SWINE CASTRATION

Swine production is my parent’s business that’s why sometimes they let me to join with them in performing some practices with regards to our swine health benefits. And there is one thing that I really enjoyed in doing and that is when we castrated some of our piglets, I was very curious about this before that’s why my father teach me how to do this in a very simple ways. Castration is a simple operation, requiring only a few materials but a lot of practice. However, due consideration should be given first to the body condition of the animals and the environment. Otherwise, it could fatal. Thus, consider not only the age of the piglets but the health status and susceptibility to stress as well. In addition, the operation should be performed when the weather condition is favorable, that is, when the day is clear and cool. And the procedures of castration is as follows:

1.       Sterilize all materials before using them. Wash hands thoroughly to prevent infection.

2.       Hold the pig with its back on a castrating stand, a bench or a table. Hold its hind legs with abdomen facing the operator. If the pig is quite old (2-3 months old), a helper should pin the head and the shoulders in between its legs.

3.       Wash the scrotum and the tail with water to remove dirt. Disinfect the scrotal area with tincture of iodine.

4.       Following the one-slit castration method, make a one to two cm incision with a razor sharp blade along the midline of the scrotum in between the two testicles. Make the incision deep enough for easy removal of testicle from the scrotal sac.

The two-slit method is recommended for beginners because it is easier to accomplish. Two-slits instead are made on the scrotum through which each testicle is drawn out. Press the testicles on the scrotum when making an incision to produce a clean slit and to minimize pain.

5.       Cut through the thin membrane enveloping the testicles to expose them. Press the testicles through the incision and pull them lightly to draw out the spermatic cord.

6.       Crush the spermatic cord with a pair of forceps or twissors, continuously twisting the spermatic cord to one direction until the cord is cut from its connection. If no forceps or twissors are available, tie the cord with piece of thread. Cut the cord a few cm below the thread knot. Apply tincture of iodine on the cord stump.

7.       Clean the wound with cotton to remove blood clots. Apply antiseptic powder in the incision. Place the newly castrated pig in a clean and dry pen. Inspect the slits from time to time to check for any infection. No further special treatment is needed since healing is sure in young animals.

Castration prevents undesirable individuals from pertuating their kind. Also meat from castrated hogs is found to be more palatable, tender and without the distinct bad odor of meat from intact boars. In short, castration improves the quality of meat.