Castration

Castration is the removal or destruction of the testes, epididymis and a portion of each spermatic
cord from a bull (male cattle), ram (male sheep) or buck (male goat). Castration stops production
of sperm as well as hormones affecting growth and behavior. It is a management practice having
important significance for market oriented production.
The reasons to perform castration:
The reasons for castrating sheep and goats are:
a. To prevent breeding of related individuals (inbreeding) that can result in genetic defects,
poor growth rate, and other problems.
b. To avoid unwanted pregnancies and the mating of young females before they are of
adequate size and age.
c. To enhance on-farm safety for animals, producers and employees. Castrated animals are
usually less aggressive and easier to manage.
d. To Reduce goaty smell: meat from castrated males has less goaty smell or tainted odor
in the meat from intact bucks.
e. To enhance Carcass composition and weight. Carcasses from castrated livestock have
more fat tissue and pleasant to eat.
Suitable age for castration:
The most suitable time for castration is early spring or late fall because the climate is temperate
and soothing at that season.
Species
Cattle
Sheep and Goat
Pig
Horse

Age
1-2 months
2 weeks
1 st week
12 months 18 months

Methods of castration
There are several different methods of castration. They can be classified into three major groups
- physical, chemical, and hormonal.
Physical Methods
a. Surgical removal. Surgical castration involves the complete removal of the testicles
using a scalpel or Newberry knife. Surgical castration is the most common method used.

b. Use of elastic band (rubber ring): a constricting elastic band (rubber ring) is applied at
the base of the scrotum. A tight rubber or latex ring or band is fitted to the neck of the
scrotum to cut off the blood supply to the testes, causing them to die and drop off.

c. Use of external clamping device (Burdizzo clamp): Burdizzo clamp crushes the blood
vessels around the testes. So the blood supply is cut off, the testes die and drop off. A

combination of the Burdizzo clamp and rubber ring is also used to castrate cattle. In this
case the ring is placed following application of the clamp.

Chemical Methods: Toxic agents (e.g. 88% lactic acid) are injected into the testicular
parenchyma. It causes irreparable damage and the testes lose function. Chemical castration
requires much more technical skill and longer healing time (almost twice when compared with
surgical castration). It has high failure rate of emasculation. One study showed that 17% of
animals continued to produce male hormones after chemical castration.
Hormonal Methods: It is also known as Immunocastration. It typically involves injection of
inhibitory chemicals that induce antibody production against Gonadotropin releasing hormone
(GnRH). It results in decreased production of testosterone. Immunocastration offers a temporary
effect and the injections must be repeated after six months of interval throughout the animals
life. Though testosterone production is reduced, the animal shows persistent mounting behavior.
Due to less effectiveness, Immunocastration and chemical castration are therefore not
recommended.
Advantages of castration
Castration reduces aggressiveness and sexual activity by lowering testosterone levels. It also
develops carcass content. Intact male cattle (bulls) tend to produce lower quality grade, less
consistent, less marbled, and less tender meat, while castration modifies muscle characteristics
and produce fatty carcass
Problems associated with castration
All physical methods of castration cause pain. Animals show responses of pain during and after
castration. The responses include struggling, kicking the hind legs, tail swishing, restlessness,
abnormal standing posture and reduced grazing and feed intake.
Surgical and Burdizzo clamp methods immediately produces pain and inflammatory response.
On the other hand, castration using rubber rings exhibits no signs of pain at the time of ring

placement. Use of rubber rings in castration produces impeded arterial flow to the tissue. It leads
to ischemic lesions. Blood pressures and heart rates increases. Castration with rubber rings
produces both acute and chronic pain, whereas application of the Burdizzo clamp and surgical
castration produce less chronic pain. It also exposes livestock to certain risks. Risks include 1. Castration is a stressful experience for livestock. Castration produces acute and/or
chronic pain in animals. Blood Cortisol concentration is studied as an indicator of
physiologic stress in animals. Cortisol concentration increases in every type of
procedures of castration. Surgical castration produces the highest rise in plasma Cortisol
concentration. On the other hand, Immunocastration resulted in only transient increases
in Cortisol concentration.
2. Risk of hemorrhage after surgical castration. It may lead to higher complications,
including, bleeding, swelling, infection, and death.
3. Castration-associated immunosuppression. It increases risks of local or systemic disease
after the procedure. Surgical castration significantly increases in white blood cell count
and Neutrophil count which takes 7 days to return normal value.
4. Necrotic tissues such as ischemic scrotal tissues and testes are prone to infection with
pathogens. Similarly, the wound associated with surgical castration is at risk of infection.
Clostridia soil microorganisms may enter the wound and result in local or systemic
infection. Clostridia vaccination prior to castration is recommended.
5. Cattle may demonstrate reduced feed intake and average daily gain (ADG) for a period of
time after castration.
6. Delaying castration conveys no benefit in terms of carcass weight. Castration could retard
growth and reduce the quantity of lean meat if done late (after 6 months of age).
Caponization
Caponization is the surgical operation (castration) of roosters/cockerel by removing the testicles.
It neuters the roosters to improve the quality of its flesh. Roosters expend a lot of energy in
fighting and courting behavior. Caponization reduces such tendencies and produces high food
conversion ratio. It results in higher fat deposition, tender meat and improved meat quality than
that of a normal rooster.
Methods of Caponization
Caponization is the process of turning a cockerel into a capon. Caponization can be done using
surgical methods or by using estrogen implants. With either method, the male sex hormones
normally present are no longer effective. Caponization must be done before the rooster matures.
The testes of male birds are internal, so the operation requires surgical removal of the
reproductive organs through an incision between the last two ribs. Caponization is usually
performed when the birds are two to four weeks old.

Process: The roosters selected for Caponization are kept to starve for 24 hours. It reduces the
size of internal organs. The selected area for surgery is the skin under the wing towards the tail
feathers. Ribs are located and incision point is chosen. The skin and ribcage are cut using the
forceps and testicles are identified. The testicles are removed using the forceps. No stitching is
required and the capon would be completely healed within a week.

Fig: Identified location between the last two

ribs

Fig: Testes glands are made visible and

removed using forceps.

Effects of Caponization
Due to the lack of sex hormones, are not as aggressive as normal roosters. This makes capons
easier to handle. They have a smaller head, comb and wattle than those of a normal rooster. The
produced meat is moister, tender, flavorful and less gamey in taste than that of a cockerel or a
hen. This change is due to absence of hormone and reduced activeness of capons.
Capons are not widely available in industrial production. Because capons are slow growing and
not attractive for industry oriented producers. Commercially raised capons are typically
slaughtered when they are 15-18 weeks of age. In contrast, commercially raised broiler chickens
are slaughtered at just 6-7 weeks. So capons are reared by some amateur and small poultry
farmers.