CENTRAL PHILIPPINE UNIVERSITY

College of Agriculture, Resources, and Environmental Sciences

Jaro, Iloilo City

Name: KEAN ROY DETORIO Course: BSA 1 Date Submitted: 03/02/2022

Animal Science 1202

Lab. Exercise No. 1
Anatomy and Physiology of Chicken
(Skeletal, Respiratory & Nervous System)
I. Introduction:

The body of the chicken is composed of the various organ and system which function close
coordination with each other. They enable the chicken to carry out its normal activation, growth
and production. Generally, the various organs are grouped into the following system.

1. Integumentary - The integumentary system is the largest organ of the body that forms a
physical barrier between the external environment and the internal environment that it serves
to protect and maintain. The integumentary system includes the epidermis, dermis, hypodermis,
associated glands, hair, and nails.

2. Skeletal – The skeletal system is your body's central framework. It consists of bones and
connective tissue, including cartilage, tendons, and ligaments. It's also called the
musculoskeletal system.

3. Muscular – The muscular system is composed of specialized cells called muscle fibers. Their
predominant function is contractibility. Muscles, attached to bones or internal organs and blood
vessels, are responsible for movement. Nearly all movement in the body is the result of muscle
contraction.

4. Respiratory – The respiratory system is the organs and other parts of your body involved in
breathing, when you exchange oxygen and carbon dioxide.

5. Nervous – The nervous system is the major controlling, regulatory, and communicating
system in the body. It is the center of all mental activity including thought, learning, and
memory. Together with the endocrine system, the nervous system is responsible for regulating
and maintaining homeostasis.

6. Digestive – The digestive system is made up of the digestive tract and other organs that help
the body break down and absorb food. It is a long, twisting tube that starts at the mouth and
goes through the oesophagus, stomach, small intestine, large intestine and anus.

7. Urinary – The urinary system's function is to filter blood and create urine as a waste by-
product. The organs of the urinary system include the kidneys, renal pelvis, ureters, bladder
and urethra. The body takes nutrients from food and converts them to energy.

8. Regulatory or Entocoine - Regulatory System means the body of legal requirements for Good
Manufacturing Practices, inspections, and enforcements that ensure public health protection
and legal authority to assure adherence to these requirements.
 CENTRAL PHILIPPINE UNIVERSITY
College of Agriculture, Resources, and Environmental Sciences
Jaro, Iloilo City

9. Circulatory – The circulatory system is made up of blood vessels that carry blood away from
and towards the heart. Arteries carry blood away from the heart and veins carry blood back to
the heart. The circulatory system carries oxygen, nutrients, and hormones to cells, and removes
waste products, like carbon dioxide.

10. Reproductive – the tissues, glands, and organs involved in producing offspring (children). In
women, the reproductive system includes the ovaries, the fallopian tubes, the uterus, the
cervix, and the vagina. In men, it includes the prostate, the testes, and the penis.

II. Objective:

1. To study the skeletal, respiratory, nervous system of the chicken.

2. To identify the underlying organs that composed the particular system as

shown in a dissected chicken.

III. Materials

Gloves, scalpel, knife, tray, basin, camera, chicken, Internet connection

IV. Procedure:

1. Dissect a chicken and identify the organs that composed the skeletal,

respiratory and nervous system.

 CENTRAL PHILIPPINE UNIVERSITY
College of Agriculture, Resources, and Environmental Sciences
Jaro, Iloilo City

2. Draw and label the parts of the following:

a. Skeletal system
 CENTRAL PHILIPPINE UNIVERSITY
College of Agriculture, Resources, and Environmental Sciences
Jaro, Iloilo City

b. Nervous system (Brain)

 CENTRAL PHILIPPINE UNIVERSITY
College of Agriculture, Resources, and Environmental Sciences
Jaro, Iloilo City

c. Respiratory system
 CENTRAL PHILIPPINE UNIVERSITY
College of Agriculture, Resources, and Environmental Sciences
Jaro, Iloilo City

V. Questions or Study and Discussion:

A. Define the following

1. Anatomy - Anatomy is the science that studies the structure of the body. On this page, you'll
find links to descriptions and pictures of the human body's parts and organ systems from head
to toe.

2. Physiology - is the study of how the human body works. It describes the chemistry and
physics behind basic body functions, from how molecules behave in cells to how systems of
organs work together.

B. Briefly discuss the function of the following:

1. Skeletal - The skeletal system works as a support structure for your body. It gives the body
its shape, allows movement, makes blood cells, provides protection for organs and stores
minerals. The skeletal system is also called the musculoskeletal system.

2. Nervous - The nervous system transmits signals between the brain and the rest of the body,
including internal organs. In this way, the nervous system's activity controls the ability to move,
breathe, see, think, and more. The basic unit of the nervous system is a nerve cell, or neuron.

3. Respiratory - Your lungs are part of the respiratory system, a group of organs and tissues
that work together to help you breathe. The respiratory system's main job is to move fresh air
into your body while removing waste gases.

