Sheep must be fertilized efficiently
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The fast fattening of mutton sheep allows for the slaughter of lambs at just 2 months old, with weights ranging from 15 to 20 kilograms and a survival rate exceeding 98%. To achieve this, it's essential to focus on several key management practices that ensure optimal growth and health.
First, selecting the right breed is crucial. Crossbreeding local breeds with high-performance males, such as goats, can enhance productivity. For instance, using local white goats as females and other male breeds as sires leads to offspring with larger body sizes, stable genetics, higher fertility, better disease resistance, and improved meat and wool quality. These traits make them ideal for commercial lamb production.
Next, constructing an appropriate shelter is vital. The pen should be built in a dry, well-ventilated area with good drainage to maintain cleanliness. A half-sloped north wall and a back wall height of 1.8 meters, with a front wall of 2.2 meters, create a comfortable environment. Including a spacious outdoor area helps promote movement and overall well-being.
Ewes should be raised on high-quality pastures or fed with premium forage, supplemented with 0.4 to 0.7 kg of mixed concentrate daily. The mix includes 60% corn, 8% wheat bran, 16% cottonseed cake, 12% soybean meal, 1% salt, and 3% calcium hydrogen phosphate. This balanced diet supports their reproductive performance and milk production.
When selecting lambs for fattening, choose healthy individuals that are well-developed, have strong feeding abilities, and show no signs of illness. Male lambs are preferred due to their faster growth rates and lower risk of reaching sexual maturity too early.
Lamb feed should include cereal grains combined with soybean meal and a balanced concentrate formula: 45% corn, 22% wheat bran, 30% soybean meal, 1% salt, and 2% fishmeal. The amount increases as the lambs grow—50–70 grams per day for 20–30 days, 100–150 grams for 1–2 months, and 200 grams for 2–3 months, given twice daily.
Tail docking is an important practice that improves meat quality and reduces odor. It’s best done between 2 and 7 days of age, using either a rubber band or a sharp knife. The rubber band method involves placing an elastic band around the tail to cut off blood supply, allowing it to fall off naturally after about 10 days. The knife method requires careful cutting and proper bandaging to prevent infection.
Castration is also commonly performed alongside tail docking. Using a rubber band, the testicles are pulled into the scrotum and tied tightly. After 20–30 days, the scrotum dries up and falls off, preventing unwanted breeding.
Maintaining hygiene is critical. Clean water, dry bedding, and uncontaminated feed are essential. Regular disinfection of pens, tools, and clothing helps prevent disease outbreaks. Sun-drying grass and forage, along with boiling medical equipment, further enhances sanitation.
Disease prevention should follow a proactive approach, based on local conditions. Vaccinations and deworming programs help protect the flock from infectious and parasitic diseases.
Finally, timely slaughter ensures maximum profit. By monitoring market conditions and managing the fattening cycle effectively, farmers can improve economic returns while maintaining high-quality meat production.