Divertículo de Meckel invertido como causa de intususcepción intestinal en el adulto: reporte de un caso / Inverted Meckel´s diverticulum as a cause of intestinal intussusceptions in the adult: a case report

Se reporta el caso de un paciente con divertículo de Meckel invaginado asociado a intususcepción con clínica de obstrucción intestinal intermitente y simulando un posible tumor de intestino delgado. Se discute su fisiopatología, clínica, estudio imagenológico y tratamiento.

A comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meat.

Two methods for assessing texture characteristics of meat (Warner-Bratzler (WB) - and texture profile analysis (TPA)), both performed either on raw or on cooked meat, were tested in 96 samples of m. longissimus dorsi muscle of eight heifers and eight bulls, aged 1, 3 or 6 days post-mortem. A sensory analysis was also performed on 96 samples. Sensory variates were predicted by instrumental variates as follows: hardness was better predicted by TPA than by WB; springiness was only predicted by WB; juiciness was only significantly predicted by TPA; greasiness was always poorly predicted, but the prediction was better with TPA, and the number of chewings was also better predicted with TPA. Results suggested the convenience of performing a TPA for assessing meat texture as, in cooked meat, only TPA furnished highly significant correlations for hardness, for juiciness and for the number of chewings. Although WB could predict hardness and springiness, only the equation for the prediction of the number of chewings was useful (r(2)=0.171, P<0.004). It seems that texture parameters, assessed by a TPA and performed on cooked meat, are the best predictors of sensory texture in bovine meat.

Prediction of suckling lamb carcass composition from objective and subjective carcass measurements.

Correlations and regression between fatness and carcass conformation measurements and carcass tissue composition has been studied for both sexes in suckling lambs, with slaughter weights between 9 and 15 kg. Objective fat measurements showed higher correlations than subjective fat measurements, mainly with carcass fat. Conformation measurements presented greater correlations with tissues weight than with tissues proportion (r⩽0.50). CCW was highly correlated with total muscle in the carcass (R(2)=0.961). Two fatness measurements (KKCF proportion and dorsal fat thickness) were included for the prediction of the muscle proportion. Furthermore, the model included other measurements, such as fore cannon bone weight and internal carcass length although they displayed very low correlation coefficients. This equation explained 64.1% of the variation of carcass muscle proportion (r.s.d.=1.532). CCW was included in the prediction equations of tissue weights, although in the fat tissue equation it appeared in the form of the carcass compactness index (CCW/L). CCW was a good predictor of the weight of carcass tissues in suckling lambs, especially for muscle. Prediction equations for tissue composition in grams were more accurate (R(2)⩾0.91) than those for tissue proportion. When gender was included in all models it did not improve either accuracy or precision of the prediction.

Carcass and meat quality of light lambs using principal component analysis.

Eighty-six male light lambs of Manchego breed were used in this study. Principal component (PC) analysis was performed to study the relationship between carcass quality variables (n=22) and between meat quality measures (n=21). The carcass quality was assessed using objective and subjective measurements of conformation and fatness besides the joints proportion and tissues proportion of the leg. The measurements used to evaluate meat quality were pH in longissimus dorsi and semitendinosus muscles, the colour, moisture, water holding capacity, cooking losses, texture and sensorial analysis on longissimus dorsi. The five first PCs explained about 77% of the total variability for carcass measures whereas for meat quality the 74% of the total variability was explained for the eight first PCs. All the carcass measurements showed similar weight to define the first PC, whereas the muscle and bone proportion as well as muscle:bone ratio of the leg were useful to define the second PC. The meat quality measures that were more effective to define the first PC were the meat colour measurements, whereas the sensorial variables defined the second PC. The projection of the carcass quality data in the first two PCs allowed to distinguish clearly between heavier carcasses (higher than 6.5 kg) and lighter carcasses (lower than 5.5 kg). The carcasses with a weight higher than 6.5 kg were on the left side of the figure, where the variables of conformation and fatness lie. The group of medium carcass weight were placed between the two previous groups. The projection of the meat quality data in the first two PCs did not differ between hot carcass weights, although there was a trend, the lighter carcasses lay on the left side of the graph, which implies small differences between meat quality in this range of carcass weight.

