There is no foolproof method for identifying a bovine carrying gallstones in advance. However, certain criteria can increase the likelihood:
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Older cattle (over 5 years)
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Fattened animals at the end of their productive life (culled cows)
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Signs of liver dysfunction observed at slaughter (e.g., liver enlargement, abnormal color)
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Geographical origin (some regions with specific feeding practices may promote stone formation)
Harvesting Steps in the Slaughterhouse
The collection of Ox gallstones is carried out exclusively post-mortem, during visceral inspection. Below are the technical steps, in line with best hygiene and traceability practices.
Accessing the Gallbladder
Once the animal has been slaughtered and eviscerated:
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Identify the liver, generally located on the right side of the abdominal cavity.
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Locate the gallbladder, a small elongated pouch, greenish to dark brown in color, attached to the underside of the liver.
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Carefully cut the gallbladder using a scalpel or fine knife.
Opening and Collecting
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Open the gallbladder on a clean work surface.
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Gently pour the bile into a container.
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Inspect the interior of the pouch and the bile ducts to detect any solid masses.
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Retrieve any stones using forceps or by hand (with gloves).
Cleaning the Stones
Once extracted, the Ox gallstones must be:
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Gently rinsed with clear water (do not use soap or detergent).
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Carefully dried with a clean cloth or absorbent paper.
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Sorted by size, shape, color, and consistency.
Drying and Storage
Natural Drying
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Spread the Ox gallstones on a grate or sieve.
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Allow to dry at room temperature in a well-ventilated room, away from direct light.
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Drying may take several days to several weeks, depending on humidity levels.
Assisted Drying
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Use food dehydrators or low-temperature drying chambers (maximum 40°C).
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Allows faster, more uniform drying and reduces the risk of mold.
Storage
Once dried, the stones should be stored in:
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Airtight containers or vacuum-sealed bags
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Away from humidity, light, and insects
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In a stable temperature environment (15 to 25°C)