Fetal Pig Dissection
Sus scrofa, or the domestic pig is a member of the class Mammalia and the order Artiodactyla. Since we as humans are also a member of class Mammalia, we have a good deal in common biologically with pigs, although we might not like to think so. Since we have a good deal in common, it is very helpful for us to study these animals both anatomically and physiologically. We do this when we test medicines on pigs, perfect surgical procedures on pigs, and even when we used to use pig valves for replacements in human hearts. Thus the pig is a first-rate example of a mammal and the purpose of this lab is to recognize the specific similarities between the pig and ourselves as humans. To accomplish this we will be dissecting and identifying parts in a number of different systems: external features, the skeleton, the muscles, internal organs, the respiratory system, the digestive system, the circulatory system, the urinary system, the reproductive system, and the nervous system. III.
Materials and Procedure
Examine the exterior of the pig
Measure the pig from the snout to the base of the tail and use the chart in the manual to determine its approximate age. 3.
Locate the snout, mouth, eyes, pinnae, teats, umbilical chord, and anus 4.
Study legs and feet and examine/explore how the pig walks 5.
Determine the sex of your pig (females have genital papilla while males will have a scrotum). Skeletal System
Locate the axial skeleton (vertebal column, ribs, sternum, skull). 2.
Examine the vertebral column paying close attention to the inter-vertebral discs, neural arch, neural canal, and transverse processes. 3.
Identify 5 types of vertebrae (cervical, lumbar, thoracic, sacral, caudal). 4.
Examine the skull and identify the 4 types of teeth
Find the sternum and ribs
Examine the appendicular skeleton (pectoral and pelvic girdles, forelimbs) 7.
Identify the scapula
Identify humerus, radius, ulna, carpals, metacarpals, and phalanges 9.
Identify the 3 bones of the pelvis
Identify femur, patella, tibia, fibula, tarsals, metatarsals, and phalanges Muscular System
Carefully remove the skin of the pig to expose the muscular system by following the cutting sequence designated in the manual 2.
Identify: pectoralis major and minor, trapezius, latissimus dorsi, biceps, triceps, brachialis, masseter, brachiocephalicus, splenius, external oblique, internal oblique, transverse abdominis, rectus abdominis, gluteus medius, biceps femoris, rectus femoris, gastrocnemius, soleus, sartorius, gracilus, adductor magnus, peroneus longus, and peroneus brevis. Internal Anatomy
Slice deeper along the midventral line cutting through the muscle 2.
Remove and identify thymus and thyroid
Cut through the rib cage
Identify the trachea, esophagus, lungs, and diaphragm
Open up the lungs and identify bronchi, bronchioles, and alveoli Digestive System
Cut open the mouth and identify teeth, hard plate, soft plate, tongue, and epiglottis 2.
Remove and Identify the liver noting the 4 regions
Identify: gall bladder, bile duct, stomach (remove), pancreas, spleen, small intestines, large intestine, cecum- be sure to distinguish between the parts of the intestines. Circulatory System
Identify the heart and pericardium noting the 4 chambers and trace the blood flow using the manual as a guide 2.
Identify: tricuspid valve, bicuspid valve, pulmonary semilunar valve, aortic semilunar valve, interatrial septum, ductus arteriosus. 3.
Examine the network of ateries and veins noting specifically the major ones listed in the handout. Urinary System
Cut open the lower abdomen to expose this system
Identify: kidney (noting the 3 regions), adrenal glands (if possible), urinary...
Please join StudyMode to read the full document