Carcass classification in suckling lambs. II. Comparison among subjective carcass classification methods: fatness scales and conformation scales with 0.25 point-intervals.

Forty-nine Manchega breed suckling lambs were used. Carcass weight was less than 13 kg, and lambs were slaughtered at 10, 12 and 14 kg liveweight. Carcasses were classified by three assessors on colour photographs, by several classification methods: the European Union scale for light lambs carcasses (EU), Colomer-Rocher methods for fatness (CF) and conformation (CC), and the new scale for suckling lambs (SL) developed by our research group. Carcasses were also assessed using these scales divided into 0.25 point-intervals (EU-25, CF-25, CC-25 and SL-25). A correlation analysis was made between assessors score and tissue composition in the carcass and in three joints (leg, best end of neck and loin, and shoulder). For all the methods studied 0.25 point scales were best correlated to tissue composition than 1.0 points-interval scales. When 1.0 point-interval scales were used the SL scale was best correlated to tissue composition. When 0.25 point-scales were used, the EU scale gave the best correlations. Conformation scale (CC) was useful to predict carcass composition, specially kidney knob and channel fat content.

Effect of different feeds on meat quality and fatty acid composition of lambs fattened at pasture.

Two kinds of feed (commercial concentrate vs whole supplemented barley) were compared in unweaned lambs and lambs weaned at 40 days of age, fattened at pasture and slaughtered at 28 kg live weight, in order to observe their effects on meat quality and fatty acid composition. The weaning status influenced fatness; unweaned lambs displayed a greater carcass fatness score and more kidney knob and channel fat than weaned lambs. Compared with the unweaned animals, weaned lambs exhibited higher pH values at 0 h and 45 min in the m. longissimus thoracis (LT) and at 45 min and 24 h in the m. semitendinosus. The redness index (a*) of the m. LT of weaned lambs was higher than that of unweaned lambs, and lambs fed concentrate displayed a higher yellowness index (b*) and a higher Hue value than those given whole barley. Water-holding capacity did not vary with the treatments studied. The proportion of saturated fatty acids (SFA) in intramuscular fat was higher (P⩾0.001) in unweaned lambs than in weaned ones while, on the other hand, the latter displayed a higher proportion of monounsaturated fatty acids (MUFA) and a higher n-6/n-3 ratio in the same tissue. As was the case with intramuscular fat, the subcutaneous fat of unweaned lambs exhibited higher proportions of medium-chain fatty acids (C12:0, C14:0 y C16:0) and lower ones of stearic (C18:0) and oleic (C18:1) fatty acids than that of weaned lambs. Higher levels of heptadecenoic acid (C17:1) were found in the subcutaneous fat of lambs fed whole barley than in that of lambs given concentrate. PUFA/SFA and n-6/n-3 ratios were lower in the m. LT than in the m. quadriceps femoris.

Carcass classification in suckling lambs. Discrimination ability of the European Union scale.

Forty-nine Manchega suckling lambs were used in this trial. Lambs were slaughtered at 10, 12 and 14 kg liveweight (cold carcass weight lower than 13 kg). The degree of fatness was assessed by three assessors on colour photographs of the carcasses, using the European Union scale for light lambs (EU), and another new scale developed in our laboratory (Suckling Lamb scale, SL). Carcass degree of fatness was reassessed using the same scales divided into 0.25 point-intervals (EUI, SLI). Carcasses were allocated into four groups by means of a tree classification algorithm (cluster analysis), according to 27 variates, namely muscle percentage, whole fat percentage, subcutaneous fat, intermuscular fat, kidney knob and channel fat percentage and muscle percentage, both in the carcass and in three joints (leg, best end neck plus loin, and shoulder). SL scale groups showed a higher number of variates well correlated to assessors' scoring than EU scale groups. Nevertheless, the EU scale showed significant between-groups differences in a higher number of variates (P<0.01). Using 0.25-points interval scales, EUI scale scoring was the best correlated to tissue composition. However, most variates were better correlated to dorsal fat thickness measurement (4 cm back from last rib and 4 cm from the carcass midline) than to assessors' scoring. All four groups in the tree classification were statistically different from one another, but assessors only were able to detect differences between whole fat percentage in group 1 and the rest. These results suggest that it is possible to improve the photographic standards of the EU method by using a 0.25 points interval scale. In abattoir conditions, the new SL method (1.0 point intervals) proved to be better. Measure of dorsal fat thickness proved to be a very good predictor of carcass tissue composition, but it is a more expensive measure.

