Search Results (5)

The serratus plane block is an ultrasound-guided anaesthetic technique that aims to provide analgesia to the lateral thoracic wall cranial to the 8th rib. This block can be performed in a superficial (between the latissimus dorsi and the serratus ventralis thoracis (SVT) muscles) or deep plane (between the intercostales externi and the SVT muscles). This study aimed to assess the distribution and nerve staining of a mixture of 0.4 mL kg⁻¹ of methylene blue and iopromide 50:50 performing a deep serratus plane (DSP) block at the level of the 5th rib. We hypothesise that this technique would be feasible and could stain the rami cutanei laterales (RCL) of the intercostales nerves cranial to the 8th rib in cat cadavers. This study was divided into two phases. Phase 1 consisted of an anatomical study of the thoracic wall (2 cadavers). Phase 2 consisted of the ultrasound-guided injection of the aforementioned mixture and the assessment of its distribution by computed tomography and anatomical dissection (12 cadavers). Contrast media spread a median of 5.5 (2.5–7.5) intercostal spaces. The dye stained a median of 3 (0–5) RCL, affecting RCL 2 (17.39%), RCL 3 (57.17%), RCL 4 (78.26%), RCL 5 (91.30%), RCL 6 (78.26%), and RCL 7 (8.70%) within the DSP. Occasionally, the rami dorsales laterales and the thoracicus longus nerve were stained. Based on these findings, the DSP block performed with a volume of 0.4 mL kg⁻¹ of an anaesthetic could provide analgesia in the area innervated from T4 to T6. Full article

Compartmental excision consists of the complete resection of an anatomic district in which specific structures act as a barrier to local tumour invasion. It is a well-established procedure in human medicine, while only a few reports are available in veterinary medicine. The aim of this study was to describe complete muscle resection in 3 dogs affected by different intramuscular sarcomas. The clinical outcome was also reported. Medical records were searched, including preoperative diagnostic findings, compartmental excision, histologic diagnosis, and outcome. Three dogs fit the inclusion criteria, which had a sarcoma confined to a single muscular belly (semitendinosus, biceps, and splenius capitis muscles). Complete excision of the affected muscle was performed in all cases. One dog showed moderate lameness in the immediate postoperative period, resulting from the dorsal lifting of the scapula due to serratus ventralis tenotomy performed to remove the caudal insertion of the splenius capitis muscle. All the dogs recovered fully within one month, experiencing good clinical function. Histopathology showed complete tumour removal with no neoplastic fascial disruption in all cases. Compartmental excision provides effective local tumour control, representing an alternative to limb amputation or more radical excision if adjuvant radiotherapy is not an option for owners. Full article

The seasonality to which dry-cured products from Iberian breed pigs finished in Montanera (free-range rearing system with feed based exclusively on ad libitum consumption of natural resources; acorns and grass) are subjected could be overcome by pre-cure freezing. Three sets of Montanera Iberian presas (Serratus ventralis muscle) (n = 15) were established to assess the impact of frozen storage -0, or non-frozen, 3 and 6 months—previous to the technological process of curing—on the quality traits of the dry-cured product Montanera Iberian dry-cured lomito. Similar seasoning and curing processing conditions were applied to all sets. Lower productive performance due to higher weight loss during curing, and lower colour intensity were observed in pre-frozen dry-cured lomitos. The fatty acid profile was more saturated, and the oxidative status increased as a result of pre-cure freezing. On the matter of texture, all parameters were modified, highlighting the higher values of hardness and shear force of pre-frozen dry-cured lomitos. The time that raw material was frozen exerted a slight, thus helping manufacturers to better address the gap between industry and consumer demand with minimal effect on quality traits. Full article

The feeding system is one of the main factors influencing the Iberian pig meat quality. This experiment was undertaken to evaluate the influence of feeding diets containing different levels of protein on performance, carcass, and meat quality of Iberian pigs. To that aim, 24 castrated male Retinto Iberian pigs with an average weight of 116 kg were fed under free-range conditions with acorns and grass (FR), and on concentrated diets in confinement with standard (SP) and low protein content (LP). The crude protein content in acorns was lower than that in the grass and SP diet, but similar to that in the LP diet. FR pigs needed more time to achieve slaughter weight than LP and SP pigs. Iberian pigs fed on low-protein diet (FR and LP) had a higher intramuscular fat content in the musculus serratus ventralis than SP pigs. The influence of diet on the fatty-acid composition was reflected more markedly in subcutaneous fat than in muscles. FR pigs showed a higher level of C18:1 n-9 and total polyunsaturated fatty acids and lower total saturated fatty acids in subcutaneous fat than LP and SP. It is concluded that diets with low protein levels do not affect Iberian pig productive traits but change the meat composition, rendering them an interesting strategy to improve the quality of Iberian pig meat and dry-cured products. Full article

The aim of this work was to study the effects of four different rearing managements applied during the heifers’ whole life period (WLP) on muscles from ribs in the chuck sale section. The characteristics of meat studied were the sensory, rheological, and color of the longissimus muscle (LM) and the rheological traits of four other muscles: complexus, infraspinatus, rhomboideus, and serratus ventralis. The main results showed that WLP rearing managements did not significantly impact the tenderness (sensory or rheological analyses) of the rib muscles. The LM had high (p ≤ 0.05) typical flavor and was appreciated when heifers received a WLP rearing management characterized by a short pasture duration during the heifers’ whole life (WLP-E). The heifers’ management characterized by a long pasture duration during their life (WLP-A) or by a diet composed mainly of hay during the growth and fattening periods (WLP-F), had lower typical flavor and were less appreciated than those with WLP-E management. Moreover, the LM color was redder for heifers of WLP-E than those of the WLP-A and WLP-F groups. This study confirmed that it is possible to obtain similar meat qualities with different rearing managements. Full article