- Sep 1, 2009
- 7
- 2
- 62
I have been successfully caponizing my cockerels this summer and I am on my fourth batch. I usually do 5 to 10 at a time. I started out practicing on dead birds. I think this is essential for a beginner. I have gotten much better at the operation. I purchased four different kits, one from NASCO and three antique kits on ebay. I cant recommend the NASCO kit. The spreader doesn't work well and the spoon tongs are clumsy to work with and potentially deadly on the birds.
I have taken tools from all the different kits and made a hybrid kit. The best tool for removing the testes is the loop wire tool. It is a tube with a stainless steel hoop on the end. Picture taking a very thin wire and passing both ends into the same side of a tube until the ends come out the other side, but retain a small hoop on the business end. During the operation you loop this over the testical and pull the ends of the wire snug and you lift the looped testicle up and out of the body cavity. This prevents you from grabbing the artery, which is easy to do with the NASCO tongs, and deadly to the bird, which will bleed out in a minute if you hit this artery.
It is very important that the birds are taken off feed for 24 hours before so the intestines are empty and you can easily see the organs. I also like to use a head lamp and a sunny day with the sun shining into the cut from over my shoulder. The last batch I did out of five birds not one squawked during the operation. They made a lot of racket when I first picked them up but during the operation showed no pain. The first birds I worked on did show pain and I refined my technique on more dead birds after that.
I have some capons that were caponized back in May and they are growing nicely. They are very large but the comb and wattles did not develop, the birds don't crow and don't fight or chase pullets. They live in the pullet coop and are very beautiful with fine long hackles, saddles and tail sickles. The first two batches were crosses of marans and barred rocks. The next batch was salmon faverolles and the last batches were barnevelders. I am also going to do some sussex and marans cockerels. I have had two slips in the first two batches and I fault the tongs and clumsy NASCO spreader for those mistakes. Slips develop as roosters and mine go to the freezer as soon asI can identify them as slips.
My birds did not get wind puffs. They went into a pasture pen and started eating right away after the operation like nothing happened. On the first batches I used isopropyl alcohol to sterilize the point of incision and all my tools. The problem with using isopropyl is that is if a bird dies by accident you can't eat him because the alcohol will spoil the flavor of the meat. Now I use whiskey to sterilize, just in case one dies I can still eat him. But I haven't lost any since switching to the hoop tool and I can do it much faster, with hardly any blood.
Make sure you are familiar with the anatomy before cutting a live bird. Your first cut is going to cut the skin (that you have pulled / stretched from front toward tail so that when you are done the skin incision does not line up with the flesh incision between the ribs. Make sure you go between the last two ribs, if you do you will see the testical. The first cut is also going to cut the thin muscle tissue between the ribs. Then put the spreader on and arrange it so it is towards the birds back and out of your way. The thin membrane covering the body cavity is extremely thin and is easily ruptured with the fine hook tool. Once you tear this thin membrane you will see intestines and the light colored testical.
I am planning to grow these up for Thanksgiving and Christmas. If they grow well and sell for a good price I may do more next year with some of the larger breeds that are supposed to make exceptional capons.
I have taken tools from all the different kits and made a hybrid kit. The best tool for removing the testes is the loop wire tool. It is a tube with a stainless steel hoop on the end. Picture taking a very thin wire and passing both ends into the same side of a tube until the ends come out the other side, but retain a small hoop on the business end. During the operation you loop this over the testical and pull the ends of the wire snug and you lift the looped testicle up and out of the body cavity. This prevents you from grabbing the artery, which is easy to do with the NASCO tongs, and deadly to the bird, which will bleed out in a minute if you hit this artery.
It is very important that the birds are taken off feed for 24 hours before so the intestines are empty and you can easily see the organs. I also like to use a head lamp and a sunny day with the sun shining into the cut from over my shoulder. The last batch I did out of five birds not one squawked during the operation. They made a lot of racket when I first picked them up but during the operation showed no pain. The first birds I worked on did show pain and I refined my technique on more dead birds after that.
I have some capons that were caponized back in May and they are growing nicely. They are very large but the comb and wattles did not develop, the birds don't crow and don't fight or chase pullets. They live in the pullet coop and are very beautiful with fine long hackles, saddles and tail sickles. The first two batches were crosses of marans and barred rocks. The next batch was salmon faverolles and the last batches were barnevelders. I am also going to do some sussex and marans cockerels. I have had two slips in the first two batches and I fault the tongs and clumsy NASCO spreader for those mistakes. Slips develop as roosters and mine go to the freezer as soon asI can identify them as slips.
My birds did not get wind puffs. They went into a pasture pen and started eating right away after the operation like nothing happened. On the first batches I used isopropyl alcohol to sterilize the point of incision and all my tools. The problem with using isopropyl is that is if a bird dies by accident you can't eat him because the alcohol will spoil the flavor of the meat. Now I use whiskey to sterilize, just in case one dies I can still eat him. But I haven't lost any since switching to the hoop tool and I can do it much faster, with hardly any blood.
Make sure you are familiar with the anatomy before cutting a live bird. Your first cut is going to cut the skin (that you have pulled / stretched from front toward tail so that when you are done the skin incision does not line up with the flesh incision between the ribs. Make sure you go between the last two ribs, if you do you will see the testical. The first cut is also going to cut the thin muscle tissue between the ribs. Then put the spreader on and arrange it so it is towards the birds back and out of your way. The thin membrane covering the body cavity is extremely thin and is easily ruptured with the fine hook tool. Once you tear this thin membrane you will see intestines and the light colored testical.
I am planning to grow these up for Thanksgiving and Christmas. If they grow well and sell for a good price I may do more next year with some of the larger breeds that are supposed to make exceptional capons.