Physico-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weights.

Forty-nine Manchego-breed lambs raised exclusively on their dams' milk until slaughter were used in this study. The effects of gender and slaughter weight (10, 12 and 14 kg) on carcass fatness, meat quality and the fatty acid composition of their fat were studied. Fatness, and in particular dorsal-fat thickness (P⩽0.01), increased with live weight. The effect of gender was even greater (P⩽0.001), as female lambs presented the highest fatness values for all parameters studied. The smallest drop in m. longissimus pH values was seen in the lowest-weight (10 kg) lambs. These same lambs displayed the highest L(∗) value and thus the lightest colour. Fatty acid composition, which was not influenced by live weight, was affected by gender. The subcutaneous fat of female lambs contained more linolenic acid (C18:3) (P⩽0.01) and a greater proportion of polyunsaturated fatty acids than that of male lambs (P⩽0.001). Likewise, the intramuscular fat of female lambs displayed a greater proportion of monounsaturated fatty acids (P⩽0.001) than that of male lambs.

Physico-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weights.

Forty-nine Manchego-breed lambs raised exclusively on their dams' milk until slaughter were used in this study. The effects of gender and slaughter weight (10, 12 and 14 kg) on carcass fatness, meat quality and the fatty acid composition of their fat were studied. Fatness, and in particular dorsal-fat thickness (P⩽0.01), increased with live weight. The effect of gender was even greater (P⩽0.001), as female lambs presented the highest fatness values for all parameters studied. The smallest drop in m. longissimus pH values was seen in the lowest-weight (10 kg) lambs. These same lambs displayed the highest L* value and thus the lightest colour. Fatty acid composition, which was not influenced by live weight, was affected by gender. The subcutaneous fat of female lambs contained more linolenic acid (C18:3) (P⩽0.01) and a greater proportion of polyunsaturated fatty acids than that of male lambs (P⩽0.001). Likewise, the intramuscular fat of female lambs displayed a greater proportion of monounsaturated fatty acids (P⩽0.001) than that of male lambs.

Changes in meat quality characteristics of bovine meat during the first 6 days post mortem.

The development of some quality parameters in bovine meat during the first 6 days of post mortem ageing was studied in two commercial groups (heifer and bull). In the first day bull meat is harder and springier. Meat pH falls during the first 24 h post mortem in both groups, reaching values around 5.5, and it did not change during the next 5 days. Water-holding capacity (expressed as percentage of expelled water) increased in heifer meat. Instrumental texture measures (texture profile analysis, TPA) showed a decrease in hardness, springiness and chewiness in bull raw meat. Sensory analysis showed that assessors perceived a decrease in hardness and in springiness in bull meat and a decrease in juiciness and in chewiness (number of chewings before swallowing) in heifer meat. Ageing showed no effect on assessors' pleasantness either in heifers' or in bulls' meat. During the first 3 days, heifer meat was juicier. Heifers' meat produced a greater pleasantness on the sixth day. Both meats were not very different for most quality parameters studied in this work.

Fatty acid composition of adipose depots of suckling lambs raised under different production systems.

