Abstract

 Theobjective of this study was to evaluate a two total splenectomy laparoscopic techniquesand compare it with the conventional method.18 local breed dogs of both sexes was usedthey were divided randomly into 3 groups (A-C) of 6 dogs in each.In group A the dogs underwent laparoscopic total splenectomy with the application of titanium clips to close the splenic vessels in group B the dogs underwent total laparoscopic splenectomy by using the thermocautery while in group C the total splenectomy was performed by laparotomy. Blood samples were collected before and after operations to estimate the haptoglobin level in the serum. In group A the time needed for splenectomy was (47±5 min)in group Ba shortest time was consumed 2min) while in group C the operation time was (30±5min). The haptoglobin estimation revealed an increased level at the 1^st postoperative day, and reached the peak at 3^rd postoperative day, the started to decline at the 5^th postoperative day and returned about the normal level in the7th postoperative day.