Obtention de présure à partir de veaux fistulés

Cisneros, Félipe; Silva, Caridad; Valles, E.; Mocquot, G.; Furet, Jean-Pierre; Tomassone, R.

doi:10.1051/lait:197251722

Cited by 2 publications

(3 citation statements)

References 2 publications

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“…The first three operated calves were used later in good conditions for 34, 85 Bhalerao, 1963 ;Cisneros et al,1972 ;Garnot et al, 1977). De Steven, 1968 ;Habel, 1975 ;Schummer et al, 1976 Steven, 1968 ;Habel, 1975 …”

Section: Discussionmentioning

confidence: 99%

Technique de réalisation d'une poche abomasale chez le veau en vue de l'obtention de suc gastrique pur

Guilloteau¹,

Calvé²,

Boussion³

et al. 1977

Ann. Biol. anim. Bioch. Biophys.

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Summary.A technique for the preparation of calf abomasal pouches to obtain pure gastric juice.We have described a technique for preparing an innervated abomasal pouch with a view to obtaining pure calf gastric juice. The gastric pouch was cut out from the middle part of the lesser abomasal curvature to a depth of approximately 10 cm, leaving the blood vessels and nerves intact. It was placed in a zone with numerous folds of mucous membrane spreading out in the fundus ( fig. 1, 2 fig. 7).Introduction.

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Section: Discussionmentioning

confidence: 99%

Technique de réalisation d'une poche abomasale chez le veau en vue de l'obtention de suc gastrique pur

Guilloteau¹,

Calvé²,

Boussion³

et al. 1977

Ann. Biol. anim. Bioch. Biophys.

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“…A poor yield is obtained if undiluted gastric juice is collected, so it is preferable to rinse the abomasum with an ingested liquid. Whey, which was used for this purpose by others (Cisneros et al 1972;Nain et al 1972), was not suitable since the whey minerals and proteins made the chromatographic separation of chymosin and pepsin more difficult. Glucose solution was more acceptable to the calves than water.…”

Section: Experimental Methodsmentioning

confidence: 99%

“…However, the effect of age on this total clotting activity after one month from birth is not well understood. In some animals it remains at about the same level (Berridge et al 1943;Huber et al 1961), whilst in others there is a significant increase (Berridge et al 1943;Cisneros et al 1972;Henschel, 1973).…”

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confidence: 99%

Influence of age, dietary protein and weaning on calf abomasal enzymic secretion

Garnot¹,

Toullec

et al. 1977

Journal of Dairy Research

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Using fistulated calves, the influence of the age, type of dietary protein and weaning on the secretion of chymosin and pepsin by the abomasum were studied. The abomasum secreted both chymosin and pepsin when the animals were fed milk. Chymosin secretion appeared to be independent of the age of the animals, whereas a slow increase in pepsin secretion was observed as the calves aged. Several preruminant animals were fed either a skim-milk diet or a milt substitute in which proteins were provided by fish, soya or whey concentrates. Each of these 3 milk substitutes led to a decrease in chymosin secretion without modification of pepsin secretion. Chymosin secretion was partly restored when the calves were again given a skim-milk diet. At weaning, chymosin secretion dropped abruptly, but the pepsin level was not affected. These results indicate that milk (most probably its casein fraction) is responsible for the activation of chymosin secretion.For the newborn mammal, milk is the main food, and growth depends on its efficient absorption from the digestive tract. Coagulation of the caseins in the stomach controls and slows down the flow of the chyme into the duodenum at a time when the volume of pancreatic secretion is still low. Pepsin, chymosin (if present) and hydrogen ions are responsible for milk coagulation.In the preruminant animal the functional part of the stomach is the abomasum which secretes chymosin, a milk-clotting acid protease. It was once considered that the level of pepsin was very low in the abomasum of the milk-fed calf and that at weaning the consumption of solid food caused chymosin secretion to cease and pepsin secretion to increase (Berridge et al. 1943). However, Grosskopf (1959), Henschel, Hill & Porter (1961) and Hill, Noakes & Lowe (1970 have shown that, even in milk-fed calves, appreciable pepsin activity could be detected in the abomasum. Garnot et al. (1974) have presented quantitative data on the chymosin and pepsin levels in the abomasum of slaughtered preruminant calves. So far, there is little information on the effect of age on these levels. Nain et al. (1972) observed a decrease in chymosin secretion at 3 months of age, but the diets were not specified. The clotting activity was found to be high in the abomasum of the fetal cab 0 (Kirton, Paterson &

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Obtention de présure à partir de veaux fistulés

Cited by 2 publications

References 2 publications

Technique de réalisation d'une poche abomasale chez le veau en vue de l'obtention de suc gastrique pur

Technique de réalisation d'une poche abomasale chez le veau en vue de l'obtention de suc gastrique pur

Influence of age, dietary protein and weaning on calf abomasal enzymic secretion

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