Periprocedural management of porcine small intestine transplantation
- VernacularTitle:猪小肠移植的围手术期管理
- Author:
Chaoqi YAN
;
Xiaoming ZOU
;
Gang LI
;
Maoli SONG
;
Xiaolin LI
;
Yunlong LI
;
Chunfa YANG
;
Yingjie LI
;
Huaiquan WANG
;
Yabin ZHOU
- Publication Type:Journal Article
- From:
Chinese Journal of Tissue Engineering Research
2008;12(40):7968-7970
- CountryChina
- Language:Chinese
-
Abstract:
The experiment was conducted between February 2004 and May 2006 at The Second Affiliated Hospital of Harbin Medical University, Harbin, Heilongjiang province, China. Forty hybrid pigs were used in the experiment, 20 were used as donors and the other 20 were used as recipients. Donor operation: Abdominal aorta was lavaged in situ with 500 mL 4℃ heparinized saline (lavage pressure 7.8-9.8 kPa), intestinal canal cut from donor was conserved in 4℃ physiological saline.Recipient operation: Orthotopic small intestine transplantation and heterotopic small intestine transplantation were conducted according to exploring results, and abdominal cavity was washed with 40-45℃ physiological saline until the flush out liquid became warm.Periprocedural management: Preoperative discussion and postoperative discussion were done, and body temperature of pigs was monitoring and controlled. Early-stage feeding was used, 4 pigs could drink water freely after transplantation and took food normally at the second day, while other 16 pigs began to drink water 2 days after transplantation. Evaluation after the operation: No experimental animal had anastomotic leakage after taking food. Sixteen pigs survived over 7 days, average 9 days, the longest over 14 days. The success rate of the small intestine transplantation is 80% (16/20). Failure reasons: One with phlebothrombesis, one with blood loss and two with unknown reasons. Results showed that experience of periprocedural management had got relatively satisfactory effects through a great quantity of small intestine transplantation practices.
