Abstract
Sixteen intact pigs and twenty five isolated perfused caudal Porcine preparations were exposed to varying concentrations of halothane o trigger hypermetabolic episodes. These were detected by hind imb rigidity in intact pigs and by increased O2 consumption and CO2 and lactate production in the caudal preparations.
In intact pigs, lower concentrations of halothane provided a slower onset of malignant hyperthermia. For 3% halothane, mean onset time was 1.4± 0.2 min; for 2% halothane 2.5± 0.5 min, for 1% halothane 5.4± 0.9 min and for 0.5% halothane 11.8± 1.7 min (mean, SEM). All intact pigs received all concentrations of halothane, over a period of several weeks. In the caudal preparation the onset of malignant hyperthermia by halothane sensitised the preparation to subsequent triggering by a lower concentration of halothane.
The data suggest that clinical maintenance concentrations of halothane are in the less sensitive portion of the dose/response curve for triggering of malignant hyperthermia.
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© 1987 ECSC, EEC, EAEC, Brussels-Luxembourg
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Ahern, C.P., Rempel, W.E., Milde, J.H., Gronert, G.A. (1987). Porcine Malignant Hyperthermia: Dose/Response to Halothane. In: Tarrant, P.V., Eikelenboom, G., Monin, G. (eds) Evaluation and Control of Meat Quality in Pigs. Current Topics in Veterinary Medicine and Animal Science, vol 38. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3301-9_28
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DOI: https://doi.org/10.1007/978-94-009-3301-9_28
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