Pig Dissection

Pig Dissection Visual Instructional Guide

Wooden Needle Scalpel

Scissors

Forceps Blunt Probe

Small Needle

Instruments

Opening the SpecimenCut the specimen along the edge of the bag where this dotted line appears.

Be mindful to hold the bag upright as you cut to prevent excess fluid from pouring out.

1. Pour the excess fluid into a nearby sink from the bag.

2. Take out fetal pig and place on tray like seen on the left.

3. Pour out excess fluid from bag and place bag to the side.

You will be making multiple incisions with the scalpel along the dotted lines seen to the right.

First Incisions

Our first incisions with the scalpel will be along the right and left arms on the red dotted line seen above at the red arrows.

Second Incision

Make your second incisions along the dotted red lines of the lower legs. Use your scalpel on the red arrow areas.

Third IncisionsCut along the lower legs and arms where the arrows are pointing. Use your scalpel to cut along these lines.

Fourth Incisions

Make your final incisions along the lines on the chest, around the umbilical chord and to the legs.

Umbilical Chord

Removing Skin

Use the forceps to pull back the skin as you guide the scalpel underneath carefully separating the skin from the muscle.

Hold the scalpel horizontal as seen here. Do not cut down into the muscle.

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Pin back the skin with the small needles

Using the scalpel cut straight down into the muscle along the inner arms to separate the

arm to pin down the entire pig.

Left Arm Right Arm

Do the same with the legs

Left Leg Right Leg

Place wooden needles through muscle in arms and legs and into the wax to hold them down. If they don’t stay down continue to cut more into the muscle of the arms and legs to

loosen them.

Now we will use the scalpel and make incisions

along the dotted lines below. Do

not press too hard and penetrate major organs.

Cut as before like with the skin. Use the

forceps and the scalpel at a horizontal angle.

You will need to press hard on the upper body to penetrate through the rib cage and sternum.

Continue to cut and use the wooden needles to pin down both

sides of the rib cage.

Upper and lower body under muscle

What do you see in each picture?

Heart

Lungs

Ribs

Umbilical Chord opening

Glands in the Throat

Peel back or cut away the muscle of the lower body

Liver

Small Intestine

Large Intestine

Diaphragm

Lungs

Stomach

Remove the heart by cutting behind the heart with the scalpel or scissors. Use the

forceps to hold it.Two Atria

Cut the heart in half with scissors.

Aorta Right Ventricle

Left Ventricle

Atria

Use forceps and scissors/scalpel to remove the lungs.

Trachea Esophogus

Diaphragm laying over the liver

Remove liver carefully using scissors. Do not penetrate stomach.

Front side liver Back side liver with gall bladder

Stomach with opening to small intestines.

Small Intestines

Tube connecting the stomach and small intestines

Stomach

Large Intestine

Spleen

Remove stomach trying not to penetrate stomach. Use

scissors carefully around the stomach.

Closed Stomach Stomach with opening cut

Empty contents of stomach out an cut stomach open like a ballon.

Opening to the small intestine. Opening into the spleen.

Cut out small and large intestine with scissors. Try to keep entire

system intact together.

Front side Back sideSmall Intestine

Large Intestine

End of large intestine (Caecum)

Kidneys

KidneyKidney

Rectum

Cut the kidney in half with scissors

Filtering Area of kidney

Internal area to distribute urine.

Carefully remove the kidneys.

Esophagus

Aorta

Backbone

Backbone

Larynx

Trachea

Ribs

Press down on tongue and push hard to break lower jaw slightly.

Underneath the tongue

Tongue

Above the tongue

Hard upper palette.

Cut off the head below the ears above the throat using scalpel. You will need to press

hard to get through the backbone.

1. Cut away at the skin covering the eye using scissors and forceps.

2. Remove upper and lower eye lid.

3. Carefully remove entire eye with scissors/scalpel/forceps.

Cut open the eye and remove hard ball in center.

Intact eye Eye with lens removed

Pupil and Cornea Pupil and Cornea Lens

Observe underside of hear where the cut was made.

Trachea

Esophagus

Spinal Cord

Pin down head using wooden needles in ears and cut off skin on locations below

using scalpel and forceps.

Using scalpel cut firmly down into skull at locations below. Remove pieces with

forceps and scissors

Brain

Cut out one half of brain using scissors.

Disposal

1. Gather all pig remains and dispose into large trash can.

2. Rinse all equipment, including trays, in sink to clean.

3. Stack trays and place equipment on large tray to dry.

4. Dispose of gloves and wash hands.