RECAP

IDENTIFY ON WHAT PARTICULAR NUMBER IS

THE FOLLOWING GOAT IN THE HERD.
IDENTIFY ON WHAT PARTICULAR NUMBER IS
THE FOLLOWING GOAT IN THE HERD.
 CASTRATION

Lien Rednug Jimmy

Echevarria Carbona Jr.
 Castration is the
disruption of testicular
function, usually by
removal of the testes of
male animals, and has
been a routine
management
procedure for most
bull calves since
ancient times.
 THREE COMMONLY USED CASTRATION METHODS FOR
GOATS

ELASTRAT
BURDIZZO KNIFE
OR
METHOD METHOD
METHOD
BURDIZZO METHOD
The Burdizzo (emasculatome) crushes the
spermatic cord and stops the blood supply to
the testes. Without this blood supply, the
testicles atrophy (shrivel up) but the scrotum
remains intact. It is a bloodless technique and
less painful than surgical castration.
KNIFE METHOD
Technique and sanitation are important,
but using a sharp knife to remove a small
testicle, pulling on the spermatic cord and
scraping those blood vessels with the knife
(to reduce bleeding) creates minimal
stress.” This method is quick and sanitary,
and the calves heal quickly.
ELASTRATOR METHOD
The Elastrator castration method is also a common
method of castration for goat. This method uses a
small rubber band that cuts off the circulation to the
testicles, causing necrosis to the testicles, which
eventually fall off with the band after 3-6 weeks.

Ideally this should be placed on goats no more than 2

weeks of age to ensure correct placement of ring. DO
NOT USE ELASTRATOR RINGS UNLESS BOTH TESTICLES
ARE IN THE SCROTUM
Ideally this should be placed on goats no more than
2 weeks of age to ensure correct placement of ring.
DO NOT USE ELASTRATOR RINGS UNLESS BOTH
TESTICLES ARE IN THE SCROTUM
 IMPORTANCE OF
CASTRATION
1. Prevention of inbreeding
Inbreeding leads to poor growth rate, poor
food conversion ratio, and some other
genetic defects.
2. Prevention of unwanted pregnancies.

3. Safety of employees, producers, and

other animals.
4. Reduced taint odour or goaty smell in the
meat of male animals.

5. Improved weight development and

carcass quality.