Clinical Evaluation of Two Suture Pattern Techniques in Laparoscopic Gastrojejunostomy in Dog
World Small Animal Veterinary Association World Congress Proceedings, 2007
A. Tavakoli1;J. Bakhtiari1;A.R. Khalaj2; A.Veshgini1; H. Kazemimehrjerdi1
1Department of Clinical Sciences, Faculty of Veterinary Medicine, Tehran University, Tehran, Iran; 2Department of Surgery, Faculty of Medicine, University of Shahde, Tehran, Iran

Gastrointestinal anastomosis is one of the most common procedures performed on the intestinal tract procedures for management of gastric outflow obstruction. Surgeons agreed that the laparoscopic gastrointestinal anastomosis is superior to open technique because of faster recovery, less pain and better cosmetics. The objective of this experimental study was to determine the suitability and feasibility of a single layer continuous technique for laparoscopic gastrointestinal anastomosis (gastrojejunostomy) in dog. Sixteen healthy male and female dogs were randomly divided in two groups. In the control group the two layer side to side laparoscopic gastrojejunostomy were performed. In the case group the one layer anastomosis between stomach and jejunum were done. All animals survived the surgery. Clinical parameters include body temperature, heart rate, respiratory rate, CRT, Mean surgical time, blood loss, suture material consumption, surgical complications, CBC, total protein, Albumin and weight loss were evaluated. There were no significant differences between body temperature, heart rate, respiratory rate, CRT, CBC, total protein and Albumin. There is significance difference between Mean surgical time and blood loss in two groups. All animals began oral feeding in the third day after surgery and after a week they were fed with normal diet. Contrast radiographs revealed no anatomic displacement of organs, adhesions or leakage. As conclusion laparoscopic gastrojejunostomy with one layer closure technique according to clinical evaluations had several advantages include feasibility, safety and less time consuming.

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Azin Tavakoli
University of Tehran
Tehran, Iran

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