Forty-nine male Talaverana-breed suckling lambs slaughtered at 14 kg live weight were used to study the fatty acid composition of adipose depots of lambs raised under different management systems (pasture or drylot) and diets (maternal milk with or without a concentrate supplement). Drylot lambs displayed a higher fatness score, in addition to greater dorsal fat thickness; these parameters corresponded with a greater percentage of total fat at dissection. Addition of concentrate to the diet did not modify carcass fatness. Drylot lambs presented higher proportions of oleic acid (C18:1) and monounsaturated fatty acids (MUFA) and lower linolenic acid (C18:3) values in subcutaneous and intramuscular fat (muscle longissimus thoracis). The subcutaneous fat of these lambs thus displayed a higher n-6/n-3 PUFA ratio (C18:2/C18:3) than that of pasture-raised ones. Concentrate in the diet of both pasture and drylot lambs resulted in higher linoleic fatty acid (C18:2) and PUFA values and a greater PUFA/SFA ratio in intramuscular fat than the corresponding values of lambs which consumed maternal milk alone. Loin displayed a higher percentage of subcutaneous and intramuscular chemical fat than leg. Compared with intramuscular leg fat (muscle quadriceps femoris), intramuscular loin fat (muscle longissimus thoracis) had lower oleic acid (C18:1) and MUFA values, higher PUFA values and a higher PUFA/SFA ratio, due to greater linolenic acid (C18:3) levels.

[Lactic acidosis in diabetic patients associated with buformin]. / Acidosis láctica en diabéticos asociada a buformina.

We report two diabetic patients who developed lactic acidosis following the use of Buformin. Treatment consisted of mechanical ventilation, massive bicarbonate administration, circulatory support with dopamine and peritoneal dialysis. Despite this, both patients died.

Interactions between morphine and the opioid-like peptides in the rat vas deferens.

1 Morphine, methadone, levorphanol, pethidine, etonitazene and related morphine-like alkaloids produced an increase in the electrically-evoked muscular contraction of the rat vas deferens. In contrast, the enkephalins and beta-endorphin caused inhibition of the twitching. 2 The concentration of beta-endorphin required to inhibit by 50% the muscular twitch was about 50 to 100 times less than that of the enkephalins. 3 Pretreatment of the vasa with morphine antagonized the inhibition of the neuromuscular transmission caused by either beta-endorphin or enkephalin. 4 Conversely, pretreatment with beta-endorphin sensitized the vasa to the increase in twitch tension caused by morphine. 5 Morphine did not alter the sensitivity to exogenously administered noradrenaline, dopamine or potassium.

Non-competitive-non-equilibrium alpha-adrenoceptor blocking properties of N-benzyl iodoacetamide, betsamide.

N-Benzyl iodoacetamide, betsamide, at 10 mg kg-1 i.v. blocked the hypertensive and contractile responses of the nictitating membrane of the cat to adrenaline. The blockade had a lag period before full development. Pretreatment of cats with betsamide for 7 or 18 h showed a non-equilibrium type of alpha-adrenoceptor blockade. The responses of the nictitating membrane to adrenaline were markedly depressed and did not recover after high doses of adrenaline. In the same cats, adrenaline caused a profound hypotension. The effect of betsamide lasted for at least 72 h. In the rat isolated vas deferens, 3 X 10(-5) M betsamide non-competitively blocked the contractile responses to noradrenaline; the adrenoceptor blockade was less effective when betsamide was applied with noradrenaline. The blockade lasted for more than 24 h, and was not reversible after extensive washing. Betsamide antagonized the contractile effects of carbachol and 5-hydroxytryptamine on the rat vas deferens, but not the beta-responses of the guinea-pig trachea to adrenaline and isoproenaline. Results are discussed in relation to a probable mechanism of action.

N-Chloroacetyl 5-methoxytryptamine (isamide): a selective antagonist of 5-hydroxytryptamine in the rat uterus.

Isamide, the N-chloroacetyl derivative of 5-methoxytryptamine, produced a dose-dependent competitive blockade of uterine contractions in vitro induced by 5-HT. The pA2 value for the 5-HT-isamide interaction was 4.42. The blockade was short-lasting and reversible; after recovery, a dose-dependent increase in the uterine sensitivity to 5-HT was found. The blockade proved to be selective to the 5-HT receptor. The simultaneous application of 5-HT plus isamide partially prevented the 5-HT-induced auto blockade phenomenon. In addition, isamide did not affect the contractile responses of the uterus to oxytocin or bradykinin or the contractile effects of the rat vas deferens to adrenaline.