Basic Suturing Techniques Using Non-Living Models: Chicken Thigh

In microsurgery training, practice on non-living models, such as the chicken thigh, is a crucial preliminary skill to develop before working with live animal models. This chapter emphasizes the significance and advantages of the chicken thigh model for microsurgical training. Since it closely resembles live anatomical structures, this model enables trainees to simulate surgical procedures and develop essential skills in a cost-effective and accessible manner. By familiarizing themselves with the chicken thigh model, surgeons can enhance their technical proficiency, gain a better understanding of the challenges involved in microsurgery, and ultimately improve patient outcomes. This chapter provides comprehensive guidance, including step-by-step instructions, for implementing the chicken thigh model in microsurgical training. The important aspects covered include dissection, vessel preparation, and microvascular suturing. Both arteries and veins can be utilized, with attention given to differences in wall thickness between the two types of vessels.