Correct Surgical Castration Methods for Pigs
Surgical castration of meat pigs is a traditional practice in our country, but the appropriate castration method should be adopted according to different circumstances to achieve the desired results. Based on many years of clinical experience, the author now introduces several common castration methods for the reference of fellow practitioners.
Castration method for boars
The pig is restrained in dorsal recumbency, and the surgical site is routinely disinfected. The surgical site is selected 2cm from the last pair of teats along the midline, and the skin is incised backward, with the size of the incision depending on the size of the testicles. The subcutaneous tissue is bluntly dissected until one side of the tunica vaginalis is exposed, and the testicle is pressed with a finger to bring it close to the incision; at this point, both hands are used to forcefully squeeze the testicle together with the tunica vaginalis out of the incision, lift the testicle and twist it several turns in the same direction, then ligate the spermatic cord, and remove the testicle and tunica vaginalis 1cm from the ligation point. The testicle and tunica vaginalis on the other side are removed in the same way. The wound is cleaned, sprinkled with penicillin powder, and then sutured.
Castration method for sows
1 Small flank incision castration method
The pig is restrained in semi-dorsal recumbency, and the surgical site is routinely disinfected. The surgical site is selected on the lower left abdomen, at the point approximately 2-3cm lateral to the left teats and opposite the left hip tubercle (generally, the middle finger of the left hand is placed against the left hip tubercle, and the thumb is pressed downward lateral to the left row of teats, so that the line connecting the thumb and middle finger is perpendicular to the ground, which is the surgical site). The thumb of the left hand is pressed firmly on the slightly lateral aspect of the surgical site, the tighter the better; the right hand holds the knife, with the thumb and middle and index fingers controlling the depth of the blade, and the tip of the knife is used to incise the skin into a longitudinal incision of 0.5-1cm. The left hand remains pressed firmly in place, while the right hand uses the hooked end of the knife handle at a 45-degree angle to extend obliquely forward into the incision and with appropriate force "punctures" the abdominal muscles and peritoneum; the hooked end of the knife handle is then slid in an arc within the abdominal cavity, and as the intra-abdominal pressure rises, the uterine horn or ovary prolapses out of the incision. The right hand grasps the uterine horn and ovary, and then the thumbs and index fingers of both hands gently alternate in guiding them outward, while the other three fingers of both hands alternately press on the abdominal wall incision. When the ovaries on both sides and part of the uterine body have been drawn out, the uterine body is bluntly crushed and broken, and both uterine horns and ovaries are removed together. The incision is coated with iodine tincture, the pig's hind limbs are lifted and given a slight shake, and then it can be released.
2 Large flank incision castration method
The pig is restrained in right lateral recumbency with its back facing the operator, and the surgical site is routinely disinfected. The surgical site is selected 5-10cm anterior and below the hip tubercle (generally, the site with less resistance to finger pressure is preferred). The skin at the surgical site is pinched up with the left hand, and the right hand holds the knife to incise the skin into a 3-5cm arc-shaped opening (crescent-shaped opening), and the tip of the knife is used to "puncture" the abdominal muscles 2cm inward from the skin incision, so that the inner and outer incisions are offset. The right index finger is used to puncture the peritoneum and extend into the abdominal cavity, and the left ovary is explored along the spine and lateral wall from front to back. When it is felt, the fingertip presses on the junction of the fallopian tube and ovary and hooks it outward along the abdominal wall; when the ovary reaches the incision, it is hooked out with the hooked end of the knife handle. The finger is then extended into the abdominal cavity again, passing below the rectum to the right side, to explore the right ovary, which is hooked out in the same way, and the ovaries are ligated and removed separately. The right index finger is again inserted into the abdominal cavity and moved back and forth twice along the incision peritoneum to check whether the uterine horn has returned to its normal position. While withdrawing the right index finger, the middle finger of the left hand is used to press the inner incision from the outside. The wound is cleaned and sprinkled with antibiotic powder. The pig is lifted upside down by grasping the tail upward and then released.
3 Castration method for culled sows
The pig is restrained in right lateral recumbency with its back facing the operator, and the surgical site is routinely disinfected. The surgical site is selected at the position anterior and below the hip tubercle where finger pressure meets little resistance. The skin and abdominal muscles are incised for about 5cm, and the right index finger is used to perpendicularly puncture the peritoneum and extend into the abdominal cavity, and the left ovary is explored along the spine and lateral wall from front to back. When the ovary is felt, the fingertip presses on the junction of the fallopian tube and ovary and hooks it outward along the abdominal wall; when the ovary reaches the incision, it is hooked out with the hooked end of the knife handle. The ovary is removed after ligating at the junction of the fallopian tube and uterine horn. The right uterine horn is brought out using the intestinal looping method, and the ovary is removed in the same way; 1.6 million units of penicillin are injected into the abdominal cavity, and then the abdominal wall is sutured.
Postoperative care
1 After surgery, the pig should be kept in a clean and dry pen to prevent vigorous movement, which could cause an increase in intra-abdominal pressure.
2 For the first few days, the feed should be appropriately reduced, and easily digestible and nutritious feed should be given, along with plenty of drinking water.
3 The condition should be observed at all times, and if complications are found, timely treatment should be given.
Experience
1 The pig must be fasted for one meal before surgery, and it should be checked whether the sow is in estrus, because during estrus the ovaries and uterus are congested and prone to bleeding, making surgery inadvisable.
2 The abdominal castration method for boars causes less bleeding and can simultaneously treat scrotal hernia. During surgery, if a scrotal hernia is encountered, the tunica vaginalis must not be ruptured, otherwise the intestines and other organs may easily prolapse, increasing the difficulty of the surgery. At the same time, the external inguinal ring should also be closed.
3 The large flank incision method is suitable for sows weighing more than 15 kg. The small flank incision method is suitable for small sows weighing less than 15 kg. The large flank incision castration method does not require suturing because it uses methods such as offsetting the inner and outer incisions and positioning the pig upside down. 4 For the castration method for culled sows, three methods are generally used: one-sided large-incision castration, two-sided castration, and intestinal looping castration. By comparison, intestinal looping castration is the simplest, fastest, and has a high success rate. During the procedure, the inner and outer incisions should be aligned, and the incision should be made somewhat larger (so that two fingers can be inserted into the abdominal cavity at the same time), so that returning the uterine horn will be smooth. When suturing, care should be taken not to injure the intestines, so as to avoid surgical failure.