title: Microsurgical training on an in vitro chicken wing infusion model.
abstract: BACKGROUND
  Microneurovascular anastomosis and aneurysm clipping require extensive training before mastering the technique and are a surgical challenge. We developed the "infused chicken wing method" to provide a simple but realistic training method minimizing animal use and need for special facilities for animal care and anesthesia.
  
  
  METHODS
  Fresh chicken wings were used in this model. The main brachial artery was cannulated, and water was infused at 140 mm Hg followed by anatomical neurovascular dissection. Multiple microsurgical training exercises were performed under microscope vision including terminoterminal, lateroterminal, laterolateral vascular anastomosis, and nerve anastomosis. Different complexity aneurysms were created using venous patches, clipping, rupture, and vascular reconstruction techniques were performed.
  
  
  RESULTS
  This novel training model is inexpensive, easily obtainable, and no live animals are required. The diameter and characteristics of arteries and veins used are similar to those of the human brain. Great microsurgical technique progress may be obtained.
  
  
  CONCLUSIONS
  The infused chicken wing artery model presents a realistic microvascular training method. It is inexpensive and easy to set up. Such simplicity provides the adequate environment for developing microsurgical technique.
authors.affiliation: Department of Neurosurgery Hospital Universitario Son Dureta, 07014 Andrea Doria, Palma de Mallorca, Spain. jonolabe@hotmail.com
authors.forename: Jon
authors.initials: J
authors.lastname: Olabe
authors.forename: Javier
authors.initials: J
authors.lastname: Olabe