Lard is a simple thermo-responsive and environmentally-friendly filler for vascular perfusion in cadaver surgical training.

A good vascular perfusion is vital for the vessel related cadaver surgical training (CST). The objective of this study was to (1) explore the feasibility of using lard as a vascular filler in vascular perfusion in fresh cadavers and (2) explore a simple and environmentally-friendly method for the cadaveric preparation in CST. Ten fresh pig cadavers were employed for separation of lard, and the following vascular perfusion. At about 30°C-40°C, the dye was added to the lard to obtain a satisfactory lard-dye mixture. Thereafter, this mixture was slowly infused into the aorta abdominalis and the lateral saphenous vein. After infusion, the specimens, together with some ice bags, were stored in foam boxes for 3-4 hours. The vascular perfusion of the bones, the muscles, the skin, and the viscus was carefully observed. The lard and the dye mixed well and solidified at 4°C. The time for the cadaveric preparation via this method was approximately 5 hours. The success rate of this method was 100%. Both the arteries and the veins of the bones, the muscles, the skin, and the viscus could be successfully infused at room temperature. Notably, even the capillary network is infused very clearly. After being placed at 0°C-4°C for 3-4 hours, the infused lard solidified. The lard-based vascular injection technique is simple, thermo-responsive and environmentally-friendly. This technique allows CST to be independent of perfusion techniques, equipment, and location.