АNATOMICAL FEATURES AND HISTOLOGICAL MARKER OF THE STOMACH STRUCTURE OF THE ORDER LAGOMORPHA

Abstract

The study is aimed at elucidating the anatomical and histological features of the stomach in some representatives of the order Lagomorpha. The object of the study was productive and ornamental rabbits. The relevance of the work is due to the need for a deep understanding of the morphofunctional changes that occur in the animal body under the influence of different conditions of detention and types of nutrition. The study of these features is important for optimizing diets, preventing digestive system diseases and increasing productivity. The research was conducted at the Department of Normal and Pathological Morphology and Physiology of Podillia State University and on the basis of the private veterinary clinic Vet Generation, Kyiv. The material for the study was biological samples that were processed according to generally accepted histological methods. As a result of the study, it was found that the histological structure of the stomach differs between groups. These differences are a consequence of adaptation to the conditions of existence and nutrition. In productive rabbits receiving high-energy granulated feed, it was found that the mucous and muscular membranes of the stomach have almost the same thickness. This indicates a balanced functional load on the secretory and motor systems. An important finding is the large number of glands of the fundus of the stomach (76.5±8.9 pcs.), which indicates intensive secretory activity. In addition, a decrease in the area of mucous cells (11.9±0.8 μm²) was noted, which is probably associated with enhanced turnover and mucin secretion to protect the gastric wall. In contrast, other features were found in ornamental rabbits, whose diet is less caloric and more diverse. Their stomach is characterized by thinner mucous and muscular membranes. An increase in the area of the chief cells of the stomach (27.76±1.78 μm²) may be a compensatory mechanism for enhancing the production of enzymes necessary for the digestion of fibrous food.