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First, prepare well before fattening
1. Sheep house preparation. The feeding density of the sheep is generally 0.4-0.5 square meters per sheep, which is conducive to limiting the movement of sheep and increasing the fattening effect. The location of the sheep house should be selected for ventilation, drainage, lighting, sheltering, and access to grazing land and feed storage.
2. Forage and feed preparation. Forages and feeds are the basis for sheep fattening. During the entire fattening period, each sheep is required to prepare 2 to 2.5 kg of hay a day, or 3 to 5 kg of silage, or 3 to 5 kg of ammoniated feed, etc.; Sheep are prepared 0.3 to 0.4 kg per day.
3. Selection of fattening sheep. In general, sheep used for fattening should use lambs of the current year and young sheep, followed by sheep and old sheep. After selecting the fattening sheep, we must do the following: (1) Deworming. Sheep's internal and external parasites are common and can seriously affect the normal growth of goats. (2) Castration. For rams that are used for fattening, the rams must be castrated because of the docile temperament, good meat quality, and fast weight gain. (3) remove hoofs. Because horn sheep love to fight, affecting eating, so to go horns, the method is to use a hacksaw saw at the base of the corner, and disinfection with iodine, sprinkle with anti-inflammatory powder. After repairing the hoof, it is generally necessary to cut off the hoof tip that grows too long with a fruit tree cutter. Then use a sharp knife to trim the edge of the hoof to the same level as the bottom of the hoof. (4) Weigh regularly to make a good record. That is, weighing the fattening sheep before and after fattening so as to evaluate the fattening effect and summing up experiences and lessons.
Second, master the principles of feeding and management
1. Master crude feed ratio. Although sheep can make full use of roughage, in order to increase the daily gain during the fattening period, certain high-energy feed must be given. Proper proportion of coarse and coarse, can not only provide energy, but also meet the needs of protein, but also to maintain the normal rumen activity, to ensure the health of the sheep, so concentrate feed to account for 1/3 of the diet is appropriate.
2. Protein levels. The proportion of protein in sheep's diet should be around 8%.
3. Feeding amount and feeding method. The amount of sheep fed depends on the amount of feed and how much to feed. The feed intake is related to the species, age, sex, physique, feed palatability, and moisture of the sheep. The greater the intake of sheep, the higher the daily gain. The daily intake of hay for hay is 2 to 2.5 kg, 3 to 4 kg for fresh green grass and 0.3 to 0.4 kg for fine material. The feeding method is to feed the concentrate first, then feed hay or coarse material, and finally drink water. At the same time, it is necessary to sprinkle some salt water on fine material, silage, or coarse material. The forage material is added at any time to keep the sheep's strong appetite and increase its feed intake.
4. Daily management methods. Minimize sheep movements and reduce consumption so that the nutrients absorbed by the sheep are all used to increase weight. Autumn fattening, at noon can put the sheep out of the sun or near the short grazing.
Third, several commonly used fine material formula Short-term fattening must pay for the fine feed, and a reasonable mix of fine material can achieve the effect of less material, fast weight gain. The following recommended several commonly used concentrate formulations:
1. Broken corn 40% to 45%, wheat bran 25% to 30%, cooked bean cake 15% to 20%, rapeseed cake 10% to 15%, salt 0.5% to 1%, the total adjusted to 100%.
2. Broken corn 74%, wheat bran 10%, cooked bean cake 14%, bone meal 1.5%, salt 0.5%.
3. Hawthorn 57%, cake 30%, bran 10%, bone meal 2%, salt 1%.
It should be noted that seed-like feeds should not be ground too fine to prevent the powder from being inhaled into the lungs by the sheep and affecting health. In addition, when the concentrate is combined with green hay, it is best to add silage to supplement vitamins, or to add complex vitamins and trace elements.
Making short-term fattening of sheep
Winter is the peak of mutton consumption. Commercial mutton sheep are more suitable for winter slaughter. Therefore, short-term fattening of mutton sheep should be done in the fall, and the temperature in the autumn is appropriate. The pasture and crop straw are abundant, which is conducive to the rapid growth and sales of mutton sheep. The short-term fattening of mutton sheep refers to the increase in weight, slaughter rate, and economic benefits of commodity sheep by adding high-quality forage grasses to commercial sheep within three months prior to sale.