Abstract

Porcine stress syndrome, also known as malignant hyperthermia or PSS, is a condition in pigs. It is characterised by hyperthermia triggered by stress, anaesthesia with halothane or intense exercise. PSS may appear as sudden death in pigs, often after transport. It is an inherited, autosomal recessive disorder due to a defective ryanodine receptor leading to huge calcium influx, muscle contracture and increase in metabolism.

PSS can manifest itself in the abattoir as the production of Pale, Soft and Exudative meat due to a rapid fall in muscle pH and degradation of muscle proteins and structure. This meat is usually rejected after inspection.

This disorder is most common in Landrace, Piétrain and crossbreeds of these breeds of pig. The genes may have been favoured in the past due to a larger muscle bulk in these breeds. However this is not standard protocol in developed countries these days.

Clinical signs and diagnosis

Truckloads or railcar loads of PSS-susceptible pigs may be found with a higher-than-average percentage dead on arrival after stressful events such as transport.

Initial signs of the onset of PSS are pyrexia, panting, sweating, tachycardia and arrhythmias. Chronic cases may show muscle atrophy.

Under halothane anaesthesia, pigs will suddenly become rigid and pyrexic.

The halothane challenge was the historical method of diagnosis.

Genetic testing via a PCR enables affected and carrier animals to be found.

Psychologist Melanie Joy has likened PSS to post-traumatic stress disorder in humans.

Treatment and control

Removing the pig from the stressful situation can prevent the episode.

Sedation and glucocorticoids may be beneficial.

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.

Stress at slaughter should be minimised in all cases.