3.3.1. Collection of pituitary gland

Unit 3 - Breeding of major carps

3.3.1. Collection of pituitary gland

Fish pituitary gland can be collected by dissecting and removing a portion of the scalp or through the Foramen magnum.

(1) Dissecting and removing a portion of the scalp

  • In this method, the brain case (cranium) is obliquely cut using a butcher’s knife/hand saw/bone cutter and the scalp removed.
  • The brain is then exposed by removing grey matter and fatty substance with forceps and cotton.
  • The anterior end (optic and olfactory nerves) of the brain is cut and the entire brain is lifted up and laid back, thus exposing the pituitary under a membrane.
  • After removing the membrane and the fluid, the pituitary is lifted up by inserting the blunt end of the forceps and carefully transferred to a vial containing a preservative.

Making an oblique cut in the cranium Fatty tissue and grey matter exposed

Making an oblique cut in the cranium Fatty tissue and grey matter exposed

The brain being exposed The pituitary seen as a small whitish body

The brain being exposed The pituitary seen as a small whitish body

The pituitary mounted on to a hand

The pituitary mounted on to a wrist

(2) Through the Foramen magnum

  • Foramen magnum is a large posterior aperture of the skull through which the spinal cord passes.
  • The grey matter and fatty substance are first removed with the help of forceps and cotton (they are pulled out posteriorly).
  • The brain is then exposed.
  • After this, the anterior end (optic and olfactory nerves) of the brain is cut and the entire brain is lifted up and laid back, thus exposing the pituitary.
  • After removing the fluid the membrane, the pituitary is lifted up by inserting the blunt end of the forceps and carefully transferred to a vial containing a preservative.

The first method is commonly practiced even though the second method is less time consuming and a large number of glands can be collected within a short time, with a good resale value of the fish.

Last modified: Thursday, 9 June 2011, 9:28 AM