Post-mortem Reperfusion of a Pig: a First Step to a New Surgical Training Model?

Détails

ID Serval
serval:BIB_DE4242D9560A
Type
Article: article d'un périodique ou d'un magazine.
Collection
Publications
Institution
Titre
Post-mortem Reperfusion of a Pig: a First Step to a New Surgical Training Model?
Périodique
Indian Journal of Surgery
Auteur⸱e⸱s
Willaert W., De Somer F., Grabherr S., D'Herde K., Pattyn P.
ISSN
0972-2068
ISSN-L
0972-2068
Statut éditorial
Publié
Date de publication
2015
Peer-reviewed
Oui
Volume
77
Numéro
Suppl. 2
Pages
S712-S715
Langue
anglais
Résumé
The purpose of this experimental study was to establish a short-term post-mortem circulation in a pig model using liquid paraffin. This study also investigated the quality of vascular perfusion in the peripheral tissues. This is the first step in the development of a new revascularized human surgical training model. This first experience was performed on the hind leg of a pig. Initial cannulation of the external iliac artery and vein was followed by connection of the arterial inflow to a heart-lung machine and using the venous outflow to flush post-mortem clots and blood. Subsequently, after connecting the venous outflow to the heart-lung machine, circulation was initiated. Circulation was established during 27 min, during which the flow was constantly 130 mL/min. A steady increase in inlet pressure was observed during the experiment, which finally reached a minimum value of 124 mmHg. Perfusion was interrupted early due to an uncontrollable fluid leak. Afterwards, the distal hind leg was incised showing an equal distribution of paraffin. A short-term revascularization was successfully re-established under excellent conditions. Although the results are promising, further experiments are necessary to eventually perform a wide range of surgical procedures on revascularized human cadavers.
Mots-clé
Heart-lung machine, Paraffin, Perfusion, Swine, Post-mortem
Web of science
Création de la notice
09/08/2016 14:52
Dernière modification de la notice
20/08/2019 16:02
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