First, the Fattening Grouping Principle
Male and female lambs that are not intended for breeding, as well as old, weak, thin, or leftover sheep that are no longer productive, can be selected for fattening. Before starting the process, these animals should be castrated, dewormed, treated for external parasites, and have their hooves trimmed. Afterward, they should be grouped based on age, size, and overall condition. This helps maintain a stable flock and promotes healthy growth. Typically, younger sheep gain weight more quickly and respond better to fattening programs. Lambs between 1 and 8 months of age grow rapidly, mainly building muscle mass. Weaned lambs are ideal for producing high-quality fat lambs with excellent meat quality and efficient growth. Once identified in the weaning group, lambs not suitable for breeding are sorted by sex and body weight into different finishing groups. For adult sheep that are being culled, grouping them by age and weight allows for more precise feed formulation tailored to their nutritional needs.
Second, the Efficiency Principle
The key to successful mutton sheep fattening is maximizing economic returns rather than simply focusing on daily weight gain. Under local conditions and within the framework of market economics, the goal should be to achieve the best financial outcome. Especially in confined feeding systems, maximizing weight gain often involves high-concentrate diets. However, this doesn’t always translate to the highest profit. Therefore, when setting the target for fattening intensity, economic efficiency should be the primary criterion. The feeding program should be based on standard feeding practices, taking into account the growth patterns of the sheep. Adjustments should be made regularly based on actual weight gain results to ensure optimal performance and cost-effectiveness.
Third, the Feeding and Fattening Principle
When temperatures drop or pastures become inaccessible due to snow or ice, it’s time to transition from grazing to indoor fattening. Provide high-quality dry grass or silage, along with a daily portion of corn, dried sorghum, soybean meal, and other concentrated feeds. Supplement with carrots, pumpkins, and other succulent feeds to improve palatability and increase feed intake. Ensuring that sheep have access to clean water and comfortable housing during cold weather will promote rapid growth and enhance meat quality.
Fourth, the Timely Slaughter Principle
It's important to organize production efficiently and slaughter fattening sheep at the right time. The length of the finishing period should be determined based on the growth stage of the sheep. A too-short period may not yield significant gains, while an overly long period can reduce feed efficiency and lead to economic losses. Therefore, once the sheep reach a suitable weight after a reasonable fattening period, they should be marketed promptly instead of waiting for maximum weight, which may not be economically viable.
Fifth, the Scale Determination Principle
The scale of fattening operations largely depends on expected profits. Generally, larger operations can generate higher returns, but in practice, this isn't always the case. Blindly expanding without considering market demand or consumer capacity can lead to losses. When deciding the scale of your operation, first assess local meat consumption levels and purchasing power to make accurate price forecasts. Second, monitor prices of agricultural products like corn and soybeans, as they directly affect feed costs and serve as indicators of meat prices. Third, consider the availability of forage and feed supplies to plan the duration and batches of the fattening period. A well-balanced combination of forage and concentrate typically leads to a fattening period of 60 to 70 days. From an economic standpoint, the fattening period should not exceed 90 days to ensure profitability and sustainability.
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