Microsurgical training with fresh chicken legs

Area of Science:

• Biomedical Engineering
• Surgical Training
• Comparative Anatomy

Background:

• Microsurgical techniques are increasingly vital in clinical practice.
• Effective and accessible laboratory training models are essential for developing microsurgical skills.
• Current training models often involve specialized materials and significant expense.

Purpose of the Study:

• To evaluate fresh chicken thighs as a convenient and economical model for microsurgery training.
• To assess the suitability of chicken femoral neurovascular structures for practicing microanastomosis and neurorrhaphy.
• To characterize the histologic features of chicken femoral neurovascular bundles.

Main Methods:

• Dissection of femoral neurovascular bundles from fresh chicken thighs.
• Performance of microanastomosis of vessels and nerves under microscopic guidance.
• Histologic examination of midthigh tissue from eight chickens.

Main Results:

• The chicken thigh model significantly reduced the time required for performing anastomoses.
• Mean diameters: arteries (2.04 ± 0.17 mm), veins (1.45 ± 0.06 mm), nerves (1.24 ± 0.08 mm).
• Histologic findings include a 1:1 tunica adventitia to media ratio and multiple nerve fascicles within a single epineurium.

Conclusions:

• Chicken femoral neurovascular bundles provide an appropriate and effective model for microsurgery education and practice.
• This model offers advantages such as ready availability, low cost, and flexibility in scheduling and location.
• It facilitates training in vessel anastomosis and nerve repair without requiring specialized animal care facilities or anesthesia.