Purpose:The aim of this study was to use a mathematical approach to understand the exact location and spacing of microvascular anastomosis, and investigate the effectiveness of a practice model using chicken legs and partial meat from chicken wings.

Methods:The suture techniques used for microvascular anastomosis were analyzed mathematically. In addition, chickens of various sizes were dissected to measure the size of blood vessels and compared with the size of blood vessels found in partial meat.

Results:When using eight- or nine-point sutures, the positions and intervals were different. Larger chickens had larger blood vessels. In the partial meat samples, the average size of the blood vessels was 0.8 mm for the radial artery, 0.45 mm for the ulnar artery, and 1.3 mm for the tibial artery.

Conclusion:It is important to understand the location and spacing of sutures through a mathematical analysis of microvascular anastomosis, which enables suturing techniques to be improved. The practice model using chicken legs and partial meat from chicken wings was found to be useful for beginners.