Lambs start from 2 months old and provide high-quality fodder for forage. By strengthening the feeding and management, the body weight can reach more than half of the year-old sheep by 4 to 6 months of age and can be slaughtered and marketed. At this time, the lamb's meat is high in protein and low in fat. It is fresh and juicy, and it is not greasy, rich in nutrition, and has good breeding efficiency. Its comprehensive technical measures are as follows:
1. Eat colostrum as soon as possible. After the lamb is born, it should be eaten as soon as possible and eat enough colostrum in order to strengthen the physical and immune system, and lay the foundation for the future growth of fat. Lambs with good constitution can find their own nipples and eat colostrums after they are born; for frail lambs, necessary artificial assistance is needed.
2. Early eating and early feeding. Ten days after the lamb is born, it will be able to eat freely. At this time, it is necessary to consciously train lambs for feeding. Choose fresh grasses, hay or silage with high nutritional value, easy to digest, and properly prepare, such as short, chopped, smashed, granulated, etc., and feed lambs, while supplying appropriate concentrates. You can also use carrot mix to induce lambs to eat. Large-scale sheep farms can use high-quality milk substitutes to attract food. Lambs feed on the remaining fodder and feed it to the ewes to prevent waste. In this way, after a period of time, the lamb will feed himself. Slowly, the rumen of the lamb will begin to develop. The function will gradually improve and the grass can be freely eaten.
3. Feed the feed properly during the late lactation period. After the lamb has reached 2 months of age, the amount of lactation in the ewes will gradually decrease and the lambs should be supplemented. Free access to roughage, such as high quality hay, ground straw feed, silage, etc., Supplement mixed concentrate 2 meals, each meal of 100 to 200 grams. Management, we must always keep the sheep house, sports field, feeding trough clean and dry, cool in winter and cool in summer, winter does not leak snow, sheltered wind and rain in summer.
4. Weaning and grouping. One week before weaning, appropriate reductions were made in the supply of concentrates for the lactating ewes, and less green and juicy feed was used to reduce the amount of lactation so as to prevent mastitis after weaning. When the lamb reaches 1.5 to 2 months of age, the ewes can be removed and weaned once. After weaning, the lambs were reared and fattened according to sex, constitution, and individual size.
5. Select fattening lambs. Lambs for fast fattening are best produced by early-maturing ewes. Multiple litters and fast growth are the best choices. In addition, the hybrid generation born from fast rams and local ewes has obvious heterosis and is preferred for fast fattening lambs.
The fast-growing rams are Dorset and Boer goats. They can use their semen particles to artificially inseminate the local ewes. The hybrid lambs are all used for fast fattening. In addition, the local ewes are generally estrus in the autumn and are lambing 5 months later, and are in winter or early spring. At this time, it is time for quality forage grass and greens to be prepared early in the year to prepare enough quality forage.
6. Make feed after grazing. Lambs reared with grazing and supplementary feeding methods can begin to grazing in the wild from March to May. Choose high-quality grazing land, return home early in the evening, grazing all day. After harvesting or during the dry season, it is necessary to supplement the concentrate carefully and supply 40 to 100 grams per day depending on the body weight. The mixed concentrate formula can be formulated according to the local conditions. For example: corn 55%, soybean meal 33%, yeast powder 2%, bran 8%, salt 1%, sodium hydrogen phosphate 1%. Mixing concentrates are best made into pellets, and corn is used directly without breaking.
7. Feeding and fattening. When using green feed for fattening, hay, corn stalks, etc., are chopped and chopped, and then processed freely. Straw, wheat straw, and other roughage with high crude fiber content are preferably alkalized, aminated, expanded, etc. Use it after processing. Silage can also be used late in the fattening. The key to feeding and fattening is to feed supplemental concentrate after free intake of hay and other roughage. The formulation of supplementary feed can refer to: 66% of corn, 22% of cakes, 8% of bran, 1.5% of bone meal, 1.5% of salt, and 1% of urea. At the same time, appropriate amount of trace elements and multivitamins should be added. According to the weight, add 500 to 900 grams a day, free drinking water.
8. Strengthen the management of fattening lambs. The lambs were fed with 0.2 mg/kg body weight of worms and 10 mg/kg body weight of levamisole hydrochloride before fast fattening to drive off the parasites inside and outside the body to ensure the safety of the fattening period. Before fattening, do a good job of feed reserve and processing plans, and actively promote the treatment of alkalized, aminated, silage, and bulking of roughage to ensure continuous feeding and no refueling during the fattening. To ensure adequate, clean, safe drinking water. The sheds are often cleaned and disinfected to maintain sanitation. Lamb fattening situation and market conditions, a one-time slaughter. Http://Content/f652176e-448f-48e4-baa9-5e7c41f0476b?cType=2
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