J. Anim Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

J. Anim Sci. 1976. 42:838-844.
© 1976 American Society of Animal Science
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Swatland, H. J.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Swatland, H. J.

Electromyography of Electrically Stunned Pigs and Excised Bovine Muscle1

H. J. Swatland

University of Guelph2, Guelph, Ontario, Canada

Abstract

Electromyographic (EMG) activity was recorded from samples of excised bovine sternomandibularis muscle and from pig carcasses (Yorkshire breed) after electrical stunning at 400 volts. In excised muscle, EMG activity started after a quiescent period of variable duration and was maintained for 1 to 4 hr at temperatures of 26 to 38 C. EMG activity was reversibly inhibited by cooling, was independent of the pH in the core of the sample and possibly originated from the irritability of transected myofibers and nerves on the sample surface. Major bursts of EMG activity in pig carcasses accompanied visible body movements after exsanguination. Suspension of carcasses before exsanguination (one hindlimb shackled to hoist) was accompanied by a low level of EMG activity. EMG activity in shackled hindlimbs revealed the occurrence of isometric muscle contraction concurrent with visible muscle contraction in unrestrained hindlimbs. In the shackled hindlimb, slight EMG activity (not accompanied by muscle movement in unrestrained limbs) between and following bursts of strong EMG activity (induced by exsanguination) continued for a variable period after the start of exsanguination (range, 3 to 38 min; mean 9 min; n = nine pigs).

Footnotes

1 Research supported by the Ontario Ministry of Agriculture and Food, project number A-03-600, and by a grant from the National Research Council of Canada.

2 Department of Animal and Poultry Science.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1976 by the American Society of Animal Science.