Different Castration Methods Induced Variations in Behavioural Responses, ‎Scrotal Circumference and Testicular Histo-architecture in Red Sokoto ‎Bucks

Abstract

I In this study, we assessed the behavioural responses, scrotal circumference, and testicular histo-architecture of red Sokoto bucks after undergoing castration through Burdizzo, in situ spermatic cord ligation, and orchidectomy. Sixteen red Sokoto bucks aged 6 months to 1 year, weighing between 11-12 kg, were randomly assigned to four groups, each comprising four bucks: Group A (Burdizzo), B (in situ spermatic cord ligation), C (orchidectomy), and D (control). Following the castration procedures, the bucks were observed for behavioural changes, and scrotal circumference was measured. Testicular tissue sections were collected from bucks in Groups A and B at 3-, 6-, and 9-weeks post-castration, and processed for histological examination. The findings revealed diverse behavioural responses in Groups A, B, and C, including back arching, vocalization, teeth grinding, altered posture, changes in appetite, and dorsal lip curling. There was a significant (p < 0.05) progressive decrease in mean scrotal circumference in Groups A, B, and C. Histologically, the testes exhibited empty seminiferous tubules with fibrous architecture from three to nine weeks post-castration in Groups A and B. Castration via Burdizzo, in-situ spermatic cord ligation and orchidectomy induced distinct behavioural responses and changes in scrotal circumference in the red Sokoto bucks. The behavioural responses observed in the present study were noted to be mild in Group A, while Groups B and C presented moderate responses, thus, suggesting a varying degree of pain induction. This implies that Burdizzo castration induced less pain when compared to in-situ spermatic cord ligation and orchidectomy. Testicular histo-architecture was altered by Burdizzo and in-situ spermatic cord ligation in red Sokoto bucks. Therefore, the choice of castration method for red Sokoto bucks should be based on the specific characteristics of interest, availability of equipment, convenience, and technical efficiency.