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Recovery of consciousness in hogs stunned with CO2: Physiological responses.

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Title: Recovery of consciousness in hogs stunned with CO2: Physiological responses.
Authors: Bolaños-López, D.1, Mota-Rojas, D.2 dmota100@yahoo.com.mx, Guerrero-Legarreta, I.3, Flores-Peinado, S.4,5, Mora-Medina, P.4, Roldan-Santiago, P.2,6, Borderas-Tordesillas, F.2, García-Herrera, R.7, Trujillo-Ortega, M.5, Ramírez-Necoechea, R.2
Source: Meat Science. Oct2014, Vol. 98 Issue 2, p193-197. 5p.
Subjects: Swine, Physiological effects of carbon dioxide, Meat industry, Exsanguination, Comparative studies
Abstract: The objective of the present study was to determine the impact of recovering consciousness on physiological responses in hogs stunned with different concentrations of CO2. A total of 1336 pigs were moved into a CO2 anaesthesia chamber for 90s. The remaining pigs were assigned to 3 groups according to the CO2 concentration used for stunning: 85, 90 or 95%. Each group was then further divided into 2 sub-groups: those exsanguinated during the first 60s after leaving the chamber without recovering consciousness (WRC); and those exsanguinated after more than 60s that recovered consciousness (RC). The blood pH of the RC pigs decreased below 7.08, but their blood levels of Ca2+ (>1.59mmol/L), glucose (>159.79mg/dL), and lactate (>103.52mg/dL) all increased when compared to reference values (RV) (P<0.05). Therefore, a greater metabolic and energy imbalance occurs during exsanguination when pigs recover consciousness. In conclusion, exsanguination should be performed immediately upon the pigs leaving the CO2 chamber. [ABSTRACT FROM AUTHOR]
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Database: Engineering Source
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Abstract:The objective of the present study was to determine the impact of recovering consciousness on physiological responses in hogs stunned with different concentrations of CO2. A total of 1336 pigs were moved into a CO2 anaesthesia chamber for 90s. The remaining pigs were assigned to 3 groups according to the CO2 concentration used for stunning: 85, 90 or 95%. Each group was then further divided into 2 sub-groups: those exsanguinated during the first 60s after leaving the chamber without recovering consciousness (WRC); and those exsanguinated after more than 60s that recovered consciousness (RC). The blood pH of the RC pigs decreased below 7.08, but their blood levels of Ca2+ (>1.59mmol/L), glucose (>159.79mg/dL), and lactate (>103.52mg/dL) all increased when compared to reference values (RV) (P<0.05). Therefore, a greater metabolic and energy imbalance occurs during exsanguination when pigs recover consciousness. In conclusion, exsanguination should be performed immediately upon the pigs leaving the CO2 chamber. [ABSTRACT FROM AUTHOR]
ISSN:03091740
DOI:10.1016/j.meatsci.2014.05.034