Castration of Animals PDF

Castration of Animal ❑Definition Surgical Removal of the testes , or destruction of testes (testicles) by non Surgical technique which lead to Atrophy of the testicles “Intact scrotum” by the use of certain tools  Indication: Make the Animal docile For easy management in the presenc...

Castration of Animal ❑Definition Surgical Removal of the testes , or destruction of testes (testicles) by non Surgical technique which lead to Atrophy of the testicles “Intact scrotum” by the use of certain tools  Indication: Make the Animal docile For easy management in the presence of female To prevent the animal from unwanted breeding Treatment and correction of some affection and problem To promote weight gain in meat animal To improve the meat quality (tenderness , flavour of meat)  1-Horse ▪ Un casterated horse called Colt ▪ Casterated horse called geld ▪ Objects : To be Calm ▪ Age : 12 and 24 m ▪ Method : Surgical Only  2-Beef Cattle ▪ Casterated Bull Called Steer ▪ Objects : To Improve meat quality To be more Juicy , more Tender ,Improve color of Meat ▪ Age : any age, preferred at 3 -4 m ▪ Season : spring and fall ▪ Methods : A- surgical (bloody - open ) B- Non surgical (bloodless- closed) - burrdizzo (emasculatome) - elastrator and rubber ring(Banding) Burrdizzo( emasculatome) Burrdizzo( emasculatome) Crushing of sp.cord and blood.Vessels Hemostasis To Blood Supply No sloughing of scrotum Applied above the testis by 2-5 cm  * Elastrator and rubber ring ▪ Age : less 1 -2 m ▪ Cut off blood circulation to testicles and scrotum ▪ Atrophy and sloughing of scrotum within3 -4 w ▪ Disadvantage : - Tetanus - Infection  3-Sheep ▪ Casterated Sheep called wether ▪ Object : Improve Meat -Wool quality ▪ Age : 2 : 4 week (2w) ▪ Season : Spring ,Summer day Knife ▪ Methods : A- Surgical “Bloody “ B- Non Surgical “Bloodless” : include :Burrdizzo ,Elastrator and Rubber ring , Knife and emasculator Castration by Knife lead to infection Castration by Burrdizzo lead to repeat  4-Poultry Casteration of Male Chicken is called Caponization Casterated Cockerel Called Capon Objects : To Improve Meat Quality To be More Tender and More Juicy Age : 2:4 week  * Factors must be Considered in Capon Production 1-Breed Choose good Breed To Produce High Quality Meat 2-Bird Health and Vigor Cockerel must be Healthy and Vigorous 3-Age 2 : 4 w at a weight 1,5:2 Pound 4-Management Good lighting Proper Caponizing Tools Adequate restraint of the bird NOTE ✓ Caponization is a simple operation but it require careful work