This week in sports medicine, we are beginning to prepare for our future cat dissection. In order to learn about dissections, we completed a virtual chicken wing dissection. For this lab I watched an online video. In the video, all the parts of the chicken wing were pointed out and explained. After reviewing the video I also reviewed a website that also explained the parts of a chicken wing in detail. After reviewing both these sources I felt very confident with dissection and the parts of a chicken wing.
Steps to dissecting a chicken wing:
- First rinse the chicken wing completely and pat down dry
- Next, place on the dissection tray
- With scissors, begin my making an incision from the top of the wing to the bottom of the wing
- Afterward, cut away the muscles from the skin
- Next pull the skin back and make observations of the layers of fat you see
- Look at and observe the pink muscle surrounding the bone
- Next look at the red blood vessels
- Also take a look at the white nerves you may notice
- Take observations on all the tendons and where they connect the muscles to the bones
- Now remove the muscles and tendons from the bone and notice the periosteum of the bones
- Now break one of the little bones in the chicken wing
- Take a look at the compact bone and the bone marrow
- Observe the ligaments that connect the bones to each other
- Take a look at the ends of the bones and the cartilage
- When complete make sure to properly clean up
During this lab, I learned that when pulling on the tricep muscles of a chicken bone, the elbow straightens out. I learned the difference between and extensor and flexor muscles. When you pull upon the bicep it causes the elbow to fold. All the tissue that makes up the chicken is muscle tissue. Ligaments are important to the wing because it binds all the joints together and protects the joints as well. The tendons are meant to connect the muscles to the bones on the chicken wing. The cartilage covers the bones and helps with the movement. One purpose of the fat on a chicken wing is to insulate the chicken while it is still living. The other function of the fat is to protect the underlying layers of the chicken.
This lab investigation really helped me understand and know more about dissection and how muscles, tendons, etc. work!