Republic of the Philippines

ISABELA STATE UNIVERSITY

Name: ___________________________________________ Date: __________________

Laboratory Exercise

Principles of Animal Science

I. Introduction:
The digestive and reproductive systems are crucial in the growth, nutrition, and
reproduction of poultry. Understanding these systems through dissection allows students to
identify anatomical structures, relate their functions, and compare them with other livestock
species. This activity provides a hands-on learning experience to enhance comprehension of
poultry anatomy and physiology.

II. Objectives:
1. To identify and describe the major internal organs of a chicken.
2. To examine the structure and function of the digestive, respiratory, circulatory, and
excretory systems.
3. To study the female reproductive system and its role in egg formation.
4. To enhance practical skills in handling and dissecting poultry specimens.
III. Materials:
• Freshly euthanized chicken/ live chicken (preferably a hen)
• Dissection tray
• Scalpel or dissection scissors
• Forceps and probes
• Gloves
• Disinfectant
• Anatomical charts
• Notebook for observations

IV. Methods/Procedure:
1. Preparation:
a. Wear gloves and disinfect the work area.
b. Ensure that the chicken is humanely euthanized before dissection.
c. Place the chicken on the dissection tray in a dorsal position (lying on its back).
2. Stunning and Bleeding Procedure:
a. Use an approved humane method for euthanizing the chicken, such as cervical
dislocation or electrical stunning, under proper supervision.
b. If bleeding is required, follow these steps to ensure complete exsanguination:

b.1. Secure the chicken by firmly holding the legs and wings to prevent excessive
movement.

b.2. Locate the jugular vein on either side of the neck, just below the jawline.

b.3. Use a sharp scalpel or knife to make a clean incision through the skin and
vein.

b.4. Hold the chicken over a collection tray or container to allow the blood to
drain completely.

b.5. Wait until the bleeding has stopped before proceeding with the dissection.

b.6. Allow sufficient time for blood to drain properly to improve visibility during
dissection.

3. External Examination:
a. Observe the external features such as the beak, wattles, comb, and feathers.
b. Identify external openings, including the cloaca.
4. Incision and Opening the Body Cavity:
a. Place the chicken on its back with the legs extended outward.
 b. Using dissection scissors or a scalpel, make an initial incision at the cloaca (vent)
and extend it along the midline of the abdomen towards the neck.
c. Carefully cut through the skin and underlying muscle layers while avoiding damage
to the internal organs.
d. Use forceps to lift the skin and muscle layers, gently pulling them apart to expose
the body cavity.
e. Once the abdominal cavity is open, extend the incision laterally along the ribs to
provide a clearer view of the internal organs.
f. If necessary, remove the keel bone (sternum) by cutting along both sides of it and
lifting it away to fully expose the thoracic cavity.
g. Ensure the internal organs remain intact for proper identification and examination.
5. Internal Organ Identification:
a. Digestive System: Identify the esophagus, crop, proventriculus, gizzard, small
intestine, ceca, large intestine, and cloaca.
b. Respiratory System: Locate the trachea, lungs, and air sacs.
c. Circulatory System: Observe the heart, major blood vessels, and liver.
d. Excretory System: Identify the kidneys and ureters.
6. Female Reproductive System Examination:
a. Locate the ovary, which contains developing ova.
b. Identify the oviduct and its five sections: infundibulum, magnum, isthmus, uterus
(shell gland), and vagina.
c. Trace the pathway of egg formation through each section:
1. Infundibulum: The site where fertilization occurs; captures the ovum
released from the ovary.
2. Magnum: Secretes albumen (egg white), which provides protection and
nutrients for the developing embryo.
3. Isthmus: Adds the inner and outer shell membranes, which help regulate gas
exchange and provide structural integrity.
4. Uterus (Shell Gland): Deposits calcium carbonate to form the eggshell and
adds pigmentation if applicable.
5. Vagina: Facilitates egg passage and lays the completed egg through the
cloaca.
7. Observations and Analysis:
a. Digestive System:
▪ Describe the external and internal characteristics of each digestive organ.
▪ Analyze the role of the crop in temporary food storage and softening.
▪ Compare the function of the proventriculus as a glandular stomach to the
gizzard, which mechanically grinds food.
▪ Discuss the role of the small intestine in nutrient absorption and the function
of the ceca in microbial fermentation.
▪ Explain how the cloaca serves as a common passage for digestion,
excretion, and reproduction.
b. Reproductive System:
▪ Examine the ovary and count the developing ova at different stages.
▪ Identify the structural adaptations of each section of the oviduct and its
function in egg formation.
▪ Explain the step-by-step process of egg development and the role of each
oviduct section.
▪ Compare the avian reproductive system to that of mammals, emphasizing
its efficiency for egg production.
▪ Discuss factors affecting reproductive efficiency in poultry, such as
nutrition and environment.

V. Assessment Questions:
1. Compare and contrast the digestive system of a chicken with that of mammals.
2. How does the structure of the digestive system contribute to the bird’s feeding habits?

3. Discuss the role of the different sections of the oviduct in egg formation.
4. How does the male reproductive system in chickens differ from that of mammals?

5. What adaptations in the chicken reproductive system enhance reproductive efficiency?