
Hard palate anatomy of Tabby cats / Ermiş and Can_________________________________________________________________________________
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INTRODUCTION
The Feline family consists of 39 felines and these cat breeds
descend from the last common ancestor, 'Pseudaelurus' who lived
10–15 million years ago. The Anatolian cat, which is a member of
'Felidae' is an extension of 'Felislybica' which evolved 3–4 million
years ago from its last common ancestor, the wild cat [1]. It has been
observed that the 'Felis silvestrislybica' whose archaeological remains
were analyzed by ancient deoxyribonucleic acid (DNA), contributed
to the gene pool of different historical periods in the Near East and
Egypt populations [2].
Tabby cats (Felis catus) constitute the majority of the cats kept at
home in Turkey and the name Tabby is quite common. Tabby cats,
also called stray cats, make up the majority of street cat species in
the Country. The Tabby cat is used as a noun in English– speaking
Countries, Tabby, which expresses a skin pattern, is based on the word
tigris, which has its etymological origin in ancient Greek and Latin
languages meaning tiger. Today, Tabby is used sense reminiscent of
a tiger sriped back (Panthera tigris). The story of the Tabby cat, which
is expressed as 'Chattigre' in French and 'Gattotigrato' in İtalian and
'Tigerkatze' in German, is slightly different. While these cats were
called tigercats in England, the name of fabric impotent from the
Attabiye District of Baghdad, which is known for weaving taffeta silk
fabric in a way that resembles the lines of a tiger, became heavy and
as a result of this story, it began to be called Tabby [3].
Taste buds are responsible for perceiving the sense of taste. In
mammals, most of the taste buds in the tongue, soft palate, epiglottis
epithelium, larynx, and the retromolar mucosa are located on the
tongue papillae [4, 5].
The sense of taste, which functions together with smell, functions
both peripherally and centrally in physiological harmony. The sense
of taste, which functions together with smell, is a physiological
harmony peripherally at the reseptor level and centrally at the reticular
activating level [6]. This union leads us to the concept of taste. The
sense of taste in mammals with four primary sensations; salt and its
stimulant NaCl; sour and its stimulant kşi acetic acid; sweet and its
stimulant sucrose; spicy and its stimulant quinine. In mammals, taste
buds embedded in the epithelium of the tongue are small structures
(20–42 μm) and contain between 50 and 150 taste receptors.
In this research, macro–anatomical evaluation and morphometric
measurements of the hard palate of the Tabby cat, which is common
in Turkey, were made; Tissue samples taken from the anatomical
formations on the hard palate were examined with SEM (Jeol, model
JCM–5000 NeoScope™ Jeol Ltd., Tokyo, Japan), and light microscopy.
(Nikon, Eclipse, E 200 MB–R, Tokyo, Japan) With data obtained, it is aimed
to determine the morphological and morphometric characteristics of
the hard palate of the Tabby cat and to determine the similarities and
differences with other domestic mammal species and humans in the
light of current literature. In addition, knowing the hard palate anatomy
of Tabby cats is important in clinical examination in the detection of
structural disorders such as congenital–acquired anomalies.
MATERIALS AND METHODS
The materials used in the thesis study were obtained from Balıkesir
Municipality Stray Animals Temporary Care Home and Rehabilitation
Center with permission. The research material consisted of 20 Tabby
cat cadavers, which were adults, died for various reasons, without
gender discrimination, and weighed approximately 3–4 kg.
The study was carried out with the approval of Balikesir University
Animal Experiments Local Ethics Committee (Decision no: 2020/2–8).
Cat cadavers were transferred from Balıkesir Metropolitan
Municipality Stray Animals Temporary Care and Rehabilitation
Center to Balıkesir University Veterinary Faculty Anatomy Application
Laboratory. To expose the hard palate of the cadavers, the maxillary
and mandibular jaws were separated from each other by making an
articulatio temporomandibularis incision. The hard palate upper jaw
parts are numbered and xed with 10% formaldehyde. After xation,
the hard palate was washed and photographed with a Canon 50 Digital
camera (Ota, Tokyo, Japan). The macro anatomical nomenclature of
hard palate structures was made according to Nomina Anatomica
Veterinaria (2017) [7].
Morphometric measurements of different parts of the hard palate
were made with a digital caliper (Piranha PDC 1850 Digital Caliper,
China). The total length of the hard palate, the length of the narrow
(rostral) and wide (caudal) segment, the length of the rough and straight
segment, the width of the narrow and wide segment, the total length
of the palatine raphe, the length of palatine raphe deep and shallow
segment, number of palatines rugae (double), and the incisive papillae
diameter was measured. Data were expressed by calculating the mean
and standard deviation values in millimeters (mm).
Scanning electron microscopy (SEM)
Samples taken from the hard palate were primarily fixated in
glutaraldehyde solution at +4°C for 24 h. The sample was kept in 0.2
M phosphate buffer (pH 7.2) for 15–30 min, for a total of 1 h at +4°C,
by changing the solution 2 times. The samples removed from the
phosphate buffer were kept in the solution prepared by putting 1%
osmium tetraoxide in 0.2 M phosphate buffer (pH 7.2) and kept for 1 h
at +4°C for secondary xation. Afterward, the samples were kept in a
phosphate buffer of 0.2 M (pH 7.2) for a total of 1 h. After the samples
were subjected to dehydration at 30–60–70–100% levels for 15 min,
they were kept in hexamethyldisilazane and dried using the critical
dried point method [8]. Samples; after drying, it was covered with
gold and examined with a NeoScope JCM–5000 scanning electron
microscope (Tokyo, Japan).
Light microscopy
Samples obtained from the hard palate xed with 10% formaldehyde
were placed in tissue cassettes in 0.3 cm sections. Blocking was
performed by passing the tissue cassettes through formol– alcohol–
xylol– paran solutions. After paran sections were cut (Leica
Biosystems RM2245, GmbH, Wetzlar, Germany) at 5 μm thickness
and placed on the slide, they were kept in the oven at 60–70 °C until
the paran melted. It slowly passed through the previously prepared
xylol solution. Sections were passed through alcohol solutions of
different percentages. The sections were completely freed from
paran by washing them with distilled water. Subsequently, these
tissues were stained with Hematoxylin–Eosin. After staining, the
tissues were washed with tap water. It was then passed through a
70–99.9% alcohol solution. The prepared slides were kept in xylol for
at least 10 min. The coverslips were covered and examined under the
microscope. The prepared slides were examined under Nikon, Eclipse
light microscope (E 200 MB–R, Tokyo, Japan).