Chicken Leg Dissection

Yesterday in science, we did an experiment and dissected a chicken leg as part of our medical science module. We had to identify the bones, tendons, muscles, fat, and blood vessels and nerves (if we found any). 

Aim: Locate and describe the various tissues and structures of the drumstick and thigh of the chicken

Materials:

• Chicken drumstick with thigh
• Dissecting probe
• Scalpel
• Dissecting scissors
• Paper towels
• Forceps
• Dissecting Tray
• Gloves
• Disinfectant spray

Method:

1. Place the chicken leg on a dissecting tray and examine the exterior features. The tough outer layer is called the epidermis (skin). The small bumps covering the skin are where the feathers were attached
2. Examine the lower leg. This is called the drumstick and it is the equivalent of a human lower leg. The large muscle at the back if the leg is the same as your gastrocnemius. It also includes two bones - the tibia and the fibula.
3. Examine the upper leg. On both a chicken and a human this part is called the thigh. Ir contains a large bone called the femur.
4. Carefully pull the skin off by sliding it down and off the lower leg. You may need to use your scalpel to remove but, but be careful not to cut any muscle tissue.
5. The yellowish material under the skin is fat (or adipose).
6. The muscles of the leg, like all muscles, work in bundles. Separate a bundle if muscle by inserting your thumb into the muscles of the lower leg. You will notice that the muscle bundle is covered in a silvery lining called the fascia and this makes it hard to separate. Push hard enough and you'll find that separating the muscle bundles is easier.
7. At either end of the muscles, you will see white cord-like tissue. These cords are called tendons. Tendons attach muscle to bone.\
8. Using the scalpel, carefully remove all the muscles from the lower leg, Using your dissection probe examine and blood vessels you find and try to determine which muscles the blood is supplied to.
9. Near the bone you should see thin, thread-like strands. These are the nerves.
10. Using the dissection scissors, cut across the tendons that join the muscles to the bones. Be careful not to cut any ligaments that attach bone to bone. You should end up with all the bones still attached to each other, but no muscle tissue present.
11. Move the bones around the joints. The main joint between the bones of the lower leg and the femur is a hinge joint like the one in your knee. Note how the bones can move only in one plane.
12. Using your scalpel, carefully cut the ligaments, keeping the bones together.
13. In the joint between the bones is a piece of cartilage. Cartilage allows joints ti move smoothly and protects the bones against shocks to the body.
14. Break one bone in half and examine the marrow. This is where blood cells are made.
15. Clean up your work area. Ensure you clean your bench using antibacterial spray/disinfectant, and wash your hands thoroughly.

Here are some photos of the dissection, showing the removal of the epidermis and the inside of the lower leg, where you can see muscle, tendons, and the tibia.