retki)(;ri;ssi\k tisslk changes. 203 



I^WTTY CHANGES. 



PHYSIOLOGIC (Fattv IiMlralw,,) 

 nilFIKITION 

 ETIOLOGY. 

 ■ Excess food. 



Iiisufficieiit crcrcisc. 



llcrcdily. 



Influence o) disease. 



Uiisexini/. 



LacUilion. 



I eneseelion. 

 APPF.ARANCll 



Macroscopic — orcasy, pale color. 



Microscopic—Proplels of fat between cells 

 TI.S.srE .-IPFECTEP. 



A'onnal depositions. 



F.pillieliuin, ninsclc. 

 FFFFCrS. 

 PATHOLOGIC { Fatly Deocneration). 

 DFFIXITIO.X. 

 ETIOLOGY. 



Insufficiciit food. 



Inability of cells to utilize food. 



Excessi-oc aclrcilv. 

 .\PPEARAXCE. 



Macroscopii — Greasy, pale, light. 



Microscopic— Proplcls of fat'in cells. 

 T/SSCE AFFECTED. 



Epithelium. 



^fllscle. 



Nerve. 

 EFFECTS. 



Adipose tissue is not a specific tissue, but represents a moiii- 

 fied connective tissue. The cells that later become fat cells, are 

 oriyinall}- flat or spindle shapcrl and usually occur in clusters or 

 S]^roups. There are certain locations, called fat depositories, 

 where fat usually occurs. Xormally the principal fat depositories 

 are located in relation to the kidney capsule, subserosa (parietal, 

 \isceral and (jmental peritoneum), subcutem, intermuscular areo- 

 lar tissue, and in the orbital fossa. .\ well fattened animal has 

 accumulations of fat in all the fat depositories. In an eiuacialed 

 animal limited quantities of fat occur onh' around the kidnev 

 in the omentum, and orbital fossa. 



Xormal adipose tissue varies in color and consistenc\' in the 

 different animaLs. In general it is white or 3'ellow and appears 

 lobulated when cut across. The consistency de];)en(Is upon the 

 melting point of the fat. 



Olein is the principal kind of fat in the hog, stearin and pal- 

 wiitin in the ox, and stearin in the sheep. It has been demon- 



