Читать книгу Special Report on Diseases of Cattle - Lowe - Страница 53

Plate I. Position of the first stomach (rumen or paunch) on the left side. The area inclosed by heavy dotted lines represents the rumen; the elongated, shaded organ is the spleen resting upon it. The skin and muscles have been removed from the ribs to show the position of the lungs and their relation to the paunch.

Plate II. Stomach of ruminants.

Fig. 1. Stomach of a full-grown sheep, 1/5 natural size (after Thanhoffer, from R. Meade Smith's Physiology of Domestic Animals): a, rumen, or first stomach; b, reticulum, or second stomach; c, omasum, or third stomach; d, abomasum, or fourth stomach; e, esophagus, or gullet, opening into the first and second stomachs; f, opening of fourth stomach into small intestine; g, opening of second stomach into third; h, opening of third stomach into fourth. The lines indicate the course of the food in the stomachs. The incompletely masticated food passes down the esophagus, or gullet, into the first and second stomachs, in which a churning motion is kept up, carrying the food from side to side and from stomach to stomach. From the first stomach regurgitation takes place; that is, the food is returned through the gullet to the mouth to be more thoroughly chewed, and this constitutes what is known as "chewing the cud." From the second stomach the food passes into the third, and from the third into the fourth, or true, stomach, and from there into the intestines.

Fig. 2. Stomach of ox (after Colin, from R. Meade Smith's Physiology of Domestic Animals): a, rumen; b, reticulum; c, omasum; d, abomasum; e, esophagus; f, opening of fourth stomach into small intestine. Fürstenberg calculated that in an ox of 1,400 pounds weight the capacity of the stomach is as follows:

	Per cent.
Rumen, 149.25 quarts, liquid measure	62.4
Reticulum, 23.77 quarts	10.0
Omasum, 36.98 quarts	15.0
Abomasum, 29.05 quarts	12.6

According to Colon—

	Quarts.
The capacity of a beef's stomach is	266.81
Small intestine	69.74
Cecum	9.51
Colon and rectum	25.58

Plate III. Instruments used in treating diseases of digestive organs.

Fig. 1. Clinical thermometer, 4/5 natural size. This is used to determine the temperature of the animal body. The thermometer is passed into the rectum after having been moistened with a little saliva from the mouth, or after having had a little oil or lard rubbed upon it to facilitate its passage. There it is allowed to remain two or three minutes, then withdrawn, and the temperature read as in any ordinary thermometer. The clinical thermometer is made self-registering; that is, the mercury in the stem remains at the height to which it was forced by the heat of the body until it is shaken back into the bulb by taking hold of the upper portion of the instrument and giving it a short, sharp swing. The normal temperature of cattle varies from 100° to 103° F. In young animals it is somewhat higher than in old. The thermometer is a very useful instrument and frequently is the means by which disease is detected before the appearance of any external sign.

PLATE I. SHOWING THE POSITION OF THE RUMEN. (Click to enlarge)

PLATE II. STOMACH OF RUMINANTS. (Click to enlarge)

PLATE III. INSTRUMENTS USED IN TREATING DISEASES OF DIGESTIVE ORGANS. (Click to enlarge)

PLATE IV. MICROSCOPIC ANATOMY OF THE LIVER. (Click to enlarge)

PLATE V. ERGOT IN HAY. (Click to enlarge)

PLATE VI. ERGOTISM. (Click to enlarge)

Plate III. Instruments used in treating diseases of digestive organs—Contd.

Fig. 2. Simple probang, used to dislodge foreign bodies, like apples, potatoes, eggs, etc., which have become fastened or stuck in the esophagus or gullet.

Fig. 3. Grasping or forceps probang. This instrument, also intended to remove obstructions from the gullet, has a spring forceps at one end in the place of the cup-like arrangement at the end of the simple probang. The forceps are closed while the probang is being introduced; their blades are regulated by a screw in the handle of the instrument. This probang is used to grasp and withdraw an article which may have lodged in the gullet and can not be forced into the stomach by use of the simple probang.

Fig. 4. Wooden gag, used when the probang is to be passed. The gag is a piece of wood which fits in the animal's mouth; a cord passes over the head to hold it in place. The central opening in the wood is intended for the passage of the probang.

Figs. 5a and 5b. Trocar and cannula; 5a shows the trocar covered by the cannula; 5b, the cannula from which the trocar has been withdrawn. This instrument is used when the rumen or first stomach becomes distended with gas. The trocar covered by the cannula is forced into the rumen, the trocar withdrawn, and the cannula allowed to remain until the gas has escaped.

Fig. 6. Section at right angles through the abdominal wall, showing a hernia or rupture. (Taken from D'Arboval. Dictionnaire de Médecine, de Chirurgie de Hygiene): a a, The abdominal muscles cut across; v, opening in the abdominal wall permitting the intestines i i to pass through and outward between the abdominal wall and the skin; p p, peritoneum, or membrane lining the abdominal cavity, carried through the opening o by the loop of intestine and forming the sac S, the outer walls of which are marked b f b.

Plate IV. Microscopic anatomy of the liver. The liver is composed of innumerable small lobules, from 1/20 to 1/10 inch in diameter. The lobules are held together by a small amount of fibrous tissue, in which the bile ducts and larger blood vessels are lodged.

Fig. 1 Illustrates the structure of a lobule; v v, interlobular veins or the veins between the lobules. These are branches of the portal vein, which carries blood from the stomach and intestines to the liver; c c, capillaries, or very fine blood vessels, extending as a very fine network between the groups of liver cells from the interlobular vein to the center of the lobule and emptying there into the intralobular vein to the center of the lobule; v c, intralobular vein, or the vein within the lobule. This vessel passes out of the lobule and there becomes the sublobular vein; v s, sublobular vein. This joins other similar veins and helps to form the hepatic vein, through which the blood leaves the liver; d d, the position of the liver cells between the meshes of the capillaries; A A, branches of the hepatic artery to the interlobular connective tissue and the walls of the large veins and large bile ducts. These branches are seen at r r and form the vena vascularis; v v, vena vascularis; i i, branches of the hepatic artery entering the substance of the lobule and connecting with capillaries from the interlobular vein. The use of the hepatic artery is to nourish the liver, while the other vessels carry blood to be modified by the liver cells in certain important directions; g, branches of the bile ducts, carrying bile from the various lobules into the gall bladder and into the intestines; x x, intralobular bile capillaries between the liver cells. These form a network of very minute tubes surrounding each ultimate cell, which receives the bile as it is formed by the liver cells and carried outward as described.

Fig. 2. Isolated liver cells: c, blood capillary; a, fine bile capillary channel.

Plate V. Ergot in hay: 1, bluegrass; 2, timothy; 3, wild rye; 4, redtop. Ergot is a fungus which may affect any member of the grass family. The spore of the fungus, by some means brought in contact with the undeveloped seed of the grass, grows, obliterates the seed, and practically takes its place. When hay affected with ergot is fed to animals it is productive of a characteristic and serious affection or poisoning known as ergotism.

Plate VI. Ergotism, or the effects of ergot. The lower part of the limb of a cow, showing the loss of skin and flesh in a narrow ring around the pastern bone and the exposure of the bone itself.