Chicken Dissection

CHICKEN DISSECTION
Barliso, Angela
Camarillo, Jessalyn
Dabon, Harvey
Espaol, Jenny Marie
Labrado, Luzvilla Marie
Liempo, Mariejayn
Llames, Ma. Angela Lariz
Salih-Donadillo, Maria Josefa
Yaun, Irine
Osmea Blvd., Cebu City
ABSTRACT
The purpose of this study is to explore and examine the unique features of a
chicken through a dissection. Chicken was chosen as the representative
organism for this activity because of its similarity to humans specifically in
terms of its digestive system. Aside from its digestive tract, other areas: skin,
muscles, bones, respiratory tract and heart were also observed in this
laboratory activity.
INTRODUCTION birds' reproductive organs are

small and inactive for most of the
The bird is a vertebrate whose
year. During the breeding season,
body plan is adapted to its
however, the male and the female
requirements for flight. For
reproductive organs increase
example, the skeletal system is
greatly in size.
lightweight and very strong. The
flight muscles of the chest may METHODS
make up one fifth of the total mass
1. Laboratory gown and face mask
of a bird's body. Birds have
were put on prior to any laboratory
extremely great energy
activity.
requirements because of their high
metabolic rate. The unique air sacs 2. A whole chicken was obtained.
of their respiratory system provide
them with a continuous supply of 3. Dissecting tray and dissection
oxygen. In line with their needs for equipments were prepared.
a streamlined, lightweight body,
4. With gloves on, the chicken was 8. Using the scalpel, the chicken
rinsed with water and was placed was cut through the keel in the
in the dissecting tray. midventral line revealing the
internal organs.
5. The skin of the chicken was first
examined. All observations were 9. Any connective or fatty tissues
recorded. that were clinging to the organs
were removed.
6. The skin was slowly removed
using the scalpel. 10. Each organ of the chicken was
examined and observed.
7. Muscles under the skin were
examined and all other
observations were recorded.
RESULTS AND DISCUSSIONS
SKIN
The skin of the chicken was pale, pink, and thin but has elasticity, and was
slightly opaque. While removing the skin, yellow and creamy fats were seen
attached to the skin.
BONES & MUSCLES

The muscular system comprises approximately three quarter of the body
weight of the chicken. They have three types of muscles: smooth, cardiac,
and skeletal. The muscles of the chicken have a pale pink color and are firm
and thick. The breast meat of chicken is often referred to as white meat. The
leg meat, such as thigh meat, typically is referred to as dark meat. The
skeletal system of a chicken includes some unique features like: some
vertebral (sections of the backbone) for flight, the sternum allows the
attachment of the main flight muscles, the size of the skull is proportionally
small because a large head would make flying difficult, the tail is short
section of fused bones called a pygostyle, the neck is long in some species
and it is flexible and acts as a shock absorber, protecting the delicate tissue
of the brain from too much jarring when a bird lands.
RESPIRATORY TRACT
The chicken respiratory system begins at the head region and is involved in
the following functions: the absorption of oxygen, release of carbon dioxide,
release of heat, detoxification of certain chemicals, rapid adjustments of
acid/base balance, and vocalizations. Chicken lungs are relatively small, are
firmly attached to the ribs and do not expand.
DIGESTIVE TRACT
The digestive tract begins at the mouth, includes several important

organs, and ends at the cloaca. Food picked up by the beak enters the
mouth. Chickens do not have teeth, so they cannot chew their food.
However, the mouth contains glands that secrete saliva, which wets the feed
to make it easier to swallow. The chicken uses its tongue to push the feed to
the back of the mouth to be swallowed. Right after the mouth, the
esophagus carries food from the mouth to the crop and from the crop to the
proventriculus. The crop is an out-pocketing of the esophagus and is located
just outside the body cavity in the neck region. When the crop is empty or
nearly empty, it sends hunger signals to the brain so that the chicken will eat
more. The esophagus continues past the crop, connecting the crop to the
proventriculus. The proventriculus (also known as the true stomach) is the
glandular stomach where digestion primarily begins. The ventriculus, or
gizzard, is a part of the digestive tract of birds often referred to as the
mechanical stomach. Consumed feed and the digestive juices from the
salivary glands and proventriculus pass into the gizzard for grinding, mixing,
and mashing. The remainder of the digestion occurs in the duodenum, and
the released nutrients are absorbed mainly in the lower small intestine. The
large intestine is where the last of the water reabsorption occurs. In the
cloaca, the digestive wastes mix with wastes from the urinary system
(urates).
HEART
In broad terms the heart acts as the pump that pumps in two directions:
1. To the lungs where the carbon dioxide in the blood is
removed and the oxygen replaced
2. To the rest of the body to deliver the nutrients and oxygen
to the cells and to collect wastes and carbon dioxide
The blood leaves the heart via arteries called the aorta (to the body) and
the pulmonary artery (to the lungs). The blood always enters the heart via
the vena cava vein (from the body) and the pulmonary vein (from the
lungs).
CONCLUSION
The students have expanded its knowledge about the external and internal
features and were able to distinguish the parts and the locations of the
internal organs of the chicken.

Chicken Dissection

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What are the main components of the chicken's muscular system?

What organs make up the chicken's digestive tract?

CHICKEN DISSECTION

INTRODUCTION birds' reproductive organs are

BONES & MUSCLES

The digestive tract begins at the mouth, includes several important

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