BREEDING FOR PRODUCTION...EGGS AND OR MEAT.

[dfr1973]

I've noticed the use of sutures to close up the incision made for caponizing. Can glue be used instead? When I cut open my arm, the glue worked beautifully and quickly.

I don't use sutures or glue. If you pull the skin towards the spine and rear of the chicken enough, then it will be offset from the cut in the intercostal muscle. I then put Blu-Kote over the incision, and the bird will hold his wing over it so little if any picking.

 

[DesertChic]

I don't use sutures or glue. If you pull the skin towards the spine and rear of the chicken enough, then it will be offset from the cut in the intercostal muscle. I then put Blu-Kote over the incision, and the bird will hold his wing over it so little if any picking.

I'd never heard of Blu-Kote and just looked it up. Cool stuff! Thanks!

 

[hellbender]

I'd never heard of Blu-Kote and just looked it up. Cool stuff! Thanks!

Blu-Kote is a 'must have' product, no matter what kind of stock. I don't use sutures or glue..it's just not that large of incision and, as recommended by dfr1973, pulling the skin as described will preclude the need for extra measures.

If I were ever to be forced to suture an incision, I'd use the medium sized surgical needle with 'cat-gut' instead of wire or thread...the skin simply absorbs the material!!!

 

[Beer can]

Has anyone used Lambert Kay EMT collogen gel on capon incisions? I was thinking it would probably work good, it worked amazingly well on a bad wound my dog had. And is safe for man and beast including poultry. Promotes rapid healing, relieves pain and itching and prevents infection.

 

[hellbender]

Has anyone used Lambert Kay EMT collogen gel on capon incisions? I was thinking it would probably work good, it worked amazingly well on a bad wound my dog had. And is safe for man and beast including poultry. Promotes rapid healing, relieves pain and itching and prevents infection.

I have not. In fact, I don't apply any creams or ointments after caponization...After the area is stripped of a few feathers, I spray it with Betadine, then dab with sterile gauze to dry it and pick off any feather stragglers that could get in the way.

 

[Mini Meat]

I'm gonna have to learn how to caponize...quick...

I'm staring down the barrel of 30+ 14 wk old Cubalaya Cockerels and a dozen Dark Cornish.

Has any one ever done a fully mature cock? Maybe even one that has mated? I wonder if it would be worth doing to an old breeder you are not planning to use again?

 

[Beer can]

I'm gonna have to learn how to caponize...quick...

I'm staring down the barrel of 30+ 14 wk old Cubalaya Cockerels and a dozen Dark Cornish.

Has any one ever done a fully mature cock? Maybe even one that has mated? I wonder if it would be worth doing to an old breeder you are not planning to use again?

No experience here, but why not give it a try? What else are you going to do with them?
I would like to hear a answer from those that know more than myself also, cause 'I don't know?'

If it is a fail, just eat it. I always heard they must be done young, now I hear you can do it later, just harder. Softer nickels.

 

[Mini Meat]

Quote: Your right, I'm certainly not going to learn any other way. The only option is by doing.

My Daughter has two Bantam cockerels she wants culled. I can use them as my "med school cadavers" then start in on the Cubs. There is no way these birds will reach eating size before things get ugly (and noisy) around here.

 

[Mini Meat]

Quote: Haha, it looks like he was going for a glamor shot and failed...

So, if I am understanding this Pic the Cappy (I like that by the way) about doubled in size in three months?

 

[hellbender]

I'm gonna have to learn how to caponize...quick...

I'm staring down the barrel of 30+ 14 wk old Cubalaya Cockerels and a dozen Dark Cornish.

Has any one ever done a fully mature cock? Maybe even one that has mated? I wonder if it would be worth doing to an old breeder you are not planning to use again?

https://www.backyardchickens.com/t/675898/graphic-pics-of-my-day-learning-to-caponize


I think I've posted this before....you will find all the information you need to get started and LOTS of folks who are experienced and patient with new folks to the game. Many of us would love for caponization to become a common thing because I (we) feel that access to high quality protein On the Hoof, is going to become increasingly more difficult to come by. Being able to allow cockerels and even hens to remain alive and still continue to maintain superb quality could become invaluable...