Microsurgical training with fresh chicken legs
- PMID: 22156886
- DOI: 10.1097/SAP.0b013e31822f9931
Microsurgical training with fresh chicken legs
Abstract
Purpose: With the increasing use of microsurgical techniques in clinical work, regular laboratory training in these techniques has become essential. Several specialized materials have been used for this purpose. We investigated whether effective training could be provided with greater convenience and less expense using fresh chicken thighs. Also, we present the histologic characteristics of chicken femoral neurovascular structures.
Methods: The femoral neurovascular bundles of fresh chicken thighs were dissected. Microanastomosis of vessels and nerves were performed with the aid of a microscope. Tissue from the midthigh of 8 chickens was examined histologically.
Results: It was found to reduce the time taken to perform anastomoses using the chicken thigh model with statistically significance. The mean diameters (± standard deviations) of the arteries, veins, and nerves were 2.04 ± 0.17 mm, 1.45 ± 0.06 mm, and 1.24 ± 0.08 mm, respectively. The observed tunica adventitia to media ratio was 1:1 and multiple nerve fascicles were wrapped in a single epineurium. Microsurgery training with this material provides several advantages: ready availability, minimal expense, no scheduling or location limitations, neurorrhaphy training, no need for special facilities for animal care or anesthesia, and no need for the trimming of adventitia.
Conclusion: The femoral neurovascular bundles of chicken are an appropriate and effective model for teaching and practicing microsurgery.
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