 1968

Journal of Food Science

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SUMMARY— The effects of temperature and humidity on postmortem and associated muscle properties during growth of “stress susceptible” pigs were evaluated. Exposure to ambient temperatures of 32 and 21°C for alternating 3‐day periods caused rapid post‐mortem glycolysis, high percent light reflectance, and increased light to dark fiber ratios in the longissimus dorsi muscle as compared to constant (27°C) temperature, but only in moderate (38–42% relative) humidity environments. The above events due to temperature acclimation were masked when the humidity was low (17–23% relative). Humidity effects that were independent of temperature acclimation resulted in high percent light reflectance and high muscle temperature in the post‐mortem muscle of pigs reared in low humidity. No significant differences were found in lactic dehydrogenase or succinic dehydrogenase enzyme activities of longissimus dorsi or gluteus medius muscles.

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 98%

Temperature Acclimation and Its Effects on Porcine Muscle Properties in Two Humidity Environments

Howe

Thomas

Addis

et al. 1968

Journal of Food Science

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“…Although the recommended temperature range for finishing and market weight pigs is 10 to 25°C (FASS, 2010), pigs are often exposed to temperatures outside this range. In addition to HS, other stressors such as handling may increase heat production (Stewart et al, 2005) resulting in a greater body temperature and a subsequent increase in HS susceptibility (Addis et al, 1967). Therefore, elevated body temperature could be a potential tool to determine whether swine are stressed in a commercial setting (Brown-Brandl et.…”

Section: Introductionmentioning

confidence: 99%

Core body temperature does not cool down with skin surface temperature during recovery at room temperature after acute heat stress exposure

et al. 2016

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Identifying new methods of assessing livestock welfare is a growing area of research. Non-invasive methods such as infrared thermography are valuable for quick and accurate observations and could be utilized to monitor the thermal status of swine without direct contact. The study objective was to determine if infrared thermography could be used as a non-invasive, hands-off approach to accurately monitor the welfare of swine by comparing changes in skin surface temperature (SST), core body temperature (CBT), behavior, and heart rate during acute heat stress (AHS) and subsequent recovery in thermoneutral (TN) conditions. In eight replications, 16 pigs (n = 8 barrows and 8 gilts) were subjected to AHS (39.3 ± 0.1°C) for 30 min followed by TN (20.6 ± 0.1°C) for 30 min. The SST, CBT, heart rate, and behavioral data were recorded throughout the entire experiment. During pretreatment, ear base SST was greater (P < 0.01; 35.6 ± 0.3°C) than all other locations. The SST at all locations increased (P < 0.01) linearly with duration of AHS exposure. During TN, maximum CBT was greater (P < 0.01; 40.6 ± 0.1°C) compared to during AHS (40.3 ± 0.1°C). Pigs spent more time standing during AHS (P < 0.01) and tended (P = 0.10) to lie more during TN; however, heart rate (141 ± 2.3 beats per minute) was not affected by treatment or duration. In summary, rapid TN exposure after an AHS challenge reduces SST; however, CBT was actually increased and this may have implications towards reduced activity and increased organ damage.

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Poultry Muscle as Food

Addis

1986

Muscle as Food

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Effect of Temperature Acclimation on Porcine Physiological Responses to Heat Stress and Associated Properties of Muscle

Cited by 7 publications

References 0 publications

Temperature Acclimation and Its Effects on Porcine Muscle Properties in Two Humidity Environments

Temperature Acclimation and Its Effects on Porcine Muscle Properties in Two Humidity Environments

Core body temperature does not cool down with skin surface temperature during recovery at room temperature after acute heat stress exposure

Poultry Muscle as Food

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