Postoperative outcomes in oesophagectomy with trainee involvement

BACKGROUND: The complexity of oesophageal surgery and the significant risk of morbidity necessitates that oesophagectomy is predominantly performed by a consultant surgeon, or a senior trainee under their supervision. The aim of this study was to determine the impact of trainee involvement in oesophagectomy on postoperative outcomes in an international multicentre setting. METHODS: Data from the multicentre Oesophago-Gastric Anastomosis Study Group (OGAA) cohort study were analysed, which comprised prospectively collected data from patients undergoing oesophagectomy for oesophageal cancer between April 2018 and December 2018. Procedures were grouped by the level of trainee involvement, and univariable and multivariable analyses were performed to compare patient outcomes across groups. RESULTS: Of 2232 oesophagectomies from 137 centres in 41 countries, trainees were involved in 29.1 per cent of them (n = 650), performing only the abdominal phase in 230, only the chest and/or neck phases in 130, and all phases in 315 procedures. For procedures with a chest anastomosis, those with trainee involvement had similar 90-day mortality, complication and reoperation rates to consultant-performed oesophagectomies (P = 0.451, P = 0.318, and P = 0.382, respectively), while anastomotic leak rates were significantly lower in the trainee groups (P = 0.030). Procedures with a neck anastomosis had equivalent complication, anastomotic leak, and reoperation rates (P = 0.150, P = 0.430, and P = 0.632, respectively) in trainee-involved versus consultant-performed oesophagectomies, with significantly lower 90-day mortality in the trainee groups (P = 0.005). CONCLUSION: Trainee involvement was not found to be associated with significantly inferior postoperative outcomes for selected patients undergoing oesophagectomy. The results support continued supervised trainee involvement in oesophageal cancer surgery

Feeding rapeseed oil to increase n-3 PUFA of pork: fatty acid composition of muscle and adipose tissue

Sixty LWxGL pigs were divided into 3 groups (20 pigs in each group). The aim of this research was to determine what effect the rapeseed oil added to diets (0%, 3% and 6%) has on the enrichment of muscle and adipose tissue with a-linolenic acid, C18:3, n-3, during the fattening of pigs from 30 up to 100 kg. Moreover, the intent was to lower the PUFA n-6/PUFA n-3 ratio in the samples of musculus longissimus dorsi (muscle tissue with belonging adipose tissue). Research results showed that the rapeseed oil added to pigs' diets increased the content of ALA (P<0.01) in the total amount of fatty acids of both tissues, i.e. in the muscle tissue by 69.56% and 130.43%, respectively, and in adipose tissue by 60.29% and 139.70%, respectively. At the same time, the PUFA n-6/PUFA n-3 ratio was lowered in both tissues. It was statistically observed that the DHA content in fatty acids of muscle tissue also significantly increased (P<0.01), which supports the fact that pigs can synthesize DHA in vivo, if the feed contains enough amount of precursors

INFLUENCE OF FEEDING ON CARCASS QUALITY OF PIGS ON FAMILY FARMS

This study involved 30 carcasses of Hypor ABCD – Euribrid pigs divided into two groups (A and B), 15 pigs each (8 females and 7 males). Pigs from group A were fattened in very good environmental conditions and fed by a high quality diet containing 16,5% proteins during the whole fattening period; pigs from group B were fattenend in old barns, significantly worse environment with low hygienic conditions and fed by usual home made diets (frequently from low quality and unreliable components-especially corn). Crude protein level untill reaching approximately 60 kg was 16.0% (ST-1), and by the end of the fattenig 14.0% (ST-2). After slaughtering, cooled carcasses were dissected (according to Weniger et al., 1963). Statistically significant differences (P<0.01) were found between muscle tissue shares in carcasses from group A (57.54%) and group B (54.29%) by dissection and separation into main tissues. The (P<0.01) differences in shares of muscle and fatty tissues were also found in some individual parts of the carcass (ham, loins and shoulder). Meat quality traits (pH1, pH2, W.h.c. and color) and chemical composition of muscle and fat, according to calculated means, are within boundaries for «normal» meat in all carcasses involved in the research

Differential cross section measurements of the 9Be(3He,p)11B reaction for NRA applications

The differential cross sections of the 9Be(3He,pi)11B reactions for i = 0–6 were determined within the laboratory energy range 1.24–2.87 MeV and for backward angles from 107° to 164° with 2° steps using two double sided silicon strip detectors. The obtained cross sections covered the angle and energy ranges typically used for the analysis of beryllium targets with the nuclear reaction analysis technique. The experiments were carried out at the Ruđer Bošković Institute and the determined cross sections were benchmarked with the measurement of thick target reaction yields from a pure beryllium target at two beam energies, 1.8 and 2.7 MeV. The results are presented in graphical form and for 134° and 164° are also given as tables in the Appendix. The correctness of the data, verified through the comparison of thick target spectra as well as the observed discrepancies with previous data are discussed and analyzed