C. What is the longest slender bone of the chicken?

Answer: The longest slender bone of the chicken is femur. You are probably familiar with the
tibia of the bird, that's the part you eat called the drumstick. When you eat the thigh of the
bird, the bone within it is the femur.

D. What is the most protected system of the body? Why?

Answer: From my point of view, all systems of the body must be equally protected because if
not our body will not function well.

E. Of the three studied what is the most important? Why?

Answer: Based on my critical analysis, all of them are important because with a foundation of
anatomy and physiology of the nervous, skeletal, and respiratory system, you will have the
building blocks to make the proper decisions and provide accurate and quality care.
 CENTRAL PHILIPPINE UNIVERSITY
College of Agriculture, Resources, and Environmental Sciences
Jaro, Iloilo City

METHODOLOGIES:

• Preparations:

The chickens to be slaughtered should not have access to any type of food for about 6-8 hours.
However, access to drinking water until catching them is advisable, especially in hot climates so
that the animals do not suffer unnecessarily. Moreover this will also have a positive influence on
the quality and the tenderness of the meat afterwards. Respecting these to advices will prevent
the presence of food in the crop when this part is removed, thus risking to soil the product.

• The Procedure:

Make sure the head of the bird is positioned downward so that the blood can flow down easily,
and preferably in such a way that the rest of the body is well secured. Best is to use a cone
(funnel) with a hole in the bottom to get access to the head to apply the bleeding cut, whereby
the bird's wings cannot flap thus preventing also that blood would remain in the wing tips
afterwards. It is important to try to drain as much of the blood as possible, without causing
damage to the body.

The best method and most human way to kill the animals is to cut the jugular veins with a
sharpest possible knife. This way they will quickly loose consciousness because the blood is
drained from the head within seconds after the cut. Allow app. 1.5 - 2 minutes of draining in
order to get the best possible bleeding.

Cutting off the head of the bird completely will result in less bleeding. Moreover the plucking
afterwards will also be more difficult.

• The Scalding and plucking process:

Scalding means the passing of the bird through hot water after they have been killed and bled,
which is normally done to prepare the epidermis (upper skin), so that the feathers come off
more chicken being plucked easily. Immersing them in a bucket with warm water of about 60
degrees Celsius (140 F) for app. 45 -60 seconds will be sufficient. The aim of scalding is to open
the follicula (in which the shaft of the feather is held), so that these can be removed easily.

Plucking should be started immediately after the scalding, since otherwise the effect of scalding
is lost for a big part and also the bird will become stiff. If the scalding was done properly it
should not be very difficult to remove all the pinfeathers, although this can sometimes be a
time consuming process, especially with ducks.

• Evisceration

Evisceration basically means removing everything inside the body plus the head and feet.
 CENTRAL PHILIPPINE UNIVERSITY
College of Agriculture, Resources, and Environmental Sciences
Jaro, Iloilo City

To remove the head make a cut around the neck just behind the head, and twist. The neck skin
should then be split down the back and a second cut made at the base of the neck. A twist will
usually separate the neck from the body. Next the esophagus, trachea and crop should be
separated from the neck skin. They can be left attached and be pulled from the body with the
viscera or can be cut off before.

The body cavity can be opened by making a cut near the vent,(cloacae) extending the cut
around the vent, whereby you should be careful not to cut the intestine so that the carcass will
not be soiled with fecal material.

When the abdomen is opened the viscera can be removed through the opening. It is very
important to remove all the viscera, including the lungs which are attached to the back. For this
the incision in the skin around the vent should be big enough to allow the entrance of a hand to
remove the lungs properly.

When all the contents of the cavity have been removed the bird should be thoroughly washed.

When the viscera have been removed from the product the heart, liver and gizzard (stomach)
can be separated and saved. The ends of any parts of the vascular system that may be
attached to the heart should be removed by trimming off the top to expose the chambers. The
heart should be washed and squeezed to force out any remaining blood. The green gall bladder
should be carefully trimmed away from the liver, whereby it should prevented to damage it,
since the green liquid will not only spoil the way the product looks, but it also has a bitter taste.

Next the gizzard should be split lengthwise and the contents washed away. The lining should
then be peeled away from the rest of the gizzard to make it edible.

After the evisceration procedure has been completed the carcass should be cooled as soon as
possible. Ice water or a refrigerator can be used for this. Ice water will do the job somewhat
faster.

If birds are to be frozen the gizzard, heart and liver can be wrapped in a small plastic bag and
placed inside the body cavity. The birds can then be placed in a moisture-vapor proof plastic
bag and frozen."

During the evisceration process the birds can be put on a table, which, however, presents a risk
of contamination, especially when more birds are to be treated and cross-contamination could
occur. It is therefore of the utmost importance that this table is cleaned thoroughly and
preferably also between the treatment of the birds.

A better way is to hang them by their feet into a shackle which should be wide enough and
flexible to allow easy access to the inside of the product.