When was porcine stress syndrome discovered?
One of these unfavorable traits is porcine stress syndrome (PSS). Discovered in 1968, it is a genetic mutation that causes pigs to become extremely stressed under conditions normal pigs can handle. PSS pigs tend to be lean and heavily muscled animals, but die suddenly when stressed.
Who discovered porcine stress syndrome?
The PSS condition was first described by Topel et al. (38), who noted physically stressed, susceptible pigs would collapse in a shock-like state and die (Figure 1).
What is the cause of porcine stress syndrome?
Porcine stress syndrome, sometimes called malignant hyperthermia or transport myopathy, is a complex, genetically transmitted myopathy usually triggered by stress or excitement. It also can be triggered by several anesthetics, including halothane, and by depolarizing muscle relaxants.
Is porcine stress syndrome common?
Under anaesthesia, dantrolene sodium is a very effective treatment. Genetic testing enables animals to be removed from the herd if they are positive for the gene. This means that the disorder is rare in the developed world these days.
How is porcine stress syndrome diagnosed?
PSS-susceptible pigs can be identified by the polymerase chain reaction (PCR) for the normal and altered genes in blood or tissue. Negative pigs are given an ear tag ‘N 1843’. The halothane test can be used in pigs 9 weeks of age.
How do you test for porcine stress syndrome?
The gene can be identified by a pig’s response to halothane gas (an anesthetic), but recently, researchers have developed a genetic test that identifies homozygous and heterozygous carriers with only one drop of blood or one hair. Dorsal muscle necrosis is a more localized form of the porcine stress syndrome.
What is the best method to reduce porcine stress syndrome?
Prevention. Remove the gene from the population. Use a homozygous or heterozygous male on stress gene free females if the gene is to be used to improve carcase quality. Maintain a gene free herd.
How do you prevent PSS in pigs?
Preventing PSE (Pale Soft Exudative Pork) in Pigs
All pigs must have room to lie down. During hot weather wet animals down with sprinklers. Allow 2 to 4 hours of rest prior to stunning. Handle and drive animals quietly and reduce or eliminate electric prod usage.
What causes PSE in pork?
When the glycogen level in a stressed pig is high, much lactic acid is produced after killing, while muscle temperature is still high (about 40 °C). The combination of high lactic acid level and high temperature leads to denaturation of muscle proteins and thus produces PSE meat.
What are the steps to prevent PSE?
Preventing PSE (Pale Soft Exudative Pork) in Pigs
- Provide adequate pen space in holding pens at the plant.
- During hot weather wet animals down with sprinklers.
- Allow 2 to 4 hours of rest prior to stunning.
- Handle and drive animals quietly and reduce or eliminate electric prod usage.
What causes PSE in pigs?
What is the difference between PSE and DFD?
They are defined in connection with the pH of meat at a specific time after slaughter. PSE is said to have occurred when the pH of meat is < 6 at 45 minutes after slaughter. DFD (also known as dark cutting in beef) is when the ultimate pH post mortem measured after 12 – 48 hours is ≥ 6.
What triggers PSE condition in meat?
What are the disadvantages of pork with PSE condition?
Low quality pork can possess unacceptable characteristics known as PSE. This condition is evidenced by a very light gray color. Furthermore, the muscle is very soft in texture and lacks the ability to hold water.
What causes DFD meat?
Dark, Firm and Dry (DFD) meat results from exhaustion, and thus from a depletion of glycogen before slaughter. This causes high pH- values, and as a result the meat has an enhanced capacity to hold water which gives it a dry and sticky texture.
What is the difference between PSE and DFD meat?
Is DFD meat safe to eat?
A darkcutter or dark cutter (also known as DFD, or Dark Firm Dry) is a carcass of beef that has been subjected to undue stress before slaughter, and is dark in color. Sometimes referred to as dark cutting beef, they have a dark color which makes the meat appear less fresh, making them undesirable to consumers.
What triggers DFD condition in meat?
It has been found that an average temperature above 35°C (95°F) over a period of 24-48 hours can drastically increase animal heat stress (panting) and therefore cause DFD carcasses. Temperatures of a freezing nature (<0°C) for 24 to 48 hours before slaughter can also contribute to an animal’s cold stress (shivering).
What is the difference between DFD and PSE meat?
Why is PSE and DFD meat not suited for processing?
Pale, soft, exudative (PSE) meat is characterised by its pale colour and its poor water holding capacity. This means that it has a high drip loss, becomes tough and flavourless after cooking, and is not well suited for processing into products such as ham.