Title of article :
A fatal and metabolic experimental hemorrhagic shock in immature swine
Author/Authors :
Ferreira, Simone Alves dos Santos Faculty of Medical School - Universidade Estadual de Campinas (UNICAMP), Brazil , Moraes, Ana Cristina de Faculty of Medical School - Universidade Estadual de Campinas (UNICAMP), Brazil , Terzi, Renato Giuseppe Giovanni Department of Surgery - Medical School - UNICAMP, Campinas-SP, Brazil , Ferreira, Evandro Luis Assis Hospital Vera Cruz, Campinas-SP, Brazil , Silva, William Adalberto Faculty of Medical Sciences - UNICAMP, Campinas-SP, Brazil , Moreira, Marcos Mello Faculty of Medical School - UNICAMP, Campinas-SP, Brazil
Pages :
9
From page :
1036
To page :
1044
Abstract :
Purpose: To use blood lactate (BL) as an end-point metabolic marker for the begin resuscitation of volume replacement in experimental hemorrhagic shock. Methods: Group I (n=7) was not bled (Control). Animals in Group II (n=7) were bled to a MAP of 30mmHg in thirty minutes. Hemodynamic and metabolic data were recorded at Baseline, at 30, 60 and 120 minutes after Baseline. The animals were intubated in spontaneous breathing (FIO2=0.21) with halothane. Results: Group I all survived. In Group II all died; no mortality occurred before a BL<10mM/L. Beyond the end-point all animals exhibited severe acidemia, hyperventilation and clinical signs of shock. Without treatment all animals died within 70.43±24.51 min of hypotension shortly after reaching an average level of BL 17.01±3.20mM/L. Conclusions: Swine’s breathing room air spontaneously in hemorrhagic shock not treated a blood lactate over 10mM/L results fatal. The predictable outcome of this shock model is expected to produce consistent information based on possible different metabolic and hemodynamic patterns as far as the type of fluid and the timing of resuscitation in near fatal hemorrhagic shock.
Keywords :
Shock , Hemorrhagic , Lactic Acid , Swine
Journal title :
Acta Cirurgica Brasileira
Serial Year :
2017
Full Text URL :
Record number :
2618156
Link To Document :
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