Data regarding safety of bedside surgical tracheostomy in novel coronavirus 2019 (COVID-19) mechanically ventilated patients admitted to the intensive care unit (ICU) are lacking. We performed this study to assess the safety of bedside surgical tracheostomy in COVID-19 patients admitted to ICU. This retrospective, single-center, cohort observational study (conducted between February, 23 and April, 30, 2020) was performed in our 45-bed dedicated COVID-19 ICU. Inclusion criteria were: a) age over 18 years; b) confirmed diagnosis of COVID-19 infection (with nasopharyngeal/oropharyngeal swab); c) invasive mechanical ventilation and d) clinical indication for tracheostomy. The objectives of this study were to describe: 1) perioperative complications, 2) perioperative alterations in respiratory gas exchange and 3) occurrence of COVID-19 infection among health-care providers involved into the procedure. A total of 125 COVID-19 patients were admitted to the ICU during the study period. Of those, 66 (53%) underwent tracheostomy. Tracheostomy was performed after a mean of 6.1 (± 2.1) days since ICU admission. Most of tracheostomies (47/66, 71%) were performed by intensivists and the mean time of the procedure was 22 (± 4.4) minutes. No intraprocedural complications was reported. Stoma infection and bleeding were reported in 2 patients and 7 patients, respectively, in the post-procedure period, without significant clinical consequences. The mean PaO 2 / FiO 2 was significantly lower at the end of tracheostomy (117.6 ± 35.4) then at the beginning (133.4 ± 39.2) or 24 hours before (135.8 ± 51.3) the procedure. However, PaO 2 /FiO 2 progressively increased at 24 hours after tracheostomy (142 ± 50.7). None of the members involved in the tracheotomy procedures developed COVID-19 infection. Bedside surgical tracheostomy appears to be feasible and safe, both for patients and for health care workers, during COVID-19 pandemic in an experienced center.

The association of sevoflurane for induction and isoflurane for maintenance produced significant less postoperative agitation in preschool children receiving regional anesthesia during subumbilical surgery compared with sevoflurane for induction and maintenance.

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The aim of the study was to compare the effects of sodium selenite (SS), selenium yeast (SY), and hydroxy-selenomethionine (OH-SeMet) on the meat quality and selenium (Se) deposition of finishing beef cattle. Sixty-three bulls were distributed over 3 treatments and fed SS, SY, or OH-SeMet at 0.2 mg kg−1 dry matter (DM) for 60 d. None of the Se sources affected the growth performance or carcass characteristics. OH-SeMet showed a higher Se transfer to the meat than SS or SY (p < 0.01). SY and OH-SeMet reduced the shear force of the meat (p < 0.0001), improved pH (p < 0.001), and reduced the drip losses (p < 0.001) and the lipid oxidation of the meat (p < 0.001). During 8 d of storage, OH-SeMet showed higher levels of meat lightness (L*) and yellowness (b*) than SS (p < 0.001), while the SY meat showed a higher L* than SS, albeit only on d 6. OH-SeMet improved b*, compared to SS, and also compared to SY on days 4, 7, and 8 (p < 0.001). Supplementing beef with SY and OH-SeMet improved several meat quality parameters. OH-SeMet appears to be the most effective strategy to improve the Se content and color stability of beef cattle meat.

The effects of heated drinking water on growth performance and rumen functionality in fattening beef cattle during winter were evaluated. Newly received Charolaise bulls (n = 224) were allocated to two experimental groups: (i) water at room temperature (RTW) (weight 408 ± 34 kg); (ii) constantly heated water (25 °C) (HW) (weight 405 ± 38 kg). Growth performances, feed intake, feed conversion rate, water intake and carcass characteristics were evaluated. Internal reticuloruminal wireless boluses were used to collect rumen pH and temperature values every 10 min. Bodyweight was not affected by the water temperature, but the overall average daily gain (ADG) was significantly higher in the HW group (1.486 vs. 1.438 kg/head/day in the RTW; p = 0.047). Dry matter intake was significantly higher in the HW group (p = 0.001), even though the final feed conversion rate (FCR) was not influenced. There was also a tendency for better cold carcass weight (CCW) and carcass yield (CY) in the HW group. Drinking heated water reduced the time (min/day) during which the ruminal pH was below pH 5.8 or 5.5, and the time during which the temperature was lower than 37 or 39 °C (p < 0.001). The use of heated drinking water is a plausible a strategy for enhancing ruminal stability and the overall production efficiency in fattening beef cattle, which will lead to both better growth performance and higher ruminal stability.