This document discusses castration techniques in large animals. It covers equine castration methods including standing, recumbent open, closed and semi-closed approaches. Complications like hemorrhage, evisceration, edema and infection are addressed. Food animal castration using tools like the Newberry knife, elastrator, burdizzo and power drill are described. The conclusion emphasizes understanding anatomy, surgical principles and tailoring the technique to each individual animal and situation.
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Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
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8. Standing Castration
• Advantages
– Less cost & assistance
– Quicker
– Choice if poor anesthetic candidate
• Disadvantages
– Vulnerable position
– Avoid on small horses, donkey’s, mules
– Assess temperament prior
• Sedation
– Alpha-2 agonist +/- butorphanol
• Local Analgesia
– Essential to castrating standing
– Spermatic cord or intra-testicle
• Position
– Tight to horse, keep head up, use reach
of arms.
9. Recumbent Castration
• Environment
– Field conditions
– Hospital conditions
• Anesthesia
• Xylazine followed by
ketamine & diazepam
• Recumbancy
– Left lateral vs. dorsal
• Rope Restraint
– Tie the limbs to
maintain safety
10. Open Castration
• Incision
– Through both scrotum and
parietal tunic
• Dissection
– Ligament of tail of epididymis
• Exteriorization
– Testicle and spermatic cord
• +/- Ligation
– Hemostasis
– Foreign material
• Emasculation
• Leaves parietal tunic behind
11. Emasculation
• “Nut to Nut”
• Held clamped for
minimum of 1 minute
– Anecdotal rule of ‘1
minute per age year of
horse’ often used
• Variable types of
emasculators
– Serra, White vs. Reimer
12. Closed Castration
• Incision
– Only through scrotum, not
through parietal tunic
• “Stripping”
– Dissection of scrotal fascia
• Emasculation
– Parietal tunic vs. Cremaster
muscle
• +/- primary closure
– Decrease risk of herniation
and evisceration
– Foreign material
13. Semi-Closed
• Incision
– Scrotum
– 2cm incision into parietal
tunic
• Eversion of tunic
– Flip parietal tunic over thumb
– Provides grip to aide in
retraction
• Closed castration
– Emasculate spermatic cord
followed by parietal tunic
16. Post-Operative Recommendations
• Open Scrotal Incision
– Movement
• Lunging at the trot daily
– Hydrotherapy
• Decrease swelling
• Closed
– Confinement to facilitate primary intention healing
• Isolation from mares
– Active spermatozoa
– 2 days min.
18. Hemorrhage
• Emasculator application
– Thick cords
– Angle non-perpendicular
– Instrument condition
• Testicular Artery
– Some dripping normal, from scrotal vessels
– Active stream of blood is not normal
• Treatment
– Wait 20 – 30 min, observe
– Sedate, re-grasp cord, ligate
– Pack with gauze for 24 hours
– Anesthetize and find bleeder
• Monitor yourself
– Stay on farm or refer
19. Evisceration
• Prolapse of intestine /
omental tissue through
inguinal canal and scrotum
• Breed
– Standardbreds, Drafts
• Clean and replace contents
back into abdomen
– May have to anestheize
– Refer immediately
• Sequela
– Strangulation of intestine
– Septic peritonitis
20. Edema
• Common, normal result
• Management
– Exercise
– Hydrotherapy
• If non-responsive,
– Re-open scrotal incision
– Promote further
drainage
21. Septic Funiculitis
• Definition: Infection of
spermatic cord
• Open castration
– More tissue left behind
• Treatment
– Antibiotics
– Drainage
– Surgery
• Champignon vs. Scirrhous
Cord
– Streptococcus vs.
Staphylococcus
24. Penile Damage
• Inadvertent emasculation of penis
• Edema formation
• Paraphimosis
• Know your anatomy
25. Hydrocele
• Scrotal swelling
– Excess abdominal fluid in vaginal cavity
• Open castration
• Cosmetic problem
– Usually painless
• Drainage not helpful
– More abdominal fluid
– Can introduce bacteria
• Surgery
– Remove parietal tunic
27. Cryptorchidism
• Definition: Failure of one or
more testicles to descend
• Location
– Abdominal vs. inguinal
– Left vs. right
• Inherited
• Diagnostic techniques
– Palpation, ultrasound, explorato
ry, hormone assays
• Surgical removal
– Do not remove a descended
testicle if the other testicle
cannot be located.
28. Food Animal
• Principles of castration similar
to equine
• Meat quality, behavior
• Often performed by producer
• Restraint alone vs.
sedation/anesthesia
• Scrotal incision
– Overlying testicle
– Transect distal 1/3rd
• Strip, +/-
ligate, emasculate, etc.
29. Food Animal Tools
• Newberry knife
– Splits scrotum in half
– Good access
– Good drainage
31. Food Animal Tools
• Burdizzo
– Crushes spermatic
cord from the
outside
– May have to apply
multiple times
– Testicles
atrophy, don’t
usually slough
32. Food Animal Tools
• Henderson castrating tool
– Attached to power drill
– Twisting motion
– Good hemostasis in older animals
33. Conclusion
• Understand the anatomy, know your basic surgical
principles, and evaluate the unique factors present
(specie, purpose of animal, animal
temperament, surgical environment, owner
expectations, owner budget etc.)
• Recognize potential complications from castration and
know how to manage them appropriately.
• There is no “one right way” to perform castration - the
right way is to know every way and apply the
appropriate technique to the individual / situation.