[Alloxan induced long term diabetes in the domestic pig. I]. / Alloxaninduzierter Langzeitdiabetes beim Hausschwein. I. Mitteilung.

An insulin-deficient diabetes of long duration was induced by intravenous injection of alloxanmonohydrate (200 mg/kg and 100 mg/kg body mass, respectively) in 23 pigs (Landrace, Duroc) of 20-44 kg body mass. The dose of 200 mg/kg body mass was too high and there were fatal outcomes only. With the dose of 100 mg/kg and an initial body mass of 30-35 kg it is possible to induce a chronic diabetes mellitus in the pig. As complications we observed intoxications caused by alloxan, hypoglycemic situations from the 6th hour after application of alloxan with possible hypoglycemic damages, and septic complications by the intravenous catheter. Five out of 23 animals are still alive, 2 animals for 31 months and the others for 19 months. All the living animals have plasma glucose levels between 11 and 17 mmol/1 with very low values of plasma insulin. The serum triglycerides increased slightly in some cases, but not the serum cholesterol. The weight gain is retarded.

[Effect of stunning on pork muscle quality]. / Untersuchungen zum Einfluss der Betäubung auf die Muskelfleischqualität des Schweines.

The following methods of insensitisation were tested for their effects on muscle pork quality: Electrocoma, 75 V, 15 sec; Electrocoma following intensive electrical stimulation and irritation of various parts of the animals's body, using the insensitising forceps; Dart gun insensitisation. Also tested was the action of muscle relaxants on pork quality. Minor deviation from proper practice of electrical insensitisation was found to cause no significant deterioration in cutlet muscle and ham muscle quality. However, intensive irritation immediately before insensitisation caused higher percentages of PSE (16.7 per cent) and DFD (16.7 per cent). Dart gun insensitisation was quite often followed by poorer quality in the form of watery and bright pork (25.0 per cent). This had detrimental consequences for boiled ham processing (higher loss rates). Sensorial assessment of boiled ham obtained from animals in various categories did not reveal any significant discrepancy between the above techniques. When muscle relaxants were used, muscle pork quality of pigs relaxed by means of succicholine dichloride was much better than that in animals to which electrical insensitisation had been applied. Characteristics of such better quality included slower decline in pH over 45 minutes after death and lower drip loss.