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Title of the paper: Effects of the malignant hyperthermia Syndrome (MHS) on meat quality, muscle fibrecharacteristics and metabolic traits of the Longissimus muscle in Pietrain pigs In Pietrain pigs with the genetic defect MHS (MHS group; n = 11) and without this defect (MHR group; n = 17) theLongissimus muscle was examined from the time of slaughter to 24 h post mortem to characterize endogenouschanges in structural and functional parameters of the fibres and meat quality. At the time of slaughter themuscle in the MHS group was characterized by eniarged fibre diameters, a reduced number of capillaries and anincreased occurrance of angular fibres and giant fibres. The fibre type composition in the MHS group tended toan increased proportion of glycolytic fibres and decreased proportion of oxidative fibres. The activities of fourenzymes indicating the energy metabolism were not significantly different between the groups immediately afterslaughter. However, at the time 45 min post mortem the activities of all enzymes were less in the MHS group ascompared with the MHR group. The IMP/ATP quotient was the same in both groups directly after slaughter andwas increased by 19.6 % in the MHS group 45 min post mortem indicating a deficit in supply of ATP for themetabolic processes of development from muscle to normal meat quality. Reduced values were measured in thesarcoplasmatic Ca2+ ATPase activity of the MHS group as compared with the MHR group. The changes inmicrostructure and metabolism of the muscle were related to an impairment of meat quality, which wascharacterized by a low pH value, lighter-coloured meat and a high drip-loss. The results underline the demand toeliminate those pigs with the MHS genetic defect from breeding Stocks and to involve further traits of muscleinto the selection

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Auswirkungen des Malignen Hyperthermie-Syndroms (MHS) auf Fleischqualität, Muskelfasereigenschaften und Stoffwechselkriterien des &lt;i&gt;M. longissimus&lt;/i&gt; von Pietrain- Schweinen