Laparoscopic Roux-en-Y gastric Bypass using the porcine model

D. J. Scott, D. A. Provost, S. T. Tesfay, D. B. Jones

Research output: Contribution to journalArticlepeer-review

19 Scopus citations


Background: The laparoscopic Roux-en-Y gastric bypass (LRYGBP) may be performed using a variety of methods. The purpose of this study was to learn how to perform the Roux-en-Y gastric bypass operation laparoscopically, using a porcine model. Materials and Methods: 11 domestic pigs (mean weight 47 kg) underwent LRYGBP. In 8 animals, a completely laparoscopic approach was attempted, while in 3 animals a hand-assist device was used. Techniques for anvil placement, pouch calibration, and limb-length measurement were evaluated. Animals were sacrificed at the end of the procedure, and operative results were recorded. Results: The hand-assist device restored tactile feedback but obscured visualization. The gastrojejunostomy leak rate was 64%, and the jejunojejunostomy leak rate was 73%. Anvil placement using transgastric and transoral methods was feasible. Calibrating the pouch with a Baker's tube was more accurate than using anatomical landmarks. Measuring limb-lengths using Babcock clamps was reliable with practice. Conclusion: The frailty of the porcine small intestine may limit one's ability to achieve intact anastomoses. Despite the anatomic limitations, the porcine model was well-suited for skill development and evaluation of techniques for performing the LRYGBP operation.

Original languageEnglish (US)
Pages (from-to)46-53
Number of pages8
JournalObesity Surgery
Issue number1
StatePublished - 2001


  • Bariatric surgery
  • Hand-assist device
  • Laparoscopy
  • Morbid obesity
  • Porcine model
  • Roux-en-Y gastric bypass
  • Skill development
  • Surgical education

ASJC Scopus subject areas

  • Surgery
  • Endocrinology, Diabetes and Metabolism
  • Nutrition and Dietetics


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