Arch Hand Microsurg.  2024 Dec;29(4):269-275. 10.12790/ahm.24.0036.

A mathematical approach to microvascular anastomosis for beginners and the effectiveness of chicken legs and partial meat from chicken legs and chicken wings as a training model

• Kim DY
• Chae SB

• KMID: 2561378
• DOI: http://doi.org/10.12790/ahm.24.0036

Abstract

Purpose
The aim of this study was to use a mathematical approach to understand the exact location and spacing of microvascular anastomosis, and investigate the effectiveness of a practice model using chicken legs and partial meat from chicken wings.
Methods
The suture techniques used for microvascular anastomosis were analyzed mathematically. In addition, chickens of various sizes were dissected to measure the size of blood vessels and compared with the size of blood vessels found in partial meat.
Results
When using eight- or nine-point sutures, the positions and intervals were different. Larger chickens had larger blood vessels. In the partial meat samples, the average size of the blood vessels was 0.8 mm for the radial artery, 0.45 mm for the ulnar artery, and 1.3 mm for the tibial artery.
Conclusion
It is important to understand the location and spacing of sutures through a mathematical analysis of microvascular anastomosis, which enables suturing techniques to be improved. The practice model using chicken legs and partial meat from chicken wings was found to be useful for beginners.

Keyword

Microvascular anastomosis; Microsurgery; Training

Figure

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  Fig. 1. Initial stitch position for 180° eight-suture anastomosis.

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  Fig. 2. Initial stitch position for 180° eight-suture anastomosis, assuming the vessel is a perfect circle.

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  Fig. 3. Initial stitch position for 180° eight-suture anastomosis, assuming the vessel is a straight line.

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  Fig. 4. Initial stitch position for 120° nine-suture anastomosis.

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  Fig. 5. Initial stitch position for 120° nine-suture anastomosis, assuming the vessel is a perfect circle.

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  Fig. 6. Initial stitch position for 120° nine-suture anastomosis, assuming the vessel is a straight line.

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  Fig. 7. Common chicken partial meat that are easily available.

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  Fig. 8. (A) Diameter of the partial meat radial artery. (B) Diameter of the partial meat ulnar artery. (C) Diameter of the partial meat tibia artery.

Reference

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