Factors affecting mechanical nociceptive thresholds in healthy sows

Nalon, Elena; Maes, Dominiek; Piepers, Sofie; Taylor, Polly; Riet, M.M.J. van; Janssens, Geert; Millet, Sam; Tuyttens, Frank

doi:10.1111/vaa.12313

Cited by 20 publications

(37 citation statements)

References 49 publications

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“…This 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 that those previously reported for tail docked pigs , 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: Discussionsupporting

confidence: 90%

“…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: 76%

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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: 90%

Section: Discussionsupporting

confidence: 76%

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

Troncoso

Herzberg

Meneses

et al. 2018

Preprint

View full text Add to dashboard Cite

show abstract

“…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: Manuscript To Be Reviewedcontrasting

confidence: 70%

Peer Review #1 of "Mechanical/thermal sensitivity and superficial temperature in the stump of long-term tail-docked dairy cows (v0.2)"

2018

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Background. Tail 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 taildocked dairy cows. Methods. One 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 (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. Pressure 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. Taildocked cows had lower superficial temperature (26.4±0.27 ºC) compared to control cows (29.9±0.62 ºC). Discussion. Pressure 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

show abstract

“…This 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 that those previously reported for tail docked pigs (Di , 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: Discussionsupporting

confidence: 78%

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Factors affecting mechanical nociceptive thresholds in healthy sows

Cited by 20 publications

References 49 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

Peer Review #1 of "Mechanical/thermal sensitivity and superficial temperature in the stump of long-term tail-docked dairy cows (v0.2)"

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