Some characteristics of ruminants and swine that complicate management of general anesthesia

Successful anesthetic management of food animals depends on knowledge of basic principles and techniques of anesthesia common to most species. When specifically considering food animals, additional emphasis is directed toward animal size, temperament, and anatomy. Respiratory failure induced by a variety of mechanisms is a major complication of special importance in ruminants. Problems relate especially to difficulty of endotracheal intubation, inhalation of saliva and rumen contents, and reduced lung gas volume caused by abdominal organ (especially rumen)-induced cranial diaphragmatic displacement. When evaluating swine for anesthesia, specific additional management considerations include accessibility of peripheral blood vessels, ease of endotracheal intubation, and porcine malignant hyperthermia.